ME-ME ONE STOP FOOD Fails Health Inspection - Chicago Grocery store

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROPERLY PROTECTED DURING STORAGE. FOUND FROZEN FOOD IN A REACH IN FREEZER THAT REFLECTS THAWING AND REFREEZING. INSTRUCTED MANAGER TO DISCARD ALL FROZEN ITEMS SUBJECTED TO THAWING AND REFREEZING AND ADVISED THAT REFREEZING IS PROHIBITED. 7-38-005A

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT ALL RAW WOOD SURFACES BEHIND FRONT COUNTER. (FRAME WORK,LEDGES,ETC)

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: DETAIL CLEAN FLOORS UNDER COOLERS AND SHELVING UNITS.

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: MUST SCRAPE AND REPAINT PEELING PAINT ON WALLS AND ENTRANCE DOOR IN EMPLOYEE WASHROOM. MUST MAKE ALL WALLS SMOOTH AND EASILY CLEANABLE. MUST SEAL ALL OPENINGS IN WALLS IN REAR STORAGE AREA AROUND ACCESS PANEL LEADING TO HOT WATER HEATER AND FURNACE AND WHERE NEEDED.

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: PROVIDE A BACKFLOW DEVICE AT THE MOP SINK. ALSO NOTED A HOLE IN SINK BASIN CAUSING WATER TO LEAK ONTO FLOOR WHEN WATER TURNED ON. MUST REPAIR SAME.

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: PROVIDE A THERMOMETER IN ALL COOLERS ON SITE.

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: STORE ALL ITEMS 6 INCHES OFF THE FLOOR AND PROVIDE ADDITIONAL SHELVING UNITS TO STORE STOCK AND OTHER ITEMS.

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: STORE ALL ITEMS 6 INCHES OFF THE FLOOR AND PROVIDE ADDITIONAL SHELVING UNITS TO STORE STOCK AND OTHER ITEMS.

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.