NUTS ON CLARK INC Passes Health Inspection - Chicago Grocery store

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXES AND CRATES OF PRODUCT STORED ON THE FLOOR IN VARIOUS AREAS THROUGHOUT THE FACILITY IN THE FRONT DISPLAY AND PREP AREA AND IN THE REAR DRY STORAGE AREAS. INSTRUCTED MANAGERS TO ELEVATE ALL ITEMS AT LEAST 6 INCHES OFF THE FLOOR.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD USED TO LINE SHELVES IN THE REAR DRY STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD LINING AND PROVIDE A SMOOTH, NON ABSORBENT, AND EASILY CLEANABLE MATERIAL FOR ALL SHELVES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD USED TO LINE SHELVES IN THE REAR DRY STORAGE AREAS. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD LINING AND PROVIDE A SMOOTH, NON ABSORBENT, AND EASILY CLEANABLE MATERIAL FOR ALL SHELVES.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.