MONTROSE DELI Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 50 POUNDS OF COOKED CABBAGE STORED IN WALK-IN COOLER IN LARGE POTS AT IMPROPER TEMP, READING 50'F, AND 20 POUNDS OF COOKED TOMATO GRAVY IN SAME COOLER AT IMPROPER TEMPS READING 55'F, ALL PRODUCT DUMPED AND DENATURED AT A COST OF ABOUT $200.00, INSTRUCTED TO MAINTAIN FOOD TEMP 40'F AND BELOW, AND INSTRUCTED ON QUICK CHILL METHODS OF FOODS, 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOODS OFFERED FOR SALE WITHOUT PROPER LABEL, INSTRUCTED TO PROVIDE ADDRESS OF WHERE PRODUCT COMES FROM,

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: RUSTY WIRE SHELVING INSIDE MEAT COOLER, INSTRUCTED TO RESEAL/REPLACE, AND BETTER MAINTAIN, AND RESTRICT REUSING GARBAGE BAGS FOR FOOD STORAGE, INSTRUCTED TO INVEST IN FOOD GRADE MATERIALS, POWER WASHER IN POOR REPAIR, LEAKING ON TO FLOOR, INSTRUCTED TO REPAIR AND BETTER MAINTAIN, BREAD BIN COVER IN POOR REPAIR, INSTRUCTED TO REPLACE,

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: STAINED CEILING TILE VARIOUS AREAS THROUGHOUT STORE, AND CHIPPING PAINT ON WALLS PREP AREA, INSTRUCTED TO REPLACE/REPAIR,

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: STAINED CEILING TILE VARIOUS AREAS THROUGHOUT STORE, AND CHIPPING PAINT ON WALLS PREP AREA, INSTRUCTED TO REPLACE/REPAIR,

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.