GENES SAUSAGE SHOP AT DELI MEYER Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES HELD INSIDE THE DELI COOLER. OBSERVED COOKED FISH AT 72.4F, COOKED CHICKEN AT 51.6F.ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED REAR EXIT DOORS NOT RODENT-PROOFED,APPROXIMATELY 1/4" INCH MODE OF ENTRY AT BOTTOM CENTER BETWEEN SAID DOUBLE DOORS ALSO,BROKEN WEATHER-STRIP.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM/CENTER OF DOORS 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED LARGE WHITE BULK FOOD CONTAINERS IN BASEMENT KITCHEN AREA NOT LABELED.INSTRUCTED TO LABEL BULK FOODS OUT OF ORIGINAL CONTAINERS AND MAINTAIN.OBSERVED OPEN CANS OF FOODS INSIDE THE COOLERS,MUST BE TRANSFERRED INTO FOOD GRADE CONTAINERS AND MAINTAIN.

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: OBSERVED SOME RUSTY SHELVINGS INSIDE THE REAR DELI WALK-IN-COOLER.INSTRUCTED TO REPLACE/REPAIR RUSTY SHELVINGS USING A NON-TOXIC FINISH AND MAINTAIN.OBSERVED CUTTING BOARD WITH DEEP,DARK GROOVES AT DELI SANDWICH PREP COOLER,MUST BE SANDED/BLEACHED OR REPLACED.

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: FAN COVERS INSIDE ALL WALK-IN COOLERS,VENTS COVERS ON GROCERY DISPLAY COOLERS NOT CLEAN. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN 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 IN NEED FOR FURTHER CLEANING IN BASEMENT KITCHEN PREP AREAS, INSIDE THE BASEMENT KITCHEN WALK-IN-COOLERS,STORAGE AREAS 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 AND MAINTAIN THE WALLS AND CEILINGS INSIDE THE DELI WALK-IN-COOLER AND BASEMENT KITCHEN WALK-IN-COOLERS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED MISSING THERMOMETER INSIDE THE SANDWICH PREP COOLER AT DELI AREA.INSTRUCTED TO PROVIDE VISIBLE THERMOMETER IN COOLER AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE STOCK ITEMS/ SUPPLIES MUST BE STORED AT LEAST 6? INCHES OFF THE FLOOR AND AWAY FROM THE WALL FOR EASIER CLEANING, EMPLOYEE PERSONAL BELONGINGS (PURSES) MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON TOP OF THE LARGE BULK FOOD CONTAINERS ALSO,THE OUTSIDE AREA MUST BE BETTER MAINTAINED.

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: ELEVATE STOCK ITEMS/ SUPPLIES MUST BE STORED AT LEAST 6? INCHES OFF THE FLOOR AND AWAY FROM THE WALL FOR EASIER CLEANING, EMPLOYEE PERSONAL BELONGINGS (PURSES) MUST BE PROPERLY STORED IN A DESIGNATED AREA NOT ON TOP OF THE LARGE BULK FOOD CONTAINERS ALSO,THE OUTSIDE AREA MUST BE BETTER MAINTAINED.

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.