FISH CORNER Passes Health Inspection - Chicago Grocery store

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE LABEL,NAME OF THE PRODUCT, COMPANY'S NAME, ADDRESS, TEL NO AND INGREDIENTS, ON ALL PACKAGED NUTS, DATES,SPICES FOR SALE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE LID/COVER FOR ALL GARBAGE CONTAINERS IN THE PREP/CUTTING AREA.RAW WOODS IN THE STORAGE ROOM,MUST BE SEALED OR PAINTED WITN NON TOXIC PAINT. CAULKING AROUND THE MOP SINK, WORN OUT. MUST RE CAULK. LID/COVER OF THE 4 CHEST FREEZER NOT IN GOOD REPAIR. MUST REPLACE OR REPAIR.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE FOLLOWING: CHOPPING BOARD; INSIDE THE CABINET WITH PLASTIC BAGS AND NEWSPAPER; INSIDE THE CABINET UNDER THE EXPOSED HAND SINK; THE MOP SINK; ALL THE DOORS(THE DOOR OF THE WASHROOM, DOOR OF THE STORAGE ROOM,AND EXIT DOOR);THE BOTTOM OF THE PREP TABLE IN THE CUTTING AREA AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST ELEVATE ALL THE BOXED FROZEN FOODS INSIDE THE WALK IN FREEZER. AND CLEAN THE FLOOR. MUST REPLACE CRACKED FLOOR TILES THROUGHOUT THE STORE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN THE WALLS AND CEILING OF THE WALK IN COOLER AND MAINTAIN. FAN COVER OF THE 2 DOOR COOLER IN THE FRONT WITH DUST BUILT UP. MUST CLEAN AND MAINTAIN. MUST REPLACE BROKEN WALL TILES INSIDE THE WASHROOM AND BY THE CUTTING MACHINE FOR THE FISH.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER INSIDE ALL SEVEN CHEST FREEZER AND MUST BE VISIBLE.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER INSIDE ALL SEVEN CHEST FREEZER AND MUST BE VISIBLE.

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.