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: EXPOSED HAND SINK IN PREP AREA NOT ACCESSIBLE AND MAINTAINED. OBSERVED FRYER LID INSIDE BASIN OF EXPOSED SINK AND NO SOAP AND PAPER TOWELS AT EXPOSED SINK IN PREP AREA AND COFFEE STATION. INSTRUCTED MANAGER TO PROVIDE SOAP AND PAPER TOWELS AT EXPOSED SINKS FOR PROPER HAND WASHING. CRITICAL VIOLATION 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 OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 50 MICE DROPPINGS SCATTERED ON BOTTOM LEDGES OF DISPLAY COOLERS ALONG REAR WALL. 20 MICE DROPPINGS SCATTERED ON FLOOR BEHIND REACH-IN COOLERS, 15 MICE DROPPINGS ON FLOOR BETWEEN JUICE END CAP AND DRY BEAN/PET FOOD DISPLAY SHELVES, 10 MICE DROPPINGS ON BAG OF CHARCOAL ON BOTTOM OF ARIZONA DISPLAY RACK, 10 MICE DROPPINGS INSIDE CABINET UNDER BEVERAGE COUNTER, 30 MICE DROPPINGS SCATTERED ON FLOOR IN OFFICE, 15 MICE DROPPINGS SCATTERED ON FLOOR BEHIND FRONT COUNTER. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEAL ALL RAW WOOD SURFACES BEHIND FRONT COUNTER AND PREP AREAS. REPLACE ALL SOILED CARDBOARD ON CHIP DISPLAY SHELVES.

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: CLEAN INTERIOR AND EXTERIOR OF SLICERS, FRYERS, SHAKE MIXER, BLENDER, SINKS, COOLERS, FREEZERS, PREP TABLES, DISPLAY SHELVES.

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 FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, FRONT COUNTER, AND STORAGE AREAS.

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: CLEAN WALLS IN PREP AREA NEAR VENTILATION HOOD. SELA OPENINGS AROUND ELECTRICA OUTLETS IN PREP AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN WALLS IN PREP AREA NEAR VENTILATION HOOD. SELA OPENINGS AROUND ELECTRICA OUTLETS IN PREP AREA.

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.