INGLESIDE FOOD MARKET, INC. Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX.60 RODENT DROPPINGS ALONG WALL BASES OF EQUIPEMENT,IN BETWEEN COOLERS,SHELVING UNITS.ALSO A UNKNOWN WHITE AND BLUE SUBSTANCE ON FLOOR ALONG WALL BASES.MUST REMOVE DROPPINGS AND SUBSTANCE,CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 3/25/15.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER CERTIFICATE POSTED AND ON DUTY WHILE FOOD IS BEING PREPARED,HANDLED AND SERVED SUCH AS (ITALIAN BEEF,GROUND BEEF,CHEESE SAUCE)MUST BE ON SITE AT ALL TIMES.MANAGER ARRIVED ON SITE AT 9:55 A.M. AFTER INSPECTION AND CITATION WRITTEN.(SERIOUS 7-38-012)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED INTERIOR BASIN OF 3- COMPARTMENT SINK WITH PEELING PAINT AND RUST IN ALL COMPARTMENTS.MUST REMOVE PAINT AND RUST AND MAKE SURFACE SMOOTH AND EASILY CLEANABLE.(SERIOUS 7-38-030)

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES IN REAR STORAGE AREA.MUST REMOVE RUST FROM SOME SHELVING UNITS ON SALES FLOOR AND PREP TABLE.

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 FOOD AND DUST FROM SHELVING UNITS IN REACH IN COOLERS AND SALES FLOOR,SERVICE COUNTER,PREP TABLES,UNUSED COOLERS AND FREEZER,WINDOW SILLS.MUST DEFROST ICE CREAM FREEZER.

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: MUST CLEAN FLOOR UNDER,AROUND ,ALONG WALL BASES AND SHELVING UNITS ON SALES FLOOR AND BASEMENT.MUST REPAIR OR REPLACE DAMAGED FLOOR TILE THROUGHOUT.FLOOR IS DAMP IN BASEMENT MUST KEEP DRY .

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: MUST REPAIR OR REPLACE LOOSE WALL PANELING IN REAR AREA AND BEHIND COOLERS ON SALES FLOOR,LEAKY WALLS IN BASEMENT,MISSING LOCK ON REAR DOOR,MISSING WALL OUTLET COVER IN TOILETROOM,SOME STAINED CEILING TILES ON SALES FLOOR.MUST CLEAN FILTERS AT HOOD.

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: MUST PROVIDE ADEQUATE LIGHTING IN BASEMENT.

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: MUST PROVIDE A BACK FLOW DEVICE ON MOPSINK,3- SINK STOPPERS AT 3- COMP SINK.MUST REPAIR OR REPLACE LOW WATER PRESSURE AT MOP SINK,MISSING VENTILATION COVERS THROUGHOUT PREMISES.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A PROBE THERMOMETER FOR FOOD TEMPS AND REFRIGERATOR.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A PROBE THERMOMETER FOR FOOD TEMPS AND REFRIGERATOR.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.