GREEN LINE FOOD MART Fails Health Inspection - Chicago Grocery store

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOOD SUCH AS 2-OZ. SLICED HAM-48.2F.2.5LBS. SLICED TOMATO-45.7F-47.7F.1LB.CUT LETTUCE-47.1F.3LBS. TZATIKI SAUCE-48.7F.1-DOZEN EGGS-57.2F.1/2 GALLON MILK-49.3F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. APPX.8.7LBS.$26.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF 3- DOOR PREP COOLER AT 47.1F WITH TCS FOODS STORED INSIDE.MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.(PRIORITY FOUNDATION 7-38-005)(COS)(CITATION ISSUED)

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE (SHAKERS,SQUEEZE BOTTLES AND BULK BINS).

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: MUST PROVIDE HAIR RESTRAINT FOR FOOD HANDLER WHILE PREPARING FOOD.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST APPLY A SEALANT ON RAW WOOD REAR STORAGE SHELVING UNIT.MUST ELIMINATE CARDBOARD FROM SHELVING UNIT IN 3- DOOR PREP COOLER.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST APPLY A SEALANT ON RAW WOOD REAR STORAGE SHELVING UNIT.MUST ELIMINATE CARDBOARD FROM SHELVING UNIT IN 3- DOOR PREP COOLER.

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.