SAN LUIS FREEZE INC Fails Health Inspection - Chicago Wholesale

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND FACILITIES (REACH-IN COOLER AND REFRIGERATOR) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE. NOTED REACH-IN COOLER AIR TEMPERATURE OF 48.2F AND REFRIGERATOR AIR TEMPERATURE OF 49.4F. INSTRUCTED MANAGER TO FIX. ALL COOLERS WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. THE SAID 2 COOLERS WAS TAGGED HELD FOR INSPECTION BY THE CHICAGO DEPT. OF PUBLIC HEALTH. INSTRUCTED NOT TO USE UNTIL WITH THE APPROVAL BY CDPH. WHEN COOLERS ARE FIXED, MUST FAX A STATEMENT TO 312-746-4240 FOR TAG REMOVAL. CRITICAL CITATION ISSUED 7-38-005 (A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE INSIDE REACH-IN COOLER AND IN REFRIGERATOR. NOTED DESSERT FROZEN MIX AT INTERNAL TEMPERATURE OF 50.5F, 50.3F, 50.2F, 50.0F, ICE CREAM MIX AT 51.8F, 51.0F, 50.2F, WHIPPED CREAM TEMPERATURE OF 52.1F, 52.0F. THE SAID FOOD PRODUCTS ARE LABELED "KEEP REFRIGERATED". INSTRUCTED MANAGER POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 1200.00, TOTAL WEIGHT 200 LBS. CRITICAL CITATION ISSUED 7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED FRONT ENTRANCE AND REAR EXIT DOOR NOT RODENT PROOFED. NOTED 1/4 TO 1/2 INCH GAP/OPENING AT THE BOTTOM OF THE SAID DOOR. REAR OVER-HEAD DOOR NOT RODENT AND INSECT PROOF, HAS OPENINGS TO OUTSIDE AT TOP, BOTTOM AND SIDES OF DOOR. INSTRUCTED TO FIX, SEAL OPENINGS TO OUTSIDE.---------- FOUND 10 LIVE ANTS INSIDE CABINET WITH SNO CONE FLAVORING, ICE CREAM CONE AND FOOD CONTAINERS, NOTED 15 LIVE FRUIT FLIES AROUND BANANAS STORED IN REAR STORAGE AREA, ALSO FOUND 6 RODENT (RAT) DROPPINGS INSIDE HAND SINK CABINET IN MEN'S WASHROOM. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CALL LICENSED PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE BROKEN RUBBER GASKET AROUND REACH-IN COOLER (2)DOOR. ---------INSTRUCTED TO PROVIDE SPLASH GUARD OR DIVIDER BETWEEN EXPOSED HAND SINK AND AND 3 COMPARTMENT UTENSIL WASHING SINK.

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: SHELVING AND RACKS THROUGH-OUT NOT CLEAN. MUST CLEAN AND MAINTAIN SAME.

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: FLOORS NOT CLEAN. MUST CLEAN AND MAINTAIN FLOORS THROUGH-OUT. REMOVE ALL LITTER AND DEBRIS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED CEILING AND WALLS THROUGHOUT PREMISES. MISSING AND BROKEN CEILING TILES INSIDE BOILER/TOOL ROOM, CEILING TILES AT HALLWAY ETC. INSTRUCTED TO FIX/REPLACE.---------WALLS THROUGHOUT NOT CLEAN WITH STAIN AND GREASE BUILD-UP. INSTRUCTED TO CLEAN AND REPAINT. WALLS AROUND 3 COMPARTMENT SINK IN POOR REPAIR, ALSO NOT SMOOTH AND EASILY CLEANABLE. MUST REPAIR WALLS, SEAL ALL OPENINGS AND HOLES.--------MUST SEAL HOLE ON WALL INSIDE HANDSINK CABINET AT MEN'S WASHROOM.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS THROUGHOUT PREMISES AND REPLACE DEAD LIGHT BULBS TO PROVIDE ADEQUATE LIGHTING.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: INSTRUCTED TO FIX BROKEN SELF CLOSING DEVICE AT MEN AND WOMEN'S TOILET ROOM DOORS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 3 COMPARTMENT UTENSIL WASHING SINK AND EXPOSED HAND SINK INSTALLED IN REAR GARAGE WITH SIX TRUCKS. MUST SEPARATE UTENSIL WASHING ROOM FROM GARAGE. MUST INSTALL DRAINBOARD AND GREASE TRAP AT 3 COMPARTMENT SINK.------------NOTED UNVENTED STOVE/OVEN ON PREMISES. INSTRUCTED TO PROVIDE PROPER VENTILATION OR REMOVE THE SAID STOVE.-------MUST FIX LOW WATER (COLD) PRESSURE AT EXPOSED HAND SINK.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

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.