STAR LIGHT FOOD MARKET Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND UPRIGHT THREE DOOR REFRIGERATOR AT 46.5F AND OPEN CASE DISPLAY COOLER AT 62.9F. INSTRUCTED TO MAINTAIN COLD TEMPERATURE AT 40F AND BELOW AT ALL TIMES. HELD FOR INSPECTION TAGS PLACED ON SAID UNITS. FAX LETTER TO 312-746-4240 WHEN UNITS MAINTAIN TEMPERATURE AT 40F AND BELOW. CRITICAL 7-38-005 (A) ISSUED.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS STORED IN ABOVE SAID UNITS AND INSIDE WALK-IN FREEZER AT IMPROPER TEMPERATURES: 39 CONTAINERS DEEP FRIED TOFU AT 48.0F, 49 CONTAINERS OF FRESH TOFU AT 57.5-64.7F, 2 CARTONS OF DOZEN EGGS AT 48.5-50.1F, 11 DUCKS AT 53.7-59.1F, 17 CONTAINERS OF EGG TOFU AT 61.9F, 5 BAGS OF TOFU NOODLES AT 47.4. INSTRUCTED TO KEEP COLD FOODS AT 40F AND BELOW AT ALL TIMES. MANAGER VOLUNTARILY DISCARDED SAID FOOD ITEMS, APPROXIMATE VALUE $254.00. CRITICAL 7-38-005(A) ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND 20 RAT DROPPINGS UNDER LOBSTER TANK AT MEAT BUTCHER AREA. INSTRUCTED TO CLEAN, SANITIZE AFFECTED AREAS, AND RECOMMEND PEST CONTROL TO SERVICE PREMISES. SERIOUS 7-38-020 ISSUED.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE MILK CRATES FROM BEING USED TO ELEVATE STOCK ITEMS AND REPLACE WITH ADEQUATE SHELVING/RACKS. DEFROST CHEST FREEZERS TO REMOVE ICE BUILDUP.

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 FAN GUARDS INSIDE WALK-IN COOLER, INTERIOR OF UNUSED REFRIGERATION UNIT, BOTTOM OF PREP TABLE IN KITCHEN, UNDER, AROUND COOKING EQUIPMENT TO REMOVE GREASE SPILLS, EXTERIOR OF WALK-IN COOLER IN KITCHEN, INTERIOR OF THREE COMPARTMENT SINK, INTERIOR PANEL OF ICE MACHINE, RACKS INSIDE WALK-IN COOLER IN KITCHEN, AND INTERIOR OF CRABS/CLAMS 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. REPAIR CRACKED FLOOR TILE IN MEAT BUTCHER AREA AND BY REFRIGERATOR/FREEZER UNITS.

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 INSIDE WALK-IN COOLER IN KITCHEN AND VENTILATION HOOD FILTERS. CHANGE STAINED CEILING PANELS BY SMOKERS IN KITCHEN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKS AT UTILITY 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKS AT UTILITY 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.