FOOD TOWN Passes Health Inspection - Chicago Grocery store

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Inspector 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector 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: Inspector 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: Inspector Comments: MUST REMOVE WATER FROM FLOOR BEHIND REACH IN FREEZERS AND KEEP DRY.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: Inspector Comments: MUST REPAIR OR REPLACE DAMAGED THRESHOLD AT REAR 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: MUST REPAIR OR REPLACE DAMAGED THRESHOLD AT REAR 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.