Food 4 Less Midwest #552 Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY FREEZER CASE (10 DOOR FREEZER) WITH THAWED PRODUCT IN SAME, IN POOR REPAIR, UNABLE TO MAINTAIN PROPER FROZEN TEMPERATURE, INTERNAL TEMPERATURE 46F. FREEZER HELD FOR INSPECTION AND TAGGED AT THIS TIME. INSTD TO MAINTAIN PROPER TEMPERATURE OF 0F OR BELOW AT ALL TIMES. INSTD MGR TO REQUEST REINSPECTION OF FREEZER WHEN UNIT REPAIRED. CITATION ISSUED CRITICAL 7-38-005A CRITICAL.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED NUMEROUS POTENTIALLY HAZARDOUS FOOD ITEMS THAT ARE REQUIRED TO BE FROZEN (PACKAGES OF POTATOES, PIEROGIS, FRUIT, GARLIC BREAD, PIES, DESSERTS, ETC), THAWED AND AT IMPROPER TEMPERATURES RANGING FROM 40F-50F IN NON-WORKING FREEZER. ALL PRODUCT VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. CITATION ISSUED 7-38-005A. CRITICAL. APPROX 800LBS $ 2700.00 VALUE.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE, OBSERVED BOXES OF RAW BEEF, BACON STORED IMMEDIATELY ON TOP OF READY TO EAT PRODUCTS (LUNCH MEAT, PICKLES) IN MEAT WALK-IN COOLER. INSTD MGR TO PROPERLY STORE RAW PRODUCT SEPARATELY FROM READY TO EAT. CITATION ISSUED 7-38-005A SERIOUS.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3-COMPARTMENT SINK IN PRODUCE PREP AREA IN POOR REPAIR, CLOGGED, UNABLE TO DRAIN. INSTD TO UTILIZE OTHER 3-COMPARTMENT SINKS ON SITE TO PROPERLY WASH, RINSE, AND SANITIZE. 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAULKING SURROUNDING UTILITY SINK NOT CLEAN. CLEAN SAME AND MAINTAIN.

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: DELI CASE DOORS AND GASKETS NOT CLEAN, FOOD DEBRIS. DISPLAY SHELVING UNITS NOT CLEAN, DEBRIS. 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VENTS, AND SURROUNDING CEILING TILES AND LIGHTSHIELDS IN DELI/BAKERY PREP AREA WITH DUST ACCUMULATION. INSTD TO CLEAN SAME 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HANDSINK FAUCET AND CHEMICAL LINE PLUMBING CONNECTIONS AT 3-COMPARTMENT SINK IN BAKERY PREP AREA, IN POOR REPAIR, LEAKING. INSTD TO REPAIR SAME. BASIN OF UTILITY SINK NOT CLEAN. INSTD TO CLEAN AND MAINTAIN SAME.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EXPOSED HANDSINK FAUCET AND CHEMICAL LINE PLUMBING CONNECTIONS AT 3-COMPARTMENT SINK IN BAKERY PREP AREA, IN POOR REPAIR, LEAKING. INSTD TO REPAIR SAME. BASIN OF UTILITY SINK NOT CLEAN. INSTD TO CLEAN AND MAINTAIN SAME.

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.