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

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE - Comments: FOUND DISH WASHER NOT PROPERLY WASHING/RINSING/SANITIZING MULTI USE UTENSILS. 3-COMPARTMENT SINK NOT SET UP, USING A SMALL CONTAINER TO DIP WASH CLOTH IN AND WASH UTENSILS. INSTRUCTED TO PROPERLY SET UP THE 3-COMPARTMENT SINK AND FULLY SUBMERGE ALL MULTI USE UTENSILS. CRITICAL VIOLATION 7-38-030

Inadequate sanitization allows pathogens to survive and multiply, causing cross-contamination and foodborne illness.

Food contact surfaces must be properly washed, rinsed, and sanitized.

Clean and sanitize: After each use with different raw foods; Between raw and ready-to-eat foods; Every 4 hours for continuous use; When contaminated; Using approved methods and concentrations.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: FOUND THE OUTSIDE GREASE CONTAINER WITH THICK, ENCRUSTED GREASE BUILD UP ON THE OUTER SURFACE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN CONTAINER. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: FOUND NO CHEMICAL TEST KIT ON SITE FOR THE SANITIZER USED AT THE 3-COMPARTMENT SINK AND WASH CLOTHS USED TO WIPE SURFACES. INSTRUCTED TO PROVIDE AND MAINTAIN. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE THE RUST AND CHIPPED PAINT FROM THE INTERIOR/EXTERIOR OF THE MEAT GRINDER. REMOVE RUST FROM STORAGE RACKS INSIDE WALK IN FREEZER. -MUST REMOVE THE ICE BUILD UP FROM THE FLOOR OF THE WALK IN FREEZER. -MUST REPLACE THE CUTTING BOARDS WITH THE DEEP, DARK GROOVES AND STAINS IN BOTH PREP AREAS. MAINTAIN ALL.

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: INSTRUCTED TO CLEAN AND MAINTAIN THE CAN OPENER, INTERIOR/EXTERIOR OF THE DEEP FRYERS, GYROS HOT HOLDING UNIT, THE INTERIOR OF ALL COOLERS, THE EXPOSED HAND WASHING SINK AND THE BULK INGREDIENT CONTAINERS ON THE RESTAURANT SIDE.

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: INSTRUCTETD TO CLEAN AND MAINTAIN THE FLOORS UNDER/AROUND ALL SHELVES, HEAVY EQUIPMENT, INSIDE THE WALK IN FREEZER AND IN ALL CORNERS. REMOVE THICK DIRT, FOOD, DUST 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: INSTRUCTED TO REPLACE ALL THE WATER STAINED CEILING TILES IN THE TOILET ROOM AND RESTAURANT PREP AREA. MAINTAIN SAME.

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: INSTRUCTED TO REPLACE ALL THE WATER STAINED CEILING TILES IN THE TOILET ROOM AND RESTAURANT PREP AREA. MAINTAIN SAME.

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.