P & S Meats Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED EXPOSED HANDWASHING SINK IN FRONT PREP AREA RENDERED INACCESSIBLE DUE TO WATER BACKING UP AND FLOODING OUT OF BASIN WHEN TURNED ON. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES INSIDE HOT HOLD UNIT LOCATED IN FRONT FOOD PREP AREA: RICE AT 104.3F, POTATOES AT 121.8F, AND STUFFED PEPPERS AT 64.4F. MANAGEMENT DISCARDED APPROXIMATELY 18LBS OF PRODUCT VALUED AT APPROXIMATELY $24. INSTRUCTED TO MAINTAIN ALL HOT TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED REDUCED OXYGEN PACKAGING FOODS IN FRONT DELI COOLER MISSING ADEQUATE FOOD LABELING INFORMATION. INSTRUCTED TO PROVIDE CONTACT, TRACEBACK, AND INGREDIENT INFORMATION ON ALL APPLICABLE INFORMATION ON LABELS FOR FOOD PACKAGED ON-SITE AND MAINTAIN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED EQUIPMENT IN REAR PREP AND DISH AREA WRAPPED IN ALUMINUM FOIL. INSTRUCTED TO REMOVE AND MAINTAIN SMOOTH, CLEANABLE SURFACES

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED NONFOOD-CONTACT SURFACES OF DRAWER COOLERS IN REAR GRILL AREA SOILED WITH FOOD DEBRIS. INSTRUCTED TO CLEAN NONFOOD-CONCTACT SURFACES OF EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILDUP OF DEBRIS AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SOIL AND DEBRIS ON AND INSIDE FRONT AREA HANDWASHING SINK AND INTERIOR OF MEAT GRINDER. INSTRUCTED TO CLEAN AT ADEQUATE FREQUENCY TO PREVENT BUILDUP OF SOIL AND DEBRIS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SOIL AND DEBRIS ON AND INSIDE FRONT AREA HANDWASHING SINK AND INTERIOR OF MEAT GRINDER. INSTRUCTED TO CLEAN AT ADEQUATE FREQUENCY TO PREVENT BUILDUP OF SOIL AND DEBRIS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.