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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK IN KITCHEN NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS,MULTIPLE PANS STORED INSIDE THE HAND WASHING SINK.INSTRUCTED MANAGEMENT TO MAKE ALL HAND WASHING SINKS ACCESSIBLE FOR USE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED. (COS).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND (TCS FOODS) AT IMPROPER TEMPERATURES SALMON AT 45.3 F,CRAB MEAT AT 50.0 F,CREAM CHEESE AT 46 F,SPICY TUNA AT 46.4 F,SHRIMPS AT 44.7 F,CRAB SALAD AT 46.4 F INSIDE THE SUSHI REFRIGERATOR.INSTRUCTED MANAGER,(TCS FOODS) MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AND HOT HOLDING TEMPERATURE OF 135 F OR HOTTER AT ALL TIMES. PRIORITY VIOLATION 7-38-005,CITATION ISSUED. (COS).

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND REFRIGERATOR IN SUSHI PREP AREA NOT MAINTAINING PROPER TEMPERATURE (WITH AN AIR TEMPERATURE OF 48.0 F). INSTRUCTED MANAGER COLD HOLDING UNIT MUST MAINTAIN COLD HOLDING TEMPERATURE OF 41.0F OR COLDER AT ALL TIMES.MENTIONED REFRIGERATOR IS TAGGED "HELD FOR INSPECTION" AT THIS TIME. INSTRUCTED NOT TO USE UNTIL REPAIRED.(SEE COMMENTS BELOW).PRIORITY VIOLATION 7-38-005,CITATION ISSUED.(COS).

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STAINED CUTTING BOARDS IN THE DELI PREP AREAS.INSTRUCTED MANAGEMENT TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN KITCHEN FLOOR DRAINS WITH FOOD DEBRIS BUILD-UP AND INTERIOR OF PRODUCE WALK-IN-COOLER WITH FOOD DEBRIS SPILLS UNDERNEATH THE STORAGE RACKS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO PROPERLY USE STORAGE SHELF 6" OFF THE FLOOR INSIDE WALK-IN COOLER AND IN PIEROGUI PREP ROOM TO FACILITATE IN CLEANING.(NO MILK CRATES FOR ELEVATING).

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO PROPERLY USE STORAGE SHELF 6" OFF THE FLOOR INSIDE WALK-IN COOLER AND IN PIEROGUI PREP ROOM TO FACILITATE IN CLEANING.(NO MILK CRATES FOR ELEVATING).

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.