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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED RAW STEAK AT IMPROPER COLD HOLDING TEMPERATURE AT 45.7F INSIDE WALK IN COOLER. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE INSIDE OF WALK IN COOLER LOCATED IN REAR KITCHEN PREP AREA. COOKED CHICKEN FOUND AT 44.1F, RAW ROTISSERIE CHICKEN FOUND AT 44.6F, VISUVIO CHICKEN FOUND AT 44.2F, GREEK CHICKEN FOUND AT 45.3F, BEEF STEW FOUND AT 46.8F, SOUR KRAUT FOUND AT 64.2F, APPROXIMATELY 108 CUPS OF BARLEY SOUP FOUND AT 47.5F, APPROXIMATELY 100 CUPS OF CABBAGE SOUP FOUND AT 47.4F, APPROXIMATELY 100 CUPS OF POTATO SOUP FOUND AT 47.3F, APPROXIMATELY 100 CUPS OF MUSHROOM SOUP FOUND AT 45.2F, APPROXIMATELY 100 CUPS OF VEGETABLE SOUP FOUND AT 44.5F, APPROXIMATELY 100 CUPS OF ITALIAN SOUP FOUND AT 44.9F, APPROXIMATELY 100 CUPS OF LENTIL SOUP FOUND AT 44.2F, APPROXIMATELY 110 CUPS OF CREAM OF BROCCOLI FOUND AT 47.1F AND 100 CUPS OF CAULIFLOWER SOUP FOUND AT 49.5F, SPAGHETTI WITH MARINARA SAUCE FOUND AT 48.4F, MEATLOAF FOUND AT 46.4F, MEATBALLS FOUND AT 44.1F, CHICKEN FRITTERS FOUND AT 45.9F, CHICKEN TENDERS FOUND AT 46.9F, FAJITAS FOUND AT 45.7F, 3 PACKAGES OF CANADIAN BACON FOUND AT 43.9F, OVEN ROASTED BACON FOUND AT 43.9F, CRAB SALAD FOUND AT 46.1F AND COOKED RICE FOUND AT 44.5F. FOOD HAS BEEN DISCARDED AND DENATURED. TCS FOOD ITEMS MUST HOLD A PROPER TEMPERATURE OF 41.0F OR BELOW. ALL FOOD WEIGHING APPROXIMATELY 1,000 POUNDS AT AN ESTIMATED COST OF $3,000. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF WALK IN COOLER AT 45.9F LOCATED IN REAR KITCHEN PREP AREA. PROPER AMBIENT TEMPERATURE MUST BE AT 41.0F OR BELOW TO STORE TCS FOOD ITEMS AT PROPER COLD HOLDING TEMPERATURE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO LABEL ON DESSERT CUPS STORED IN COOLER FOR CUSTOMER SELF SERVICE. INSTRUCTED TO PROVIDE A LABEL ON FOOD ITEM THAT INCLUDES THE NAME OF FOOD, INGREDIENTS, ADDRESS, ALLERGENS (IF APPLICABLE), NET QUANTITY.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NUMEROUS BOXES OF EGGS STORED ON FLOOR IN WALK IN COOLER AT DAIRY SECTION. MUST ELEVATE OFF FLOORS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS AT MEAT PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN AND MAINTAIN.

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 WASH SOLUTION TEMPERATURE INSIDE HIGH TEMPERATURE DISH MACHINE AT 143.5F LOCATED AT BAKERY AREA. WASH SOLUTION TEMPERATURE MUST BE AT 165.0F OR ABOVE. PRIORITY FOUNDATION 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LARGE POTS IN KITCHEN PREP AREA THAT DO NOT DETACH. MUST PROVIDE A WRITTEN PROCEDURE ON HOW TO WASH, RINSE AND SANITIZE EQUIPMENT.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED CLEAR TUBE CONNECTED TO WATER PUMP GOING INTO HAND WASHING SINK IN SUSHI 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DIRTY FLOORS THROUGHOUT BAKERY AND MEAT PREP AREAS. MUST DETAIL CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD ABOVE SOUP PREP AREA. MUST REPLACE WITH WORKING LIGHT BULB.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNT OUT LIGHT AT VENTILATION HOOD ABOVE SOUP PREP AREA. MUST REPLACE WITH WORKING LIGHT BULB.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.