KING SUPERMARKET Fails Health Inspection - Chicago Grocery store

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO HANDSOAP OR HANDTOWELS ON PREMISES AT EXPOSED HANDSINK IN THE PREP AREA AS REQUIRED. INSTRUCTED TO PROVIDE AND MAINTAIN. CRITICAL VIOLATION ISSUED 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: MICE INFESTATION ON PREMISES. OBSERVED 200 MOUSE DROPPINGS ON PREMIES IN FOOD PREP AND NON FOOD PREP AREAS. (ON FLOOR UNDER SINKS, ON BOTTOM OF STORAGE TABLE IN PREP AREA, IN FURNACE ROOM, UNDER FOOD STORAGE SHELVES AND CABINETS ON THE SELLNG FLOOR, UNDER REFRIGERATION UNITS, IN STORAGE AREA AND ON FOOD STORAGE SHELVES). OBSERVED FOUR DEAD MICE ON PREMISES, A LIVE MOUSE IN A STORAGE CABINET UNDERNEATH THE SODA MACHINE AND TEN LIVE FLIES ON PREMISES IN THE PREP AREA. NO PEST CONTROL LOG BOOK WITH THE NECESSARY DOCUMENTS AS REQUIRED ON PREMISES; INSTRUCTED TO PROVIDE. CRITICAL VIOLATION ISSUED 7-38-020.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN EXTERIOR SURFACES OF COOKING EQUIPMENT. MUST CLEAN INTERIORS OF REFRIGERATION UNITS AND FREEZERS IN FOOD PREP AREA. MUST CLEAN FOOD STORAGE SHELVES ON SELLING FLOOR AND CLEAN SHELVES UNDERNEATH THE SODA AND SLUSHY MACHINE.

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 FLOORS UNDER AROUND AND BEHIND KITCHEN EQUIPMENT AND OTHER EQUIPMENT.

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 CLEAN WALLS AROUND AND BEHIND COOKING EQUIPMENT.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THERMOMETERS NEEDED FOR ALL REFRIGERATION UNITS AND FREEZERS.

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: THERMOMETERS NEEDED FOR ALL REFRIGERATION UNITS AND FREEZERS.

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.