HARVESTIME FOODS Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY COOKED FOODS INSIDE THE HOT HOLDING UNIT AT IMPROPER TEMPERATURE SUCH AS BAKED CHICKEN AT 30.F, 24 LBS; SOUP AT 34.F, 5LBS; MEXICAN RICE 30.F,3 LBS. INSTRUCTED MANGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST HAVE A TEMPERATURE OF 140.0F OR ABOVE ON HOT HOLDING UNIT. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED,DENATURED ALL THE SAID ITEMS DURING INSPECTION WORTH $25.00.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL, DATE ALL POTENTIALLY HAZARDODUS FOODS INSIDE THE WALK IN COOLER AND MAINTAIN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DEFROST THE CHEST FREEZER WITH FROZEN TONGUE AND FROZEN GUAVAS (WITH HEAVY ICE ACCUMULATED) AND MAINTAIN. RUBBER GASKET ON ONE OF THE DOOR OF THE HOT HOLDING UNIT RIPPED OFF. MUST REPAIR AND MAINTAIN.

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: MUST CLEAN THE LOWER COMPARTMENT OF THE DEEP FRYER(WITH GREASE BUILD-UP) AND MAINTAIN.

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: CLEAN THE FLOOR INSIDE THE WALK IN FREEZER AND WALK IN COOLER WITH FOOD DEBRIS AND MAINTAIN. CLEAN ALL THE FLOOR DRAIN THRU-OUT THE ESTABLISHMENT AND MAINTAIN.

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: WALLS BEHIND THE MIXER AND MACHINE FOR SLICING THE BREAD WITH FOOD STAINED. MUST CLEAN AND MAINTAIN. WALLS BEHIND THE PREP TABLE IN THE KITCHEN WITH PEELING PAINT. MUST SCRAPE PEELING PAINT AND RE PAINT. CEILING OF THE WALK IN COOLER WITH BLACK MOLDY LIKE SUBSTANCE. MUST CLEAN AND SANITIZE AND MAINTAIN. CEILING VENT COVER OF THE MEN'S WASHROOM WITH DUST BUILD-UP. MUST CLEAN AND MAINTAIN.

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: BURNED OUT LIGHT BULBS ON THE HOOD IN THE KITCHEN. MUST REPLACE AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULBS ON THE HOOD IN THE KITCHEN. MUST REPLACE AND MAINTAIN.

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.