LEAMINGTON FOODS INC Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND-SINK LOCATED IN REAR PREP/DELI AREA WITHOUT HAND CLEANSER DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-030 (c). PLEASE SEE THE BELOW VIOLATION FOR CITATION INFORMATION.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWEL AVAILABLE AT HANDSINK LOCATED IN REAR PREP/DELI AREA DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION. #7-38-030 (c). 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 OBTAINED FROM APPROVED SOURCE - Comments: OBSERVED APPROXIMATELY 100LBS OF FROZEN SPARERIBS STORED INSIDE OF FREEZER IN WHITE BOXES IN GROCERY AREA DURING TIME OF INSPECTION. THE INSPECTOR IS UNABLE TO DETERMINE IF SAID FOOD ITEM IS AN APPROVED SOURCE. INSTRUCTED TO PROVIDE PROOF OF SUPPLIER, INVOICES, BUYER SPECIFICATIONS, ETC. PORK SPARERIBS TAGGED AND HELD FOR INSPECTION. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING COLD TCS FOODS @IMPROPER TEMPERATURES DURING THE TIME OF INSPECTION. THEY ARE AS FOLLOWS... APPROXIMATELY 30 LBS OF PACKAGED LIVER CHEESE AS WELL AS 40 LBS OF BUDDING SLICED DELI MEAT, ALL RANGING BETWEEN 50F-60F. ITEMS WERE STORED INSIDE DISPLAY COOLERS WHERE PREPARED SALADS AND PREPACKAGED POLISH SAUSAGES AND DESSERTS. INSTRUCTED TO HOLD ALL COLD TCS FOODS @41F AND BELOW AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. FOOD ITEMS DISCARDED VOLUNTARILY AT THIS TIME. TOTAL COST: $250.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 40 LIVE SMALL AND LARGE FLIES FLYING THROUGHOUT REAR DOCK AREA, PRODUCE AREA, REAR PREP/DELI ON EXTERNAL SURFACES OF COOKING/ DISHWASHING EQUIPMENT, STORED COOKWARE SLIDING DOORS OF MEAT AND PREPARED FOOD COOLING UNIT. INSTRUCTED TO PROVIDE ADDITIONAL PEST CONTROL AND CLEAN AND SANITIZE ALL SAID AREAS. MUST ELIMINATE FLY 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL HEAVY EQUIPMENT INCLUDING GARBAGE RECEPTACLES WITH DRIED FOOD SPLATTER IN PRODUCE PREP AREA. INSTRUCTED TO CLEAN SURFACES AND MAINTAIN FREE OF BUILDUP IN ORDER TO PREVENT PEST HARBORAGE IN SAID AREA.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ALL HEAVY EQUIPMENT INCLUDING GARBAGE RECEPTACLES WITH DRIED FOOD SPLATTER IN PRODUCE PREP AREA. INSTRUCTED TO CLEAN SURFACES AND MAINTAIN FREE OF BUILDUP IN ORDER TO PREVENT PEST HARBORAGE IN SAID AREA.

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.