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

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN, POTATOES, DELI MEAT) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN APPX. "1/2-3/4" IN RIGHT AND LEFT CORNER OF REAR LOADING DOCK DOOR. MUST MAKE DOOR TIGHT FITTING.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF RODENT ACTIVITY ON THE PREMISES. OBSERVED APPROXIMATELY 140 RAT DROPPINGS IN THE HALLWAY NEAR THE DELI, CORNER IN THE REAR NEAR THE DISPLAY COOLER WHERE POTATO SALADS ARE HELD, LEADING TO THE BASEMENT, AND CORNER OF THE DOCK AREA. ALSO OBSERVED 3 LIVE RAT IN THE BASEMENT. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL RODENT DROPPINGS FROM ALL AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY VIOLATION #7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXES OF FOOD STORED ON FLOOR IN THE WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED FEMALE EMPLOYEES IN FOOD PREP WITH NO HAIR RESTRAINTS WORKING WITH EXPOSED FOOD. INSTRUCTED TO WEAR PROPER HAIR RESTRAIN AT ALL TIMES WHEN PREPARING FOOD AND WORKING WITH EXPOSED FOOD.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE SALES FLOOR. MUST REMOVE AND PROVIDE SHELVING THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD DEBRIS AND SPLASH UNDERNEATH THE SHELVES IN THE PRODUCE WALK-IN COOLER. INSTRUCTED TO DETAIL CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CLUTTER STORED ON FLOOR IN DISH AREA, OFFICE AREA, AND IN BASEMENT. INSTRUCTED MANAGER TO REMOVE ALL UNUSED ARTICLES AND EQUIPMENT TO PREVENT PEST HARBORAGE. MUST ORGANIZE AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MISSING CEILINGS TILE PANELS IN THE DISH AREA AND WATER STAINED CEILING TILES THROUGHOUT THE FACILITY (DELI AREA AND SALES FLOOR FRONT AND BACK). INSTRUCTED TO REPAIR, REPLACE MISSING PANELS AND/OR REPLACE THE STAINED CEILING TILES. OBSERVED LEAKING CEILING IN THE BASEMENT AND REAR SALES FLOOR. INSTRUCTED TO REPAIR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED POOLING WATER DOWNSTAIRS. INSTRUCTED TO CLEAN AND MAINTAIN DRY.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED FLICKERING LIGHTS ON THE CEILING NEAR THE PRODUCE AREA ON THE SALES FLOOR. INSTRUCTED TO REPLACE AND MAINTAIN ADEQUATE LIGHTING THROUGHOUT THE FACILITY.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED FLICKERING LIGHTS ON THE CEILING NEAR THE PRODUCE AREA ON THE SALES FLOOR. INSTRUCTED TO REPLACE AND MAINTAIN ADEQUATE LIGHTING THROUGHOUT THE FACILITY.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.