PETE'S FRESH SUPERMARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO EXPOSED HANDWASHING SINK PROVIDED IN THE PRODUCE CUTTING ROOM. MANAGEMENT INSTRUCTED TO INSTALL A HANDWASHING SINK IN THIS AREA OR MOVE THE OPERATION TO A PREP AREA WITH AN EXPOSED HANDWASHING SINK. MANAGEMENT CEASED OPERATION IN THIS AREA AND MOVED TO THE PRODUCE HOLDING ROOM ADJACENT TO THE JUICE BAR. THE HOLDING ROOM HAS AN EXPOSED HANDWASHING SINK LOCATED THERE. ALSO, NO SOAP WAS PROVIDED AT THE EXPOSED HANDWASHING SINK IN THE DISHWASH AREA OF THE BAKERY PREP AREA. MANAGEMENT PROVIDED SOAP AT MY REQUEST. MANAGEMENT INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL EXPOSED HANDWASHING SINKS AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED CHICHARRONES STORED IN THE OPEN HOT HOLDING DISPLAY CASE WITHOUT A SNEEZEGUARD OR OTHER MEANS OF PROTECTION FROM THE PUBLIC. MANAGEMENT INSTRUCTED TO REMOVE THE CHICHARRONES FROM THIS AREA AND PLACE THEM BEHIND THE SNEEZEGUARD IN THE TAQUERIA PREP AREA. SERIOUS VIOLATION 7-38-005A.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: IMPROPER PEST CONTROL OBSERVED. OBSERVED 3 FLY STRIPS WITH DEAD FLIES ON THEM HANGING FROM THE CEILING ABOVE THE MEAT DISPLAY CASE AND IN THE MEAT CUTTING AREA. MANAGEMENT INSTRUCTED TO REMOVE THE FLY STRIPS FROM THE FOOD PREP AREAS. 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: THE OUTSIDE GARBAGE AREA IS NOT CLEAN AROUND THE SIDES OF THE GARBAGE COMPACTOR. THERE WAS EXCESSIVE FOOD WASTE, LITTER AND GARBAGE DEBRIS ON THE GROUND AROUND THE COMPACTOR. MANAGEMENT INSTRUCTED TO MAINTAIN THE OUTSIDE AREA CLEAN AT ALL TIMES. THE OUTSIDE AREA WAS CLEANED DURING THE INSPECTION. SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF THE KITCHEN 2 DOOR PREP COOLER, OVENS IN THE KITCHEN.

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: CLEAN THE FLOOR IN THE BAKERY WALK-IN FREEZER, PRODUCE HOLDING/PREP ROOM, MEAT/FISH WALK-IN FREEZER.

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: CLEAN THE WALLS OF THE KITCHEN FOOD PREP AREA. CLEAN THE DUST ON THE WALLS AND CEILING OF THE FOOD PREP AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE WALLS OF THE KITCHEN FOOD PREP AREA. CLEAN THE DUST ON THE WALLS AND CEILING OF THE FOOD PREP AREA.

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.