HARCZAK SAUSAGES Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: INADEQUATE NUMBER OF EXPOSED HANDSINK IN PREP AREA. ESTABLISHMENT HAS 4 PREP AREA AND ONLY 3 EXPOSED HANDSINKS. FRONT DELI PREP AREA AND ADJACENT BAKERY PREP AREA NOT PROVIDED WITH EXPOSED HANDSINK FOR FOOD HANDLERS TO PROPERLY WASH HANDS. INSTRUCTED THAT EXPOSED HANDSINK MUST BE INSTALLED IN FRONT PREP AREA. CRITICAL CITATION ISSUED 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK STORAGE CONTAINERS IN BAKERY AREA NOT LABELED. INSTRUCTED TO LABEL ALL CONTAINERS THATS NOT IN ORIGINAL PACKAGING.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: STORAGE SHELF UNUDER PREP TABLE IN BAKERY AREA NOT CLEAN. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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: FLOOR THROUGH-OUT PREP AREA IN REAR AND BAKERY NOT CLEAN. INSTRUCTED TO DETAIL CLEAN FREQUENTLY.

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: CEILING TILE DAMAGED IN BAKERY PREP AREA. INSTRUCTED TO REPLACE ALL DAMAGED CEILING TILE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGTH BULBS NOT WORKING IN BAKERY PREP AREA. INSTRUCTED TO REPLACE NON-WORKING BULBS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: STANDING COMMERCIAL OVEN IN BAKERY PREP AREA NOT UNDER VENTILATION. INSTRUCTED TO INSTALL PROPER VENTILATION.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: STANDING COMMERCIAL OVEN IN BAKERY PREP AREA NOT UNDER VENTILATION. INSTRUCTED TO INSTALL PROPER VENTILATION.

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.