SILVER STATE CITY FOOD COMPANY Gets Conditional Pass on Health Inspection - Chicago Grocery store

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND OPEN CONTAINERS OF RAW CHICKEN, RAW FISH, RAW CHICKEN FEET STORED INSIDE CARDBOARD BOXES OFFERED FOR CUSTOMER SELF SERVICE, ALSO FOUND VARIOUS DRIED CHINESE FOOD ITEMS IE. DRIED FISH, DRIED SHRIMP, ETC. LOCATED IN PLASTIC BINS OFFERED FOR CUSTOMER SELF SERVICE WITH NO LIDS/COVERS AND OR SNEEZE GUARD PROTECTION NOR INDIVIDUAL UTENSILS FOR SELF SERVICE. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS OFFERED FOR CUSTOMER SELF SERVICE AND PROVIDE INDIVIDUAL SERVING UTENSIL FOR SELF SERVICE. MANAGER REMOVED RAW CHICKEN, RAW FISH, AND RAW CHICKEN FEET FROM FRONT AREA AND PROVIDED COVERS/UTESILS FOR DRIED FOOD ITEMS AT THIS TIME. IN ADDITION, FOUND MEAT BLADE NOT MAINTAINED. FOUND DRIED MEAT ENCRUSTED ON BLADED WITH FRESH MEAT AT MEAT/FISH BUTCHER AREA. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN AT ALL TIMES. EMPLOYEE CLEANING AND SANITZING MEAT BLADE AT THIS TIME. SERIOUS 7-38-005(A) 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: STORE FOOD ITEMS LOCATED INSIDE CHEST FREEZER AND REFRIGERATION UNITS IN FOOD GRADE CONTAINERS, REMOVE FROM GROCERY BAGS AND CARDBOARD BOXES.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEAL ALL RAW WOOD SURFACES AT VEGETABLE DISPLAY AREA AND AROUND MEAT/FISH BUTCHER AREA, REPAIR WOOD SHELVING IN BASEMENT DRY FOOD STORAGE AREA, DEFROST CHEST FREEZERS TO REMOVE ICE BUILDUP. REMOVE MILK/PLASTIC CRATES FROM STORING FOOD ITEMS AND PROVIDE ADEQUATE SHELVING/RACKS.

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: CLEAN DRY FOOD STORAGE SHELVES TO REMOVE SPILLS AND STAINS. CLEAN UNDER, AROUND TWO COMPARTMENT SINK, THREE COMPARTMENT SINK, INTERIOR OF CABINET UNDER WASHBOWL IN TOILET ROOM, VENTILATION HOOD ABOVE STOVE, FISH/TURTLE TANKS.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS ESPECIALLY ALONG WALL BASE, REPAIR CRACKED FLOOR TILES AS NEEDED AT BUTCHER/FISH PREP AREA AND VEGETABLE DISPLAY CASE.

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: The walls and ceilings shall be in good repair and easily cleaned. CLEAN CEILING AND WALLS AT MEAT/FISH MARKET AREA, SEAL OPENING AROUND PIPING BETWEEN WALK-IN COOLER AND WALK-IN FREEZER, REMOVE ICE BUILDUP AT CEILING AND FLOOR IN WALK-IN FREEZER. REPAIR WALL SECTION AND SEAL WALL BASE IN WALK-IN COOLER IN BASEMENT.

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: PROVIDE ADEQUATE LIGHTING IN BASEMENT STORAGE AREAS, PROVIDE LIGHT SHIELD AND OR SHATTER PROOF BULB INSIDE WALK-IN COOLER ON 1ST. FLOOR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE SINK STOPPERS FOR THREE AND TWO COMPARTMENT SINKS. REPAIR LEAK AT FAUCET NECK AT RIGHT SIDE FAUCET AT THREE COMPARTMENT SINK, REPAIR LEAKS AT PIPING UNDER TWO COMPARTMENT SINK.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE LITTER AND WEEDS AT OUTSIDE GARBAGE AREA TO PREVENT PEST HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE LITTER AND WEEDS AT OUTSIDE GARBAGE AREA TO PREVENT PEST HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.