FRANKS DELI & GROCERY 2 Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST REPAIR OR REPLACE COLD WATER FAUCET HANDLE AT HANDSINK IN TOILET ROOM IN POOR REPAIR.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: must label food storage containers when food is not in original package.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 100 OR MORE MICE DROPPINGS ON & UNDER FOOD,PAPER GOODS & CHEMICAL DISPLAY SHELVES ON SALES FLOOR,ON FLOOR IN BETWEEN REACH IN COOLERS AND FREEZERS,ON FLOOR UNDER DELI DISPLAY UNIT AND PREP TABLE,SERVICE COUNTER SHELVING UNITS,CHIP DISPLAY BOXES,ON WRAPPING STATION MACHINE,REAR STORAGE AREA SHELVING UNIT,ON FLOOR IN BETWEEN ARTICLES ALONG WALLS IN REAR HALLWAY NEAR TOILET ROOM,UNDER CRATES IN REAR STORAGE AREA.ALSO A DEAD MOUSE ON FLOOR BEHIND OPEN DISPLAY CASE MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREAS. RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 1/4/24.(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: MUST REPAIR OR REPLACE STAINED CUTTING BOARD ON TOPSIDE OF PREP COOLER.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATES USED FOR STORAGE ON SALES FLOOR AND REAR STORAGE AREA AND PROVIDE ADEQUATE SHELVING UNITS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN DEBRIS BUILD UP FROM UNUSED PREP COOLER,REACH IN FREEZER,DISPLAY SHELVES,PREP TABLE,DISPLAY COOLER,SERVICE COUNTER DISPLAY SHELVES.

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: MUST ELEVATE,REMOVE AND OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN REAR HALLWAY AND STORAGE AREA.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE BURNTOUT LIGHTS IN REAR STORAGE AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE BURNTOUT LIGHTS IN REAR STORAGE AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.