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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: THE FOLLOWING FOOD ITEMS WERE STORED INSIDE OF THE HOT-HOLDING DISPLAY CASE ON TOP OF FOOD CONTAINERS THAT FIT INTO THE STEAM TABLE SLOT: BREADED FISH FILLETS AT 88.3F, LEMON FISH FILLETS AT 80.1F, TRAY OF PORK AT 98.2F, TRAY OF BREADED PORK AT 79.9F, CHICKEN AT 63.8F, TRAY OF BREADED FISH AND ONIONS AT 89.4, CABBAGE ROLLS IN RED SAUCES AT 112.8F, CHICKEN CUTLETS AT 82.4F, POTATOES AT 85.6F, MIXED VEGETABLE AT 84.5, CABBAGE AT 83.2F. FOUND A TRAY OF COOKED PORK LOIN AT 92.3F, GROUND PORK AT 52.3F, AND CHICKEN AND VEGETABLES AT 113.0F IN THE PREP AREA ON THE 2ND FLOOR. INSTRUCTED MANAGER TO NOT STORE FOOD ITEMS IN THE HOT-HOLDING UNIT ON TOP OF TRAYS OF FOOD THAT FIT INTO THE SLOT BECAUSE THE FOOD WILL NOT MAINTAIN A TEMPERATURE OF 140F OR ABOVE. MANAGER VOLUNTARILY DISCARDED 70# OF FOOD WORTH $375. CRITICAL VIOLATION 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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: THE REAR BATHROOM NEAR THE GARAGE DOOR WHERE DELIVERIES ARE RECEIVED IS NOT MAINTAINED: THE HOT WATER IS TURNED OFF AND THE SINK HAS 4 INCHES OF STANDING WATER DUE TO INSUFFICIENT DRAINING. 48 HOUR NOTICE GIVEN; EMPLOYEES INSTRUCTED TO USE THE 2 OTHER EMPLOYEE WASHROOMS UNTIL SINK IS REPAIRED. FACILITY MUST CONTACT A PLUMBER TO PROVIDE HOT/COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE ADEQUATE DRAINING FOR THE HAND SINK LOCATED INSIDE OF THE BATHROOM. CRITCAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DETAIL CLEAN THE ICE MACHINE LOCATED UPSTAIRS TO REMOVE BUILDUP AND MAINTAIN.

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 GREEN CRATES USED TO STORE PRODUCE ITEMS ON THE SOUTH AISLE IS SOILED WITH FOOD DEBRIS AND GRAY BUILDUP. INSTRUCTED TO REPLACE LINERS OR DETAIL CLEAN AND SANITIZE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHT SHIELDS ABOVE THE BAKERY AREA AND DRY FOOD STORAGE IN THE GROCERY SECTION. INSTRUCTED TO PROVIDE MISSING LIGHT SHIELDS AND MAINTAIN.

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: OBSERVED MISSING LIGHT SHIELDS ABOVE THE BAKERY AREA AND DRY FOOD STORAGE IN THE GROCERY SECTION. INSTRUCTED TO PROVIDE MISSING LIGHT SHIELDS AND MAINTAIN.

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.