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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS STORED ON TOP OF DISPLAY COOLER OFFERED FOR SALE. OBSERVED FISH AT 56.5 F -61.1 F, PORK PASTRIES AT 58.8 F,CABBAGE ROLLS AT 63.7 F,CHICKEN/CHEESE PATTIES AT 62.6 F,STUFFED CABBAGE AT 59.0 F,ASSORTED PIEROGIES (CHEESE,MUSHROOM,POTATOES) AT 54.9 F-61.1 F. INSTRUCTED MANAGER, TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AND HOT HOLDING TEMPERATURE OF ABOVE 135F OR HOTTER AT ALL TIMES. PRIORITY VIOLATION 7-38-005,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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED ESTABLISHMENT WITH OUTDATED LAB RESULTS FOR VARIOUS SAUSAGES BETWEEN 02/2003 AND 03/2003 PROVIDED ON PREMISES. INSTRUCTED MANAGER MUST PROVIDE AND MAINTAIN AN UPDATED LAB LETTER ON ALL PREVIOUS SAUSAGES ON PREMISES. LAB RESULT ANALYSIS OF SAUSAGES MUST BE DONE EVERY 5 YEARS AS REQUIRED. PRIORITY FOUNDATION VIOLATION 7-38-005, CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER IN HOT HOLDING UNIT.MUST PROVIDE AND MAINTAIN A VISIBLE AND WORKING THERMOMETER IN HOT HOLDING UNIT.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: INSTRUCTED TO PROPERLY LABEL ALL FOOD CONTAINERS/BINS IDENTIFIED WITH COMMON NAME (SALT, SUGAR, FLOUR ETC) IN BASEMENT KITCHEN DRY STORAGE ROOM.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 45 RODENT MICE DROPPINGS ON FLOOR AT REAR SALES FLOOR NEXT TO DISPLAY COOLER/BREAD ROLLING EQUIPMENT AND IN AN ADJACENT CLUTTERED OFFICE ROOM SAME AREA. INSTRUCTED TO DETAIL CLEAN AND REMOVE ALL RODENT MICE DROPPINGS AND SANITIZE ALL AFFECTED AREAS, ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020(A), CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STAINED CUTTING BOARDS IN THE BASEMENT KITCHEN PREP AREA.INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ACCUMULATION OF DUSTS ON CONDENSOR/FAN COVERS IN BASEMENT WALK-IN-COOLER LOCATED ADJACENT TO KITCHEN PREP AREA AND EXCESSIVE DRIED-UP FOOD DEBRIS BUILD-UP ON SHELFS IN SAME WALK-IN-COOLER.MUST DETAIL CLEAN AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAK AT DRAIN PIPE UNDERNEATH THE HAND SINK AT FRONT DELI PREP AREA.MUST REPAIR PLUMBING LEAK AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE UNISEX WASHROOM. MUST PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN THE FLOOR,WALLS AND CEILING IN BASEMENT WALK-IN-COOLER TO REMOVE STAINS AND FOOD SPLASHED DEBRIS AND MAINTAIN.

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: OBSERVED THE REAR EXTERIOR RECEIVING AREA WITH EXCESSIVE UNUSED AND UNNECESSARY ITEMS STORED THROUGHOUT MENTIONED AREA.INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS DUE TO POTENTIAL PEST HARBORAGE AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED MISSING LIGHT SHIELDS/END CAPS FOR LIGHT BULBS IN BASEMENT KITCHEN PREP AREA.MUST PROVIDE LIGHT SHIELDS WITH END CAPS OR SHATTER-PROOF LIGHTING AND PROVIDE BRIGHTER LIGHT BULB FOR BASEMENT WALK-IN-COOLER AND MAINTAIN ADEQUATE LIGHTING AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON PREMISES. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLING EMPLOYEES WITH EXPIRED FOOD HANDLER CERTIFICATES PROVIDED ON PREMISES. INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL FOOD HANDLING EMPLOYEES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.