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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE DISPLAY COOLER WITH AN AIR TEMPERATURE RANGING FROM 47.1F-49.7F. THE COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS PREPARED TUNA, CONTAINERS OF ASSORTED SOUPS, CHICKEN AND PORK GELLATINS. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F.AT THIS TIME,OWNER NOTIFIED REFRIGERATION REPAIR MAN AND UNIT IS NOW REPAIRED BEFORE THE END OF THIS INSPECTION,AMBIENT AIR MEASURED 38.6F. HELD FOR INSPECTION NOW REMOVED,ITS OK TO RESUME USE OF SAID COOLER. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CABBAGE WITH POTATOES AT 53.7F, GRILLED CHICKEN WITH TOMATOES 62.1F, CHICKEN WITH MOZZARELLA 56.8F,FRIED FISH AT 56.3F,SMOKED PORK RIBS AT 54.3F,SLICED HONEY HAM AT 53.4F,HERB CHICKEN 98.7F,LIVER AT 110.0F, POTATOES AT 100F,SAURKRAUET 125.1F,BEEF PATTIES AT 95.5F,KISZKA PORK SAUSAGE AT 123.6F,RICE AT 121.4F,BARLEY RICE AT 120.1F,PORK RIBS AT 91.3F,MEAT BALLS AT 101.8F,CHICKEN WITH ALMONDS AT 129.1F,(2)WHOLE SMOKED CHICKENS AT 51.9F,CHEESE CAKE 50.1F,TUNA 48.9F,CHICKEN AND PORK GELLATINS 50.0F,B-B-Q BEEF RIBS WITH SAUCE 116.1F,. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 300#'S OF FOOD WORTH APPROX. $1,500.00 AS STATED PER MANAGER AT THIS TIME. CRITICAL VIOLATION 7-38-005A.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED ASSORTED PASTRIES ITEMS OUT IN THE OPEN ON FRONT AND REAR CUSTOMER AREAS AND NOT PROTECTED FROM PUBLIC CONTAMINATION, NOT WRAPPED AND NOT COVERED, AND NO SNEEZE GUARDS, INSTRUCTED TO WRAP AND COVER AT ONCE,PROTECT AGAINST THE ELEMENTS AT ALL TIMES. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINE IN BASEMENT. OBSERVED BLACK SLIMY SUBSTANCE ON INTERIOR WATER COMPONENTS OF THE ICE MACHINE. MANAGEMENT INSTRUCTED TO TURN OFF MACHINE, REMOVE ICE AND HAVE INTERIOR OF ICE MACHINE CLEANED AND SANITIZED. OBSERVED VACUUM PACKAGING EQUIPMENT IN REAR OF FACILITY WITHOUT APPROVED CDPH HAACP PLAN. OBSERVED APPROXIMATELY 50#'S (VALUED AT $50.00 AS STATED BY MANAGER) OF INDIVIDUAL PIECES OF COOKED HAM VACUUM PACKAGED AND AVAILABLE FOR SALE AND IN WALK-IN-COOLER WITHOUT ANY PACKAGE DATES VISIBLE. TAGGED VACUUM PACKAGING MACHINE AND VACUUM PACKAGED HAM PENDING CDPH HAACP PLAN APPROVAL. SERIOUS VIOLATION 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES IN THE REAR SIDE STORAGE/GROCERY AREA AND IN FRONT DELI COUNTER AND STEAMTABLE AREAS. APPROXIMATELY 30 LIVE FRUIT FLIES WERE OBSERVED ON THE WALLS, CEILING AND EQUIPMENT IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. ALSO, THE REAR DOOR FROM THE PREP SMOKE HOUSE IS NOT RODENT PROOF. THERE IS A 1/2" GAP ALONG THE MIDDLE BOTTOM OF THE DOOR AND SCREENS ARE BROKEN,ALSO THE FRONT DOOR AT MIDDLE WHERE BOTH DOORS MEET AND EAST SIDE DOOR . MUST PEST PROOF ALL SAID DOORS MUST BE TIGHT FITTING TO PREVENT PEST ENTRY. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER PRESENT WITH A CITY OF CHICAGO FOOD SANITATION CERTIFICATE WHILE POTENTIALLY HAZARDOUS FOODS (CHICKEN,SOUPS, FISH,RICE,SAURKRAUET ETC.) IS BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#1401486, DATED:02/25/2014. 32 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, 05/20/2014 33 CAN OPENER IN KITCHEN NOT CLEAN, 05/20/2014 34 INSTRUCTED TO DETAIL CLEAN FLOORS THRU-OUT THE BASEMENT STORAGE ROOMS AND KITCHEN, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. 05/20/2014 35 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, 05/20/2014 36 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, 05/20/2014 38 MUST REPAIR ALL LEAKING FAUCETS AT 2 AND 3 COMPARTMENT SINKS, ALL LEAKING PIPES UNDER SINKS, ALL IN POOR REPAIR, MUST REPAIR FAN IN LADIES BATHROOM LOCATED IN BASEMENT, MUST CORRECT AND MAINTAIN BY 11/6/2015.SERIOUS VIOLATION 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO PROPERLY STORE AND INVERT SINGLE SERVICE FORKS AND SPOONS HANDLES-UP TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO PROPERLY STORE AND INVERT SINGLE SERVICE FORKS AND SPOONS HANDLES-UP TO PREVENT CONTAMINATION BEFORE USE AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.