PULASKI HOT SPOT INC Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED A LIVE BLACK CAT ON PREMISES WHEN I OPENED BATHROOM DOOR TO INSPECT. EMPLOYEE WITNESSED AND OWNER STATES THAT IT WAS THE EMPLOYEES AFTER EMPLOYEE TOLD ME THAT IT WAS HERE TO AVOID A PROBLEM WITH RODENTS.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED TEN OR MORE RODENT DROPPINGS ON FLOOR IN REAR STORAGE AREA IN CLOSET AND IN CORNER BY THREE COMP SINK. MUST CLEAN AND REMOVE. NO CURRENT PEST CONTROL RECEIPT FOR SERVICE IS ON SITE IN LOG BOOK.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES OR PERSON ON DUTY AT TIME OF INSPECTION AS REQUIRED WHILE SELLING POTENTIALLY HAZARDOUS FOODS.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED BOTTLES OF SYRUP FOR ICE CUPS AND A BLACK PLASTIC BAG (CONTENTS UNKNOWN) IN ALL THREE COMPARTMENTS OF THREE COMP SINK; INSTRUCTED TO REMOVE AND KEEP SINK FREE OF ITEMS FOR WASH, RINSE AND SANITIZING OF DISHES.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO EXPOSED HANDWASHING SINK IN FRONT BEHIND COUNTER AREA WHERE NACHOS WITH CHEESE AND MEAT BEING SOLD. NO EXPOSED HANDSINK ON PREMISES. INSTRUCTED TO INSTALL WITH HOT AND COLD RUNNING WATER, SOAP AND HANDTOWELS IN AREA WHERE POTENTIALLY HAZARDOUS FOODS BEING SOLD OR TO REFRAIN FROM SELLING THESE FOOD ITEMS.

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN ALL FOOD STOCK SHELVES AND INTERIORS OF REFRIGERATION UNITS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING IN REAR STORAGE, UNDER SHELVES, BEHIND VARIOUS EQUIPMENT AND IN CLOSETS.

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: OBSERVED A HOLE IN LOWER WALL IN REAR STORAGE ROOM BY BACK DOOR; SEAL.

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: OBSERVED A HOLE IN LOWER WALL IN REAR STORAGE ROOM BY BACK DOOR; SEAL.

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.