FRESH FARMS INTERNATIONAL Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 50 FLYING INSECTS AT THE FRUIT PREP AREA, REAR FOOD STORAGE AND FRONT FOOD DISPLAY AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIUOS VIOLATION FROM INSPECTION REPORT #1734563 DATED 3/15/2016 NOT CORRECTED:#38) MUST INSTALL AN EXPOSED HAND WASHING SINK IN THE PRODUCE PREP/READY TO EAT NUTS RE-PACKAGING AREA. SERIOUS VIOLATION #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: NOTED RUSTY SHELVES AT THE JUICING PREP AREA. INSTRUCTED TO CLEAN, RPAINT WITH NON TOXIC FOOD GRADE PAINT AND/OR REPLACE WHERE EVER NEEDED.

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: NOTED HEAVY ICE BUILD UP INSIDE CHEST FREEZERS AT THE JUICING PREP AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

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: NOTED CRACKS ON FLOOR AT THE JUICING PREP AREA AND REAR FOOD PREP/ STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN...MUST ALSO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS INSIDE THE PRODUCE WALK IN COOLER AND MAINTAIN....INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY INSIDE THE PRODUCE WALK IN COOLERS AND REAR DRY STORAGE AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED CRACKS ON FLOOR AT THE JUICING PREP AREA AND REAR FOOD PREP/ STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN...MUST ALSO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS INSIDE THE PRODUCE WALK IN COOLER AND MAINTAIN....INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY INSIDE THE PRODUCE WALK IN COOLERS AND REAR DRY STORAGE AREA.

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.