KUROWSKI SAUSAGE SHOP & RICH Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE; FOUND 9 LBS. OF COOKED HAM ON TOP OF DISPLAY COOLER RANGING FROM 54.1-55.5F. INADEQUATE FOOD PROTECTION. INSTRUCTED COLD POTENTIALLY HAZARDOUS FOODS MUST BE AT 4OF OR BELOW. HAM DISCARDED. V=$50.00. CRITICAL CITATION ISSUED, 7-38-005(A).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES, OBSERVED TWO FOOD HANDLERS AT THE DELI AREA WASHING THEIR HANDS INSIDE THE 3PART SINK. ANOTHER FOOD HANDLER PUT ON GLOVES WITHOUT WASHING HER HANDS. INSTRUCTED HANDS MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS IN A UTENSIL-WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

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 RODENT IN THE BASEMENT, OVER 60 MICE DROPPINGS NOTED ON FLOORS, ALONG WEST AND NORTH WALLS INSIDE TWO STORAGE ROOMS AND TOOL ROOM, AND OVER 30 ON STORAGE SHELVES THRU-OUT THE SAME AREAS. ALSO FRONT DOORS NOT RODENT PROOFED. INSTRUCTED TO CLEAN/SANITIZE AREAS AND STORAGE SHELVES AND SEAL FRONT DOORS TO PREVENT PEST ENTRY. ADVICED TO CALL PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED, 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #365493, DATED 01/12/11 NOT CORRECTED. VIOLATIONS #30, MUST LABEL PREP FOODS INSIDE WALK IN COOLERS IN THE BASEMENT. #31, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES IN BASEMENT KITCHEN. #32, MUST SEAL OR REPLACE RUSTY STORAGE SHELVES INSIDE BASEMENT WALK IN COOLERS AND PROVIDE DIVIDERS FOR DISPLAY DELI COOLER. #33, MUST CLEAN/SANITIZE; MEAT SLICERS AT DELI AREA, STORAGE SHELVES SAME AREA, AND COOLERS. #34, MUST REPAIR/REGROUT AND SEAL FLOORS IN THE BASEMENT KITCHEN AND SMOKE HOUSE AT FIRST FLOOR AND MEAT PREP AREA AT 2ND FLOOR. #35, MUST REPLACE DAMAGED CEILING PANELS AT DELI AREA. #36, MUST REPLACE MISSING LIGHT SHIELDS ABOVE PREP TABLES AT 2ND FLOOR MEAT PREP AREA. #38, MUST SEAL GREASE TRAP UNDER 2ND FLOOR 2PART SINK AND REPAIR 3PART SINK FAUCET AT DELI AREA. SERIOUS CITATION ISSUED, 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE CUTTING BOARDS AT SMOKE SHOP/PREP AREA AND SEAL RUSTY BOTTOM PANELS OF PREP TABLES AT DELI AREA.

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/SANITIZE; COOLERS AT 3RD FLOOR BAKERY PREP AREA, MOP SINK AND SHELVES INSIDE BASEMENT WALK IN COOLERS.

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: INSTRUCTED TO DETAIL CLEAN FLOORS THRU-OUT THE BASEMENT STORAGE ROOMS AND KITCHEN, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.

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 SEAL OPENINGS ON WALLS AND CEILINGS THRU-OUT THE BASEMENT AND 3RD FLOOR BAKERY PREP AREA TO PREVENT PEST ENTRY AND CLEAN CEILING AND WALLS INSIDE WASHROOMS IN BASEMENT.

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: INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS ABOVE PREP TABLES IN THE KITCHEN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS ABOVE PREP TABLES IN THE KITCHEN.

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.