STAR LIGHT FOOD MARKET Fails Health Inspection - Chicago Grocery store

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED THE INTERIOR OF THE ICE MACHINE WITH AN ACCUMULATED BROWN SUBSTANCE ON THE PANEL AND WALLS. INSTRUCTED TO CLEAN AND SANITIZE.

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.

PROPER COOLING TIME AND TEMPERATURE - Comments: 3-501.14 OBSERVED IMPROPER COOLING OF TCS FOODS (COOKED DUCK) AT ROOM . INSTRUCTED TO USE AN ICE BATH OR THE WALK IN COOLER OR THE WALK IN FREEZER TO PROPERLY COOL ALL TCS FOODS. PRIORITY VIOLATION. CITATION WRITTEN UNDER VIOLATION #21.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED TURKEY, COOKED PORK) AT IMPROPER HOT HOLDING TEMPERATURES LOCATED IN THE PREP AREA; ABOUT 30 LBS OF COOKED PORK AT TEMPERATURES RANGING FROM 90F-97F AND ABOUT 30 LBS OF COOKED DUCK AT TEMPERATURES RANGING FROM 75F-105F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12 OBSERVED NO METAL STEM THERMOMETER ON SITE TO PROPERLY TAKE TEMPERATURES OF COLD AND HOT FOODS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-601.11 OBSERVED PREPACKAGED ITEMS (SHITAKE MUSHROOMS, PEANUTS, CHICKEN EGGS, PREPACKAGED DESSERTS ETC.) WITHOUT LABELS CONTAINING THE BUSINESS NAME, BUSINESS ADDRESS AND CONTENTS OF THE PREPACKAGED ITEM. INSTRUCTED TO PROVIDE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-602.11(B:5) OBSERVED PREPACKAGED ITEMS (DESSERTS) WITHOUT ALLERGEN WARNING LABELS FOR SALE AT THE REAR FOOD PREP AREA COUNTER. INSTRUCTED TO PROVIDE ALLERGEN WARNING LABELS FOR ALL PREPACKAGED FOODS THAT CONTAIN ALLERGENS. PRIORITY FOUNDATION 7-38-005.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED EVIDENCE OF RODENT ACTIVITY IN THE FOOD PREP AREA. OBSERVED ABOUT 5 RAT DROPPINGS LOCATED AROUND THE HOT WATER HEATER IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR A SERVICE. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(A).

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 OBSERVED WIPING CLOTHS NOT BEING STORED IN A SANITIZING SOLUTION BETWEEN USES. INSTRUCTED TO ALWAYS STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 OBSERVED A STAINED CUTTING BOARD WITH DEEP DARK GROOVES LOCATED AT THE RAW MEAT FOOD PREP AREA. INSTRUCTED TO REPLACE. OBSERVED PLASTIC ON THE WALLS AROUND THE UTILITY SINK. OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER. INSTRUCTED TO REMOVE ALL AND MAKE ALL SURFACE SMOOTH AND EASILY CLEANABLE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED THE EXTERIOR OF THE OVENS WITH ACCUMULATED GREASE DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED A LEAK AT THE BOTTOM OF THE HAND WASHING SINK LOCATED IN THE RAW MEAT FOOD PREP AREA. INSTRUCTED TO REPAIR.

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: 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE. INSTRUCTED TO LOCATE.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.15 OBSERVED OUTSIDE GREASE DUMPSTER LID AND GROUND AREA NOT MAINTAINED WITH ACCUMULATED GREASE ON THE OUTSIDE GREASE DUMPSTER LID AND ON THE GROUND. INSTRUCTED TO CLEAN. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).

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: 5-501.15 OBSERVED OUTSIDE GREASE DUMPSTER LID AND GROUND AREA NOT MAINTAINED WITH ACCUMULATED GREASE ON THE OUTSIDE GREASE DUMPSTER LID AND ON THE GROUND. INSTRUCTED TO CLEAN. PRIORITY FOUNDATION. CITATION ISSUED 7-38-020(B).

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.