M K POULTRY, INC. Gets Conditional Pass on Health Inspection - Chicago Grocery store

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON PREMISES OR APPLIED FOR AT THIS TIME. (PREMISES SLAUGHTERS FRESH CHICKENS). SERIOUS VIOLATION 7-38-012a.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE CUTTING BOARDS, AND SLAUGHTER TABLES NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE. INTERIOR OF MILK COOLER NOT CLEAN, STORAGE SHELVES SODA HOLDERS NOT CLEA, INSTRUCTED TO CLEAN.

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 IN THE COOP/SLAUGHTER ROOM NOT CLEAN/STANDING WATER, INSTRUCTED TO CLEAN COOP AREA, AND REMOVE ALL STANDING WATER.

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 THE CEILING IN THE KILL ROOM NOT CLEAN, ALSO WATER DAMAGED CEILING TILES IN THESTORE SALES AREA. INSTRUCTED TO CLEAN CEILING TILES, AND REPLACE ALL WATER DAMAGED TILES, ALSO CLEAN LIGHT SHIELDS IN SLAUGHTER/COOP AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED MUCH CLUTTER IN THE REAR OF THE STORE, INSTRUCTED TO ORGANIZE AND ELEVATE ALL STOCK 6" OFF THE FLOOR AND AWAY FROM THE WALLS.

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 MUCH CLUTTER IN THE REAR OF THE STORE, INSTRUCTED TO ORGANIZE AND ELEVATE ALL STOCK 6" OFF THE FLOOR AND AWAY FROM THE WALLS.

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.