MONTROSE DELI INC Passes Health Inspection - Chicago Grocery store

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED VARIOUS EMPLOYEE PERSONAL CARE ITEMS STORED ON TOP OF AND ABOVE FOOD CONTAINERS IN THE REAR DRY STORAGE AREA. INSTRUCTED TO RELOCATE EMPLOYEE PERSONAL CARE ITEMS TO DESIGNATED AREA THAT DOES NOT POSE RISK OF CONTAMINATION OF FOOD OR EQUIPMENT AND MAINTAIN.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED TCS FOOD ITEMS IN THE WALK-IN COOLER (BEEF, PORK) STORED COVERED WITH FOOD-GRADE PLASTIC WRAP WHILE COOLING. INSTRUCTED TO STORE TCS FOOD ITEMS LOOSELY-COVERED OR UNCOVERED (IF PROTECTED FROM OVERHEAD CONTAMINATION) WHILE COOLING TO FACILITATE HEAT TRANSFER AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SINGLE-USE PLASTIC CUPS USED AS SCOOPS IN DRY AND COLD-HOLDING FOOD CONTAINERS THROUGHOUT KITCHEN AND DELI AREAS. INSTRUCTED TO REMOVE SINGLE-USE CUPS AND REPLACE WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED RAW BEEF STORED BENEATH CONDENSATE WATER DRIP IN THE MAIN DELI AREA WALK-IN COOLER. INSTRUCTED TO RELOCATE RAW BEEF AND STORE FOOD OUTSIDE OF PROHIBITED AREAS INCLUDING UNDER PLUMBING LINES IN WHICH WATER HAS CONDENSED AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SLICER IN MAIN DELI AREA NOT IN-USE AT TIME OF INSPECTION IN POOR REPAIR AND WITH GLOVE BOXES STORED ON TOP OF FOOD-CONTACT SURFACES. INSTRUCTED TO REPAIR OR REPLACE SLICER AND CEASE USE OF EQUIPMENT IN POOR REPAIR TO STORE NON-FOOD ITEMS AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SLICER IN MAIN DELI AREA NOT IN-USE AT TIME OF INSPECTION IN POOR REPAIR AND WITH GLOVE BOXES STORED ON TOP OF FOOD-CONTACT SURFACES. INSTRUCTED TO REPAIR OR REPLACE SLICER AND CEASE USE OF EQUIPMENT IN POOR REPAIR TO STORE NON-FOOD ITEMS AND MAINTAIN ALL EQUIPMENT IN GOOD REPAIR AND PROPER ADJUSTMENT.

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.