LUCIANO'S GROCERY-18TH ST Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 3 HAM SANDWICHES FOR SALE AT ROOM TEMPERATURE 63.8F. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND TO KEEP ALL COLD FOODS AT 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED EXPOSED HAND SINK IN REAR FOOD PREP AREA IN POOR REPAIR. COLD WATER NOT FLOWING FROM SINK. INSTRUCTED TO REPAIR AND MAINTAIN. CRITICAL VIOLATION 7-38-030.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO PAPERTOWELS IN THE WASHROOM. INSTRUCTED TO HAVE PAPERTOWELS IN THE WASHROOM AT ALL TIMES. OWNER EQUIPPED WASHROOM WITH PAPERTOWELS DURING INSPECTION. CRITICAL VIOLATION 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: OBSERVED 3 LIVE CHICKENS IN THE BASEMENT OF FACILITY. INSTRUCTED TO REMOVE ALL LIVE CHICKENS FROM PREMISES AND DO NOT HOUSE LIVE ANIMALS. SERIOUS VIOLATION 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED ABOUT 150 SMALL FLIES ON WALLS CEILING AND PIPES THRU OUT FACILITY. OBSERVED 10 RAT DROPPINGS LOCATED IN THE BASEMENT INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. OBSERVED NO PEST CONTROL LOG BOOK ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN) ARE BEING HANDLED AND SERVED. INSTRUCTED TO HAVE A CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE AT ALL TIMES FACILITY IS OPEN AND OPERATING. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED SANDWICHES FOR SALE WITHOUT LABELS CONTAINING PRODUCT NAME, DATE, BUSINESS ADDRESS AND INGREDIENTS. INSTRUCTED TO PROVIDE LABELS FOR ALL POTENTIALLY HAZARDOUS FOODS THAT ARE OUT OF THE ORIGINAL PACKAGING AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING USED AS A FLOOR LINER. INSTRUCTED TO NOT REUSE CARDBOARD, ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE. OBSERVED COOKING POTS TOO LARGE TO SUBMERGE IN 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE EQUIPMENT OR PROVIDE A LARGER 3 COMPARTMENT SINK.

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: OBSERVED CUTTING BOARDS STAINED WITH DEEP DARK GROOVES LOCATED IN THE MEAT DELI AREA. INSTRUCTED TO REPLACE ALL CUTTING BOARDS AND MAINTAIN.

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: OBSERVED FLOORS THRU OUT FACILITY WITH ACCUMULATED DIRT AND DUST DEBRIS. INSTRUCTED TO CLEAN UNDER AND AROUND HEAVY EQUIPMENT AND MAINTAIN.

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: OBSERVED CEILINGS WITH PEELING PAINT AND MISSING TILES, AND CEILINGS IN THE REAR FOOD PREP AREA NOT SMOOTH AND EASILY CLEANABLE. INSTRUCTED TO REPLACE ALL MISSING TILE AND REMOVE ALL PEELING PAINT AND MAINTAIN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETERS IN THE REACH IN COOLER LOCATED IN THE MEAT PREP AREA. INSTRUCTED TO PROVIDE AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EXCESSIVE ACCUMULATED CLUTTER (OLD EQUIPMENT) BEING STORED ON THE GROUND LOCATED IN THE BASEMENT. INSTRUCTED TO REMOVE ALL UNNECESSARY CLUTTER AND ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EXCESSIVE ACCUMULATED CLUTTER (OLD EQUIPMENT) BEING STORED ON THE GROUND LOCATED IN THE BASEMENT. INSTRUCTED TO REMOVE ALL UNNECESSARY CLUTTER AND ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND 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.