FRESH MARKETPLACE Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED TIMED FAUCET NOT PROPERLY FUNCTIONING AT UPSTAIRS HANDWASHING SINK EMPOLYEE BREAK AREA. WATER MUST RUN CONTINUOUSLY FOR AT LEAST 15-20 SECONDS BEFORE REACTIVATING FAUCET.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE AT HAND WASHING SINK IN DELI PREP AREA AND UPSTAIRS EMPLOYEES BREAK AREA. INSTRUCTED MANAGER TO PROVIDE.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON PREP TABLES. INSTRUCTED MANAGER TO STORE IN SANITIZING SOLUTION BETWEEN USES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HEAVILY STAINED CUTTING BOARDS IN THE TAQUERIA AND MEAT PREP AREAS. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS IN THESE AREAS

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 REPLACE THE MISSING/BROKEN SLIDING PLASTIC DOORS FOR THE MEAT DISPLAY COOLER AND TAQUERIA AREA

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: FOUND THE THREE COMPARTMENT SINK AT THE TAQUERIA AREA NOT MAINTAINED; SINK ARE LEAKING AND DRAINING WHEN WATER FROM ALL THREE COMPARTMENTS ARE DRAINED. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025. 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED 3 BURNT OUT LIGHT BULBS IN THE TAQUERIA AREA. INSTRUCTED MAMAGER TO REPLACE AND MAINTAIN.

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: OBSERVED 3 BURNT OUT LIGHT BULBS IN THE TAQUERIA AREA. INSTRUCTED MAMAGER TO REPLACE AND MAINTAIN.

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.