POTASH BROS INC Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES- A LARGE POT OF CHILI FROM THE NIGHT BEFORE HELD INSIDE THE WALK-IN-COOLER AT 56.4F-60.9F.INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED EXPOSED HANDWASHING SINK INSIDE THE MEAT CUTTING/GRINDING COLD HOLDING ROOM IS NOT MAINTAINED.HAND WASHING FACILITY IS NOT OPERABLE NO HOT/COLD RUNNING WATER AND MISSING HAND PAPERTOWELS DURING THIS INSPECTION.INSTRUCTED TO REPAIR AND MAINTAIN AS REQUIRED. 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED DISH WASHING FACILITIES NOT MAINTAINED OR OPERATED. WHILE RUNNING WATER AND DRAINING IN MIDDLE SIDE OF THE 3 COMPARTMENT SINK,WATER WITH FOOD DEBRIS,COMING UP AT LEFT AND RIGHT COMPARTMENTS OF SINK AND HAS A SPLIT SEAM AT TOP DIVIDER LOCATED IN THE MEAT CUTTING ROOM.ALSO,THE 3 COMPARTMENT SINK IN THE BASEMENT KITCHEN PREP IS NOT MAINTAINED WHILE FILLING WATER IN MIDDLE COMPARTMENT THEN RELEASED WATER WITH FOOD DEBRIS IS COMING BACK UP ON THE RIGHT COMPARTMENT OF THE SINK. INSTRUCTED TO DETAIL CLEAN GREASE TRAP AND DRAIN LINES TO PREVENT INADEQUATE DISPOSAL OF WASTE WATER AND MAINTAIN. MUST WASH-RINSE-SANITIZE MULTI-USE KITCHEN EQUIPMENTS AND UTENSILS IN OTHER OPERABLE 3 COMPARTMENTN SINKS AND DISHMACHINES. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: CLEAN MULTI-USE UTENSILS AND KITCHEN POTS/PANS MUST BE PROPERLY STORED AND INVERTED TO PREVENT CONTAMINATION BEFORE USE(HANDLES-UP).

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED.GASKET AT THE BASEMENT DAIRY WALK-IN-COOLER IS BROKEN.INSTRUCTED TO PROVIDE AND MAINTAIN. REMOVE ACCUMULATION OF ICE BUILD UP INSIDE THE WALK-IN-FREEZER.

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: THE FOLLOWING REQUIRES A DETAIL CLEANING FAN COVERS INSIDE THE WALK-IN-COOLERS,SIDES OF HOT COOKING EQUIPMENTS IN BASEMENT KITCHEN FOOD PREP AREA,INTERIOR/EXTERIOR OF DISHMACHINES,SHELVINGS IN FOOD PREP AREAS ETC.

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: FLOORS ALONG WALLS AND IN ALL CORNERS OF BASEMENT DRY STORAGE AREAS AND IN REAR OF REFRIGERATION UNITS NEAR THE DELI AREAS IN NEED FOR A DETAIL CLEANING AND PROVIDE MISSING FLOOR DRAIN COVER IN THE MEAT CUTTING COLD ROOM.

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: MISSING CEILING TILE IN PRODUCE PREP AREA AND WALLS AND CEILINGS IN THE BASEMENT KITCHEN FOOD PREP AREA ARE NOT CLEAN.ALSO,VENTILATION COVERS AT CEILINGS IN THESE AREAS AND HOODS ABOVE COOKING EQUIPMENTS HAVE ACCUMULATION OF DUSTS.WALL ABOVE THE MOP SINK AREA IS IN POOR REPAIR. INSTRUCTED TO CLEAN,REPAIR AND PROVIDE MISSING CEILING TILE 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: MISSING CEILING TILE IN PRODUCE PREP AREA AND WALLS AND CEILINGS IN THE BASEMENT KITCHEN FOOD PREP AREA ARE NOT CLEAN.ALSO,VENTILATION COVERS AT CEILINGS IN THESE AREAS AND HOODS ABOVE COOKING EQUIPMENTS HAVE ACCUMULATION OF DUSTS.WALL ABOVE THE MOP SINK AREA IS IN POOR REPAIR. INSTRUCTED TO CLEAN,REPAIR AND PROVIDE MISSING CEILING TILE 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.