WEST HAVEN MARKET & GRILL Fails Health Inspection - Chicago Grocery store

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED WASTE WATER BACKING UP FROM THE LEFT AND MIDDLE COMPARTMENTS OF THE 3 COMPARTMENT SINK IN THE MEAT CUTTING ROOM WHEN WATER WAS RUNNING IN THE RIGHT COMPARTMENT. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE 3 COMPARTMENT SINK. CRITICAL VIOLATION 7-38-030.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES AND LIVE HOUSE FLIES ON WALLS AND EQUIPMENT IN THE MEAT CUTTING ROOM AND THE STORAGE ROOM NEXT TO THE MEAT CUTTING ROOM. 10 LIVE FRUIT FLIES AND 5 LIVE HOUSE FLIES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR THE CRACKED GLASS IN THE MEAT CASE.

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: DETAIL CLEAN THE FOLLOWING ITEMS: WIRE STORAGE RACKS IN THE GRILL AREA, MICROWAVE, GRILL, DEEP FRYERS, INTERIOR OF PREP COOLERS, MOP SINK, INTERIOR OF FREEZER.

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: REMOVE THE STANDING WATER FROM THE FLOOR BEHIND THE MEAT CASE. DETAIL CLEAN THE FLOOR OF THE GRILL 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: DETAIL CLEAN THE WALLS OF THE GRILL PREP AREA. REPLACE THE WATER STAINED CEILIN TILES IN THE GRILL AREA AND WASHROOM.

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: MUST INSTALL LIGHT SHIELDS AND END CAPS IN THE GRILL PREP AREA AND ABOVE THE MEAT CASE. INSTALL LIGHT SHIELDS IN THE WALK-IN COOLER.

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: MUST INSTALL LIGHT SHIELDS AND END CAPS IN THE GRILL PREP AREA AND ABOVE THE MEAT CASE. INSTALL LIGHT SHIELDS IN THE WALK-IN COOLER.

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.