STONY ISLAND DISCOUNT Fails Health Inspection - Chicago Grocery store

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: FOUND NO EXPOSED HANDSINK ON PREMISES IN PREP AREA. NO EXPOSED HANDSINK ON PREMISES WITH HOT AND COLD RUNNING WATER, SOAP AND HANDTOWELS AS REQUIRED FOR HANDWASHING IN THE PREP AREA. INSTRUCTED TO INSTALL. INSTRUCTED TO CEASE AND DESIST ALL SALES OF POTENTIALLY HAZARDOUS FOODS UNTIL PLUMBING REQUIREMENTS AND FOOD SANITATION REQUIREMENTS ARE MET AND HAVE BEEN APPROVED BY CDPH. CRITICAL VIOLATION ISSUED 7-38-030.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOODS IN PREP AREA NOT PROTECTED DURING PREPARATION. FOUND NO BARRIER AROUND THE FOOD PREP AREA TO AVOID POSSIBLE CONTAMINATION FROM CUSTOMERS; MUST PROVIDE A BARRIER TO PROTECT ALL FOODS IN HOT HOLDING UNITS AND REFRIGERATION UNITS. SERIOUS VIOLATION 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES. NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE ON PREMISES AS REQUIRED FOR THE SALE OF POTENTIALLY HAZARDOUS FOODS. INSTRUCTED THAT A FOOD SANITATION CERTIFICATE MUST BE OBTAINED AND THAT THE CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING SERVED. SERIOUS VIOLATION 7-38-012 ISSUED.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO BACKFLOW PREVENTOR DEVICE INSTALLED AT UTILITY SINK AS REQUIRED; MUST INSTALL A BACKFLOW PREVENTOR DEVICE.

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: NO BACKFLOW PREVENTOR DEVICE INSTALLED AT UTILITY SINK AS REQUIRED; MUST INSTALL A BACKFLOW PREVENTOR DEVICE.

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.