LOCAL MARKET Passes Health Inspection - Chicago Grocery store

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED REACH IN COOLERS WITHOUT THERMOMETERS. INSTRUCTED TO OBTAIN AND MAINTAIN AT ALL TIMES.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INTERIOR AND EXTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP INSTRUCTED TO DETAIL CLEAN 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: OBSERVED SPONGES AND SCRUB BRUSH IN BAKERY DEPARTMENT WORN AND DISCOLORED WITH LARGE AMOUNTS OF DEBRIS. INSTRUCTED TO DISCARD AND MAINTAIN IN GOOD ORDER AT ALL TIMES.

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: ALL CLEAN UTENSILS MUST BE STORED IN A CLEAN SANITIZED BIN TO PREVENT ANY CONTAMINATION WHEN NOT IN USE. INSTRUCTED TO HAVE BINS CLEANED AND SANITIZED AT ALL TIMES.

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 OPENER IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP AT THE BLADE AREA. INSTRUCTED TO CLEAN AND MAINTAIN CLEAN.

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 CUTTING BOARDS IN ALL SERVICE DEPARTMENTS IN NEED OF REPLACING. WORN DISCOLORED OR DEEP CUTS. INSTRUCTED TO REPLACE AND MAINTAIN IN GOOD ORDER AT ALL TIMES.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAKS AT LARGE ICE MACHINE, HANDSINK IN FISH DEPARTMENT AND MEAT DEPARTMENT CUTTING ROOM IN NEED OF REPAIRING. INSTRUCTED TO CORRECT AND MAINTAIN

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: INTERIOR GARBAGE WALL AREA INSIDE STORE IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS AND SPLATTER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: INTERIOR GARBAGE WALL AREA INSIDE STORE IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS AND SPLATTER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.