HYDE PARK BP AM PM Fails Health Inspection - Chicago Grocery store

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO HOT RUNNING WATER AT THE THREE COMPARTMENT SINK OR ANY SINKS IN FOOD PREP AREA. PREMISES UNABLE TO PROPERLY WASH,RINSE AND SANITIZE MULTI USE ITEMS. MUST PROVIDE HOT RUNNING WATER FOR UTENSIL SANITATION AND AT ALL SINKS AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: HAND WASHING FACILITIES NOT PROPERLY MAINTAINED. NO HOT RUNNING WATER AT HAND SINKS IN FOOD PREP AREA. ALSO, EMPLOYEES PREPARING FOOD AND UNABLE TO PROPERLY WASH HANDS. 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEAL ALL OPENINGS ALONG THE BOTTOM OF THE FRONT ENTRANCE DOOR.

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 DETAIL CLEAN COUNTER TOPS AND PREP TABLES IN THE FOOD AND COFFEE PREP 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: DETAIL CLEAN FLOORS IN WALK IN COOLER.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: DETAIL CLEAN THE VENT COVERS IN THE MENS WASHROOM AND IN THE WOMENS WASHROOM. ALSO, REMOVE FOUL ODORS FROM MENS WASHROOM.

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: DETAIL CLEAN THE VENT COVERS IN THE MENS WASHROOM AND IN THE WOMENS WASHROOM. ALSO, REMOVE FOUL ODORS FROM MENS WASHROOM.

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.