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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD MANAGER CERTIFICATE. INSTRUCTED MANAGEMENT THAT THE PERSON IN CHARGE MUST HAVE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (CHICKEN, BEEF, POTATOES) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR 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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED HOT TCS FOODS AT IMPROPER HOT HOLDING TEMPERATURES: 10LBS OF BAKED CHICKEN THIGHS AT 84.7F AND 5LBS OF BAKED CHICKEN WINGS AT 91.2F INSIDE OF DELI HOT HOLDING UNIT. INSTRUCTED MANAGEMENT THAT ALL HOT-HOLDING TCS FOODS MUST BE HELD AT 135F OR ABOVE AT ALL TIMES. FOOD DISCARDED VALUED APPROX $53. PRIORITY VIOLATION, 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED CONTAINERS OF BEEF AND PORK STORED ON THE FLOOR IN THE WALK-IN COOLER AND JARS OF FOOD AND BEVERAGES STORED ON THE FLOORS IN THE AISLES THROUGHOUT THE FACILITY. INSTRUCTED TO PLACE ALL FOOD AT LEAST SIX INCHES ABOVE THE GROUND OR PROVIDE ADDITIONAL SHELVING TO PROTECT FOOD FROM POSSIBLE CONTAMINATION.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED THREE-COMPARTMENT SINK NOT MAINTAINED. WHEN WATER FROM ONE COMPARTMENT IS DRAINED, WATER BACKS UP INTO ADJACENT COMPARTMENTS. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED OR CLEAN GREASE TRAP. PRIORITY FOUNDATION VIOLATION, 7-38-025. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON-SITE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: UNABLE TO LOCATE AND VERIFY FOOD HANDLER CERTIFICATES DURING INSPECTION. MUST PROVIDE AND KEEP CERTIFICATES ON-SITE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.