LEAMINGTON FOODS INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SINK IN THE REAR CHICKEN PREP ROOM WHERE CHICKEN IS PACKAGED. INSTRUCTED THEY MUST INSTALL A HANDWASHING SINK IN THE CHICKEN PREP AREA AND MAINTAIN IN GOOD WORKING ORDER.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS (DELI MEATS AND CHICKEN) WITH IMPROPER DATE LABELING AT THE REAR DELI REACH IN AND DELI COUNTER COOLER. NO PROPER PREP DATE FOR ITEMS PLACED IN REACH IN COOLER FOR SALE. DELI WORKER ACKNOWLEDGED THAT ITEMS WERE 14 DAYS FROM DATE OF PREP. INSTRUCTED TO BEGIN USING 7 DAY DISCARD DATE AFTER FOOD IS OPEN OR PREPARED. OBSERVED SLICED WATERMELON, CANTALOPE, HONEYDEW MELON, PREMADE SALAD WITH DELI MEATS WITHOUT 7 DAY DISCARD DATES AT THE PRODUCE REACH IN COOLER. 80 POUNDS OF DELI MEAT AND CHEESE DISCARDED AS WELL AS 60 POUNDS OF FRUIT AND 30 POUNDS OF SALAD. PRIORITY FOUNDATION VIOLATION 7-38-005 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE THE COLD PREP REACH IN COOLER IN THE REAR DELI AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RAW EXPOSED WOOD SHELVING HOLDING WASHBOWL SINK IN WOMENS TOILET ROOM. INSTRUCTED THAT ALL RAW WOOD MUST BE PAINTED OR STAINED TO MAKE EASE OF CLEANING.

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 THE INSIDE OF THE MEAT PREP ROOM AND PRODUCE PREP ROOM WITH A BUILD UP OF SPILLAGE AND FOOD DEBRIS ON FLOORS AND UNDER SHELVING. INSTRUCTED TO CLEAN AND MAINTAIN ALL.

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 A LEAK AT THE FAUCET OF THE THREE COMPARTMENT SINK IN THE PRODUCE PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD WORKING ORDER.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS ON THE SALES FLOOR UNDER THE SHELVING UNITS WITH A HEAVY BUILD UP OF DUST, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

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 FLOORS ON THE SALES FLOOR UNDER THE SHELVING UNITS WITH A HEAVY BUILD UP OF DUST, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS.

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.