WALMART #5965 Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 20 MICE DROPPINGS ON FLOOR IN CORNER NEAR WATER HEATER IN STORAGE AREA BEHIND DELI, 20 MICE DROPPINGS ON FLOOR IN CORNER IN STORAGE AREA BEHIND DELI AND ELECTRICAL ROOM IN REAR. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CHICAGO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN CHICKEN 166.8F PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012A

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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: PREVIOUS INSPECTION REPORT SUMMARY FROM 6-19-15 NOT POSTED AND VISIBLE TO ALL CUSTOMERS. SERIOUS VIOLATION 7-42-010B

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1559320 ON 6-19-16: 32-INSTRUCTED TO RECAULK AROUND THE WASHBOWL IN REAR FAMILY TOILET ROOM. MAINTAIN SAME. 38-INSTRUCTED TO FIX THE LEAK AT THE FAUCET ON THE 3-COMPARTMENT SINK IN THE DELI AREA. MUST MAINTAIN. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED CLEANING ALONG WALLS AND IN ALL CORNERS IN DELI STORAGE AREAS, RECEIVING AREA, AND ELECTRICAL ROOMS. CLEAN ALL FLOOR DRAINS UNDER SINKS IN ALL PREP AREAS. REMOVE EXCESS WATER ON FLOOR IN BAKERY REAR PREP AREA.

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: SEAL OPENINGS ALONG BASEBOARDS NEAR FRYERS IN DELI PREP AREA. REMOVE DUST BUILDUP ON LIGHT SHEILDS AND CEILING VENTS NEAR DELI WALK-IN FREEZER AND PAN WASHER IN BAKERY. SEAL LOOSE WALL PANELS NEAR UTILITY SINK IN BAKERY.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL OPENINGS ALONG BASEBOARDS NEAR FRYERS IN DELI PREP AREA. REMOVE DUST BUILDUP ON LIGHT SHEILDS AND CEILING VENTS NEAR DELI WALK-IN FREEZER AND PAN WASHER IN BAKERY. SEAL LOOSE WALL PANELS NEAR UTILITY SINK IN BAKERY.

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.