FAIL
Risk 1 (High)
GENES SAUSAGE SHOP AT DELI MEYER Fails Health Inspection - Chicago Grocery store
GENES SAUSAGE SHOP AT DELI MEYER
(AKA: GENES SAUSAGE SHOP)
4746-4750 N Lincoln AVE, CHICAGO 60625
Grocery Store
July 19, 2023
Canvass
License #1922145
4
Total Violations
1
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TWO TCS DESSERT FOOD ITEMS HELD AT AN INADEQUATE TEMPERATURE OF 44 F. INSTRUCTED MANAGER TO ENSURE ALL TCS FOODS ARE HELD AT 41 F AND BELOW. MANAGER DISCARDED 3 POUNDS CARROT CAKE WITH CREAM CHEESE FROSTING 2 POUNDS OF WHIP CREAMED NAPOLEON PASTRIES ($108). PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED DESSERT DISPLAY COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERATURE OF 45 F. INSTRUCTED MANAGER TO ENSURE ALL COOLERS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. COOLER TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED POTS AND PANS TOO LARGE FOR ANY 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE CLEAN IN PLACE PROCEEDURE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED POTS AND PANS TOO LARGE FOR ANY 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE CLEAN IN PLACE PROCEEDURE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection