LITTLE MUNCHKINS PRODUCE,INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVERED NO SOAP OR PAPER TOWELS AT THE REAR EXPOSED HAND SINK IN THE KITCHEN. MUST PROVIDED AND MAINTAIN AT ALL TIMES. MANAGER PROVIDED SOAP AND TOWELS AT THIS TIME OF INSPECTION. CITATION ISSUED #7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NOTED FOOD NOT PROTECTED DURING STORAGE OBSERVERED RAW CHOP STEAK IN THE REAR 2 DOOR COOLER STORED IN A FOAM MEAT TRAY NOT WRAPED ABOVE LIMES AND CILANTRO. MANAGER HAS REMOVE THE TRAY OF STEAK. CITATION ISSUED #7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: NOTED FOAM MEAT TRAYS IN THE 3 COMP SINK AND ON THE DRYING RACK. INSTRUCTED MANAGER NOT TO REUSE SINGLE SERVICE ARTICLE.

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: NOTED RAW WOOD SHELVING UNDERNEATH THE CARNITAS DISPLAY CASE. MUST SEAL 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 DETAIL CLEAN THE MEAT SLICER, MEAT GRINDER AND THE BAND SAW BEHIND THE DELI COUNTER TO REMOVE FOOD DEBRIS. ALSO INSTRUCTED TO CLEAN MORE FREQUENTLY BETWEEN USES. EQUIPMENT IN THE REAR KITCHEN NEEDS CLEAN TO REMOVE FOOD AND GREASE. INTERIOR OF ALL COOLERS NEED CLEANING TOO. ALSO DEFROST DELI COOLER TO REMOVE ICE BUILD UP.

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: FLOORS NEED CLEANING IN THE REAR AND FRONT PREP AREAS TO REMOVE SPILLS AND DEBRIS.

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: WALLS NEED CLEANING IN THE REAR PREP AREA TO REMOVE FOOD AND GREASE SPLATTER. MUST CLEAN FILTERS ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE AND DEBRIS.

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: MUST PROVIDE BETTER LIGHTING AND SHATTER PROOF BULBS IN THE REAR PREP AREA.

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: NOTED THE COLD WATER KNOB AT THE FRONT EXPOSED HAND SINK IN POOR REPAIR. MUST REPAIR AND MAINTAIN. MUST PROVIDE AND MAINTAIN STOPPERS FOR THE 3 COMP SINK. MUST PROVIDE AND MAINTAIN SPLASH GUARDS AT THE EXPOSE HAND SINKS BETWEEN THE PREP TABLE IN THE FRONT AND THE SINK IN THE KITCHEN.

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: NOTED THE COLD WATER KNOB AT THE FRONT EXPOSED HAND SINK IN POOR REPAIR. MUST REPAIR AND MAINTAIN. MUST PROVIDE AND MAINTAIN STOPPERS FOR THE 3 COMP SINK. MUST PROVIDE AND MAINTAIN SPLASH GUARDS AT THE EXPOSE HAND SINKS BETWEEN THE PREP TABLE IN THE FRONT AND THE SINK IN THE KITCHEN.

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.