PETE'S MARKET #4 Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASH SINK NOT ACCESSIBLE IN MEAT CUTTING PREP AREA, PIPE DISCONNECTED UNDERNEATH. INSTD TO REPAIR SINK AND MAINTAIN. CITATION ISSUED 7-38-030(A) PRIORITY FOUNDATION

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASH SINK IN DELI AREA INACCESSIBLE; LARGE SHOPPING CART WITH STOCK BLOCKING HANDWASH SINK. INSTD TO HAVE ACCESSIBLE AT ALL TIMES. CART WAS RELOCATED DURING INSPECTION AND HANDWASH SINK MADE ACCESSIBLE. PRIORITY FOUNDATION 7-38-030(C) SEE ABOVE FOR VIOLATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASH CLEANSER AT HANDWASH SINK IN DELI PREP AREA NOR AT HANDWASH SINK IN MEAT CUTTING PREP AREA. INSTD TO PROVIDE AT ALL TIMES. SOAP WAS PROVIDED DURING INSPECTION. PRIORITY FOUNDATION 7-38-030(C) SEE ABOVE FOR VIOLATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND DRYING PROVISION AT THE FOLLOWING HANDWASH SINKS: IN DELI PREP AREA, MEAT CUTTING PREP AREA AND BAKERY AREA. INSTD TO PROVIDE AT ALL TIMES. PAPER TOWELS PROVIDED AT SINKS DURING INSPECTION. PRIORITY FOUNDATION 7-38-030(C) SEE ABOVE FOR VIOLATION 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.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED CILANTRO BEING PREPARED/RINSED IN 3RD BASIN OF UNCLEAN 3-COMPARTMENT SINK WITH SOILED UTENSILS AND UNCLEAN WATER IN 1ST AND 2ND BASIN. FOOD SHALL ONLY CONTACT SURFACES OF EQUIPMENT THAT ARE CLEAN AND SANITIZED. 3-COMPARTMENT SINK SHALL NOT BE USED FOR CLEANING EQUIPMENT/UTENSILS WHEN USING AS A FOOD PREPARATION SINK. PRIORITY VIOLATION CITATION ISSUED 7-38-005

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: LARGE AMOUNT OF FOOD STORAGE ON FLOOR OF WALK IN FREEZER. INSTD TO ELEVATE ALL FOOD STORAGE 6 INCHES AND MAINTAIN

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MULTI USE UTENSILS NOT INVERTED DURING STORAGE IN DELI AREA. INSTD TO INVERT (HANDLE UP) DURING STORAGE AND MAINTAIN

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: HEAVILY STAINED CUTTING BOARDS WITH DEEP, DARK GROOVES IN PRODUCE PREP AREA. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: HEAVILY STAINED CUTTING BOARDS WITH DEEP, DARK GROOVES IN PRODUCE PREP AREA. INSTD TO REPLACE AND MAINTAIN CUTTING BOARDS

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.