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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER OR VALID DOCUMENTATION ON SITE (CERTIFICATES PROVIDED ARE EXPIRED).INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER MUST BE ON SITE AT ALL TIMES WHEN (TCS FOODS)ARE PREPARED,HANDLED, AND/OR SERVED.INSTRUCTED TO COMPLY AND POST ORIGINAL CITY OF CHICAGO SANITATION CERTIFICATES AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE AT HAND SINKS IN ALL FOOD PREP AREAS.INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED THAT FACILITY PREPARES AND SELLS CURED AND SMOKED MEAT PRODUCTS. HACCP PLAN OBSERVED TO BE ON SITE BUT NO VARIANCE OR HACCP APPROVAL PRESENTED AT TIME OF INSPECTION. HACCP PLAN MADE IN 2004 AND INDICATE MAKING OF PRODUCTS THAT IS SHELF STABLE.A HACCP PLAN/VARIANCE MUST BE OBTAINED BY CDPH OR IDPH . PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.(SEE COMMENTS).

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: NOTED ASSORTED SMOKED AND CURED MEAT FOOD ITEMS INSIDE THE WALK IN COOLER VACUUM PACKAGED WITH NO PROOF OF HACCP OR VARIANCE PER HEALTH CODE REQUIREMENT. INSTRUCTED MANAGEMENT DISCONTINUE SALE OF PRODUCT UNTIL A VARIANCE AND HACCP ARE APPROVED BY THE HEALTH DEPARTMENT OR VARIANCE DOCUMENTATION PROVIDED.PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED.(SEE COMMENTS).

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED REAR EXIT DOORS DAMAGED WEATHER STRIPS WITH OPENINGS AT BOTTOM OF DOORS.MUST PEST PROOF DOORS ALL ACROSS THE BOTTOMS TO PREVENT PEST ENTRY.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKETS INSIDE OF THE 1ST FLOOR DAIRY WALK-IN-COOLER IN CUSTOMER AREA. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS. OBSERVED RUSTS ON THE WIRE STORAGE RACKS INSIDE THE REAR WALK-IN COOLER ADJACENT TO THE 3-COMPARTMENT SINK AREA. MANAGEMENT INSTRUCTED TO REMOVE RUST AND REPAINT OR REPLACE THE SHELVES.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOMS.MUST PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXPOSED BRICK WALL AT REAR WHERE DRY STORAGE CONTAINERS ARE STORED IN BASEMENT KITCHEN AREA,BRICK WALLS MUST BE SMOOTH,EASILY CLEANABLE SURFACES AND MAINTAIN.

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: OBSERVED BURNT-OUT LIGHT BULBS IN THE REAR BASEMENT STORAGE AREA.MUST REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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 BURNT-OUT LIGHT BULBS IN THE REAR BASEMENT STORAGE AREA.MUST REPLACE BURNT-OUT LIGHT BULBS AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

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.