SUPER DEAL FOOD LIQUOR Gets Conditional Pass on Health Inspection - Chicago Grocery store

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO SOAP NOR PAPER TOWELS AT WASHBOWL IN STAFF TOILET ROOM. INSTRUCTED TO PROVIDE SAME AT ALL TIMES. MANAGER PROVIDED SOAP AND PAPER TOWELS AT WASHBOWL IN STAFF TOILET ROOM. CRITICAL 7-38-030 ISSUED.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED TO PROPERLY STORE KNIVES AT PREP AREA IN CLEAN DESIGNATED AREA AND OR INVERT IN KNIFE RACK-REMOVE FROM STORING BETWEEN WALL AND PREP TABLE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY FOOD AISLE SHELVES AND RACKS INSIDE MEAT WALK-IN COOLER. DEFROST ICE CREAM AND MEAT CHEST FREEZERS TO REMOVE ICE BUILD-UP. REMOVE CARDBOARD LINING FROM PRODUCE DISPLAY COOLER AND STORAGE SHELF ABOVE THREE COMPARTMENT SINK.

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 AND SANITIZE THE FOLLOWING: GASKETS AROUND DELI/MEAT DISPLAY COOLER, INTERIOR OF PRODUCE DISPLAY COOLERS, INTERIOR/EXTERIOR OF MEAT WALK-IN COOLER, UNDER, AROUND FOOD AISLE SHELVES, INTERIOR OF MEAT SLICER BLADE,INTERIOR OF REFRIGERATION UNITS, INTERIOR OF THREE COMPARTMENT SINK/HAND WASH SINK.

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. INSTRUCTED TO REMOVE STANDING WATER SECTIONS IN BASEMENT-NO FOOD STORAGE IN BASEMENT. CLEAN FLOORS ALONG WALL BASE THROUGHOUT 1ST. FLOOR AND BASEMENT. REPAIR CRACKED FLOOR TILES AS NEEDED AT FOOD AISLES AND PROVIDE FLOOR TILES FOR MISSING SECTIONS IN FRONT OF DELI/MEAT DISPLAY COOLERS.

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. SEAL ALL OPENINGS AT CEILING, WALLS, AND WALL BASE AS NEEDED BEHIND REFRIGERATION UNITS, PREP AREA, REAR STORAGE AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE NON WORKING LIGHT BULBS ABOVE BUTCHER PREP AREA AND PROVIDE ADEQUATE LIGHTING AT REAR WAREHOUSE FOOD AND DRY STORAGE AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE NON WORKING LIGHT BULBS ABOVE BUTCHER PREP AREA AND PROVIDE ADEQUATE LIGHTING AT REAR WAREHOUSE FOOD AND DRY STORAGE AREA.

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.