FOOD 4 LESS Passes Health Inspection - Chicago Grocery store

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found some food items not properly dated in deli walk in cooler, and walk in freezer, must properly date food items in walk in cooler, walk in freezer.

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: Caulk around 3 compartment sinks in deli prep area, produce prep area in state of disrepair, shall be repaired/replaced. Caulk around hand sink in employee bathroom in state of disrepair, shall be repaired/replaced.

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: Non food contact surfaces of walk in cooler shelving/racks in dairy cooler, deli cooler not clean, need detailed cleaning. Shelving/racks of display cooler, display freezers, not clean, need detailed cleaning(crevices). Produce display cooler shelving/racks not clean, need detailed cleaning(crevices). Deli hot holding unit door tracks not clean, need detailed cleaning(crevices). Bakery storage shelving/racks not clean, need detailed cleaning, prep table lower shelving not clean, need detailed cleaning(crevices).

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 under heavy equipment, cooking equipment, in deli prep area not clean, needs detailed cleaning(corners). floors in walk in coolers in deli, dairy and produce departments not clean under shelving/racks, need detailed cleaning(corners). Floors in rear storage areas, receiving areas not clean, need detailed cleaning(corners). Dairy department walk in freezer floor not clean, needs detailed cleaning.

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: Damaged/stained ceiling tiles in meat department prep area, shall be replaced, ceiling tiles in meat department prep area, and deli prep area, and produce prep area not clean, need detailed cleaning. Walls that had exposed raw wood in rear storage areas, shall be repaired/sealed. Walls that had gaps, exposed raw wood, missing cove molding in meat department, produce prep area, and employee bathroom, shall be repaired/sealed.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Damaged/stained ceiling tiles in meat department prep area, shall be replaced, ceiling tiles in meat department prep area, and deli prep area, and produce prep area not clean, need detailed cleaning. Walls that had exposed raw wood in rear storage areas, shall be repaired/sealed. Walls that had gaps, exposed raw wood, missing cove molding in meat department, produce prep area, and employee bathroom, shall be repaired/sealed.

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.