FOOD 4 LESS Passes Health Inspection - Chicago Grocery store

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE ADEQUATE LABELS FOR FOODS OFFER FOR SELL WITH THE SOURCE OF WHERE PRODUCT IS MADE, WITH THE PROPER ADDRESS,

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 REPLACE STAINED/PITTED CUTTING BOARDS IN DELI SECTION, AND REPLACE BROKEN GASKET TO WALK-IN COOLER IN SAME SECTION, NOTED HEAVY ICE BUILD-UP AT WALK-IN FREEZER, MUST DEFROST AND MAINTAIN, AND REPAIR LEAKING MEAT DISPLAY CASES AT MEAT AREA IN GROCERY AISLES,

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 ALL COOKING EQUIPMENT IN DELI SECTION, INTERIOR OF FRYERS, TOPS AND SIDES OF COOKING EQUIPMENT, EXTERIOR OF COOLERS, IN SAME AREA, IN BAKERY SECTION CLEAN VENTS ABOVE BAKING AREA, ALL NEEDS DETAIL CLEANING,

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: FLOORS THROUGHOUT VARIOUS AREAS NEEDS DETAIL CLEANING, DELI SECTION, REAR STORAGE AREA, AND IN BAKERY SECTION, ETC., MUST REMOVE ALL TRASH AND DEBRI, FROM ALL AREAS, UNDER AND BEHIND ALL EQUIPMENT, AND MUST REMOVE ALL STOCK AWAY FROM WALL 6 INCHES, AND REPAINT WHITE LINE,

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 WALL AND CEILING VENTS IN DELI AREA,

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: LIGHT SHIELDS NEEDED ON LIGHT IN DELI AREA ABOVE 3 COMPARTMENT SINK, AND LIGHT SHIELDS NEEDS CLEANING IN BAKERY AREA AND PRODUCE STATION,

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTR. TO REPAIR LEAKS AT BACK FLOW DEVICES AT 3 COMP SINKS IN PRODUCE AND DELI, SECTIONS, AND REPAIR KNOBS AND HANDLES TO HAND SINKS IN LADIES BATHROOM,

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE WORKING THERMOMETER VISIBLE INSIDE ALL COOLERS, AND DISPLAY UNITS,

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: INSTRUCTED TO PROVIDE WORKING THERMOMETER VISIBLE INSIDE ALL COOLERS, AND DISPLAY UNITS,

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.