FIRST CHOICE MARKET Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK IN REAR PRODUCE STORAGE/ICE BAGGING AREA MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER,SOAP AND TOWELS AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS AT MOST HAND SINKS IN ALL PREP AREA MUST PROVIDE AND MAINTAIN.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED MALE FOOD HANDLER IMPROPER SANITIZING MULTI-USE UTENSILS AT 0.0PPM'S AT 3- COMPARTMENT SINK IN TAQUERIA.OBSERVED HIM WASHING UTENSILS WITH SOAP AND RINSING UNDER RUNNING WATER ,SINK NOT SET-UP AND NO SANITIZER.INSTRUCTED EMPLOYEE ON HOW TO SET-UP SINK.(PRIORITY 7-38-025)(CITATION ISSUED)(COS)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS SUCH AS 7LBS. COOKED STEAK AT 120.2F.10LBS. COOKED STEAK-60.0F ON TOPSIDE OF STOVE AND ON LOWER SHELF OF GRILL TABLE. PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 17LBS. $200.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS STORED INSIDE OF COOLERS SUCH AS 9.5LBS. COOKED BEANS-45.3F.15LBS. PREPACKAGED WHOLE CHICKENS-45.9F-47.7F.9LBS. PREPACKAGED COOKED RIBS-49.3F-76.5F.3LBS. COOKED PORK-44.8F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 36.5LBS.$162.(COS)(CITATION ISSUED)(CONSOLIDATED VIOLATION)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS,FOOD CONTAINERS)

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL REPACKAGED SNACKS FOR SALE IN CORN PREP AREA WITH PROPER INFORMATION GIVEN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A GAP ALONG BOTTOM FRONT EXIT DOOR MUST MAKE DOOR TIGHT FITTING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN INFESTATION OF APPX. 500 OR MORE MICE DROPPINGS SCATTERED IN VARIOUS AREAS THROUGHOUT PREMISES SUCH AS SALES FLOOR-ON FLOOR UNDER CHIP DISPLAY & SODA DISPLAY SHELF,ALONG FLOOR AND WALL BASE AT LAST CASHIER BOOTH /BEHIND SODA COOLER.CASHIER BOOTHS-ON SHELVING UNITS AND INSIDE OF CONVEYOR BELT AT 1ST REGISTER BOOTH.MEAT WALK IN COOLER-UNDER SHELVING UNITS.UNUSED REAR DISH WASHING AREA-ALONG WALL BASES,ON FLOOR UNDER SINK.ADDITIONAL MEAT WALK IN COOLER-ALONG WALL BASES AND UNDER SHELVING UNITS AND PALLET.PRODUCE STORAGE AREA-ALONG WALL BASES,ON FLOOR UNDER SHELVING UNITS,BEHIND CABINET,AROUND HOT WATER TANK.PRODUCE WALK IN COOLER-ON FLOOR UNDER SHELVING UNITS.SMALL STORAGE AREA-ON BOXES AND ITEMS STORED ON SHELVING UNITS AND ON FLOOR UNDER SAME.2ND FL. STORAGE AREA-ALONG WALL BASES,UNDER & IN BETWEEN ARTICLES ON FLOOR AND SHELVING UNITS.PRODUCE DISPLAY ON SALES FLOOR BEHIND FOOD.REAR HALLWAY LANDING TO BASEMENT IN BETWEEN CLUTTER ON FLOOR,SCATTERED ON FLOOR IN BASEMENT ALONG WALL BASES AND UNUSED COOLER.ALSO APPX. 40 OR MORE LIVE SMALL FLIES ON WALLS AN FLYING AROUND IN MEAT /DELI PREP AREA,MEAT DISH WASHING AREA,PRODUCE SALES FLOOR AROUND ONIONS,REAR PRODUCE STORAGE AREA.2- DEAD DECAYED MICE ON LEDGE OF PRODUCE SALES FLOOR.APPX. 6-8 LARGE FLIES FLYING AROUND IN MEAT DISH WASHING AREA. MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS MUST HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 10/13/23.(PRIORITY 7-38-020(A)(CITATION ISSUED)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BROKEN SPLASH GUARD AT HAND SINK IN MEAT PREP AREA MUST REPAIR OR REPLACE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED AN UNAUTHORIZED FEMALE BUS DRIVER IN REAR MEAT PREP AREA VIEWING HER PURCHASE OF FISH.INSTRUCTED MANAGER THAT ONLY EMPLOYEES ARE ALLOWED IN PREP AREA.(COS)(CITATION ISSUED)(PRIORITY FOUNDATION 7-38-005)

