MORRY'S DELI Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO VALID CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE ON PREMISES AS REQUIRED; INSTRUCTED THAT ALL MANAGERS MUST OBTAIN VALID CERTIFICATES. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HANDS CLEAN & PROPERLY WASHED - Comments: EMPLOYEE DID NOT PROPERLY WASH HANDS. OBSERVED EMPLOYEE PUT ON GLOVES WITHOUT WASHING HIS HANDS AFTER ENTERING ESTABLISHMENT FROM THE REAR EXIT DOOR. INSTRUCTED EMPLOYEE TO WASH HIS HANDS AT THE HANDSINK AND HE RINSED THEM OFF WITH WATER AT THE THREE COMP SINK AND PROCEDED TO HANDLE FOOD. INSTRUCTED THE PERSON IN CHARGE TO TRAIN EMPLOYEE ON WHEN TO AND HOW TO PROPERLY WASH HIS HANDS BEFORE PREPARING AND HANDLING FOOD. PRIORITY VIOLATION 7-38-010 ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SIGN LOCATED IN EMPLOYEE WASHROOM; INSTRUCTED TO PROVIDE. CORRECTED ON SITE.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED RODENT ACTIVITY ON PREMISES. FOUND 50 OR MORE MOUSE DROPPINGS ON THE FLOOR BEHIND THE DEEP FREEZERS, ON BOTTOM SHELF ACROSS FROM THE THREE COMP SINK, UNDERNEATH THE PREP TABLE IN THE REAR STORAGE AREA AND ON THE WINDOW LEDGE IN THE REAR STORAGE AREA. INSTRUCTED TO CLEAN ALL AREAS AND HAVE PEST CONTROL COMPANY COME OUT TO SERVICE PRIOR TO REINSPECTION NEXT WEEK. PRIORITY FOUNDATION VIOLATION CITATION 7-38-020(A) 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INSTRUCTED TO CLEAN THE EXTERIOR SURFACE OF GRILL AND BOTTOM AREA OF FRYERS.

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 THE HAND SINK IN THE WASHROOM DRAINING SLOWLY; INSTRUCTED TO REPAIR SO THAT SINK DRAINS PROPERLY.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN FLOORS UNDER EQUIPMENT WHERE NEEDED 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON PREMISES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID CERTIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EXPIRED FOOD HANDLER CERTIFICATES ON PREMISES; INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN VALID CERTIFICATES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.