NINEVEH MART & MEAT Passes Health Inspection - Chicago Grocery store

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE COOLERS STORED IN GROCERY BAGS. INSTRUCTED TO REMOVE A PROVIDE A FOOD GRADE CONTAINER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT DOOR OF FRONT SERVICE COOLER. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE...NOTED SHELVES AT THE FRONT DISPLAY AREA LINED WITH CARD BOARD BOXES. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN SHELVES INSIDE FRONT DISPLAY COOLER AND RAILS OF SAME WITH DIRT AND FOOD PARTICLES.....NOTED HEAVY ICE BUILD UP INSIDE CHEST FREEZER AT THE FRONT MEAT PREP AREA. INSTRUCTED TO DEFROST, CLEAN 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN SHELVES INSIDE FRONT DISPLAY COOLER AND RAILS OF SAME WITH DIRT AND FOOD PARTICLES.....NOTED HEAVY ICE BUILD UP INSIDE CHEST FREEZER AT THE FRONT MEAT PREP AREA. INSTRUCTED TO DEFROST, CLEAN 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.