GENES SAUSAGE SHOP AT DELI MEYER Gets Conditional Pass on Health Inspection - Chicago Grocery store

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED PREMISES WITH (2) VACUUM PACK MACHINES, ONE STAND ALONE AND ONE TABLE TOP, ALSO VACUUM PACKED FOOD ITEMS OFFERED FOR SALE, (3 HOT DOGS AND 3 SAUSAGES), MACHINE AND VACUUM PACK PRODUCT TAGGED, INSTRUCTED TO RESTRICT USE AND REMOVE FROM SALE, ITEMS FROM UN APPROVE SOURCE, INSTRUCTED TO GET APPROVAL FROM CDPH, ONCE APPROVAL HAS BEEN MAT MUST FAX LETTER FOR TAG REMOVAL, SERIOUS CITATION ISSUED: 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOODS INSIDE COOLER ROOF TOP BEER GARDEN AREA NOT LABELED. INSTRUCTED TO LABEL AND DATE ALL FOODS NOT IN ORIGINAL CONTAINERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CHIP SHELVING SURFACES INSIDE PACKAGED FOOD DELI AREA, AND RUSTY WIRE SHELVING AT PRODUCE AREA, INSTRUCTED TO RESEAL AND BETTER 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: INTERIOR WALL SURFACES FIRST FLOOR INSIDE MILK AND BASEMENT WALK-IN COOLERS NOT CLEAN, EXHAUST HOOD FIRST FLOOR ROTISSERIE NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN ALL SURFACES,

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 NOT CLEAN VARIOUS AREAS, MUST DETAIL CLEAN FLOORS AT BASEMENT PREP AREA, UNDER AND BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. AT STORAGE AREAS AND INSIDE WALK IN COOLERS IN BASEMENT.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED BROKEN STOPPER ON BUTCHER AREA 3 COMPARTMENT SINK FOR MIDDLE COMPARTMENT, AND LEAK UNDER EXPOSED HAND SINK AT BASEMENT PREP AREA, INSTRUCTED TO REPAIR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED BROKEN STOPPER ON BUTCHER AREA 3 COMPARTMENT SINK FOR MIDDLE COMPARTMENT, AND LEAK UNDER EXPOSED HAND SINK AT BASEMENT PREP AREA, INSTRUCTED TO REPAIR.

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.