FOODSMART Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED BLANK COPIES OF EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO MAINTAIN POLICY WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010.

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 IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: ADULTERATED FOOD, NOTED RTE PRODUCE REPACKAGE ON SITE IN REACH IN COOLER SPOLIED WITH SLIMY MOLD-LIKE SUBSTANCE PAST EXPERATION DATES OF RANGING FROM (7/12/25 THRU 7/18/25) MANAGER IMMEDIATELY HAD EMPLOYEE DISCARD OF 10 LBS OF PRODUCTS $75.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-40-050(A) CITATION ISSUED

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED ICE MACHINE LOCATED IN REAR WALK-IN COOLER AREA NEAR TOILET ROOM WITH AN EXCESSIVE AMOUNT BUILD-UP OF BLACK AND PINK SLIME SUBSTANCE, DRIPPING ONTO ICE CUBES STORED AT BELOW ICE BIN. ICE IS REPACKAGED AND SOLD IN 10 POUND BAGS. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. MANAGER DISPOSED OF ICE AND CLEANED ICE MACHINE WHILE INSPECTOR WAS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005.CITATION ISSUED

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED DISPLAY COOLER WITH THE FOLLOWING TCS FOOD ITEMS: (EGGS AT 50.4F, VARIETY SHREDDED CHEESE AND SLICED CHEESE RANGING IN TEMPS BETWWEN 58.8F-60.3F, DELI MEATS 59.7F, HEAVY CREAM 58.8F, YOGURT AT 59.9F, HOT DOGS AT 56.9F, VEGAN SAUSAGE AT 53.4F, VEGAN DELI MEAT AT 54.5F, SOUR CREAM AT 56.6F AND PRE-PACKAGED HUMMUS/CRACKER KITS AT 58.7F) FOUND AT IMPROPER HOLDING TEMPERATURE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 115 LBS OF PRODUCTS WORTH $2,300.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED DISPLAY COOLER HOLDING TCS FOOD ITEMS AMBIENT AIR TEMPERATURE IMPROPER RANGING FROM 58.8F-60.3F. UNIT TAGGED AND HELD FOR INSPECTION.INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 40 MOUSE DROPPINGS ON THE FLOOR OF THE REAR STORAGE AREA UNDER THE STORAGE SHELVES AND ON STORAGE SHELVES AND THROUGHOUT REAR DRY STORAGE ON FLOORS. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION #7-38-020(A). CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DISPLAY COOLER EXTERNAL TEMPERATURE DISPLAY LOCATED AT FRONT ENTRANCE DOOR INACCURATE AND NOT PROPERLY FUNCTIONING. NO INTERNAL AMBIENT AIR THERMOMETER INSIDE UNIT WAS OBSERVED UNIT NOT PROPERLY HOLDING TEMPERATURE UNDER 41F. INSTRUCTED TO REPAIR AND MAINTAIN EXTERNAL TEMPERATURE DISPLAY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED IN BOTH 3 COMPARMTENT SINK AREAS PAPER TOWEL AND SOAP DISPENSERS MOUNTED ABOVE 3-COMPARTMENT WAREWASHING SINK. INSTRUCTED TO REPLACE DISPENSERS TO HANDSINK TO BE IN COMPLIANCE WITH FOOD CODE RULES FOR HANDWASHING SINK REQUIREMENTS.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED FACILITY WITHOUT QUAT CHEMICAL TEST KIT FOR SANITIZER OR FOR WARE WASHING AREA. INFORMED PERSON IN CHARGE A TEST KIT THAT ACCURATELY MEASURES THE CONCENTRATION IN MG/L OF SANITIZING SOLUTION MUST BE PROVIDED. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE INTERIOR OF THE REACH IN COOLERS FOOD AND BEVERAGE IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT ENTIRE FACILITY, FRONT STORE ASILE, REAR PREP, REAR DISH AND WALK-IN COOLER AREAS. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING AND DAMAGED FLOOR TILES THROUGHOUT ENTIRE FACILITY, FRONT STORE ASILE, REAR PREP, REAR DISH AND WALK-IN COOLER AREAS. INSTRUCTED TO REPAIR TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. MUST MAINTAIN AT ALL TIMES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.