MONTROSE DELI Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK LOCATED IN THE REAR SANDWICH PREP ROOM NOT ACCESSIBLE FOR USE MENTIONED SINK BEING BLOCKED BY A LARGE TABLE.INSTRUCTED MANAGER,THE HAND WASHING SINK MUST BE ACCESSIBLE FOR EMPLOYEES TO WASH HANDS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED.

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: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF (TCS FOODS) INSIDE OF THE CUSTOMER AISLE DISPLAY COOLER FOR PREPARED FOODS,PASTAS AND STUFFED CABBAGE. OBSERVED ALFREDO PASTA AT 46.7F,POTATOES WITH MUSHROOM AT 49.3F,MOSTACCIOLI WITH MEAT AT 48.1F,LASAGNA AT 50F,PASTA WITH MUSHROOMS AT 47.1F,SHRIMPS AT 54.3F AND STUFFED CABBAGE AT 50.2F.INSTRUCTED TO MAINTAIN ALL COLD (TCS FOODS) AT 41F OR COLDER AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 60#'S OF FOOD WORTH $500.00.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

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: OBSERVED THE FULL CUSTOMER AISLE DISPLAY COOLER WITH AN AIR TEMPERATURE OF 48.2F.THE COOLER WAS USED TO STORE TCS PREPARED FOODS,PASTAS,STUFFED CABBAGE ETC.INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER AT 41F OR COLDER AT ALL TIMES.MENTIONED COOLER IS TAGGED "HELD FOR INSPECTION" AT THIS TIME.INSTRUCTED NOT TO USE UNTIL REPAIRED.SEE COMMENTS BELOW.PRIORITY VIOLATION 7-38-005,CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 30 LIVE SMALL FLYING INSECTS ON THE WALLS AND CEILING IN THE REAR SANDWICH PREP ROOM AREA AND 3 LIVE HOUSE FLIES FLYING AROUND IN THE DELI FOOD PREP AREAS.INSTRUCTED TO REMOVE,ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY.PRIORITY FOUNDATION VIOLATION 7-38-020(A),CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: INSTRUCTED TO PROPERLY STORE ALL WASHCLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE IN DELI PREP AREAS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO DETAIL CLEAN MANUAL CAN OPENER AND HOUSING ATTACHED TO PREP TABLE LOCATED IN REAR MAIN KITCHEN PREP AREAS TO REMOVE DRIED UP FOOD DEBRIS AND TO 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN THE GREASE ON THE INTERIOR BOTTOM COMPARTMENT OF THE DEEP FRYER,SIDES OF COOKING STOVE AND GREASE BUILD-UP ON PIPES BEHIND COOKING THE COOKING EQUIPMENTS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER LEAK AT WATER SUPPLY LINES UNDERNEATH THE HANDWASHING SINK LOCATED IN THE REAR MEAT CUTTING ROOM.INSTRUCTED TO REPAIR PLUMBING LEAK AND TO MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE PROVIDED IN THE WOMEN WASHROOM.MUST PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.