PETE'S FRESH SUPERMARKET Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: COOKED SPINACH AND CHEESE PIES AT IMPROPER HOLDING TEMPERATURES OF 88.1F ON COUNTER AT HOT HOLDING LINE. INSTD TO MAINTAIN PROPER HOT HOLDING TEMPERATURES OF 140F OR ABOVE AT ALL TIMES. ALL PRODUCT DISPOSED AND DENATURED AT THIS TIME. APPROX 5LBS $30 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OVER 50 LIVE FRUIT FLIES NOTED IN BAKERY PREP AREA ON WALLS, SHELVES, AND FLYING NEAR 3-COMPARTMENT SINK. INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. CITATION ISSUED 7-38-020 SERIOUS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE (INSTD TO MAINTAIN SAME AREA CLEAN AND DRY TO PREVENT HARBORAGE).

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE WORN CUTTING BOARD BEYOND REPAIR IN MEAT PREP AREA. REPLACE WORN CAULKING WITH BLACK SUBSTANCE AT SINKS IN BAKERY AREA. REMOVE RUST FROM ALL ROLLING CARTS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAINS IN BAKERY AREA NOT CLEAN, EXCESSIVE DEBRIS. CLEAN DRAIN AND PAINT WORN RUSTY SURFACES OF DRAIN COVER. STANDING WATER ON FLOOR IN BAKERY AREA. INSTD TO KEEP CLEAN AND DRY.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS NEED CLEANING FREE OF FOOD DEBRIS, BEHIND ALL 3-COMPARTMENT SINKS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHTSHIELDS FOR LIGHTS ABOVE COOKING LINE OR PROOF OF SHATTER PROOF.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT PIPE OF BAKERY 3-COMPARTMENT SINK. EXPOSED HANDSINK FAUCET HANDLES IN MEAT PREP AREA DIFFICULT TO TURN ON WITHOUT EXCESSIVE PRESSURE. INSTD TO REPAIR SAME.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

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: EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

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.