LOCAL MARKET Passes Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: ALL HANDWASHING SINKS IN NEED OF PROPER HANDWASH SIGNS. INSTRUCTED TO INSTALL AND MAINTAIN.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED SHELVES IN DELI WALK IN COOLER IN NEED OF REPLACING. WORN WITH HEAVY DISCOLORATION TO SHELVING UNITS. REPLACE AND MAINTAIN SHELVES IN GOOD REPAIR. CORRECT AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INTERIOR AND EXTERIOR OF DISHMACHINES IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. DISHMACHINE NOT IN GOOD REPAIR AT THIS TIME. NOT IN USE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED STOCK AND FOOD SUPPLIES ON FLOOR. INSTRUCTED TO HAVE ON SHELF OR SOME TYPE OF HOLDER TO RAISE STOCK FROM FLOOR. CORRECT AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZING SOLUTION. CORRECT AND MAINTAIN.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED KNIVES AND OTHER UTENSILS ON SHELVES NOT PROTECTED IN KITCHEN AREA. INSTRUCTED TO WASH, RINSE AND SANITIZE AND HAVE IN A SANITARY MANNER. CORRECT AND MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: LARGE CAN OPENERS IN NEED OF DETAIL CLENAING TO REMOVE ALL BUILD UP FROM BLADES. CORRECT AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: ALL RUSTY SHELVES MUST BE ONLY USED FOR NON FOOD ITEMS ONLY. INSTRUCTED TO REMOVE ALL RUSTY SHELVES AND MAINTAIN.

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: ALL COOKING EQUIPMENT IN NEED OF DETAIL CLEANING. SIDES OF EQUIPMENT TO REMOVE ALL FOOD SPLATTER, SPILLS AND BUILD UP IN NEED OF REMOVAL. CORRECTED AND MAINTAIN.

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.

This violation was corrected during the inspection.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: PREP TABLES, TABLE LEGS IN KITCHEN, DELI, BAKERY AREAS ALL IN NEED OF CLEANING TO REMOVE ALL BUILD UP. CORRECTED AND MAINTAIN.

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.

This violation was corrected during the inspection.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: TOILET ROOM IN NEED OF COVERED GARBAGE CAN INSTRUCTED TO INSTALL AND MAINTAIN

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL SPILLS AND BUILD UP. INSTRUCTED TO CORRECT AND MAINTAIN.

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: FLOORS IN DELI, KITCHEN, BAKERY AND FRONT FOOD SERVICE AREA IN NEED OF DETAIL CLEANING ALL ALONG WALL BASES. WALLS WITH GREASE BUILD UP THAT IS IN NEED OF REMOVING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: FLOORS IN DELI, KITCHEN, BAKERY AND FRONT FOOD SERVICE AREA IN NEED OF DETAIL CLEANING ALL ALONG WALL BASES. WALLS WITH GREASE BUILD UP THAT IS IN NEED OF REMOVING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.