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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED A SECTION OF DAIRY DISPLAY COOLER TO BE IMPROPER AT 48.6F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CRITICAL VIOLATION #7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE DAIRY DISPLAY COOLERS, 2 DOOR REFRIGERATION UNIT AND DELI DISPLAY COOLER:- 15 LBS G. BEEF 50.3F,10 LBS BEEF STEAK 53.0F,15 LB BABACOA (GOAT MEAT)51.9F, 3 LBS BEANS 56.2F, 18 LBS QUESIDEA (CHEESE)48.0F, 5 LBS RICE 53.1F, 32 LBS GALLONS OF MILK 55.7F, 39 LBS CASE OF EGGS 61.8F,10 LBS OF COLE SLAW 53.0F,YOGURT 51.9F, 56 LBS ASSORTED BRANDS OF CHOBANI YOGURT 53.9F, 81 LBS ASSORTED LICUADO SMOOTHIES 54F/52F, 76 LBS ARROZ CON LECHE 47.7F, GOYA (CARAMEL CUSTARD) 51.9F, 173 LBS ASSORTED SIZES OF DANNON YOGURT 54.5F/54.6F AND 63 LBS ASSORTED BRANDS OF YOPLAY YOGURT 53.2F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 569 LBS OF PRODUCTS WORTH $1000.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NOTED NO HAND WASH SOAP IN OVER 4 HAND WASH SINK AT THE PREP AREAS. INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL HAND WASH SINKS. CRITICAL VIOLATION #7-38-030

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 50 FLYING INSECTS ON WALLS, CEILINGS AND SHELVES OF THE BAKERY PREP AREA (BASEMENT) AND THE PRODUCE PREP AREA (REAR FIRST FLOOR). INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS. SERIOUS VIOLATION #7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1566554 DATED 8/21/2015 NOT CORRECTED:-#32)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. #33)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. #35)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.#38)INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS IN ALL (5) 3 COMPARTMENT SINK.STILL INSTRUCTED TO CORRECT ALL ABOVE VIOLATIONS. SERIOUS VIOLATION #7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT THE PREP COOLER OF THE TAQUERIA AND AT THE HOT HOLDING DOOR FOOD AT THE DELI MEAT COUNTER. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT THE PREP COOLER OF THE TAQUERIA AND AT THE HOT HOLDING DOOR FOOD AT THE DELI MEAT COUNTER. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.

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.