SHOP & SAVE MARKET #2100 Fails Health Inspection - Chicago Grocery store

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: DURING INSPECTION FOUND TWO HIGH TEMPERATURE MACHINES WHICH ARE NOT CONNECTED. UNABLE TO INSPECT UNIT FOR CORRECT HIGH TEMP OF 180F. HIGH TEMPERATURE MACHINES MUST MAINTAIN 180F DURING FINAL RINSE. ALSO MUST INSTALL 3-COMP SINK IN THE FISH PREP AREA IN ORDER TO PROPERLY WASH, RINSE AND SANITIZE UTENSILS WITH HOT WATER. NO CITATION ISSUED.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: DURING INSPECTION FOUND TWO EXPOSED HAND SINKS WHICH HAVE NOT BEEN INSTALLED IN THE FRONT PREP HOT FOODS AREA AND AT THE FRONT BAKERY AREA. ALL HAND SINKS MUST BE PROPERLY INSTALLED AND HAVE HOT AND COLD WATER AT ALL TIMES. NO CITATION ISSUED.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: MUST PROPERLY INSTALL SNEEZE GUARDS FOR THE SALAD BUFFET AREA ACROSS FROM THE HOT FOOD PREP AREA SO TO BE PROPERLY INSTALLED. NO CITATION ISSUED.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST COVER ALL ELECTRICAL OUTLETS THROUGHOUT ENTIRE PREMISES TO AVOID PEST ENTRY. MUST CLEAN AND REMOVE EXCESSIVE DUST ACCUMULATION AT THE EXHAUST VENT COVERS IN BOTH CUSTOMER RESTROOMS ON THE 1ST FLOOR.

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: MUST PROVIDE LIGHT SHIELDS OR SHATTER PROOF BULBS AT ALL REFRIGERATION UNITS, COLD HOLDING UNITS, REACH-IN COLD HOLDING UNITS, AND COOLERS THROUGHOUT ENTIRE PREMISES.

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: MUST REPAIR SELF-CLOSING DEVICE AT THE STAFF MEN'S RESTROOM DOOR ON THE 2ND FLOOR.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: MUST REPAIR SELF-CLOSING DEVICE AT THE STAFF MEN'S RESTROOM DOOR ON THE 2ND FLOOR.

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.