LARAMIE BAKERY & DELI Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE DISPLAY COOLER. PORK CHOP AT 52.7F, 4 LBS. CHICKEN AT 50.4F, 2LBS. PORK HOCKS AT 48.OF, 5LBS. SAUSAGE AT 44.8F, 5LBS. CABBAGE ROLL AT 47.0F ,2LBS. HOT DOG AT 57.4F, 2LBS. PORK TENDER AT 47.9F, 2 LBS. INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F DURING STORAGE INSIDE THE DISPLAY COOLER. CRITICAL CITATION 7-38-005(A). MANAGER DISCARDED/DENATURED THE SAID PRODUCTS WORTH $50.00, TOTAL 22 LBS.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO HOT RUNNING WATER ON THE FRONT EXPOSED HAND SINK AND THE REAR EXPOSED AND SINK IN THE REAR PREP AREA AND 3 COMPARTMENT SINK IN THE PREP AREA. WATER TEMP AT 66.6F. (THERE WAS ANOTHER 3 COMPT SINK AND TWO MORE EXPOSED HAND SINK WITH HOT RUNNING WATER IN THE ESTABLISHMENT). INSTRUCTED TO PROVIDE HOT RUNNING WATER. CRITICAL VIOLATION 7-38-030. HOT RUNNING WATER WAS RESUMED DURING INSPECTION.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND FRONT ENTRANCE DOOR WITH 2 INCH GAP ON THE SIDE THEE DOOR AND THE FRONT ENTRANCE DOOR WITH OVER 1 INCH GAP ON THE BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR. ALSO MICE DROPPINGS THRU OUT BASEMENT APPROXIMATELY 20 TOTAL, STORAGE AREA IN THE BAKERY DEPT APPROXIMATELY 15 TOTAL AND ALONG THE WALL BASE UNDER THE DRY STORAGE AREA IN THE KITCHEN OVER 10 TOTAL. INSTRUCTED TO CLEAN IN DETAIL AND REMOVE THE DROPPINGS AND HAVE ADDITIONAL INSPECTION BY PEST CONTROL TECHNICIAN . 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: WATER SEAPING ON THE BOTTOM OF THE DIVIDER OF THE 3 COMPT SINK IN THE MAIN KITCHEN. MUST REPAIR AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL PASTRIES, CAKE, BREAD FOR SALE THAT WAS ON THE PLASTIC CONTAINER AND PLASTIC WRAPPED ON THE FRONT SERVING AREA. WITH COMPANIES, NAME, ADDRESS, NAME OF THE PRODUCT AND INGREDIENTS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN UTENSILS, POTS, PANS, TRAYS MUST BE STORED UPSIDE DOWN, INVERTED TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND FROZEN FOODS STORED ON A PLASTIC GROCERY BAG INSIDE THE REACH IN FREEZER AND WALK IN FREEZER. INSTRUCTED TO REPLACE WITH FOOD GRADE STORAGE BAG. INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE 3 COMPT SINK AND THE STOVE IN THE MAIN KITCHEN AND MAINTAIN.

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: MUST CLEAN ALL DRY FOOD CONTAINERS IN THE BAKERY DEPT AND MAINTAIN. CLEAN IN DETAIL REMOVE RUST ON THE LID OF THE TWO CHEST FREEZER IN THE BASEMENT AND MAINTAIN. CLEAN IN DETAIL AND REMOVE DUST BUILD UP ON THE EXHAUST FAN INSIDE THE WASHROOM IN THE BAKERY DEPT. AND THE FILTER ON THE HOOD IN THE PRODUCE DEPT DISPLAY COOLER AND MAINTAIN. CLEAN REMOVE DUST ACCUMULATED ON THE FAN GUARD OF THE 3 DOOR REACH IN COOLER AND MAINTAIN.

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: MUST PROVIDE MISSING FLOOR DRAIN COVER IN THE BASEMENT. CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE ALL CORNER IN THE BAKERY AND BASEMENT AND MAINTAIN.

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: STAINED DAMAGED CEILING TILES IN THE GROCERY SECTION SHELVINGS. MUST REPLACE AND MAINTAIN. PEELING PAINT ON THE CEILING ABOVE THE PREP TABLE IN THE BAKERY DEPT. MUST REPAIR,SCRAPE OFF PEELING PAINT AND RE PAINT. HOLE ON THE WALLS OUTSIDE THE SMOKER. MUST REPAIR,SEAL THE HOLE AND MAINTAIN

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: MISSING END CAPS ON THE PLASTIC LIGHT SHIELD OF THE LIGHT BULBS ABOVE THE PREP TABLE IN THE MAIN KITCHEN . MUST PROVIDE. MISSING LIGHT SHIELD ON THE LIGHT BULB ON ONE OF THE LIGHT BULB INSIDE THE WALK IN COOLER. MUST PROVIDE LIGHT SHIELD.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK ON THE PIPE UNDER THE EXPOSED HAND SINK IN THE MAIN KITCHEN. MUST REPAIR TO STOP THE LEAK.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK ON THE PIPE UNDER THE EXPOSED HAND SINK IN THE MAIN KITCHEN. MUST REPAIR TO STOP THE LEAK.

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.