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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED A COOLER NOT MAINTAINING TEMPERTURE AT 52.3F LOCATED IN THE COOKING (KITCHEN) AREA. INSTRUCTED TO NOT USE COOLER. OTHER FUNCTIONING COOLERS ARE ON SITE. COOLER TAGGED BY CDPH. CRITICAL VIOLATION 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; RICE WITH SHRIMP 5LBS AT 127.7F VALUED AT 7.99/LB, TILAPIA 3LBS BETWEEN 110F-122F VALUED AT 9.99/LB, CRAB CAKES 3LBS AT 120.2 VALUED AT 2.29/LB, SALMON 6LBS AT 85.5F VALUED AT 9.99/LB, TAMALES 2LBS AT 117.5F VALUED AT 5.99/LB, RIBS 2LBS AT 116.6F VALUED AT 6.99/LB, LASAGNA 6LBS AT 126.7F VALUED AT 6.99/LB, 10 PIECES OF RAW CHICKEN AT 51.1F VALUED AT $20, 10LBS OF RIB TIPS AT 111.1F VALUED AT 5.99/LB AND CHICKEN WITH POTATOES 2LBS AT 108.8F VALUED AT 5.99/LB. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID PRODUCTS. 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: OBSERVED 40-50 SMALL AND BIG FLIES IN THE BAKERY DISH WASHING AREA AND THE JUICING PREP AREA. INSTRUCTED MANAGER TO CONTACT PEST CONTROL. OBSERVED THE THRESHOLD OF THE FRONT ENTRANCE WITH A 1/4 INCH GAP. INSTRUCTED TO REPAIR OR REPLACE 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CONDENSER LEAKS IN CHICKEN AND BEEF CUTTING/PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. OBSERVED RUST ON A ROLLING CART IN THE MEAT PREP AREA AND ON SHELVES IN WALK-IN COOLERS. INSTRUCTED TO REMOVE RUST, OR REPLACE AND MAINTAIN. OBSERVED BROKEN GASKETS ON THE A FREEZER DOOR LOCATED IN THE DRY STORAGE AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. REPAIR DAMAGED GASKET ON HOT HOLDING UNIT IN DELI. OBSERVED CUTTING BOARDS WITH DEEP DARK GROOVES LOCATED IN THE MEAT DEPARTMENT. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED VENTS WITH ACCUMULATED DUST IN ALL WASHROOMS. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED VENTS IN THE KITCHEN OVER THE STOVE WITH GREASE BUILD UP. INSTRUCTED TO REMOVE GREASE, CLEAN 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: OBSERVED FLOORS IN THE WALK IN COOLER LOCATED BY THE DELI WITH FOOD . INSTRUCTED TO CLEAN FLOORS AND MAINTAIN. OBSERVED STANDING WATER UNDER THE MIXING MACHINE IN THE KITCHEN. INSTRUCTED TO REMOVE STANDING WATER TO PREVENT PEST HARBORAGE. CLEAN ALL FLOOR DRAINS IN ALL PREP AREAS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A LEAKING EXPOSED HAND SINK LOCATED IN THE MEAT DEPARTMENT. OBSERVED A HOT WATER KNOB LEAK AT THE EXPOSED HAND SINK LOCATED IN THE DELI DEPARTMENT. OBSERVED A SLOW DRAINING EXPOSED HAND SINK LOCATED IN THE JUICING PREP AREA. INSTRUCTED TO REPAIR ALL SAID SINKS AND MAINTAIN.

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: OBSERVED SOME STOCK ON FLOOR. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES OFF FLOOR IN PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND FREEZERS. REMOVE SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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: OBSERVED SOME STOCK ON FLOOR. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES OFF FLOOR IN PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE. ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS AND FREEZERS. REMOVE SOILED WATER AND STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING.

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.