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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Potentially hazardous foods does not meet temperature requirement during display and sservice. Observed numerous ready-to-eat foods on top of counter in butcher area at improper temperature. Found Cooked chicken 15lbs@58.9 F to 76.9F, Smoked Pork Butt 15lbs@101.7F, Assorted Cooked Fish 29lbs@70.3 F to 102.5 F, Assorted Pierogi 40lbs@53.9 F to 57.8 F, Potato Pancake 19lbs@87.5 F to 94.4 F, Stuffed Cabbage 14lbs@110.3 F, Assorted Pork 12lbs@91.5 F to 118.5 F, Potatoes 12lbs@89.0 F.Instructed manager that potentially hazardous foods must maintain 140 F or above and 40 F or below. Manager voluntarily denatured and discarded, value $580, 164 lbs. Critical citation issued 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Dish washing facilities not maintained or operated. While running and draining water in middle of three compartment on first floor,sink slow draining and water with oil and food particles coming up left and right sides. Instructed to detail clean grease trap and drainlines to prevent inadequate disposal of water. Serious citation issued 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Foods in coolers not labeled or dated. Instructed to label and date all foods not in original containers.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Can opener attached to prep table, meat grinder, sinks, utensils and cooking equipment not cleaned. Instructed to detail clean and sanitize daily.

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: Floor along wallbase and behind equipment not cleaned. Instructed to detail clean and remove grease build-up.

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: Ceiling not maintained in areas. Instructed to replace damaged ceiling tile.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light bulbs in walk-in unit and above produce display case not shielded. Instructed to shield all bulbs and provide end caps.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light bulbs in walk-in unit and above produce display case not shielded. Instructed to shield all bulbs and provide end caps.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.