NEW YORK MARKET Fails Health Inspection - Chicago Grocery store

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: EXPOSED HAND SINK (2-COMPARTMENT SINK) BEHIND THE FRONT COUNTER NOT PROPERLY MAINTAINED. THE 2-COMPARTMENT SINK BEHIND THE FRONT COUNTER IS THE ONLY EXPOSED HAND SINK ON PREMISES. THE EXPOSED HAND SINK IS LEAKING PROFUSELY FROM THE ELBOW TRAP UNDER THE LEFT COMPARTMENT SINK WHERE A BUCKET IS CATCHING THE WATER. THE LEFT COMPARTMENT SINK IS NOT PROPERLY DRAINING AND THE RIGHT COMPARTMENT IS DRAINING BUT SLIGHTLY BACKING UP INTO THE LEFT COMPARMTENT. 48 HOUR NOTICE GIVEN, MANAGER INSTRUCTED TO EMPTY THE BUCKET CATCHING THE WATER REGULARLY TO AVOID OVERWFLOW AND TO ONLY USE THE RIGHT COMPARTMENT SINK FOR HANDWASHING UNTIL THE 2-COMPARTMENT SINK IS REPAIRED. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS(I.E. BEEF, EGGS, CHICKEN, ETC.) INSTRUCTED TO HAVE ORIGINAL CERTIFICATE CONSPICOUSLY POSTED IN PLAIN VIEWING OF CUSTOMERS AND MANAGER ONSITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE FAN VENT COVERS IN THE WALK-IN COOLER TO REMOVE HEAVY DUST BUILDUP.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE THE BURNED OUT LIGHT BULBS IN THE REACH-IN COOLERS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE THE BURNED OUT LIGHT BULBS IN THE REACH-IN COOLERS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.