FLAME N HOT CONVENIENCE Fails Health Inspection - Chicago Grocery store

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO EXPOSED HANDSINK IN NEWLY ADDED PREP AREA. PREMISES HAS HOT HOLDING UNIT, PREPARING AND SELLING NACHOS W/CHEESE, BEEF, AND JALAPENO PEPPERS, COFFEE. INSTD TO CEASE AND DESIST PREPARING/SELLING OF ALL ABOVE MENTIONED ITEMS AND ANY OTHER OPEN FOOD ITEMS. PREMISES MUST HAVE PRIOR APPROVAL FROM HELATH DEPT. CITATION ISSUED 7-38-030 CRITICAL.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: MICE DROPPINGS (0VER 30) NOTED IN REAR SCATTERED IN VARIOUS AREAS ALONG WALLBASE. INSTD TO REMOVE ALL DROPPINGS, CLEAN AND SANITIZE ALL AFFECTED AREAS. CITATION ISSUED 7-38-020 SERIOUS.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA NOT CLEAN, OVERFLOWING GARBAGE, LIDS NOT TIGHT-FITTING. INSTD TO CLEAN AND MAINTAIN AREA AND HAVE TIGHT FITTING LIDS. CITATION ISSUED 7-38-020 SERIOUS.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE SELLING POTENTIALLY HAZARDOUS FOODS (NACHOS W/CHEESE, BEEF). INSTD TO PROVIDE AT ALL TIMES. CITATION ISSUED 7-38-012 SERIOUS.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3-COMPARTMENT SINK IMPROPERLY LOCATED IN TOILET ROOM. INSTD TO REMOVE SAME. CITATION ISSUED 7-38-030 SERIOUS.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: STORAGE SHELVES, SINKS, HOT HOLDING UNIT, AND COFFEE STATION NOT CLEAN. CLEAN SAME 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: FLOOR THRU-OUT UNDER AND BEHIND EQUIPMENT NOT CLEAN. CLEAN SAME.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THRU-OUT UNDER AND BEHIND EQUIPMENT NOT CLEAN. CLEAN SAME.

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.