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

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND APPROXIMATELY OVER 50 RODENT (MICE) DROPPINGS ON PREMISES IN DIFFERENT LOCATIONS (DISPLAY AREA, REAR 1ST/2ND FLOOR STORAGE AREA) ALONG THE WALLS, UNDER AND BEHIND COOLING EQUIPMENT. INSTRUCTED TO REMOVE, CLEAN AND SANITIZE THE AFFECTED AREAS. RECOMMEND TO CONTACT LICENSED PEST CONTROL FOR SERVICE. ALSO FOUND (2) FRONT (INTERIOR AND EXTERIOR) ENTRANCE BOTTOM DOORS NOT RODENT PROOFED WITH 1/2 INCH GAP/OPENING. INSTRUCTED TO RODENT PROOF THE BOTTOM OF THE SAID DOORS. 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: INSTRUCTED TO CLEAN AND REPAINT RUSTY METAL RACKS INSIDE KITCHEN WALK-IN COOLER IN REAR OF COOKING AREA.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK WITH EXCESSIVE FOOD DEBRIS IN BAKERY PREP AND IN MEAT PREP AREA.---------MUST CLEAN AND MAINTAIN INTERIOR SURFACES WITH EXCESSIVE FOOD SPILLAGE INSIDE REFRIGERATOR AND 2 MICROWAVE OVENS IN SECOND FLOOR EMPLOYEE LUNCHROOM.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BAKERY PREP AREA, SEAFOOD/MEAT AREA, MEAT PREP AND WALK-IN COOLER AND FLOORS IN DELI AND IN PREP/COOKING AREA ESPECIALLY UNDERNEATH OVEN WITH EXCESSIVE GREASE AND FOOD DEBRIS.---------MUST DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT EMPLOYEE LUNCHROOM IN SECOND FLOOR.-------MUST REPLACE MISSING FLOOR BASEBOARD UNDERNEATH 3 COMPARTMENT SINK IN FRONT SEAFOOD PREP/SERVICE AREA.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WALL WITH PINK MOLD LIKE BUILD-UP BEHIND 3 COMPARTMENT SINK IN REAR MEAT PREP AREA.-------MUST DETAIL CLEAN AND MAINTAIN CEILING VENT COVER WITH HEAVY DUST ACCUMULATION IN 2ND FLOOR EMPLOYEE LUNCHROOM.

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.

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

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 AND INSIDE HOT HOLDING DISPLAY UNIT.

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.