PASS W/ CONDITIONS
Risk 2 (Medium)
LASANI ZABIHA MEAT & GROCERY Gets Conditional Pass on Health Inspection - Chicago Grocery store
March 9, 2021
Complaint
License #2202383
4
Total Violations
2
Critical
2
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on March 9, 2021. The inspection type was "Complaint" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #8
CRITICAL
Violation Details
HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED CUSTOMER PLACING ORDER AT MEAT DEPARTMENT. IMMEDIATELY AFTER, BUTCHER GRABBED RAW CHICKEN FROM COOLER AND BEGAN TO HANDLE AND CUT RAW CHICKEN USING HIS BARE HANDS. BUTCHER DID NOT WASH HANDS BEFORE HANDLING RAW CHICKEN. FOOD EMPLOYEES MUST CLEAN THEIR HANDS AND EXPOSED PORTIONS OF THEIR ARMS BEFORE ENGAGING IN FOOD PREPARATION INCLUDING WORKING WITH EXPOSED FOOD. PRIORITY VIOLATION. 7-38-010. CITATION ISSUED.
Why This Matters
Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.
Food Code Requirement
Sanitizing solutions and rinse water must meet specific requirements for effectiveness.
Specific Requirements
Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.
CDPH Food Code: Section 4-501.114, 4-702.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED FOOD EMPLOYEE WASHING UTENSILS IN HAND WASHING SINK AT MEAT PREP AREA. A HAND WASHING SINK MAY NOT BE USED FOR PURPOSES OTHER THAN HAND WASHING ONLY. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED EXTREMELY DIRTY CUTTING BOARDS IN MEAT PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN OR REPLACE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED EXTREMELY DIRTY CUTTING BOARDS IN MEAT PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN OR REPLACE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection