Food 4 Less #570 Passes Health Inspection - Chicago Grocery store

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: HOT HOLDING UNIT FOR ROASTED CHICKENS ON SALES FLOOR, CABINET UNDERNEATH 1 COMPARTMENT SINK IN BREAK ROOM, PREP TABLES & SHELVES IN BAKERY, EXTERIORS OF FLY CATCHING DEVICES IN BAKERY, INTERIORS & EXTERIORS OF PROOFING BOXES AND EXHAUST ABOVE SAME, INTERIOR CABINETS OF DEEP FRYERS, ALL DUSTY FAN GUARDS AND CONDENSERS IN ALL WALK-IN COOLERS, FREEZERS AND IN BUTCHER'S PREP ROOM, MEAT WRAPPER, TRAYS & ROLLING CARTS IN BUTCHER'S PREP ROOM, AND STORAGE SHELVES IN DAIRY COOLER.

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: DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT IN ALL PREP, STORAGE, AND DISPLAY AREAS WHERE NEEDED. ALL ARTICLES AND STOCK MUST BE STORED ELEVATED 6 INCHES OFF FLOOR THROUGHOUT. REPAIR SECTIONS OF SALES FLOOR NEAR SMOKED MEAT DISPLAY CASE.

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: CLEAN WALLS THROUGHOUT REAR SECTIONS WHERE NEEDED. REPLACE MISSING WALL COVE IN REAR SECTION OF BAKERY PREP AREA BY 3 COMPARTMENT SINK, AND RE-SEAL LOOSE SECTION OF COVE IN SAME AREA. CLEAN ALL DUSTY HEAT VENTS THROUGHOUT. REPAIR ENTRY/EXIT DOORS AT CENTERS, AND RIGHT BOTTOM SECTION OF SINGLE EXIT DOOR BY DOCK AREA. REPLACE WORN DOCK DOOR SLATS.

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: REPLACE BLOWN LIGHTS IN HOOD ABOVE DEEP FRYERS IN DELI PREP AREA.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: REPLACE BROKEN THERMOMETER IN MEAT DISPLAY CASE.

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: REPLACE BROKEN THERMOMETER IN MEAT DISPLAY CASE.

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.