RICKYS FOOD MARKET Fails Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO KIT ON-SITE FOR THE CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE KIT FOR CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS WITH ALL REQUIRED ITEMS AS MANDATED BY THE FOOD CODE AND MAINTAIN ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SOAP PROVIDED AT THE WASHROOM AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE HAND SOAP AT ALL HANDWASHING SINKS ON-SITE AND MAINTAIN AVAILABLE FOR USE IN HANDWASHING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO DISPOSABLE PAPER TOWELS PROVIDED AT THE WASHROOM AREA HANDWASHING SINK. INSTRUCTED TO PROVIDE DISPOSABLE PAPER TOWELS AT ALL HANDWASHING SINKS ON-SITE AND MAINTAIN AVAILABLE FOR USE IN HANDWASHING AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C) NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO FOOD TEMPERATURE MEASURING DEVICE (PROBE THERMOMETER) PRESENT ON-SITE FOR VERIFYING TEMPERATURES OF TCS FOOD ITEMS (SUCH AS MILK, CHEESE) DURING RECEIVING. INSTRUCTED TO PROVIDEAT LEAST ONE ACCURATE AND FUNCTIONAL FOOD TEMPERATURE MEASURING DEVICE (PROBE THERMOMETER) FOR VERIFYING TCS FOOD TEMPERATURES AND MAINTAIN ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 30-35 RODENT DROPPINGS IN THE FOLLOWING AREAS: APROXIMATELY 25 RODENT DROPPINGS ON THE FLOOR OF THE HVAC UNIT CLOSET (IN THE REAR AREA), APPROXIMATELY 5 RODENT DROPPINGS BENEATH EQUIPMENT THROUGHOUT THE FRONT STOREFRONT AREA (NEAR FRONT DOOR), APPROXIMATELY 5 RODENT DROPPINGS ON THE FLOOR AND WITHIN STORAGE CABINET OF THE WASHROOM AREA. ALSO OBSERVED APPROXIMATELY 5 DEAD COCKROACHES ON THE FLOOR BENEATH EQUIPMENT IN THE MAIN STOREFRONT AREA AND WASHROOM AREA. INSTRUCTED TO REMOVE ALL RODENT DROPPINGS AND DEAD COCKROACHES AND CLEAN AND SANITIZE ALL AFFECTED AREAS AND CONTACT PEST CONTROL FOR PEST ABATEMENT SERVICE TO ELIMINATE ALL EVIDENCE OF PEST ACTIVITY ON-SITE. PRIORITY FOUNDATION VIOLATION. 7-38-020(A) NO 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED UNTREATED/UNPAINTED WOODEN BLOCKS USED TO SUPPORT EQUIPMENT THROUGHOUT THE MAIN STOREFRONT AND WASHROOM AREAS. INSTRUCTED TO REPLACE OR TREAT WOODEN BLOCKS TO MAINTAIN NONFOOD-CONTACT SURFACES THAT ARE SMOOTH, NON-ABSORBENT, AND EASILY-CLEANABLE.

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 INTERIOR NONFOOD-CONTACT SURFACES (BOTTOM OF INTERIOR CAVITY) OF 2 CHEST FREEZERS IN THE MAIN STOREFRONT AREA TO BE HEAVILY-SOILED WITH DRIED FOOD DEBRIS AND OTHER SUBSTANCE THAT IS MOLD-LIKE IN APPEARANCE. INSTRUCTED TO CLEAN AND SANITIZE NONFOOD-CONTACT SURFACES OF EQUIPMENT AT AN ADEQUATE FREQUENCY TO PREVENT BUILD UP OF HEAVY SOILS AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO SERVICE SINK OR CURBED CLEANING FACILITY ON-SITE FOR THE PROPER DISPOSAL OF MOP WATER OR SIMILAR LIQUID WASTES. INSTRUCTED TO INSTALL AT LEAST ONE UTILITY OR SERVICE SINK FOR THE PROPER DISPOSAL OF MOP WATER AND SIMILAR LIQUID WASTES AND MAINTAIN AT ALL TIMES.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SMALL CLEAN WATER LEAK AT THE TOILET IN THE WASHROOM AREA. INSTRUCTED TO REPAIR OR REPLACE TOILET PLUMBING TO ELIMINATE LEAK AND MAINTAIN ALL PLUMBING FIXTURES IN GOOD REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR AND WALL JUNCTURES THROUGHOUT THE MAIN STOREFRONT AREA IN POOR REPAIR, LARGE CAPS WITH BASE COVING IN POOR REPAIR OR MISSING. INSTRUCTED TO MAINTAIN FLOOR AND WALL JUNCTURES PROPERLY COVED AND ENCLOSED IN AREAS IN WHICH CLEANING METHODS OTHER THAN WATER FLUSHING ARE USED.

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 FLOORS BENEATH RADIATORS AND OTHER EQUIPMENT IN THE FRONT STOREFRONT AREA (NEAR ENTRANCE) TO BE SOILED WITH CONSTRUCTION DEBRIS, DUST, AND OTHER SOILS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT AT ADEQUATE FREQUENCY TO PREVENT BUILD UP OF DEBRIS AND OTHER SOILS 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED NO LIGHT FIXTURE PROVIDED IN THE WASHROOM AREA. INSTRUCTED TO PROVIDE LIGHT FIXTURE IN THE WASHROOM TO PROVIDE LIGHTING OF ADEQUATE INTENSITY FOR THIS AREA AND MAINTAIN.

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 NO LIGHT FIXTURE PROVIDED IN THE WASHROOM AREA. INSTRUCTED TO PROVIDE LIGHT FIXTURE IN THE WASHROOM TO PROVIDE LIGHTING OF ADEQUATE INTENSITY FOR THIS AREA AND MAINTAIN.

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.