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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER. SUCH AS THE COOKED RICE AT 44.9F, 14.92 LBS, GRITS AT 44.7F, 34.07 LBS, EGGS AT 48.0F-50.0F, 2 DOZEN. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F OR BELOW DURING STORAGE INSIDE THE WALK IN COOLER. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCTS WORTH $112.72,TOTAL 48.99 LBS, 2 DOZEN.

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: LABEL ALL DRY FOOD CONTAINERS AND ALL SPICES CONTAINERS IN THE SALAD PREP AREA AND MAINTAIN.

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 KITCHEN HOOD IN THE SALAD PREP AREA. MUST REMOVE RUST AND MAINTAIN. CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE ALONG THE SPLASH GUARD OF THE 3 COMPT SINK IN THE BAKERY DEPT. MUST RE CAULK AND MAINTAIN. CRACKED/BROKEN LIGHT SHIELD INSIDE THE PRODUCE WALK IN COOLER. MUST REPLACE 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: FLOOR TILES CRACKED/BROKEN IN THE MAIN KITCHEN BY DISH WASHING AREA. MUST REPAIR/REPLACE FLOOR TILES 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: CEILING VENT COVER INSIDE THE WOMEN'S WASHROOM AND HOT AND COLD SERVING AREA. MUST REMOVE DUST,CLEAN AND MAINTAIN.

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: CEILING VENT COVER INSIDE THE WOMEN'S WASHROOM AND HOT AND COLD SERVING AREA. MUST REMOVE DUST,CLEAN AND MAINTAIN.

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.