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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL PREP AND STORAGE SHELVES AND EXTERIOR SURFACES OF GREASE BOX UNDERNEATH 3 COMPARTMENT SINKS THROUGHOUT.----------MUST CLEAN AND REFINISH OR REPLACE CUTTING BOARD WITH DEEP SEAMS IN PREP/COOKING AREA TAQUERIA SIDE.

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 DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF ALL 3 COMPARTMENT SINK, PREP AND STORAGE SHELVES IN ALL PREP AREA, STORAGE RACKS AND SHELVES WITH EXCESSIVE FOOD DEBRIS INSIDE (RAW) MEAT WALK-IN COOLER, INTERIOR SURFACES OF ICE MACHINE.-------MUST DETAIL CLEAN AND MAINTAIN OR REPLACE METAL GREASE BARREL (EXTERIOR SURFACES) WITH EXCESSIVE GREASE AND RUST ACCUMULATION INSIDE MEAT PREP/WALK-IN COOLER.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS INSIDE MEAT WALK-IN COOLER AND FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT BAKERY PREP AREA.--------MUST RE GROUT FLOOR TILES WITH DEEP SEAMS BEHIND DELI PREP/COOKING AREA.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CEILING VENT COVER THROUGHOUT AND CONDENSER FAN COVER INSIDE WALK-IN COOLERS WITH DUST ACCUMULATION. MUST REPLACE MISSING CEILING TILE ABOVE DISPLAY AREA (BY DELI SECTION)--------MUST DETAIL CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS WITH GREASE AND DUST BUILD-UP IN REAR COOKING/FRYING AREA.----------MUST DETAIL CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE BEHIND PREP TABLE IN REAR PRODUCE PREP AREA AND WALLS THROUGHOUT BASEMENT BAKERY PREP AREA.

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: INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS IN ALL (5) 3 COMPARTMENT SINK.

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: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS ESPECIALLY COOLERS BEHIND TAQUERIA PREP/COOKING AREA.--------MUST PROVIDE VISIBLE THERMOMETER INSIDE HOT HOLDING UNIT IN DELI SERVICE SECTION.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED IN SECOND FLOOR EMPLOYEE LUNCHROOM/STORAGE AREA TO PREVENT PEST HARBORAGE.

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: INSTRUCTED TO CLEAN AND REMOVE UNNECESSARY ARTICLES STORED IN SECOND FLOOR EMPLOYEE LUNCHROOM/STORAGE AREA TO PREVENT PEST HARBORAGE.

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.