HOLLYWOOD FOOD MARKET, INC. Fails Health Inspection - Chicago Restaurant

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED BLUE OPEN RODENT BAIT PACKAGES THROUGHOUT THE FACILITY. IN THE FOLLOWING AREAS ON THE FLOORS: (5) IN THE DRY INGREDIENT/DRY GOODS STORAGE AREA, (3) BEHIND THE DOOR OF THE DRY STORAGE/ DRY GOODS STORAGE AREA, (6) ON THE FLOOR IN THE CLOSET NEXT TO THE COOKING EQUIPMENT, (5) ON THE WOODEN LEDGE BEHIND THE CHIPS SHELVING UNIT AT THE FRONT DISPLAY AREA, (1) NEAR THE HOT WATER TANK AREA, (2) BEHIND THE NOVELTY FREEZER WITH FOOD STORED INSIDE NEAR THE REAR FOOD PREP AREA, (1) ON THE FLOOR IN THE LOWER OPENING OF THE CINTRON COOLER STORED AT THE REAR FOOD PREP AREA. INSTRUCTED THE MANAGER ALL RODENT BAIT STATIONS SHALL BE COVERED AT ALL TIMES AND TO REMOVE AND MAINTAIN ALL OPEN BAIT PACKAGES. PRIORITY VIOLATION 7-38-015, CITATION ISSUED

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THEREMOMETER IN THE 7 UP REFRIGERATOR WITH CHEESE INSIDE NEAR THE FRONT SERVICE COUNTER AND THE REFRIGERTAOR WITH MILK, EGGS, CHEESE, AND MARGINE STORED INSIDE LOCATED IN THE DISPLAY ASILE OF THE FACILITY. INSTRUCTED TO PROVIDE 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVEDAPPROXIMATELY 3-4 BULK DRY INGREDIENT STORAGE CONTAINERS STORED IN THE DRY INGREDIENT/ DRY GOODS STORAGE AREA NOT LABLED. INSTRUCTED TO LABEL ALL FOOD ITEMS NOT IN THE ORIGINAL PACKAGING AND MAINTAIN.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF PEST INFESTATION. OBSERVED APPROXIMATELY 150-200 MICE DROPPINGS THROUGHOUT THE FACILITY. THE FOLLOWING AREAS WERE OBSERVED WITH MICE DROPPINGS ON THE FLOORS: IN THE TOILET ROOM, ON THE WOODEN LEDGE OF STORAGE WALL AT THE REAR, SURROUNDING NOVELTY FREEZER WITH FOOD STORED INSIDE AT THE REAR, NEAR THE HOT WATER TANK, IN THE DRY INGREDIENT/ PLASTIC GOODS STOAGE AREA IN THE FOOD PREP AREA, ON THE FLOOR UNDER THE FOOD PREP TABLE ACROSS FROM THE STORAGE CLOSET IN THE FOOD PREP AREA,UNDER THE SHELVING UNITS WHERE THE T-SHIRTS ARE STORED NEAR THE FRONT SERVICE AREA, IN THE OFFICE AREA NEXT TO THE FRONT SERVICE AREA. THE FOLLOWING EQUIPMENT AND SHELVING UNTIS WERE OBSERVED WITH MICE DROPPINGS: THE METAL UNIT WITH THE ICE MACHINE AND SODAS STORED AT THE REAR, WITH THE VEGETABLE SHORTENING IN THE FOOD PREP AREA, WHERE THE HAIR PRODUCTS ARE STORED AT THE FRONT SERVICE COUNTER, ON THE SHELVING UNIT WITH T-SHIRT STORED AT THE FRONT SERVICE AREA, ON THE DISPLAY UNIT WITH SNAPPLE AND MR. PURE PRODUCTS, THE ENTIRE SHELVING UNIT WITH CAT LITTER/PRODUCTS, PAPER PLATES, SYRUP, MOP HEADS, AND ON METAL RACK WITH LITER SODAS STORED ALL MENTIONED DISPLAY UNITS WERE OBSERVED AT THE FRONT DISPLAY AISLES. ALSO, OBSERVED 4-5 SMALL FLY ACTVITY AT TH REAR OF THE FACILITY. INSTRUCTED TO ELIMINATE PEST ACTIVITY, CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY 7-38-020 (A), CITATION ISSUED

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED HANDWASHING SOAP ABOVE THE THREE COMPARTMENT SINK. INSTRUCTED TO RELOCATE SAID HANDWASHING SOAP DISPENSER AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE SHELVING UNIT WHERE THE MILD SAUCE AND SALAD DRESSING IS STORED IN THE REAR FOOD PREP AREA WITH FLOUR BUILD UP AND NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN SAID SHELVIVNG UNIT.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSRVED ONE DAMAGED SINK STOPPER AT THE THREE COMPARTMENT SINK. INSTRUCTED TO PROVIDE A NEW SINK STOPPER AND MAINTAIN.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE PEPSI REFRIGERATOR WITH FOOD STORED INSIDE WITH FOOD DEBRIS AND FLOUR RESIDUE ON THE OUTSIDE AND INSIDE OF THE UNIT. ALSO, OBSERVED THE LOWER COMPARTMENT OF THE DEEP-FRYING UNITS WITH GREASE BUILD UP. INSTURCTED TO CLEAN ALL SAID EQUIPMENT AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS BEHIND AND UNDER THE COOKING EQUIPMENT UNDER THE VENTILATION HOOD AND IN THE DRY INGREDIENT/ PAPER GOODS STORAGE AREA IN THE FOOD PREP AREA, UNDER THE PLATFORM AT THE FRONT SERVICE COUNTER WITH DIRT, GREASE BUILD UP, FLOUR RESIDUE AND NOT MAINTAINED. INSTRUCTED TO CLEAN AND MAINTAIN ALL MENTIONED FLOORS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED A SMALL OPENING IN THE FLOOR AND WALL NEAR THE REAR MOP SINK AND A BIG OPENING IN THE WALL ACROSS FROM THE STORAGE UNIT WITH TOILET PAPER AND PAPER TOWEL. ISNTRUCTED TO SEAL SAID OPENINGS TO PREVENT POTENTIAL HARBORAGE POINTS FOR PEST 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CARDBOARD STACKED IN THE MIDDLE OF THE COLD HOLDING UNITS WITH BEVERAGES AT THE FRONT DISPLAY AISLE. INSTRUCTED TO REMOVE ALL CARDBOARD BOXES 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: OBSERVED THE VENTILATION HOOD WITH DRIED GREASE DROPLETS AND BURNT RESIDUE. INSTRUCTED TO CLEAN AND MAINTAIN SAID HOOD.

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: OBSERVED THE VENTILATION HOOD WITH DRIED GREASE DROPLETS AND BURNT RESIDUE. INSTRUCTED TO CLEAN AND MAINTAIN SAID HOOD.

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.