SKYYGREENS Fails Health Inspection - Chicago Wholesale

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NO REFRIGERATION ON SITE. PREMISES PLANS TO CUT, WASH, PROCESS, AND REFRIGERATE PRODUCT (LEAFY GREENS). INSTD TO PROVIDE PROPER REFRIGERATION.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED HOSE DIRECTLY INTO FLOOR DRAIN AND ALSO IN CONTAINER OF WATER, WHICH IS RECYCLED/RECIRCULATED TO HARVEST GREENS. INSTD TO PROVIDE PROPER AIR GAP TO PREVENT BACK FLOW.

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 NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: 2 TOILETS IN WOMENS TOILET ROOM, 1 URINAL AND TOILET IN MENS TOILET ROOM IN POOR REPAIR, UNABLE TO USE. INSTD TO REPAIR SAME.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SANITARY HAND DRYING DEVICE IN WOMENS TOILET ROOM AND AT EXPOSED HANDSINK. PROVIDE SAME.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: LIVE FLIES NOTED IN VARIOUS AREAS IN PREP AREA AND IN TOILET ROOMS. ALSO USING IMPROPER PEST CONTROL, USING EXPOSED FLY STRIPS IMMEDIATELY NEXT TO HARVEST AREA. NO PEST CONTROL LOGBOOK ON SITE. PROVIDE SAME.

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE NOT MAINTAINED, MASSIVE AMOUNT OF CONSTRUCTION DEBRIS AROUND AREA. INSTD TO MAINTAIN AND KEEP AREA CLEAN. REMOVE ALL DEBRIS TO PREVENT POSSIBLE RODENT HARBORAGE.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: NO GREASE INTERCEPTOR AT 3-COMPARTMENT SINK. PROVIDE SAME. OBSERVED WATERLINE PIPE DIRECTLY ABOVE 3-COMPARTMENT SINK WHERE MULTI-USE EQUIPMENT TO BE PROPERLY WASHED, RINSED, AND SANITIZED. INSTD TO PROPERLY CONTAIN WATER PIPE LINE.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NO LABEL FOR PRODUCT. PROVIDE PROPER LABELS.

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: RAW WOOD SHELVES UNDER HARVEST AREA SET-UP. INSTD TO SEAL SAME. GARDEN HOSE ON FLOOR TO BE USED TO WATER LEAFY GREENS. INSTD TO PROVIDE PROPER FOOD GRADE EQUIPMENT/HOSE AND STORE PROPERLY (ELEVATED).

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: HOLES NOTED IN VARIOUS AREAS IN CEILING AND IN WALLS (IMMEDIATELY ABOVE 3-COMPARTMENT SINK, ALONG WALLBASE NEXT TO GROW STATION UNIT. WINDOW FRAMES NEXT TO PREP TABLE THRU-OOT WITH EXPOSED INSULATION, RAW CONCRETE SURFACES. EXPOSED RUSTY NAILS SUSPENDED FROM CEILING THRU-OUT PREMISES (OVER PREP TABLE, GROW STATION, 3-COMPARMENT SINK, ETC). WALL COLUMNS AND WALLS IN POOR REPAIR, LOOSE, BUCKLING FRP WALL MATERIAL, NOT TIGHT FITTING. ALL SURFACES MUST BE SMOOTH, EVEN, DURABLE, NON-POROUS, EASILY CLEANABLE SURFACE.

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: NO LIGHTSHIELDS ABOVE GROW STATION. INSTD TO PROVIDE SAME.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NO LIGHTSHIELDS ABOVE GROW STATION. INSTD TO PROVIDE SAME.

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.