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED FEMALE FOOD HANDLER IN CORN PREP AREA NOT WEARING A HAIR RESTRAINT.MUST PROVIDE AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED WIPING CLOTHS ON CUTTING BOARDS IN MOST PREP AREAS. MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES AND WHERE NEEDED IN TAQUERIA AND OTHER PREP AREAS.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CRATES USED FOR FOOD STORAGE IN WALK IN COOLERS AND FREEZERS AND THROUGHOUT PREMISES.MUST APPLY A SEALANT OR PAINT RAW WOOD SHELVING UNIT INSIDE OF CABINET IN CORN PREP AREA.MUST REMOVE FOIL AND CARDBOARD FROM GREASE TRAP OF 3- COMP SINK AND FROM LOWER SHELVES OF GRILL TABLE AND OTHER SURFACES IN TAQUERIA,CORN PREP-REACH IN COOLER.MEAT WALK IN COOLER-SHELVING UNITS.MEAT PREP AREA-CARDBOARD AND PLASTIC WRAPPED AROUND PREPTABLES.MUST REMOVE RUST FROM SHELVING UNITS & BRACKETS IN WALK IN COOLER,PREP TABLES,ROLLING CARTS AND WHERE NEEDED.BADLY STAINED AIR CURTAINS IN MEAT PREP WALK IN COOLER.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET AND REMOVE TAPE FROM PREP COOLER IN TAQUERIA.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINKS IN ALL PREP AREAS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST DEFROST EXCESSIVE ICE BUILD UP FROM SOME CHEST FREEZERS ON SALES FLOOR.MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM TAQUERIA- FRYER CABINET,GRILL TABLE,OVERHEAD SHELVING UNIT,ICE COOLER.CORN PREP AREA- STORAGE CABINET & SHELVING UNITS,GLASS REACH IN COOLER SHELVING UNITS.MEAT/DELI DISPLAY UNITS-MOLD BUILD UP ON SLIDING DOORS.PREP/WALK IN COOLERS-SHELVING UNITS,PREP TABLES, SAW MACHINE, GRINDER,CUBER,BLENDERS.HAND WASHING SINKS & FAUCETS IN PREP WALK IN COOLERS,ROLLING CARTS,FANGUARD COVERS AND COMPRESSOR UNITS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE LEAKY COMPRESSOR LINE IN MEAT WALK IN COOLER.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER LID MISSING NOT TIGHT FITTING.MUST REPLACE MISSING LID TO BE TIGHT FITTING.(PRIORITY FOUNDATION 7-38-020(B)(CITATION ISSUED)

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN FOOD DEBRIS BUILD UP ,DIRT AND SPLATTER FROM WALLS AND CEILINGS IN ALL WALK IN COOLERS,PREP AREA,STORAGE AREAS AND WHERE NEEDED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES ON SALES FLOOR,PREP & DISH WASHING AREAS,HOLES,GAPS AND OPENINGS IN WALLS AND CEILING THROUGHOUT PREMISES,MISSING AND DAMGED FLOOR TILES ON STAIRCASE LEADING TO 2ND FL. ,PREP AREAS,DISH WASHING AREAS AND WHERE NEEDED.MUST REMOVE EXCESSIVE CAULK ALONG WALLS AND BASES THROUGHOUT TO BE SMOOTH AND EASILY CLEANABLE.MUST REMOVE EXCESSIVE MOLDED CAULKING BUILD UP FROM AROUND WALLS AND SINKS THROUGHOUT PREMISES PREP/DISH WASHING AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS THROUGHOUT PREMISES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DEBRIS FROM LIGHT SHILEDS IN PREP AREAS AND WHERE NEEDED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST ELEVATE,REMOVE AND ORGANIZE A MASSIVE AMOUNT OF ARTICLES OFF OF FLOOR AND AWAY FROM WALLS ON 2ND FL. BASEMENT,STORAGE AREAS AND WHERE NEEDED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPAIR OR REPLACE CRACKED LIGHT SHIELDS IN TAQUERIA AND BASEMENT,SHATTER PROOF BULB IN WALK IN FREEZER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST PLACE TABLE TOP FRYER AND 1-EYE STOVE UNDER VENTILATION HOOD IN TAQUERIA.OBSERVED NO VENTILATION FOR BREAD & CHICKEN OVENS MUST INSTALL AND MAINTAIN OR REMOVE FROM PREMISES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT IN TAQUERIA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT IN TAQUERIA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.