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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED COOKED PIZZAS ON SERVICE PREP COUNTER INTERNAL TEMPERATURES RANGING FROM 106.1F-120.0F,COOKED CRAB CAKES,COOKED SPINACH PIES INTERNAL TEMPERATURES RANGING FROM 100.1F-110.4F. NO TIME AND TEMPERATURE LOGS PROVIDED. MANAGEMENT VOLUNTARILY DISCARDED 15#'S OF FOOD WORTH APPROX. $85.00. ADVISED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE AT COLD HOLDING AT 40F OR BELOW OR HOT HOLDING AT 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

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: FOUND APPROXIMATELY 40 MICE DROPPINGS IN REAR CLUTTERED DRY STORAGE ROOM ALONG THE EAST WALL NEAR THE BAKERY WOODEN PALLETS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS,PEST CONTROL SERVICE IS NOW RECCOMENDED,REMOVE CLUTTERED CONDITIONS AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL PREPARED FOODS IN IN COOLERS AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE FOLLOWING ITEMS:PREP TABLES,FOOD STORAGE CONTAINERS,INTERIORS OF PREP COOLERS(KITCHEN),EXTERIORS OF COOKING EQUIPMENTS,SHELVES IN THE KITCHEN AREAS,BAKERY ROLLING CARTS,HOOD/FILTERS AT KITCHEN AREA AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAINS IN BAKERY AREA NOT CLEAN, EXCESSIVE DEBRIS. FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE REAR STORAGE ROOMS AND INSIDE THE BAKERY WALK-IN-COOLERS REQUIRE A DETAIL CLEANING.

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: REPLACE BURNT-OUT LIGHT BULBS ABOVE THE COOKING EQUIPMENTS AND REPLACE BROKEN LIGHT SHIELDS AT MEAT DEPT AREAS AND MAINTAIN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETERS INSIDE THE WALK-IN-COOLERS. INSTRUCTED TO PROVIDE,MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO THERMOMETERS INSIDE THE WALK-IN-COOLERS. INSTRUCTED TO PROVIDE,MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.