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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE 1ST FLOOR MEAT SMOKING ROOM HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED WITH WOODEN BOARD ON TOP SET AS A TABLE WITH ASSORTED ITEMS STORED ON TOP. ALSO OBSERVED THE 2ND FLOOR MEAT PREP ROOM HAND WASHING BLOCKED FOR USE WITH SOILED, MEAT GRINDING PLATES STORED INSIDE THE SINK. MANAGEMENT REMOVED. INSTRUCTED THE HAND SINK MUST BE ACCESSIBLE AT ALL TIMES AND SINK MUST BE USED FOR HAND WASHING PURPOSES ONLY. PRIORITY FOUNDATION VIOLATION 7-38-30(C). NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW ANIMAL ORIGIN FOODS THROUGHOUT THE BASEMENT WALK-IN COOLER IMPROPERLY STORED DIRECTLY ABOVE OR ON TOP OF PREPARED READY TO EAT FOODS AND FRESH VEGETABLES. RAW FISH OVER READY TO EAT PEAS, RAW LIQUID EGGS OVER FRESH CARROTS, RAW CHICKEN OVER UNCOVERED HARD BOILED EGGS, RAW EGGS ON TOP OF PREPARED FOOD. ALL FOODS REMOVED. INSTRUCTED TO PROPERLY STORE ALL FOODS PROTECTED. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS PREPARED FOODS HELD HOT IN A HOT HOLDING DISPLAY UNIT AT IMPROPER TEMPERATURES: CHICKEN AT 106.5F & 125.6F, MEAT GOULASH AT 128.7F, LIVER AT 110.3F, POTATOES AT 112.8F AND MEAT SOUP AT 88F. HOT HOLDING TEMPERATURE NOTED AT 129.2F. APPROXIMATELY 50LBS FOOD DISCARDED WITH AN ESTIMATED VALUE OF $300.00. HOT HOLDING UNIT TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, ADEQUATELY HOLDS HOT FOODS AT 135F OR ABOVE AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 100 LBS ASSORTED DELI MEATS INSIDE A DELI DISPLAY COOLER AT IMPROPER TEMPERATURES RANGING BETWEEN 46.4F TO 60.8F. COOLER WITH AN AMBIENT TEMPERATURE OF 49.3F. ALL MEATS DISCARDED. APPROXIMATE VALUE AT $500.00. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED ASSORTED PREPARED, READY TO EAT TCS FOODS THROUGHOUT THE BASEMENT WALK-IN COOLER SUCH AS COOKED MEATS, NOT DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. FOODS DISCARDED. INSTRUCTED ALL PREPARED, TCS FOODS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: LARGE SECTION OF THE DELI DISPLAY COOLER NOT MAINTAINING AN ADEQUATE TEMPERATURE OF 41F OR BELOW. COOLER FOUND AT THAT SECTION RANGING BETWEEN 49.3F TO 55F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F, C.D.P.H. CONTACT FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED WITH THE PRODUCT COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: BROKEN PLASTIC SPLASH GUARD ON THE BASEMENT KITCHEN HAND WASHING SINK. MUST REPLACE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED AN ICE SCOOP IMPROPERLY STORED ON THE ICE MACHINE. MUST PROPERLY STORE IN A CLEAN CONTAINER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INTERIOR OF THE ICE MACHINES METAL DOOR IN POOR REPAIR WITH BROKEN, CRACKED, BENT METAL. MUST REPLACE/REPAIR TO BE SMOOTH AND CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED WASTE WATER BACKING UP IN THE KITCHEN THREE COMPARTMENT SINK. WHEN WATER DRAINS INTO THE MIDDLE SINK, OBSERVED WASTE WATER BACKING UP WITH FOOD DEBRIS INTO THE OTHER TWO COMPARTMENTS. INSTRUCTED TO REPAIR THE SINK TO PROPERLY DRAIN WITHOUT WASTE WATER BACK-UP. ALSO NOTED A RUBBER HOSE ATTACHED TO THE FAUCET NOZZLE. INSTRUCTED TO REMOVE. PRIORITY FOUNDATION VIOLATION 7-38-025. NO CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE TABLE TOP CAN OPENER WITH ENCRUSTED FOOD DEBRIS AND RUST. INSTRUCTED TO CLEAN AFTER EACH USE AND REMOVE FOOD AND RUST.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED A LARGE AMOUNT OF WASTE WATER BACKING UP FROM A FLOOR GREASE INTERCEPTOR IN THE BASEMENT PREP AREA AT THE WALK-IN COOLER. MANAGEMENT WAS ABLE TO TURN ON PUMP, STOP WASTE WATER BACK UP AND REMOVE STANDING WATER. INSTRUCTED TO BLEACH EFFECTED AREAS BEFORE RESUMING FOOD PREP AND CLEAN OUT INTERCEPTOR. PRIORITY VIOLATION 7-38-030(C). NO CITATION ISSUED.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND REAR OUTDOOR RECEIVING AREA WITH EXCESSIVE UNUSED AND UNNECESSARY ITEMS PILED AND STORED THROUGHOUT SUCH AS AN OLD TIRE, PILED PLASTIC CRATES AND BARRELS. INSTRUCTED TO REMOVE ITEMS TO PREVENT RODENT HARBORING.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CEILING OF THE 2ND FLOOR MEAT WALK-IN COOLER WITH PEELING PAINT. MUST REMOVE TO BE SMOOTH AND CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CEILING OF THE 2ND FLOOR MEAT WALK-IN COOLER WITH PEELING PAINT. MUST REMOVE TO BE SMOOTH AND CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.