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

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.