FISH CORNER Fails Health Inspection - Chicago Grocery store

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS, FISH, GOAT AND CHICKEN ARE BEING PREPARED AND SOLD. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED. SERIOUS VIOLATION 7-38-012.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATION FROM INSPECTION 1506758, DATED 10/21/2015 NOT CORRECTED. VIOLATION INCLUDE #45; Must provide food handlers list for next routine inspection. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TAPE BEING USED TO HOLD DEEP FREEZERS TOGETHER AND MEAT SLICER TOGETHER. CUTTING BOARD WITH DEEP BLACK GROOVES. DRAIN RACK ABOVE THE 3-COMP SINK HAS RUST. DEFROST ALL DEEP FREEZERS, EXCESSIVE ICE ACCUMULATION. INSTRUCTED TO DISCONTINUE USE OF TAPE ON EQUIPMENT. REPLACE CUTTING BOARD. REPAIR DRAIN RACK SO SURFACE IS SMOOTH AND EASILY CLEANABLE AND DEFROST FREEZERS AND MAINTAIN ALL.

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: MICROWAVE NOT CLEAN. INSTRUCTED TO CLEAN 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: OBSERVED FLOORS NOT CLEAN IN THE FOLLOWING AREAS; WALK IN COOLER & FREEZER; TOILET ROOM, AND FLOOR CORNERS THROUGHOUT. ALSO, BROKEN FLOOR TILES IN FRONT OF THE WALK IN FREEZER & COOLER. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN.

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: OBSERVED HOLE IN LOWER NORTH WEST WALL BY THE MEAT SLICER. ALSO, MOP SINK IS HELD UP BY A PIECE OF PLYWOOD. INSTRUCTED TO REPAIR HOLE, SINK AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHTS IN REAR STORAGE AREA. INSTRUCTED TO INSTALL WORKING LIGHT AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHTS IN REAR STORAGE AREA. INSTRUCTED TO INSTALL WORKING LIGHT AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.