FRESH MARKET PLACE Passes Health Inspection - Chicago Grocery store

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NOTED HEAVY DIRT ACCUMULATION UNDERNEATH PREP TABLE AT THE DELI MEAT COUNTER WITH DIRT, OLD FOOD DEBRIS AND WET FLOORS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN TO PREVENT PEST ACTIVITY.....MUST ALSO CLEAN FLOOR DRAIN UNDERNEATH 2 COMPARTMENT SINK AT THE DELI/FOOD PREP AREA AND REMOVE CONCRETE INSIDE THE DRAIN. FLOOR DRAIN SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED LIGHTING ON CEILING ABOVE THE JUICING PREP AREA AT THE REAR NOT SHIELDED. INSTRUCTED TO PROVIDE LIGHT SHIELD FOR ALL LIGHTINGS AT THE PREP AREAS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED A HAND WASH SINK BY THE FOOD PREP TABLE WITH SPLASH GUARD. INSTRUCTED TO INSTALL A SPLASH GUARD AT THE HAND WASH SINK....ALSO NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE OVEN AT THE MAIN KITCHEN PREP AREA.INSTRUCTED TO REPAIR AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED EMPLOYEE BELONGINGS AT BOTTOM SHELVES OF PREP TABLE AT THE DELI PREP AREA. INSTRUCTED TO STORE ALL EMPLOYEE BELONGINGS AT A DESIGNATED AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED EMPLOYEE BELONGINGS AT BOTTOM SHELVES OF PREP TABLE AT THE DELI PREP AREA. INSTRUCTED TO STORE ALL EMPLOYEE BELONGINGS AT A DESIGNATED AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.