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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND DISPLAY COOLER IN SELLING AREA AT IMPROPER TEMPERATURE:47.6F- 48.7F- 50.1F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:COOKED VARIOUS KIND OF SOUPS AND VARIOUS KIND OF SALADS. COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION: 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE MENTIONED UNIT: VARIOUS KIND OF SOUP(36 POUND)LETCO SOUP 59.1F; TOMATOES SOUP AT TEMP OF 55.7F; SOREL SOUP AT TEMP OF 56.6F; BEEF TRIPE AT TEMP OF 48.6F; SARKRAUT SOUP AT TEMP OF 53.4F; CHICKEN SOUP AT TEMP OF 58.4F; VARIOUS KIND OF CREAMY AND COLD AND COOKED SALADS(15 POUND) AT TEMP OF 47.6F-48.7 TO 50.1F. FOUND COOKED POTENTIALLY HAZARDOUS FOOD AT ROOM TEMPERATURE STORED ON TOP THE SERVING FRONT COUNTER: PORK LOIN AT 52.2F-57.2FAND 58.7F; SMOKED FISH AT TEMP OF 63.7F; FRIED FISH AT TEMP OF 112.6F TO 113F; FRIED COD AT TEMP OF 98F; COOKED SAUSAGE AT TEMP OF 58.8F TO 59.7F; RIBS AT TEMP OF 62.6F;COOKED PEICES OF CHICKEN AT TEMP OF 58.9F TO 63.8F; WHOLE CHICKEN AT OF 54.6F; REPACKED MIXED COLD LUNCH MEAT AT TEMP OF 44.2F-44.9F AND 53.F; COOKED SANDWICHES STEAK AT TEMP OF 57.8F TO 59.3F; COOKED GROUND PORK AT TEMP OF 57.6F TO 61.3F; COOKED CHICKEN LEGS AT TEMP OF 55.5F TO 58.6F; MUSHROOM PIEROGI AT TEMP OF 80.3F TO 86.1F; COOKED POTATOES FINGERS(GNOCCHI)AT TEMP OF 57.2F; POTATOES DUMPLINGS AT TEMP OF 57.8F; CHEESE PIEROGI AT TEMP OF 58.8F TO 59.9F; COOKED CABBAGE PIEROGI AT TEMP OF 81.8F;COOKED POTATOES AND CHEESE PIEROGI AT TEMP OF 80.2F-85.4F AND 85.4F. SMOKED MECKERELS AT TEMP OF 63.7F. COOLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 140F AND ABOVE. FOOD MENTIONED ABOVE WAS DISCARDED AND DENATURED.POUNDS 206,VALUE 615. 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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST STRIP PROVIDED ON PREMISES FOR BOTH THREE COMPARTMENT SINKS.INSTRUCTED TO PROVIDE,TO BE ABLE TO CHECK SANITIZER SOLUTION(ppm) SERIOUS VIOLATION:7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND THREE COMPARTMENT SINK AT REAR DELI AREA NOT MAINTAIN. WASTE /SOLID GREASY WATER BACKING UP ON TWO OF THE THREE COMPARTMENT SINK WHEN WATER IS TURNED ON AT FAUCET..INSTRUCTED TO REPAIR CAUSE. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DIRTY,BROKEN CARDBOARDS USED FOR SHELF LINERS IN DRY STORAGES, IN COOLERS AND WALK-IN COOLER/FREEZER. INSTRUCTED TO REMOVE THROUGHOUT THE PREMISES INCLUDED AT SECOND FLOOR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

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: DEBRIS ON FLOORS UNDER COOLERS,SHELVES IN SELLING AREA,STORAGES,UNDER COOKING EQUIPMENTS IN THE KITCHEN AT SECOND FLOOR.NEED TO CLEAN AND MAINTAIN.

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: WALLS IN THE KITCHEN ARE YELLOW IN COLOR DUE TO SMOKE AND ALSO SPLATTERED LIQUIDS ON CEILING AT SAID AREA.INSTRUCTED TO CLEAN AND MAINTAIN.CEILING TILES AT SELLING AREA WITH HEAVY STAINS,BROKEN AND BULGED,ALSO HEAVY STAINS ON CEILING TILES IN THE KITCHEN(SECOND FLOOR),AND DELI MEAT .MISSING CEILING TILES AT REAR STORAGE/DISH ROOM.INSTRUCTED TO CLEAN/PAINT WALLS AND CEILING IN THE KITCHEN.REPLACED CEILING TILES THROUGHOUT IS NEEDED AND MENTIONED.

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: WALLS IN THE KITCHEN ARE YELLOW IN COLOR DUE TO SMOKE AND ALSO SPLATTERED LIQUIDS ON CEILING AT SAID AREA.INSTRUCTED TO CLEAN AND MAINTAIN.CEILING TILES AT SELLING AREA WITH HEAVY STAINS,BROKEN AND BULGED,ALSO HEAVY STAINS ON CEILING TILES IN THE KITCHEN(SECOND FLOOR),AND DELI MEAT .MISSING CEILING TILES AT REAR STORAGE/DISH ROOM.INSTRUCTED TO CLEAN/PAINT WALLS AND CEILING IN THE KITCHEN.REPLACED CEILING TILES THROUGHOUT IS NEEDED AND MENTIONED.

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.