POTASH BROS INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NOTED NO HOT RUNNING WATER UNDER CITY REQUIREMENTS FOR HAND WASH SINK AND 3 COMPARTMENT SINKS.TEMPERATURES OF HOT WATER AT 2 OF THE HAND WASH SINKS WAS 74.4F AND 75.1F. TEMPERATURES OF 3 COMPARTMENT SINKS WAS 74F (BASEMENT PREP AREA),74.2F(PRODUCE PREP AREA) AND 83.0F(FIRST FLOOR PREP).MANAGER IMMEDIATELY CALLED THE PLUMBING SERVICE. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: NOTED A THICK BLACK, BROWNISH SUBSTANCE THROUGH OUT THE UPPER AND INNER COMPARTMENT OF ICE MACHINE DRIPPING ONTO THE ICE. INSTRUCTED TO DETAIL CLEAN,SANITIZE AND MAINTAIN. MANAGER IMMEDIATELY HAD EMPLOYEES START CLEANING THE ICE MACHINE. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-005(A)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES INSIDE MEAT WALK IN COOLER AND ALSO NOTED SHELVES AT SAME LINED WITH CARD BOARD BOXES. INSTRUCTED TO CLEAN SHELVES,REPAINT WITH NON TOXIC FOOD GRADE PAINT AND REMOVE ALL CARD BOARD BOXES FROM THE SHELVES 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: INSTRUCTED TO CLEAN ALL DISPLAY FREEZERS WITH FROZEN ENTREES AT THE SELLING AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED STAINED AND DIRTY CEILING TILES WITH HOLES AND OPENINGS AT THE BASEMENT KITCHEN PREP AREA AND MEAT WALK IN COOLER. INSTRUCTED TO REPAIR, CLEAN AND/OR REPLACE AND MAINTAIN.ALSO NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPINGS. MUST ALSO REPAIR AND MAINTAIN.

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: NOTED STAINED AND DIRTY CEILING TILES WITH HOLES AND OPENINGS AT THE BASEMENT KITCHEN PREP AREA AND MEAT WALK IN COOLER. INSTRUCTED TO REPAIR, CLEAN AND/OR REPLACE AND MAINTAIN.ALSO NOTED MULTIPLE HOLES AND OPENINGS ALONG PIPINGS. MUST ALSO REPAIR AND MAINTAIN.

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.