WEST HAVEN MARKET & GRILL Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 48.2F AND THE OPEN DISPLAY COOLER WITH AN AIR TEMPERATURE OF 44.6F. THE COOLERS WERE USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS PORK AND EGGS. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLERS BELOW 40F. CRITICAL VIOLATION 7-38-005A.

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: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOOD AT IMPROPER TEMPERATURE INSIDE OF THE OPEN DISPLAY COOLER: PORK AT 47.7F. OBSERVED THE FOLLOWING FOODS AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN COOLER: GYRO SAUCE AT 48.4F, ITALIAN BEEF AT 48.2F, EGGS AT 47.5F, WHIPPING CREAM AT 46.6F, SOUR CREAM AT 46.4F, MILK AT 46.6F, CHEESE AT 46.9F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 300# OF FOOD WORTH $1000. CRITICAL VIOLATION 7-38-005A.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE AND DISPLAY. OBSERVED FAT BACK DRIED PORK RINDS STORED IN A BOX WHICH WAS PREVIOUSLY USED TO STORE RAW CHICKEN. MANAGEMENT INSTRUCTED TO STORE FOOD IN A PROPER FOOD STORAGE CONTAINER. APPROXIMATELY 5# OF FOOD WORTH $10 WAS VOLUNTARILY DISCARDED. SERIOUS VIOLATION 7-38-005A.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WAS PRESENT WHILE POTENTIALLY HAZARDOUS FOODS (GROUND BEEF AT 180.1F) WERE BEING PREPARED AND SERVED. MANAGEMENT INSTRUCTED THAT A CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED AND SERVED. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING ITEMS IN THE FRONT GRILL PREP AREA: WIRE STORAGE RACKS, PREP COOLERS, INTERIOR OF MICROWAVE, DEEP FRYERS, INTERIOR OF ICE MACHINE, CAN OPENER.

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: CLEAN THE FLOOR IN THE FRONT GRILL PREP AREA. CLEAN THE FLOOR UNDER THE STORAGE SHELVES IN THE RETAIL AISLES ESPECIALLY UNDER AISLE 6.

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: CLEAN THE WALLS AND BASEBOARD IN THE FRONT GRILL PREP AREA. REPLACE WATER STAINED CEILING TILES IN THE FRONT GRILL PREP AREA. CLEAN THE VENTILATION HOOD AND FILTERS IN THE FRONT GRILL PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE WATER LEAK UNDER THE 3 COMPARTMENT SINK IN THE FRONT GRILL PREP AREA.

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: REPAIR THE WATER LEAK UNDER THE 3 COMPARTMENT SINK IN THE FRONT GRILL PREP AREA.

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.