SUMMIT GROCERY ROGERS PARK, INC Fails Health Inspection - Chicago Grocery store

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: THE INTERIOR AND EXTERIOR OF THE MICROWAVE ARE HEAVILY SOILED. INTERIOR CAVITY, DOOR SEALS, AND EXTERIOR MUST BE CLEANED AND SANITIZED.

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 COOKING TIME & TEMPERATURES - Comments: PER THE MANAGER, HOT HOLDING UNIT USED TO COOK RAW GROUND BEEF ON SITE. A HOT HOLDING UNIT IS NOT AN APPROVED EQUIPMENT TO COOK RAW TCS FOOD. DISCUSSED WITH THE MANAGER THAT COOKING RAW GROUND BEEF IN A HOT HOLDING UNIT PROCESS MUST BE ELIMINATED. HOT HOLDING UNIT TAGGED AND HELD FOR INSPECTION UNITL FACILITY PROVIDES DOCUMENTATION OR AN INVOICE FOR PROPER COOKING EQUIPMENT OR OF PRE-MADE GROUND BEEF THAT IS HEATED ON SITE. PRIORITY VIOLATION 7-38-005 NO CITATION 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.

PROPER COOLING TIME AND TEMPERATURE - Comments: TCS FOOD WAS FOUND AT IMPROPER TEMPERATURES, LIKE GROUND BEEF, MEASURED AT 45.5F. CHEESE, MEASURED AT 53 F, AND MEAT LIQUID SAUCE, MEASURED AT 54.3F. TCS FOOD ITEMS DID NOT COOL TO 41*F OR LESS WITHIN 4HOURS. TCS FOOD ITEMS WERE PREPARED AND COOLED DOWN A DAY PRIOR. COOLING FOODS MUST START FROM COOKING TEMPERATURE TO 70F IN 2 HOURS AND 70F TO 41F IN 4 HOURS, WITH A TOTAL OF 6 HOURS OF COOLING. INADEQUATELY COOLED FOOD WAS DISCARDED ON SITE. APPROXIMATELY 10 POUNDS OF TCS FOODS AT AN APPROXIMATE COST OF $35.00 WAS DISCARDED ON SITE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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 DATE MARKING AND DISPOSITION - Comments: COOKED GROUND BEEF AND MEAT SAUCE IN THE WALK-IN COOLER IS NOT MARKED WITH A USE-BY DATE. FOOD PREPARED AND HELD IN A FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS MUST BE MARKED TO INDICATE THE DATE OR DAY BY WHICH THE FOOD MUST BE CONSUMED, SOLD, OR DISCARDED WHEN HELD AT A TEMPERATURE OF 41F OR LESS FOR A MAXIMUM OF 7 DAYS. TCS ITEMS WERE DISCARDED ON SITE. PRIORITY FOUNDATION VIOLATION 7-30-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY OVER 15 SMALL BLACK FLIES IN THE BACK STORAGE AREA NEAR THE MOP SINK. THE FACILITY MUST ENSURE ALL SMALL BLACK FLIES ARE ELIMINATED FROM THE PREMISES, ALL AREAS ARE CLEANED AND SANITIZED, AND A LICENCED PEST CONTROL COMPANY TREATS THE FACILITY FOR RODENT/INSECT ACTIVITY. PRIORITY FOUNDATION VIOLATION 7-38-020 (a) CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: CONTAINERS OF FOOD AND DRINKS ARE STORED ON THE FLOOR IN THE CUSTOMER AISLE AREA NEAR THE WALK-IN COOLER AND INSIDE THE WALK-IN COOLER. THE FACILITY MUST ELEVATE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND NEXT TO HANDSINK. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHS MUST BE LAUNDERED DAILY.

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: CRATES USED AS ELEVATION TO STORE ITEMS FOUND SCATTERED THROUGHOUT THE FACILITY MUST REMOVE FROM USE AND REPLACE WITH EQUIPMENT THAT IS DURABLE AND EASILY CLEANABLE, AND EASY TO MONITOR UNDERNEATH THAT MEETS FOOD STANDARDS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LOW WATER PRESSURE HAND WASHING SINK FIXTURE OUTSIDE THE RESTROOM AREA. THE FACILITY MUST 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: OBSERVED LEAK FROM PIPE NEAR CEILING ATTACHED TO WATER HEATER TANK. THE FACILITY MUST 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: THE AREA AROUND THE OUTDOOR WASTE RECEPTACLE IS HEAVILY SOILED, WITH GARBAGE OVERFLOWING IN DUMPSTERS ON AND AROUND THE FLOORS, CREATING A NUISANCE AND PEST ATTRACTION. OUTSIDE RECEPTACLES AND RECEPTACLE AREA MUST BE CLEANED AND MAINTAINED. PRIORITY FOUNDATION VIOLATION 7-38-020 (B) CITATION ISSUED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND BACK STORAGE AREA LEADING INTO THE PREPARATION AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SOILED FLOORS THROUGHOUT THE FACILITY AND UNDER FACILITY EQUIPMENT. THE FACILITY MUST BE CLEAN AND MAINTAINED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MOP WAS FOUND STORED INCORRECTLY IN-BETWEEN USE. MOPS SHALL BE PLACED IN A POSITION THAT ALLOWS THEM TO AIR-DRY PROPERLY.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: LIGHTING IN THE RESTROOM WAS FOUND INSUFFICIENT. THE FACILITY MUST PROVIDE PROPER LIGHTING.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALLERGEN TRAINING AS REQUIRED - Comments: THE CURRENT CITY CERTIFIED MANAGERS ALLERGENS CERTIFICATE DOES NOT HAVE A ALLERGEN CERTIFICATE. ALL CITY-CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: THE CURRENT CITY CERTIFIED MANAGERS ALLERGENS CERTIFICATE DOES NOT HAVE A ALLERGEN CERTIFICATE. ALL CITY-CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.