LITTLE MUNCHKINS PRODUCE,INC Fails Health Inspection - Chicago Grocery store

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO COLD RUNNING WATER AT FRONT EXPOSED HAND SINK IN MEAT PREP AREA. MUST PROVIDE. CRITICAL VIOLATION 7-38-030 ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM INSPECTION REPORT# 1522420 DATED 1/28/2015 NOT CORRECTED: #38 NOTED THE COLD WATER KNOB AT THE FRONT EXPOSED HAND SINK IN POOR REPAIR. MUST REPAIR AND MAINTAIN.MUST PROVIDE AND MAINTAIN SPLASH GUARDS AT THE EXPOSE HAND SINKS BETWEEN THE PREP TABLE IN THE FRONT AND THE SINK IN THE KITCHEN. MUST CORRECT. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN FILTERS ABOVE GRILL AT REAR OF HEAVY GREASE BUILD-UP AND MAINTAIN. CLEAN/SANITIZE COMPARTMENTS OF MEAT SAW OF FOOD DEBRIS AND ALSO MEAT SLICER IN MEAT PREP AREA.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN FILTERS ABOVE GRILL AT REAR OF HEAVY GREASE BUILD-UP AND MAINTAIN. CLEAN/SANITIZE COMPARTMENTS OF MEAT SAW OF FOOD DEBRIS AND ALSO MEAT SLICER IN MEAT PREP AREA.

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.