ONE STOP FOOD Fails Health Inspection - Chicago Grocery store

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON SITE. PLANS TO SELL DELI SANDWICHES, SLICE AND SELL DELI MEAT AND RAW MEAT. INSTD TO PROVIDE. VIOLATION 7-38-012A SERIOUS.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE CUTTING BOARDS THROUGH OUT WORN AND WITH DEEP, DARK GROOVES. REMOVE RUST FROM WIRE RACKS IN WALK IN COOLER.

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: REPLACE CUTTING BOARDS THROUGH OUT WORN AND WITH DEEP, DARK GROOVES. REMOVE RUST FROM WIRE RACKS IN WALK IN COOLER.

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.