MARCY'S MART Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND MULTIPLE REFRIGERATION UNITS NOT WORKING/TURNED ON AT TIME OF INSPECTION. INSTRUCTED FACILITY TO REMOVE ANY NON WORKING REFRIGERATION UNITS AND TO TURN ON REMAINING UNITS. INSTRUCTED TO ENSURE THAT ALL REFRIGERATION UNITS MAINTAIN AN INTERNAL TEMPERATURE OF 40F OR BELOW AND 0F OR BELOW FOR FREEZERS. CRITICAL VIOLATION 7-38-005(A).

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED THE WEST SIDE BATHROOM HANDSINK NOT ACCESSIBLE-FOUND A LARGE METAL SAFE BLOCKING SAID HANDSINK. INSTRUCTED FACILITY TO REMOVE SAFE, ENSURE HANDSINKS ARE ACCESSIBLE AND HAVE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE WITH SOAP AND PAPER TOWELS AND TO 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DIRT, DUST, AND DEBRIS ON SURFACES THROUGHOUT-SHELVING, WINDOW SILLS, REFRIGERATION SHELVES, ETC. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE EAST SIDE WASHROOM FLOOR IN POOR REPAIR. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN SO FLOOR IS SMOOTH, PERMANENT, AND EASILY CLEANABLE. OBSERVED DIRT AND DEBRIS ON FLOORS THROUGHOUT. INSTRUCTED FACILITY TO CLEAN 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 THE WALL IN THE EAST SIDE BATHROOM IN POOR REPAIR. INSTRUCTED FACILITY TO REPAIR AND MAINTAIN SO WALL IS SMOOTH, PERMANENT, AND EASILY CLEANABLE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND NO MOPSINK ON PREMISES. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN MOPSINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND A BACKFLOW PREVENTION DEVICE.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED FACILITY TO ENSURE THAT ALL REFRIGERATION UNITS ON SITE HAVE THERMOMETERS AND TO 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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED FACILITY TO ENSURE THAT ALL REFRIGERATION UNITS ON SITE HAVE THERMOMETERS AND TO 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.