TOP BUTCHER Fails Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO PERSON ON SITE WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED. MUST HAVE A PERSON WITH AN ORIGINAL CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED CORN BEEF AT IMPROPER HOT HOLDING TEMPERATURE AT 113.5F IN HOT HOLDING UNIT. INSTRUCTED TO HOLD TCS FOODS AT 135.0 OR ABOVE. PRIORITY VIOLATION. 7-38-005. CITATION ISUSED. MANAGER VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 15 LBS AT A COST OF $60.00.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED EXPIRED COLE SLAW WITH A DATE LABELED 3/9/2023. MANAGER DISCARDED FOOD VOLUNTARILY. FOOD CAN BE HELD FOR A MAXIMUM OF 7 DAYS. PREPARATION COUNTS AS DAY 1. FOOD WEIGHING APPROXIMATELY 5 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PACKAGED STEAKS AND RIBS FOR CUSTOMER SELF SERVICE WITHOUT A LABEL. MUST PROVIDE LABEL WITH IDENTITY, NAME AND ADDRESS OF BUSINESS, NET QUANTITY, INGREDIENTS, SAFE HANDLING INSTRUCTIONS FOR RAW POULTRY/MEAT, ANY ALLERGENS IF APPLICABLE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SNEEZE GUARDS AT THE PREP AREA COUNTER BETWEEN CUSTOMERS AND THE GRILLS. INSTRUCTED TO INSTALL A SNEEZE GUARD AND MAINTAIN. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLER PREPARING FOOD ON GRILL WITHOUT WEARING A HAIR RESTRAINT. MUST WEAR AN EFFECTIVE HAIR RESTRAINT WHEN PREPARING FOOD.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS ON SITE. MUST PROVIDE ON SITE AT ALL TIMES TO MEASURE THE UTENSIL SURFACE TEMPERATURE INSIDE HIGH TEMPERATURE DISH MACHINE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. INSTRUCTED TO STORE ALL ITEMS INSIDE OF RECEPTACLE TO PREVENT ENTRY POINTS FOR PESTS. 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOR EMPLOYEES WHO HANDLE FOOD, UTENSILS AND EQUIPMENT.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE. MUST PROVIDE FOR EMPLOYEES WHO HANDLE FOOD, UTENSILS AND EQUIPMENT.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.