Municipal Foods Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND 2 LARGE DISPLAY COOLERS FOR DAIRY PRODUCTS, HOT DOGS, CHEESE ETC... AT IMPROPER TEMPERATURE. AIR TEMPERATURE 48.4 - 49.2 DEGREES AIR TEMPERATURE. CASES CAN NOT BE USED UNTIL REINSPECTED BY THE CHICAGO DEPARTMNENT OF HEALTH. UNITS BEING TAGGED HELD FOR INSPECTION. CRITICAL VIOLATION 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOOD PRODUCTS AT IMPROPER TEMPERATURE DURING STORAGE AND DISPLAY. 7-HOT ROTISSERIE CHICKENS 100 DEGREES. 3 POUNDS CHICKEN 57.7 DEGREES ITEMS DISPLAYED AT ROOM TEMPERATURE ONTOP OF COUNTER 2 CANNED HAMS, 2 SMOKED PICNIC HAMS, 10 SAUSAGES ALL ITEMS MAKED KEEP REFRIGERATED. 72.4 DEGREES. DAIRY CASES: 109 MILK PRODUCTS 47.8 DEGREES, SAUSAGES (VARIETY OF FLAVORS) 48.2 DEGREES, 39 DOZEN EGGS, YOGURT ETC... ALL PRODUCT HAS BEEN DISCARDED AT THIS TIME OF INSPECTION. TOTAL VALUE $1500.00 600 POUNDS

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EMPLOYEE BATHROOM WITH NO HOT WATER TO PROPERLY WASH HANDS. INSTRUCTED MANAGER TO USE HAND SINK IN MEAT DEPT. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN HOT WATER AT ALL TIMES. CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE AREA WITH FULL OPEN CONTAINERS. INSTRUCTED MANAGER TO CONTACT GARBAGE COMPANY FOR ADDITION PICK UP AND MAINTAIN CONTAINERS CLOSED AT ALL TIMES. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL MEAT CASES, WALK IN COOLERS, REACH IN COOLERS AND PREP TABLES IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CORRECT AND MAINTAIN AT ALL TIMES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGH OUT BACK STORAGE ROOM AND MEAT DEPARTMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN REAR STORAGE AREA IN POOR REPAIR. ALL HOLES MUST BE SEALED. CORRECT AND MAINTAIN AT ALL TIMES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAUCET AT 3 COMPARTMENT SINK IN NEED OF REPAIR. HOSE AND SPAYER MUST BE ATTACHED PROPERLY. CORRECT AND MAINTAIN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL COOLERS MUST HAVE GOOD WORKING THERMOMETERS. MUST INSTALL AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: ALL COOLERS MUST HAVE GOOD WORKING THERMOMETERS. MUST INSTALL AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.