GROCERY BASKET Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN MEAT AND PRODUCE PREP AREAS. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-202.12(A) OBSERVED NO HOT WATER 57.9F AT HAND WASHING SINK IN WOMEN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AT LEAST 100F WATER AT HAND WASHING SINK FOR PROPER HAND WASHING. PRIORITY 7-38-030(C) CITATION ISSUED

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 OBSERVED RUST DEPOSITS ON WALLS, CEILINGS AND SHELVING UNITS INSIDE MEAT WALK-IN COOLER. OBSERVED ICE BUILDUP INSIDE WALK-IN FREEZER IN BASEMENT. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

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: 4-501.12 OBSERVED CUTTING BOARDS IN MEAT CUTTING ROOM HAVE DARK DEEP GROOVES. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN OR REPLACE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED INTERIOR WALL, FLOOR, AND CEILING IN WALK IN COOLER TO BE DIRTY AND SHOWING SIGNS OF RUST. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED CORNER OF THREE COMPARTMENT SINK IN PRODUCE PREP AREA TO HAVE A HOLE AND LEAK AT THIS TIME. OBSERVED LEAKING DRAINPIPE UNDER HAND WASHING SINK IN MEAT PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.11 OBSERVED MISSING BASEBOARDS AND DAMAGED WALL SURFACES AROUND PERIMETER OF MEAT CUTTING ROOM, RECEIVING AREA, AND WASHROOM IN BASEMENT. INSTRUCTED MANAGER TO REPLACE/REPAIR 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: 6-202.11 OBSERVED LIGHTS IN MEAT CUTTING ROOM TO BE UNCOVERED AND NOT SHATTERPROOF. INSTRUCTED PERSON IN CHARGE TO REPLACE OR COVER.

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: 6-202.11 OBSERVED LIGHTS IN MEAT CUTTING ROOM TO BE UNCOVERED AND NOT SHATTERPROOF. INSTRUCTED PERSON IN CHARGE TO REPLACE OR COVER.

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.