STOP AND SHOP FOR U Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED NO EXPOSED HAND WASH SINK ON PREMISES WHILE EMPLOYEES ARE HEATING AND SERVING PIZZA TO CUSTOMERS USING THE PIZZA WARMER AT THE DISPLAY COUNTER. INSTRUCTED TO PROVIDE AN EXPOSED HAND WASH SINK. CITATION ISSUED FOR CRITICAL VIOLATION #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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED SANDWICHES INSIDE WALK IN COOLER NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS INCLUDING USE BY AND/OR SELL BY DATE.

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: NOTED HEAVY ICE BUILT UP INSIDE CHEST FREEZER AT THE DISPLAY COUNTER. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN....ALSO NOTED NO LID FOR THE CHEST FREEZER. INSTRUCTED TO PROVIDE A LID.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED HEAVY ICE BUILT UP INSIDE CHEST FREEZER AT THE DISPLAY COUNTER. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN....ALSO NOTED NO LID FOR THE CHEST FREEZER. INSTRUCTED TO PROVIDE A LID.

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.