TRIPLE A SERVICES, INC. Fails Health Inspection - Chicago Wholesale

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND SOME OVERHEAD GARAGE DOORS, EXIT DOORS WITH 1-2 INCH GAPS UNDER SAID DOORS,AND APPROXIMATELY 1/4 INCH GAP AT SIDE OF OVERHEAD GARAGE DOOR. INSTRUCTED TO MAKE TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN, RODENT PROOF SAID DOORS TO PREVENT PEST ENTRY. ALSO, FOUND LARGE OPENINGS AROUND UPPER WALL AT GARAGE AREA, INSTRUCTED TO MAKE TIGHT FITTING. SERIOUS 7-38-020 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.

INSIDE CONTAINERS OR RECEPTACLES: ADEQUATE NUMBER, PROPERLY COVERED AND INSECT/RODENT PROOF - Comments: All garbage and rubbish containing food wastes shall, prior to disposal, be stored in metal containers with tight fitting lids and shall be kept covered except when opened for the disposal or removal of garbage. FOUND INSIDE GARBAGE DUMPSTERS IN POOR REPAIR. FOUND OPENINGS AT SIDE OF SAID DUMPSTERS LEAKING REFUSE ON TO GROUND, LIDS WIDE OPEN UNABLE TO CLOSE DUE TO EXCESS GARBAGE, EXCESS FOOD BUILDUP INSIDE SAID DUMPSTERS, AND LIDS NOT TIGHT FITTING/LARGE OPENING AT TOP OF SOME DUMPSTERS/NOT RODENT/INSECT PROOF. INSTRUCTED TO REPLACE DUMPSTERS,REMOVE BUILD-UP FROM INTERIOR/EXTERIOR OF DUMPSTERS, MAKE LIDS TIGHT FITTING, AND MAINTAIN IN GOOD REPAIR TO PREVENT PEST HARBORAGE. SERIOUS 7-38-020 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL INDIVIDUAL JELLO CONTAINERS AND ALL PACKAGED FOODS OFFERED FOR SALE.

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PAINT ALL RUSTY RACKS/SHELVES/EQUIPMENT. INSTRUCTED TO REMOVE ICE BUILD-UP FROM COMPRESSOR AND PIPING INSIDE WALK-IN FREEZER. INSTRUCTED TO SEAL RAW WOOD DRY STORAGE SHELVES. SOME CARTS USED FOR FOOD IN POOR REPAIR, INSTRUCTED TO REPLACE AND MAINTAIN IN GOOD REPAIR.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND SANITIZE THE FOLLOWING: INTERIOR/EXTERIOR OF DEEP FRYERS, UNDER, AROUND COOKING EQUIPMENT, FAN GRID COVERS INSIDE REFRIGERATION UNITS, MULTI-USE UTENSILS/EQUIPMENT RACKS BY THREE COMPARTMENT 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 SEAL OPENINGS AT FLOORS IN WALK-IN FREEZER, REMOVE ICE BUILD-UP FROM FLOORS IN WALK-IN FREEZERS, REPAIR CRACKED FLOOR SECTIONS AT THREE COMPARTMENT SINK AREA, REPAIR SOME FLOOR SECTIONS INSIDE WALK-IN COOLER, AND CLEAN FLOORS ALONG WALL BASE AT FOOD STORAGE AREA AND HARD TO REACH CORNERS AT PREP AREAS. INSTRUCTED TO CLEAN FLOOR DRAINS TO REMOVE BUILD-UP.

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. SOME CEILING SECTIONS ABOVE FOOD STORAGE AREAS NEED TO BE REPAIRED AND MAINTAINED IN GOOD REPAIR. INSTRUCTED TO REMOVE STAINS AND SPLATTERS AT CEILING PANELS IN FOOD PREP AREAS. INSTRUCTED TO REPLACE STAINED CEILING PANELS AT FOOD PREP AREAS. INSTRUCTED TO SEAL ALL OPENINGS AROUND PIPING AND CONDUITS AT COMMISSARY FOOD STORAGE AREAS AND AROUND HOT WATER TANK. INSTRUCTED TO REPAIR WALL BASE COVING AT PREP AREA AND PROVIDE WALL TILES AT MISSING SECTIONS NEXT TO WALK-IN FREEZER.

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: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE CRACKED LIGHT SHIELDS AT FOOD PREP AREAS, CLEAN LIGHT SHIELDS WITH BUILD-UP AS NEEDED THROUGH OUT. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO REPLACE LIGHT BULBS NOT WORKING IN WALK-IN FREEZER AND AT PREP AREAS.

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: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE CRACKED LIGHT SHIELDS AT FOOD PREP AREAS, CLEAN LIGHT SHIELDS WITH BUILD-UP AS NEEDED THROUGH OUT. All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO REPLACE LIGHT BULBS NOT WORKING IN WALK-IN FREEZER AND AT PREP AREAS.

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.