NORTH & PULASKI FRESH MARKET Passes Health Inspection - Chicago Grocery store

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST PROVIDE MISSING SINK STOOPERS FOR 3 COMP SINK AT DELI SECTION,REPLACE/REPAIR RUSTY SURFACES ON ROLLING HOLDING CARTS AT MEAT DEPT,RUSTY BOTTOM SHELVINGS AT TAQUERIA SECTION USE A NON-TOXIC FINISH.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.Cutting boards with deep, dark grooves must be sanded/bleached or replaced.CLEAN METAL RACKS INSIDE THE MEAT WALK IN COOLER,ALL ROLLING UTILITY CARTS THROUGHOUT,KITCHEN COOKING EQUIPMENTS,KNIFE RACKS AT TAQUERIA,SHELVINGS IN FOOD PREP AREAS,INTERIOR/EXTERIORS OF COOLERS AT MEAT DEPT,TAQUERIA,DELI SECTION,HOOD/FILTERS ABOVE HOT COOKING EQUIPMENTS,DEEP FRYER.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.FLOORS ALONG WALLS AND IN ALL CORNERS REQUIRE A DETAIL CLEANING SPECIFICALLY INSIDE ALL WALK-IN-COOLERS MUST KEEP FLOORS DRY AT ALL TIMES ALSO THROUGHOUT ALL STORAGE ROOMS,FILE ROOM THROUGHOUT THE PREMISES.

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: The walls and ceilings shall be in good repair and easily cleaned.WALLS/CEILINGS,ATTACHED EQUIPMENTS IN MEAT DEPT WALK-IN-COOLER REQUIRE A DETAIL CLEANING INCLUDING WALLS ALL ALONG FOOD PREP AREAS TO REMOVE ALL VISIBLE FOOD DEBRIS SPLASHES POTENTIAL PEST FEED ALSO SEAL OPENING ON LOWER WALL BY WEST EXIT DOOR ALSO REPLACE ALL WATER STAINED CEILING TILES WERE NOTED.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.INSTRUCTED MANAGER TO REPLACE ALL BURNT OUT LIGHT BULBS INSIDE COOLERS,SOME LIGHT BULBS AT REAR PRODUCE AREA,PASTRY SECTION FRONT AREA NOT SHIELDED ALSO LIGHT BULB NEEDED INSIDE STORAGE AREA BENEATH STAIRCASE REAR AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.INSTRUCTED TO REPAIR PIPE LEAKING UNDER 3COMP.SINK IN MEAT DEPT,VENTILATION COVERS OVER THE DELI ARE DUSTY MUST CLEAN TO REMOVE DUST BUILD-UP ALSO OVEN ON WHEELS IN BAKERY SECTION BASEMENT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.INSTRUCTED TO REPAIR PIPE LEAKING UNDER 3COMP.SINK IN MEAT DEPT,VENTILATION COVERS OVER THE DELI ARE DUSTY MUST CLEAN TO REMOVE DUST BUILD-UP ALSO OVEN ON WHEELS IN BAKERY SECTION BASEMENT MUST BE UNDER VENTILATION, WHEN THE EQUIPMENT IS MORE THAN 7.5 KILOWATTS.

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.