FOOD TOWN Fails Health Inspection - Chicago Grocery store

* 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 RAW AND SMOKED MEATS ARE BEING CUT,GRINDED AND REPACKAGED.MUST ENROLL.(NO CITATION ISSUED).

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT#1387354 2/20/14 NOT CORRECTED.#32-MUST PROVIDE A SPLASH GUARD ON THE EXPOSED HANDSINK NEXT TO 3- COMP SINK IN REAR PREP AREA.MUST REPLACE THE CUTTING BOARDS IN THE MEAT PREP AREA HAS OPEN SEAMS.#38-MUST PROVIDE A BACKFLOW DEVICE ON THE UTILITY SINK IN REAR OF PREMISES.MUST REPAIR OR REPLACE AND MAINTAIN.(SERIOUS 7-42-090)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM ROLLING CART IN WALK IN COOLER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON BOTH WALK IN COOLER DOORS AND WALK IN FREEZER.

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 FOOD DEBRI FROM SAW MACHINE,GRINDER,UNDERSIDES OF PREP TABLES,MEAT WRAPPING STATION,SHELVING UNITS & FAN GUARD COVERS IN WALK IN COOLER,POP SLEEVES IN 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: MUST REMOVE WATER FROM FLOOR BEHIND REACH IN FREEZERS AND KEEP DRY.MUST REPAIR BROKEN CONCRETE FLOOR UNDER CHIP DISPLAY SHELVES ON SALES FLOOR.MUST CLEAN DUST & DIRT FROM FLOOR UNDER LIQUOR SHELVES AT FRONT SERVICE COUNTER.

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 REPAIR OR REPLACE STAINED CEILING TILES ON SALES FLOOR,LOOSE WALLBASES BEHIND WRAPPING STATION AND LOBBY ENTRANCE,DAMAGED THRESHOLD AT REAR & EXIT FRONT DOOR,HOLE IN WALL IN TOILETROOM STALL,FINISH WALL IN TOILETROOM.MUST CLEAN DUST BUILD UP FROM SHELVING UNITS AT SERVICE COUNTER AND CASHIER BOOTHS & VENTS IN TOILET ROOM.

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 PROVIDE LIGHT SHIELDS IN PREP AREA AND WRAPPING STATION 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS IN PREP AREA AND WRAPPING STATION 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.