GROCERY BASKET Passes Health Inspection - Chicago Grocery store

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ALL MILK CRATES AND PROVIDE ADEQUATE SHELVING IN SALES AND STORAGE AREAS. REPLACE ALL WORN AND DEEP GROOVED CUTTING BOARDS IN MEAT PREP AREA. REMOVE PEELING PAINT ON CEILING INSIDE MEAT WALK-IN COOLER. REMOVE ICE BUILDUP ON FLOOR INSIDE BASEMENT WALK-IN FREEZER.

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: CLEAN INTERIOR AND EXTERIOR OF ALL SINKS,COOLERS, FREEZERS, PREP TABLES, SHELVING UNITS,UNUSED EQUIPMENT IN PREP, STORAGE, AND BASEMENT AREAS.

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: REPLACE ALL DAMAGED AND MISSING FLOOR TILES IN MEAT PREP AND DISHWASHING AREAS, MEAT WALK-IN COOLER, PRODUCE WALK-IN COOLER, AND WEST SALES AREA. SEAL OPENING IN FLOOR IN CORNER NEAR PRODUCE DISPLAY COOLER. CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN MEAT WALK-IN COOLER, PRODUCE WALK-IN COOLER, MEAT, PREP AND UNUSED PREP AREAS, SALES, STORAGE AND BASEMENT AREAS. REMOVE WATER OFF FLOOR IN EAST 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR WALLS IN EAST BASEMENT(WATER SEEPAGE). CLEAN ALL CEILING VENTS IN SALES AREA(DUST BUILDUP).

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING DRAINPIPE UNDER EXPOSED SINK IN MEAT PREP AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE ALL UNUSED EQUIPMENT IN PREP, STORAGE, AND BASEMENT AREAS TO PREVENT PEST HARBORAGE. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, FREEZER, AND STORAGE AREAS.

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: REMOVE ALL UNUSED EQUIPMENT IN PREP, STORAGE, AND BASEMENT AREAS TO PREVENT PEST HARBORAGE. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, FREEZER, AND STORAGE AREAS.

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.