SHOP & SAVE MARKET Fails Health Inspection - Chicago Grocery store

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOUND THE HIGH TEMPERATURE DISH WASHING MACHINE IN THE BAKERY PREP AREA NOT ABLE TO REACH THE REQUIRED TEMPERATURE FOR SANITIZING. TEMPERATURE FLUCTUATED FROM 160F-170F. INSTRUCTED TO HAVE UNIT SERVICED SO IT SANITIZES AT 180F OR HIGHER AT ALL TIMES. CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND LIVE SMALL AND LARGE FLIES ON THE WALLS, CEILING, BOXES, PIPES AND EQUIPMENT. 20 SMALL FLIES IN THE REAR STORAGE BY THE DOCK DOORS, 10 SMALL AND 7 LARGE IN THE MEAT FRONT PREP AREA, 13 IN THE REAR PRODUCE PREP AREA; 47 SMALL AND 4 LARGE IN THE BAKERY REAR PREP AREA; 200 IN THE HALL WAY IN SHARED BY THE BAKERY AND KITCHEN PREP AREA AND 25 IN THE REAR KITCHE PREP AREA. INSTRUCTED TO ELIMINATE FLIES, CLEAN THE AFFECTED AREAS/EQUIPMENT AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND THE CUTTING BOARDS IN THE FRONT MEAT PREP AREA WITH DEEP, DARK GROOVES. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS.

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: FOUND THE FAN COVERS IN ALL WALK IN COOLERS, THE KNIVES AND KNIFE RACK IN THE MEAT FRONT PREP AREA, THE CAN OPENER IN THE REAR KITCHEN PREP AND THE STORAGE RACKS IN ALL PREP AREAS IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN 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: FOUND THE INTERIOR OF THE FLOOR DRAINS, FLOORS IN THE REAR STORAGE, IN ALL CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR DRAINS AND FLOORS.

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: FOUND THE CEILING VENTS, TILES AND THE WALLS IN THE FRONT PREP AREA OF BAKERY, MEAT, PRODUCE AND KITCHEN PREP AREA IN NEED OF CLEANING. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL.

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: FOUND THE WALK IN COOLER AND FREEZER IN THE BAKERY AND KITCHEN PREP AREAS WITH NO LIGHT SHIELDS. INSTRUCTED TO PROVIDE AND MAINTAIN LIGHT SHIELDS TO WALK IN COOLERS/FREEZERS WHERE THEY ARE MISSING.

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: FOUND THE WALK IN COOLER AND FREEZER IN THE BAKERY AND KITCHEN PREP AREAS WITH NO LIGHT SHIELDS. INSTRUCTED TO PROVIDE AND MAINTAIN LIGHT SHIELDS TO WALK IN COOLERS/FREEZERS WHERE THEY ARE MISSING.

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.