FOOD 4 LESS MIDWEST # 567 Passes Health Inspection - Chicago Grocery store

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector 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: Inspector 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: Inspector 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: Inspector 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: Inspector 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: Inspector 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: Inspector 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: Inspector 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: Inspector 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.