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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK ACCESSIBLE TO DISH WASHING AREA AT BAKERY. MUST INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER AND SOAP AND PAPER TOWELS. PRIORITY FOUNDATION. 7-38-030(C). NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED WATER TEMPERATURE AT HAND WASHING SINK IN BUTCHER PREP AREA AT 126.7F MAKING IT TOO HOT TO WASH HANDS. THERE WAS NO COLD RUNNING WATER. A HAND WASHING SINK MUST HAVE A MAXIMUM HOT WATER TEMPERATURE OF 120.0F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINK AT FRONT DELI AREA AT 85.3F. OBSERVED IMPROPER WATER TEMPERATURE AT BOTH HAND WASHING SINKS IN REAR KITCHEN PREP AREA AT 89.1F AND 67.3F. ALSO OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINK AT HAND WASHING SINK AT FRONT SEAFOOD PREP AREA AT 96.3F. INSTRUCTED MANAGER PROPER WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED BABY BACK RIBS AT IMPROPER HOT HOLDING TEMPERATURE AT 98.7F AT CUSTOMER SELF SERVICE STATION. ALSO OBSERVED CHICKEN WINGS AT IMPROPER HOT HOLDING TEMPERATURE AT 113.5F AND CHICKEN FAJITAS FOUND AT IMPROPER HOT HOLDING TEMPERATURE AT 109.9F. PROPER HOT HOLDING TEMPERATURE MUST BE AT 135.0F OR ABOVE. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD. ALL FOOD WEIGHING APPROXIMATELY 60 LBS AT A COST OF $200.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED BOX OF RAW CHICKEN SITTING OUT ON COUNTER AT 44.6F IN KITCHEN PREP AREA. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR BELOW. INSTRUCTED TO DISCARD AND DENATURE. RAW CHICKEN WEIGHING APPROXIMATELY 20 LBS AT A COST OF $45.00. PRIORITY VIOLATION. 7-38-005. SEE VIOLATION #21 FOR CITATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

APPROVED THAWING METHODS USED - Comments: OBSERVED PACKAGED ROTISSERIE CHICKENS STORED IN 3-COMPARTMENT SINK IN BUTCHER PREP AREA. INSTRUCTED TO SUBMERGE UNDER RUNNING WATER AT 70.0F OR BELOW OR STORE IN REFRIGERATION AT 41.0F OR BELOW.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD EMPLOYEES IN PRODUCE PREP AREA NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR AN EFFECTIVE HAIR RESTRAINT THAT EFFECTIVELY COVERS HAIR FROM CONTACTING EXPOSED FOOD, CLEAN EQUIPMENT AND UTENSILS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DIRTY CUTTING BOARDS IN BUTCHER PREP AREA WITH DARK STAINS. MUST DETAIL CLEAN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT 3-COMPARTMENT SINK AT 87.8F IN KITCHEN PREP AREA. FOUND THE OTHER 3-COMPARTMENT SINK IN KITCHEN PREP AREA AT IMPROPER WATER TEMPERATURE AT 93.4F AND WATER TEMPERATURE AT 3-COMPARTMENT SINK IN PRODUCE PREP AREA FOUND AT 95.6F. THE TEMPERATURE OF THE WASH SOLUTION IN 3-COMPARTMENT SINK MUST BE MAINTAINED AT NOT LESS THAN 110.0F. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER TEMPERATURE AT 2-COMPARTMENT SINK IN KITCHEN PREP AREA AT 94.3F. MUST MAINTAIN WATER TEMPERATURE AT 100.0F.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LARGE LEAK BELOW HAND WASHING SINK AT BUTCHER PREP AREA WHEN WATER IS RUNNING. BUCKET MUST BE PLACED UNDER HAND WASHING SINK TO CATCH WATER. INSTRUCTED TO REPAIR PLUMBING ISSUE FOR EMPLOYEES TO PROPERLY WASH HANDS. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ESPRESSO MACHINE WATER LINE. MUST INSTALL.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED WATER METER PIPE GOING INTO HAND WASHING SINK IN BAKERY PREP AREA. MUST BE DRAINED FROM POINT OF DISCHARGE TO DISPOSAL.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. INSTRUCTED TO STORE TRASH INSIDE OF RECEPTACLE TO PREVENT PEST HARBORAGE. PRIORITY FOUNDATION VIOLATION. 7-38-020(B). CITATION ISSUED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. INSTRUCTED TO STORE TRASH INSIDE OF RECEPTACLE TO PREVENT PEST HARBORAGE. PRIORITY FOUNDATION VIOLATION. 7-38-020(B). CITATION ISSUED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.