FRESH STOP Fails Health Inspection - Chicago Grocery store

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PRE-PACKAGED RAW MEAT AND RAW CHICKEN IMPROPERLY LABELED WITHOUT THE PRODUCT NAME. PRE-PACKAGED PREPARED CUT FRUITS NOT LABELED AND LABELED WITH A RAW MEAT/CHICKEN SAFE HANDLING LABEL. MUST PROPERLY LABEL ALL PRE-PACKAGED PREPARED FOODS WITH THE PRODUCT NAME, LIST OF INGREDIENTS, BUSINESS NAME, AND ADDRESS.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PRE-PACKAGED PREPARED FOODS IN THE FRONT DISPLAY COOLER WITH IMPROPER LABELING. NO LIST OF INGREDIENTS AND NO ALLERGEN LABELING FOR FOOD SUCH AS PREPARED SALADS WITH VISIBLE CHEESE & DAIRY-BASED SALAD DRESSING. FACILITY USING MEAT LABELS WITH SAFE HANDLING LABELS FOR RAW MEAT AND POULTRY FOR PREPARED FOODS. INSTRUCTED TO PROVIDE PROPER LABELING. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: SOILED WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION. NOT HANGING ON HAND SINK SPLASH GUARD.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: NOTED KNIVES AND UTENSILS IMPROPERLY STORED BETWEEN THE WALL AND THE REAR THREE-COMPARTMENT SINK. MUST PROVIDE A PROPER, CLEANABLE KNIFE HOLDER.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS THROUGHOUT ALL STORAGE AREAS, INCLUDING LIQUOR STORAGE, MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY. FLOORS MUST BE ACCESSIBLE FOR MONITORING AND CLEANING AT ALL TIMES.

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: NO DRAIN BOARD AVAILABLE OR ANY DRYING AREA AT THE FRONT PREP THREE COMPARTMENT SINK. MUST PROVIDE.

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: MUST NOT USE CARDBOARD AS A LINER FOR SHELVING IN THE REAR DRY FOOD STORAGE AREA. SHELVING LINERS MUST BE SMOOTH AND CLEANABLE.

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: MOP HEADS MUST BE STORED INVERTED AT THE UTILITY SERVICE SINK.

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: EXCESSIVE CLUTTER THROUGHOUT THE FRONT CASHIER COUNTER. MUST REMOVE UNNECESSARY ITEMS AND STORE ALL ITEMS ELEVATED AND ORGANIZED.

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: NOTED HOLE IN WALL OF THE CUSTOMER WASHROOM. CRACKED DAMAGED FLOOR TILES IN THE SAME WASHROOM.MISSING FLOOR TILE GROUT AT THE REAR UTILITY SERVICE SINK. MUST REPLACE/REPAIR ALL.

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: MISSING LIGHT SHIELDS INSIDE THE WALK-IN COOLER AND ABOVE THE REAR PRODUCE PREP AREA. MUST REPLACE/PROVIDE.

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.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: NO PROOF OF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER. MUST PROVIDE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.