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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINKS IN WOMEN'S AND MEN'S TOILET ROOM RANGING FROM 91-92F. MINIMUM WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT 100F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. PLUMBER ARRIVED ON SITE AND CORRECTED ISSUE.

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.

This violation was corrected during the inspection.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED ROAST BEEF AT IMPROPER HOT HOLDING TEMPERATURE AT 97F AT HOT HOLDING UNIT. TCS FOODS MUST BE HELD AT 135F OR ABOVE AT A HOT HOLDING UNIT. EMPLOYEE DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $75.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SALMON AT IMPROPER COLD HOLDING TEMPERATURE AT 47F IN COOLER LOCATED AT PREPARED FOODS AREA. ALSO OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURE RANGING FROM 44-56F SUCH AS POTATO SALAD, CROQUETTES STUFFED WITH MEAT, GROUND TURKEY, COOKED PEAS AND CARROTS. TCS FOODS MUST BE HELD AT 41F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 50 LBS AT A COST OF $400.00. PRIORITY VIOLATION. 7-38-005. SEE ABOVE FOR CITATION.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS LOCATED BY PREPARED FOODS PREP AREA. MUST CLEAN AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS LOCATED BY PREPARED FOODS PREP AREA. MUST CLEAN AND MAINTAIN.

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.