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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-101.11 OBSERVED THE PERSON IN CHARGE WITHOUT A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE. INSTRUCTED ALL PERSONS IN CHARGE MUST HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE AND BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION. CITATION WRITTEN UNDER VIOLATION #2.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TCS FOODS (COOKED CHICHARRON WITH MEAT, AND RAW MEATS/DELI MEATS) ARE BEING PREPARED, HANDLED AND SERVED TO THE PUBLIC. INSTRUCTED THAT A VALID/ORIGINAL CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S CERTIFICATE MUST BE ON SITE AND POSTED ALONG WITH THE MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-010.

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.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: 3-101.11 OBSERVED RANCID TCS FOODS IN MULTIPLE REFRIGERATION UNITS, ABOUT 5 LBS OF RANCID DELI MEAT HAM IN THE REACH IN COOLER, A PACKAGED OF RANCID PORK SAUSAGES INSIDE OF THE WALK IN COOLER, ABOUT 2 LBS OF RANCID MEAT INSIDE OF AN UNPLUGGED REFRIGERATION UNIT IN THE REAR FOOD PREP AREA. INSTRUCTED TO NEVER ALLOW TCS FOODS TO GO RANCID AND ALWAYS IMMEDIATELY DISCARD TCS FOODS ON THE EXPIRATION DATES. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS. PRIORITY VIOLATION. CITATION ISSUED 7-40-050(A).

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD SEPARATED AND PROTECTED - Comments: 3-306.13(A) OBSERVED A TRAY OF CHICARRON WITH MEAT ON TOP OF THE REACH IN COOLER WITHOUT PROTECTION FROM POSSIBLE CONTANMINATION FROM THE CUSTOMERS OR PESTS. INSTRUCTED TO ALWAYS PROTECT ALL FOODS FROM POSSIBLE CONTAMINATION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED MEAT SLICERS WITH ACCUMULATED FOOD DEBRIS LOCATED IN THE DELI MEAT FOOD PREP AREA, OBSERVED LARGE POTS WITH OLD OIL AND FOOD INSIDE LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A REFRIGERATION UNIT, IN THE REACH IN COOLER AND IN THE FOOD PREP AREA; OBSERVED ABOUT 20 LBS OF RAW MEAT ON A PREP TABLE AT 66F, ABOUT 5 LBS OF CHICARRON WITH MEAT AT 56F, ABOUT 25 DOZEN OF RAW EGGS AT 48F, AND ABOUT 5 LBS OF DELI MEAT AT 50F. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.112 OBSERVED AN EXCESSIVE AMOUNT OF DEAD ROACHES ON THE FLOOR IN THE BASEMENT AREA AND ON THE FLOORS IN THE REAR FOOD PREP AREA AND VARIOUS OF THE FACILITY. INSTRUCTED TO CLEAN AND SANITIZE.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED AN INFESTATION OF COCKROACHES ON SITE; OBSERVED ABOUT 50 LIVE COCKROACHES CLIMBING ON THE WALLS, FLOORS AND CONTAINERS LOCATED IN THE BASEMENT BY THE WALK IN COOLER CONDENSERS, OBSERVED ABOUT 5 LIVE ROACHES ON THE WALL ABOVE THE PREP TABLE IN THE DELI FOOD PREP AREA, ABOUT 3 LIVE SMALL ROACHES CRAWLING ON THE FOOD CONTACT SURFACES (FOOD TRAYS) IN THE MEAT DELI FOOD PREP AREA AND ABOUT 10 LIVE ROACHES IN VARIOUS CRACKS AND CREVICES IN VARIOUS AREAS OF THE FACILITY. INSTRUCTED TO ELIMINATE LIVE COCKROACH ACTIVITY AND CONTACT PEST CONTROL FOR A SERVICE. PRIORITY VIOLATION. CITATION ISSUED 7-38-020(A).

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED FACILITY RE-USING CARDBOARD AS SHELF LINERS AT MOST LOWER SHELVES, INSIDE THE BOTTOM SHELVES OF THE REACH IN COOLER, AND INSIDE OF THE WALK IN COOLERS. INSTRUCTED TO REMOVE ALL CARDBOARD, AND DO NOT REUSE CARDBOARD AS SHELF LINERS, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-603.15 OBSERVED LARGE EQUIPMENT (POTS) ON SITE AND TOO LARGE TO FIT INSIDE OF THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE ON HOW THE FACILITY WASHES RINSES AND SANITIZES LARGE EQUIPMENT.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED THE INTERIOR OF THE REACH IN COOLER (BOTTOM UNITS) WITH EXCESSIVE ACCUMULATED DIRT AND FOOD DEBRIS ALL AROUND THE UNITS AND IN THE CRACKS AND CREVICES OF THE BOTTOM UNITS, OBSERVED EXCESSIVE RUST ON THE SHELVES INSIDE THE FOOD WALK IN COOLER. INSTRUCTED TO CLEAN OR REPLACE ALL.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.

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: 6-501.12 OBSERVED EXCESSIVE DIRT AND FOOD DEBRIS ON THE FLOORS THROUGHOUT THE FOOD PREP AREA, CUSTOMER GROCERY AREA ON SHELVES, UNDER AND BEHIND ALL REFRIGERATION UNITS, INSIDE OF ALL WALK IN COOLERS AND ON THE FLOORS IN THE BASEMENT AND THE 2ND FLOOR STORAGE AREAS. INSTRUCTED TO CLEAN AND SANITIZE.

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: 6-501.12 OBSERVED EXCESSIVE DIRT AND FOOD DEBRIS ON THE FLOORS THROUGHOUT THE FOOD PREP AREA, CUSTOMER GROCERY AREA ON SHELVES, UNDER AND BEHIND ALL REFRIGERATION UNITS, INSIDE OF ALL WALK IN COOLERS AND ON THE FLOORS IN THE BASEMENT AND THE 2ND FLOOR STORAGE AREAS. INSTRUCTED TO CLEAN AND SANITIZE.

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.