RICH'S DELI & LIQUOR, INC Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. FOUND AN ASSORTED AMOUNTS OF COOKED FOODS FISH,CHICKEN,PIROGIES,LIVER ETC.-OFFERED FOR SALE AT REAR DELI COUNTER NOT MEETING TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY. FOUND INTERNAL TEMPERATURES RANGING FROM 70.6F'-90.7F'. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED. DURING THIS INSPECTION, MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID POTENTIALLY HAZARDOUS FOODS. APPROXIMATELY TOTAL 150 POUNDS, TOTAL DOLLAR VALUE $600.00, INSTRUCTED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST BE KEPT UNDER REFRIGERATION AT 40F OR BELOW, ALL HOT FOODS AT 140F' OR ABOVE AND NOT IN THE TEMPERATURE DANGER ZONE. CRITICAL CITATION ISSUED. 7-38-005A.

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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. STANDING SEWER WASTE WATER IN BASEMENT AREA, INCLUDING BEVERAGE STORAGE. STRONG, FOUL ODORS, SEWER WATER ALL OVER FLOOR AND POOLED IN SOME AREAS. LIVE INSECTS VISIBLE ON WASTE WATER SURFACE. CRITICAL CITATION ISSUED. 7-38-030. MUST REPAIR ANY PLUMBING LEAKS AND/OR BACK-UP. WASH AND SANITIZE FLOORS AND SURFACES. REMOVE WOOD PALLETS (AND ANY OTHER UNWASHABLE SURFACES) IN CONTACT WITH WASTE WATER. ELIMINATE INSECTS.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SLIDING DOORS NEEDED AT FRONT HOT HOLDING UNIT TO MAINTAIN FOOD AT PROPER TEMPERATURE, AND REPAINT ALL CHIPPING AND RUSTY SHELVING, DOWN GROCERY AISLE AND DISPLAY CASES. PROVIDE ADDITIONAL RAISED SHELVING (6 INCHES) TO STORE FOODSTOCK. REMOVE MILKCRATES CURRENTLY BEING USED TO FACILITATE CLEANING.

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 THROUGH-OUT BASEMENT ARE LITTERED, DIRTY AND WET. MUST CLEAN AND MAINTAIN BASEMENT FLOOR.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGH-OUT BASEMENT ARE LITTERED, DIRTY AND WET. MUST CLEAN AND MAINTAIN BASEMENT FLOOR.

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.