FOOD 4 LESS MIDWEST # 567 Gets Conditional Pass on Health Inspection - Chicago Grocery store

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER.OBSERVED FOOD HANDLER CLEANING MEAT SLICER WITH CLEANER AND WIPING CLOTH AND THEN HANDLED READY TO EAT LUNCHEON MEAT SLICING AT MEAT SLICER WITH OUT WASHING HANDS AFTER CLEANING MEAT SLICER .MUST WASH HANDS AFTER EVERY TASK AND POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AND NO CERTIFICATE POSTED TO VIEW WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (SLICING LUNCHEON MEATS ,HOT CHICKEN,ETC)MUST PROVIDE FOOD MANAGERS CERTIFICATE AND BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)

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.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: OBSERVED TOILET ROOMS FOR CUSTOMERS NOT CLEAN AND MAINTAINED AT THIS TIME.OBSERVED A FOUL STRONG ODOR OF URINE IN MEN'S AND WOMEN'S CUSTOMERS TOILET ROOMS.MANAGER HAD EMPLOYEE TO CLEAN AND SANITIZE TOILET ROOMS DURING INSPECTION.MUST KEEP CLEAN AND MAINTAINED.(SERIOUS 7-38-030)

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON FROZEN MEATS AND FROZEN FOODS WALK IN FREEZERS.

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 GREASE AND FOOD DEBRI FROM DELI-PREP TABLES,PIPES OF EQUIPMENT,WRAPPING STATION,FRYERS,TRASH BIN CART.DELI WALK IN COOLER -FAN GUARD COVERS.BAKERY- WALK IN COOLER SHELVING UNITS,BAKERY- GARBAGE CART,PROOFING BOX,PREP TABLES,MICROWAVES,ROLLING CARTS.PRODUCE -WALK IN COOLER FAN GUARD COVERS.MEAT PREP AREA-FAN GUARD COVERS.

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: MUST CLEAN FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN DELI PREP AREA,WALK IN COOLER & FREEZER,BAKERY PREP AREA,WALK IN COOLER & FREEZER,DAIRY WALK IN COOLER,FROZEN FOODS WALK IN FREEZER.

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 DEBRI FROM WALLS,CEILING & HOOD IN DELI PREP AREA AND WALK IN COOLER.MUST CLEAN DEBRI FROM LIGHT SHIELDS IN BAKERY PREP AREA,MEAT PREP AREA.MUST REPAIR OR REPLACE MEAT PREP AREA-DAMAGED AND MISSING WALL BASES,STAINED CEILING TILES IN 2ND FL. EMPLOYEES TOILET ROOM.MUST ADJUST THRESHOLD AT REAR DELIVERY DOOR.MUST CLEAN DUST BUILD UP FROM VENTILATION VENT IN BAKERY STORAGE 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: MUST REPLACE BURNT OUT LIGHTS IN PRODUCE PREP AREA,MEAT PREP AREA,FROZEN FOOD WALK IN FREEZER.

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: MUST REPAIR OR REPLACE LOOSE HAND SINK IN PRODUCE PREP AREA,LEAKY BACK FLOW DEVICE ABOVE 3- COMP SINK IN DELI DISH WASHING AREA,LEAKY PIPE AT HAND SINK IN 2ND FL. STAFF TOILET ROOM,CUSTOMERS WOMEN'S TOILETROOM FAR LEFT HAND SINK FAUCET HAS TAPE WRAPPED AROUND IT MUST REMOVE AND MAINTAIN.

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: MUST PROVIDE THERMOMETER FOR HOT HOLDING UNIT IN DELI AREA (HOT CHICKEN)

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN FIRE PUMP AREA

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN FIRE PUMP AREA

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.