GARRETT POPCORN SHOPS Fails Health Inspection - Chicago Grocery store

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES;OBSERVED FOOD HANDLER CHANGING SOILED GLOVES THEN IMMEDIATELY RETURNED TO HANDLE OPEN READY-TO- EAT POPCORNS AT PREP TABLE, MULTI-TASKING GOING FROM REAR PREP AREA TO FRONT PREP AREA AND NOT WASHING HANDS.INSTRUCTED MANAGEMENT TO REVIEW GOOD HYGIENIC PRACTICES WITH EMPLOYEE WASH HANDS IN BETWEEN TASKS AND WHEN CHANGING SOILED GLOVES AND MAINTAIN. CRITICAL CITATION ISSUED 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND EVIDENCE OF MICE DROPPINGS IN THE BASEMENT DRY STORAGE ROOM.APPROXIMATELY 20 MICE DROPPINGS WERE FOUND IN CLUTTERED BASEMENT DRY STORAGE ROOM UNDER SHELVINGS AND ALONG WALLS AT CORNERS.INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS IN DETAIL AND PEST CONTROL SERVICE IS NOW RECCOMENDED.ALSO,THE WEATHERSTRIPS ON DOUBLE DOORS TO SAID DRY STORAGE ROOM ARE DAMAGED WITH GAPS AT CORNERS AND AT CENTER BOTTOMS WHERE DOORS MEET.MUST MAKE DOORS TIGHT FITTING ALL ACROSS THE BOTTOMS TO PREVENT PEST-ENTRY AND MAINTAIN.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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE BROKEN LID TO THE BROWN SUGAR BULK FOOD CONTAINER AND MAINTAIN.

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: DETAIL CLEAN INTERIORS OF CABINETS/SHELVINGS BEHIND FRONT COUNTER PREP AREA,EXTERIOR SURFACES OF THE POPPER UNIT,INTERIOR OF 2 DOOR COOLER 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: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREP AREAS AND BASEMENT DRY STORAGE ROOM REQUIRE A DETAIL CLEANING INCLUDING FLOOR DRAINS AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN WALLS BEHIND THE POPPER UNIT AND MAINTAIN SURFACES TO SMOOTH,EASILY CLEANABLE.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: DETAIL CLEAN AND ORGANIZE BASEMENT DRY STORAGE ROOM AND REMOVE UNNECESARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK SUPPLIES AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

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: DETAIL CLEAN AND ORGANIZE BASEMENT DRY STORAGE ROOM AND REMOVE UNNECESARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK SUPPLIES AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND MAINTAIN.

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.