P & S Meats Gets Conditional Pass on Health Inspection - Chicago Grocery store

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER PRESENT WHILE SERVING AND PREPARING POTENTIALLY HAZARDOUS FOOD (DELI MEATS AND CHEESES). INSTRUCTED MANAGER TO ENROLL IN SANITATION CLASS AND BE CERTIFIED UNDER CITY OF CHICAGO. CITATION ISSUED, SERIOUS VIOLATION 7-38-012. NO PROOF OF ENROLLMENT OR VALID, CURRENT CERTIFICATE POSTED AT TIME OF INSPECTION. CETIFICATE EXPIRED 4/7/10.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INADEQUATE LABELS ON SOME PACKAGED FOOD ITEMS ON DISPLAY. ALL CONTAINERS MUST BE LABELED WITH FOOD NAME, INGREDIENTS AND SOURCE.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN IN DETAIL THE FLOOR INSIDE THE WALK IN COOLER. ALL FROZEN BOXED FOODS IN SIDE THE WALK IN FREEZER MUST BE ELEVATED 6" OFF THE FLOOR.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD ON THE LIGHT BULB INSIDE THE WALK IN FREEZER. NO LIGHT SHIELD FOUND.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER IN THE REAR PREP AREA, BY THE SHELVINGS SUCH AS UNUSED EQUIPMENT. INSTRUCTED TO DISCARD ANY ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE. MUST REMOVE OUTDOOR TYPE GRILL AND PROPANE TANKS FROM PREMISES. NO FOOD MAY BE PREPARED OR SERVED OUTSIDE ESTABLISHMENT.

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: CLUTTER IN THE REAR PREP AREA, BY THE SHELVINGS SUCH AS UNUSED EQUIPMENT. INSTRUCTED TO DISCARD ANY ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAGE. MUST REMOVE OUTDOOR TYPE GRILL AND PROPANE TANKS FROM PREMISES. NO FOOD MAY BE PREPARED OR SERVED OUTSIDE ESTABLISHMENT.

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.