SHOP-N-SAVE Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE WITH VALID CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. 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 CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (RAW MEATS AND DELI MEATS) MUST BE ON SITE AT ALL TIMES.(PRIORITY FOUNDATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED PREP AREA BEING UTILIZED WITH NO HAND WASHING SINK IN COOLER. INSTRUCTED MANAGER TO INSTALL HAND WASHING SINK OR REMOVE PREP AREA FROM COOLER. PRIORITY FOUNDATION VIOLATION 7-38-030(C). 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SEVERAL TCS FOODS HELD AT INADEQUATE TEMPERATURE RANGING FROM 45-48 F. INSTRUCTED MANAGER TO ENSURE ALL FOOD IS STORED AT 41 F AND BELOW. MANAGER DISCARDED 30 POUNDS OF HOT DOGS, 20 POUNDS OF CHEESE, 15 POUNDS OF BALOGNA ($300). PRIROTY VIOLATION 7-38-005 CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED DISPLAY COOLER WITH AN INADEQUATE AMBIENT AIR TEMPERTAURE OF 48 F. INSTRUCTED MANAGER TO ENSURE ALL COLD HOLDING UNITS HAVE AN AMBIENT AIR TEMPERATURE OF 41 F AND BELOW. UNIT TAGGED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO FOOD THERMOMETER ON SITE FOR MEASURING TCS FOODS. INSTRUCTED MANAGER TO PROVIDE A METAL STEM FOOD THERMOMETER. PRIORITY FOUNDATION VIOLATION 7-38-005. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED OXTAILS NOT LABELED WITH COMMON NAME IN DISPLAY CASE. INSTRUCTED MANAGER TO LABEL WITH COMMON NAME.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 10 RODENT DROPPINGS BEHIND MEAT DISPLAY COUNTER NEAR THE PREP AREA. OBSERVED 15 SMALL FLIES THROUGHOUT PREP AND STORAGE AREA. INSTRUCTED MANAGER TO SERVICE ALL AFFECTED AREAS AND TO REMOVE RODENT DROPPINGS. PEST CONTROL SERVICE RECOMMENDED. PRIROITY FOUNDATION VIOLATION 7-38-020(A). 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 ALUMINUM FOIL BEING UTILIZED AS SHELVING. INSTRUCTED MANAGER TO REMOVE FOIL FROM COUNTERS

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO HOT WATER IN 3 COMPARTMENT SINK UPON ARRIVAL. HOT WATER WAS MEASURED AT 96 F. INSTRUCTED MANAGER TO ENSURE HOT WATER AT 3 COMPARTMENT SINK WAS A MINIMUM OF 110 F. MANAGER ADJUSTED HOT WATER HEATER. PRIORITY 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED SOIL AND DEBRIS BUILD UP ON THE FOLLOWING ITEMS: DELI SLICER, MEAT GRINDER ON INTERIOR OF COOLER ON SHELVING THROUGHOUT FACILITY, ON BUTCHER KNIFE HANDLES. INSTRUCTED MANAGER TO CLEAN.

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 FOOD PREPERATION SINK BEING UTILIZED FOR PREPARING MEATS. 3 COMPARTMENT SINK HAD MOPS AND DEBRIS STORED INSIDE NO OTHER POSSIBLE FOOD PREP SINK ON SITE. INSTRUCTED MANAGER TO ENSURE ALL FOOD PREPERATION AREAS HAVE AT LEAST 1 PREP SINK. IF UTILIZING 3 COMPARTMENT SINK THEN 3 COMPARTMENT SINK MUST BE CLEAN AND READY TO USE 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOORS AND WALLS WITH A BUILD UP OF DIRT AND DEBRIS. OBSERVED BUILD UP OF LIQUID FROM RAW ANIMAL PRODUCT POOLING FLOOR INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS THROUGHOUT FACILITY AS A MEANS OF PREVENTING PEST AND INSECT HARBORING.

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 THE FLOORS AND WALLS WITH A BUILD UP OF DIRT AND DEBRIS. OBSERVED BUILD UP OF LIQUID FROM RAW ANIMAL PRODUCT POOLING FLOOR INSIDE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN ALL AREAS THROUGHOUT FACILITY AS A MEANS OF PREVENTING PEST AND INSECT HARBORING.

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.