NEW YORK DELI, INC. Gets Conditional Pass on Health Inspection - Chicago Grocery store

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED AN EMPLOYEE HANDLING FOOD WITHOUT WASHING HIS HANDS. EMPLOYEE CAME FROM BEHIND COUNTER WHERE THE REGISTER IS LOCATED AND BEGAN HANDLING FOODS. EMPLOYEE HANDLING NACHO CHEESE AND MEAT FOR CHIPS WITHOUT WASHING HIS HANDS; MUST WASH HANDS BEFORE HANDLING FOODS. CRITICAL VIOLATION 7-38-010 (A) ISSUED.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO HANDSOAP AND HANDTOWELS AT THE TWO EXPOSED HANDSINKS IN THE PREP AREA AS REQUIRED FOR HANDWASHING. INSTRUCTED TO PROVIDE HANDSOAP AND HANDTOWELS AT ALL TIMES. INSTRUCTED THAT THE USE OF GLOVES DOES NOT SUBSTITUTE FOR HANDWASHING. CRITICAL VIOLATION 7-38-030 ISSUED.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO INSPECTION SUMMARY REPORT POSTED FROM PREVIOUS INSPECTION OCTOBER 27, 2015 AS REQUIRED. INSTRUCTED THAT A SUMMARY ISSUED AT EACH INSPECTION MUST BE POSTED AT ALL TIMES. SERIOUS CITATION 7-42-010(B) ISSUED.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE FOLLOWING: INTERIOR OF ICE MACHINE IN PREP AREA, INTERIORS OF REFRIGERATION UNITS, LARGE CUTTING BOARDS IN PREP AREA, INTERIOR BOTTOM OF FRYERS TO REMOVE GREASE AND FOOD PARTICLES AND EXTERIOR SURFACE OF GRILL.

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: CLEAN FLOORS AROUND AND UNDER EQUIPMENT IN PREP AREA AND IN WALK-IN COOLER.

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: SOME WATER STAINED CEILING TILES FOUND IN STORE; REPLACE CEILING TILE WHERE NEEDED.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE STANDING WASTE WATER FROM MOP BUCKET IN WASHROOM.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE STANDING WASTE WATER FROM MOP BUCKET IN WASHROOM.

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.