SHOP & SAVE MARKET Fails Health Inspection - Chicago Grocery store

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE IN BAKERY DEPARTMENT WASHING MULTI USE UTENSILS WITHOUT PROPERLY WASHING, RINSING AND SANITIZING. INSTRUCTED MANAGER TO UTILIZE 3 COMPARTMENT SINK PROPERLY. WASH, RINSE AND SANITIZE AT ALL TIMES. MANAGER CORRECTED VIOLATION. 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.

This violation was corrected during the inspection.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: INTERIOR OF ICE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE LARGE AMOUNTS OF BLACK SLIMY SUBSTANCE FROM INTERIOR OF ICE MACHINE. ICE CHUTE, WALLS OF MACHINE AND DOOR OF THE MACHINE IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. SERIOUS VIOLATION 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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE GREASE AND GARBAGE AREA NOT MAINTAINED. GREASE CONTAINER OPEN WITH LARGE AMOUNTS OF GREASE ENCRUSTED TO THE TOP OF MACHINE AND ON THE GROUND. GARBAGE STORAGE AREA WITH DEBRIS AND WED GROWTH CAUSING RODENT HARBORAGE. MUST CLEAN AND ORGANIZE AREAS. INSTRUCTED MANAGER TO CLEAN AND ORGANIZE ALL AREAS. 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: RUBBER GASKETS ON COOLER DOORS IN NEED OF REPLACING WHERE WORN. MUST CORRECT 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: THE FOLLOWING IN NEED CLEANING: PIEROGI ROOM PREP TABLES, LARGE CAN OPENER IN KITCHEN, KNIVES IN NEED OF HOLDER IN KITCHEN NOT BETWEEN TABLES, AND ALL PREP TABLES IN MEAT DEPARTMENT. MUST 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: FLOORS IN NEED OF CLEANING IN PIEROGI ROOM, RECIEVING BACK ROOM, MEAT DEPARTMENT (BOTH) WALK IN COOLERS, DAIRY COOLER, AND BAKERY DEPARTMENT. MUST DETAIL CLEAN UNDER AND AROUND ALL EQUIPMENT, IN CORNERS TO REMOVE ALL DEBRIS AND BUILD UP. MUST DETAIL CLEAN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING IN KITCHEN IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING IN KITCHEN IN NEED OF CLEANING TO REMOVE ALL DUST BUILD UP. MUST CLEAN AND MAINTAIN.

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.