J & J FOOD Fails Health Inspection - Chicago Grocery store

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: THE FOLLOWING PREVIOUS SERIOUS VIOLATION NOT CORRECTED:-30-40 MICE DROPPINGS OBSERVED ON PREMISES FOUND SCATTERED ALONG THE BASES OF THE WALLS AND BASEBOARDS THROUGHOUT, UNDERNEATH LOWER DISPLAY SHELVES AND CHIP RACKS ON SALES FLOOR, ON DISPLAY SHELVES ON SALES FLOOR, AND ON TOP OF GREASE TRAP IN FOOD PREP AREA. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ALL OPENINGS FOUND IN FLOORS, WALLS AND CEILINGS, REPAIR FRONT DOOR WHICH HAS A HUGE ROUND HOLE(2X2 INCHES) AT RIGHT LOWER SECTION AS WELL A 1/2 INCH GAP UNDERNEATH AT THE BOTTOM. DOOR MUST BE TIGHT-FITTING AT THE BOTTOM TO PREVENT RODENT ENTRY. MUST ALSO REQUEST VISIT FROM PEST CONTROL COMPANY. CITATION ISSUED-CRITICAL FOR NON COMPLIANCE 7-42-090..

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: see VIOLATION #14

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL SANDWICHES PREPARED AND PACKAGED ON PREMISES MUST BE LABELED, AND ALL LABELED PRE-PACKAGED FOODS MUST ALSO STATE THE NAME OF THE PRODUCT.

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: MUST FINISH CLEANING THE INTERIORS AND EXTERIORS OF ALL EQUIPMENT IN FOOD PREP AREA(MEAT SAW, MEAT SLICER, MICROWAVE OVEN, KNIFE RACK, SHELF ABOVE 3 COMPARTMENT SINK, PREP TABLE, EXPOSED HAND SINK, SOAP DISPENSER), DISPLAY SHELVES ON SALES FLOOR, PLASTIC SHELVING IN REACH-IN COOLERS ON SALES FLOOR, FIXTURES IN WASHROOM. AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.

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 FLOOR IN CRAWL SPACE IN FOOD PREP AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOOR IN CRAWL SPACE IN FOOD PREP AREA.

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.