ROGERS PARK FRUIT MARKET Fails Health Inspection - Chicago Grocery store

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FLY STRIPE ABOVE FOOD PREPARATION AREA IN THE REAR KITCHEN/PREP AREA. INSTRUCTED THAT FLY STRIPS ARE PROHIBITED ABOVE FOOD PREPARATION AREAS. STRIPS REMOVED. SERIOUS VIOLATIONS 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 15 RODENT DROPPINGS IN THE MOP CLOSET IN THE REAR PREP AREA NEAR THE KITCHEN. INSTRUCTED TO REMOVE DROPPINGS. CLEAN AND SANITIZE THE AFFECTED AREA. CONTACT PEST FOR SERVICE AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER UNCOVERED, WITH EXCESSIVE GARBAGE OVERFLOWING OUT, AND ON THE GROUND AROUND THE DUMPSTER. INSTRUCTED TO REMOVE GARBAGE ON AND AROUND THE DUMPSTER, AND KEEP THE LID CLOSED. DETAIL CLEAN THE AREA AND MAINTAIN. SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CUTTING BOARDS IN THE BUTCHER AREA IN NEED OF REPAIR OR REPLACED. EXCESSIVE BLACK GROOVES COVER BOARDS. INSTRUCTED TO REPLACE 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: OBSERVED THE STOVE IN THE REAR KITCHEN/PREP AREA NOT CLEAN. INSTRUCTED TO DETAIL AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS NOT CLEAN IN THE FOLLOWING AREAS; UPSTAIRS STORAGE AREA, REAR STORAGE AREA, AND INSIDE THE WALK IN FREEZER. INSTRUCTED TO DETAIL CLEAN ALL AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHTS IN THE REAR KITCHEN/PREP AREA MISSING END CAPS. INSTRUCTED TO INSTALL END CAPS ON LIGHTS 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 LIGHTS IN THE REAR KITCHEN/PREP AREA MISSING END CAPS. INSTRUCTED TO INSTALL END CAPS ON LIGHTS 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.