RIO VALLEY MARKET #2 Passes Health Inspection - Chicago Grocery store

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 OBSERVED FOOD ITEMS STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12 OBSERVED IMPROPER STORAGE OF IN-USE UTENSILS (KNIVES) IN THE MEAT PREP AREA. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 OBSERVED 3-COMPARTMENT SINK STOPPERS MISSING; ONLY ONE STOPPER AT 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE FOR EACH SINK COMPARTMENT.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-202.16 OBSERVED CARDBOARD USED AS MATS ON THE FLOOR IN THE DRY STORAGE AREA, MEAT PREP AREA AND WALK-IN FREEZER. INSTRUCTED TO REMOVE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 OBSERVED CUTTING BOARDS IN THE PREP AREAS WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH/REPLACE.

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: 4-602.13 OBSERVED ICE BUILDUP ON THE FLOOR OF THE WALK IN FREEZER. INSTRUCTED TO REMOVE ICE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 OBSERVED ICE BUILDUP ON THE FLOOR OF THE WALK IN FREEZER. INSTRUCTED TO REMOVE ICE.

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.