WASH & RELAX LAUNDRY & DELI Fails Health Inspection - Chicago Laundromat

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Must install a designated, exposed hand sink in front prep area to properly wash hands. Hand sink must have soap and paper towels, hot/cold water with adequate city pressure at all times. Critical violation 7-38-030.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Pest control log book unavailable for review. Pest control log book must contain proof of service and pest control license. Must provide and make available for review. 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: Observed no city of Chicago certified food manager certification posted in facility. Must have a city of Chicago certified food manager on site, and have a certification posted when potentially hazardous foods are being prepped or served, such as nacho cheese, sour cream, etc. Serious violation 7-38-012.

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: Observed no chemical test kit on site. Must provide chemical test kit to test concentration of sanitized solution used to sanitize utensils. Serious violation 7-38-030.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Observed no 3 compartment sink or dish machine on premises to properly wash, rinse and sanitize multi use utensils for food preparation. Instructed must install a 3 compartment sink, or dish machine to properly wash, rinse and sanitize all equipment used for food preparation. Critical violation 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Observed no 3 compartment sink or dish machine on premises to properly wash, rinse and sanitize multi use utensils for food preparation. Instructed must install a 3 compartment sink, or dish machine to properly wash, rinse and sanitize all equipment used for food preparation. Critical violation 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.