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

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR OR REPLACE RUBBER GASKET AROUND 2 DOOR PREP COOLER BEHIND SUSHI PREP AREA.----------MUST REPLACE WRAPPER MACHINE WORN OUT COVER IN FISH/SEAFOOD PREP/DISPLAY 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 THE FOLLOWING: INTERIOR AND EXTERIOR OF EXPOSED HAND SINK, PREP SINK AND 3 COMPARTMENT SINK IN ALL PREP AREA, ROLLING TRAY CART IN BAKERY (MAIN AND IN MAIN KITCHEN AREA WITH DRIED FOOD ACCUMULATION, INTERIOR OF SAUSAGE COOLER VENTS, EXTERIOR SURFACES OF DISH MACHINE IN MAIN KITCHEN AND INTERIOR AND EXTERIOR SURFACES OF MEAT DISPLAY COOLER IN FRONT MEAT SERVICE AREA.

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 IN 2ND FLOOR BAKERY PREP AREA, GRATED FLOOR DRAIN IN FRONT OF COOKING EQUIPMENT WITH EXCESSIVE GREASE IN MAIN KITCHEN.

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 SEAL HOLES ON WALLS NEXT TO DISH MACHINE AND WALL BEHIND 3 COMPARTMENT SINK IN BAKERY PREP AREA.---------MUST CLEAN AND MAINTAIN KITCHEN HOOD AND FILTERS IN MAIN KITCHEN AREA.

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: INSTRUCTED TO REPLACE INOPERABLE LIGHT BULBS INSIDE WALK-IN FREEZER AND MUST REPLACE (3) BURNT OUT LIGHT BULBS IN KITCHEN HOOD ABOVE COOKING EQUIPMENT IN MAIN KITCHEN AREA.

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.

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

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.

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.