KUROWSKI SAUSAGE SHOP & RICH Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND SINKS IN SMOKE AREA IN POOR REPAIR, NO RUNNING HOT WATER, AND NO PLUMBING ATTACHED, AND EXPOSED HAND SINK THREE FLOOR IN BAKERY AREA, IN POOR REPAIR, NO COLD WATER, BOOTH SINKS TAGGED, RESTRICT USE UNTIL REPAIR, MUST FAX OR CALL FOR RE-INSPECTION ONCE REPAIR, ADDITIONAL SINKS NEAR BY, APPROX., 15-20 FEET AWAY, FAX #312746-8040, CRITICAL CITATION ISSUED: 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INTERIOR OF ICE MACHINE, TOP AREA OF MACHINE AND INTERIOR PANELS, APPEARS TO HAVE RUSTY SLIMY SUBSTANCE BUILD-UP, SOURCE OF CROSS CONTAMINATION, ICE MACHINE NOT CLEAN, INSTRUCTED TO DISCONTINUE USE, AND USE PRE PACKAGE ICE, UNTIL MACHINE IS CLEAN, MACHINE TAGGED, INSTRUCTED TO FAX A LETTER TO CDPH ONCE MACHINE IS PROPERLY CLEAN AND SANITIZE, ALONG RECEIPTS FROM COMPANY WHO CLEANED MACHINE, FAX #312746-8040, SERIOUS CITATION ISSUED: 7-38-005 (A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL PREP FOODS INSIDE ALL COOLERS AND PROPERLY LABEL FOODS ON DISPLAY WITH THE PROPER ADDRESS OF WHERE FOODS COMES FROM,

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR RAW WOOD STORAGE SHELVES INSIDE BASEMENT STORAGE AREA, AND RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE, MUST PROVIDE SPLASH GUARDS BY EXPOSED HAND SINKS, NEXT TO ONE COMPARTMENT PREP SINKS IN ALL PREP AREAS, MUST RESTRICT USING FOIL ON EQUIPMENT, SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,

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: CAN OPENER IN KITCHEN NOT CLEAN,

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 REPLACE MISSING WALL TILES THRU-OUT SMOKE HOUSE AND CLEAN, REPLACE DAMAGED CEILING PANELS AT DELI AREA, WALLS IN POOR REPAIR BASEMENT PRODUCE COOLER AND KITCHEN PREP AREA, BY PREP TABLE, 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: NEED MORE LIGHT IN SMOKING AREA, FIRST FLOOR AND BAKERY AREA ON THREE FLOOR, LIGHT TOO DIM, MUST PROVIDE LIGHT SHIELDS ON LIGHT ABOVE PREP TABLE 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NEED MORE LIGHT IN SMOKING AREA, FIRST FLOOR AND BAKERY AREA ON THREE FLOOR, LIGHT TOO DIM, MUST PROVIDE LIGHT SHIELDS ON LIGHT ABOVE PREP TABLE 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.