OLIVIA'S MARKET Fails Health Inspection - Chicago Grocery store

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: Observed the hot water at the three compartment sink at a temperature of 89.4 degrees Fahrenheit. Instructed facility that hot water at the three compartment sink must be a minimum of 110-120 degrees Fahrenheit. Instructed to repair and maintain. Corrected During Inspection by partial closing all food prep areas and restricting service to prepackaged sales only. Critical violation 7-38-030.

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

This violation was corrected during the inspection.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: Previous serious violation not corrected from report # 2160046, dated 4-13-18: Violation 24- "When water is released from a compartment at the three compartment sink, waste water flows back up into an adjacent, empty compartment. Instructed facility to repair and maintain so that water and waste water are disposed of properly." Facility corrected during inspection by having a plumber rod the sink. Critical violation 7-42-090.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed exposed waste water pipes above the dry food shelves in the customer shopping area. Instructed facility to encase and maintain. Observed torn refrigeration gasket at the rear prep two door cooler. Instructed facility to replace and maintain.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed exposed brick on the wall at the deli area not smooth and easily cleanable. Instructed facility to seal and maintain smooth and easily cleanable.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed exposed brick on the wall at the deli area not smooth and easily cleanable. Instructed facility to seal and maintain smooth and easily cleanable.

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.