UPTOWN SHOP & SAVE INC., Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND SMALL DISPLAY PREP COOLER (NEXT TO BASEMENT STAIRCASE) AT IMPROPER TEMPERATURE:59.9F.(POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(LUNCH MEAT: HAM TURKEY CHEESES ETC.)CERTIFIED FOOD HANDLER STATED" I TURNED OFF THE UNIT,TO BE ABLE TO MELT ICE BUILD-UP).HOWEVER WHEN UNIT WAS TURNED ON AIR TEMP REACHED ONLY AT 48.7F.TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE UNIT.FAX A LETTER WHEN UNIT IS FIXED(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A) H000074089-12.COOLER MUST MAINTAIN TEMP OF 40F AND BELOW.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE:SLICED TURKEY AT TEMP OF 46.7F TO 47F; SLICED PASTRAMI AT TEMP OF 45.8F TO 46F; SLICED CHEESE AT TEMP OF 53.6F(LUNCH MEAT WERE STORED INSIDE THE SMALL DISPLAY COOLER, NEXT TO BASEMENT STAIR CASE,WHICH UNIT WAS TURNED OFF).FOUND 6 COOKED CHICKEN STORED ON HOT HOLDING UNIT AT IMPROPER TEMPERATURE:72.1F, 72.5F,79.5F, 89,9F, 88.1F, 87.2F;COOKED CHICKEN HAD A STICKERS STATING"YESTERDAY CHICKEN 8-22-11" POUND 7, VALUE 22.15 FOOD DISCARDED AND DENATURED BY THE CERTIFIED FOOD HANDLER.HOT HOLDING UNIT MAINTAINS TEMP OF 140F.CRITICAL VIOLATION:7-38-005(A) H000074089-12

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. NO EXPOSED HAND SINK PROVIDED IN BASEMENT PREP/COOKING AREA.OBSERVED A DOUBLE CONVECTION OVEN/ROTISSERIE WITH CHICKENS ON SPIT INSIDE THAT WERE COOKING.INSTRUCTED TO PROVIDE AM EXPOSED HAND SINK IN THAT AREA.TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE IT OR ANY COOKING/PREP IN BASEMENT AREA.AFTER EXPOSED HAND SINK IN PROVIDED UNDER CITY PLUMBING CODE FAX A LETTER TO PUBLIC HEALTH(FAX#312 746-4240).CRITICAL VIOLATION:7-38-030 H000074090-13

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.FOUND FOOD STORED ON DISPLAY SHELVES PASSED"SELL BY" DATE.FOUND 3 CARTONS OF WHIPPING CREAM INSIDE THE 2 DOOR REFRIGERATOR WITH A SELL BY DATE OF 8-18-11, 2 16oz BOTTLES OF CHOCOLATE MILK IN THE SAME UNIT, WITH SELL BY DATE 8-18-11;OTHER MILKS WERE STORED IN THE SAME REFRIGERATOR . FOUND 3 PACKAGE OF RAW LAMB, 3 PACKAGE OF SLICE THIN BEEF AND 1 PACKAGED OF CHICKEN INSIDE THE SELLING COOLER AND INSIDE THE MEAT DISPLAY COOLER WITH SELL BY DATE OF 8-21-11.OBSERVED SOME PACKAGE OF MEAT BEEN BLACK IN COLOR.FOOD PRODUCTS DISCARDED AND DENATURED BY THE CERTIFIED FOOD HANDLER.POUND 6, VALUE 25.INSTRUCTED TO CHECK FOOD PRODUCTS AND SELL BY DATE DAILY .SERIOUS VIOLATION:7-38-005(A) H000074090-13

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.

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. OUTER OPENING NOT PROTECTED.OBSERVED BOTH FRONT DOORS AT 4601 N.SHERIDAN AND DOOR AT 4605 N SHERIDAN WITH 1/2" TO 1" OF GAPS ON BOTTOM AND BETWEEN DOORS.OBSERVED HOUSE FLIES IN STORE(4 OR MORE).INSTRUCTED TO RODENT/ INSECT PROOF DOORS. SERIOUS VIOLATIONS:7-38-020 H0000 74091-14.

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.

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. ALL FOOD STORED UNDER THE WASTE WATER PIPE IN BASEMENT AREA/ STORAGE MUST BE REMOVED.

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED BROKEN RUBBER GASKET INSIDE THE SMALL PREP DISPLAY COOLER NEXT TO BASEMENT STAIRCASE,INSTRUCTED TO REPLACE,ALSO THE DOOR AT WALK-IN FREEER IN BASEMENT HAS EXCESS ICE BUILD UP WITH BROKEN RUBBER GASKET INSTRUCTED TO REPLACE.

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. OBSERVED EXCESS ICE BUILD-UP IN ICE CREAM CHEST FREEZER(1ST FLOOR SELLING AREA0,AND WALK-IN FREEZER IN BASEMENT AREA.REMOVE IT AND KEEP CLEAN.

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. DETAIL CLEAN FLOOR INSIDE THE WALK-IN COOLER,OBSERVED BLOOD AND FOOD DEBRIS,INSTRUCTED TO KEEP IT CLEAN AND MAINTAIN.

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. MUST SEAL ALL HOLES THROGHOUT THE PREMISES INCLUDING BASEMENT AREA.ALSO MUST PROVIDED CEILING TILES THROUGHOUT.

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. PROVIDE LIGHT SHIELD AND END CAPS THROUGHOUT THE PREMISES.ALSO WALK-IN FREEZER AND COOLER ADDITIONAL LIGHTING IS NEEDED.WALK-IN COOLER HAS LEAKING WATER FROM THE LIGHT FIXTURE.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. STAFF WASHROOM DOOR NOT SELF CLOSED, INSTRUCTED TO PROVIDE A SELF CLOSE DOOR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations OBSERVED A DOUBLE CONVECTION OVEN IN BASEMENT AREA,INSTRUCTED TO PROVIDE DOCUMENTATION FOR KILOWATTS; IF UNIT IS 7.5KW OR LESS NO VENTILATION IS NEEDED,IF IS GRADER THAN THAT MUST PROVIDE A HOOD WITH PROPER VENTILATION UNDER THE CITY CODE.CONTACT A CITY VENTILATION INSPECTOR

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations OBSERVED A DOUBLE CONVECTION OVEN IN BASEMENT AREA,INSTRUCTED TO PROVIDE DOCUMENTATION FOR KILOWATTS; IF UNIT IS 7.5KW OR LESS NO VENTILATION IS NEEDED,IF IS GRADER THAN THAT MUST PROVIDE A HOOD WITH PROPER VENTILATION UNDER THE CITY CODE.CONTACT A CITY VENTILATION INSPECTOR

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.