WEST SIDE FOOD AND DELI Fails Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE HOLDER ON PREMISE DURING TIME OF INSPECTION WHILE PREPARING TCS FOODS (GROUND BEEF, ITALIAN BEEF, NACHO CHEESE). INSTRUCTED TO PROVIDE AT LEAST ONE CFM MANAGER ON SITWE WITH VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICIES FOR ALL FOOD AND CONDITIONAL EMPLOYEES AVAILABLE ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE AS REQUIRED. PRIORITY FOUNDATION VIOLATION. #7-38-010. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING COLD TCS FOODS @ IMPROPER TEMPERATURES DURING TIME OF INSPECTION. THEY ARE AS FOLLOWS... 70 LBS VARIETY DELI MEAT UNSLICED, 24 LBS POLISH SAUSAGES, 20 LBS TURKEY AND CHICKEN BOLOGNA, 15 LBS CHEESE, 3 LBS SLICED TOMATOES, 20 OZ NAKED SMOOTHIE JUICE, 4 DOZEN EGGS, 48 OZ SOUR CREAM, AND 4 PREPACKAGED SANDWICHES PREPARED ON PREMISE. ALL ITEMS WERE STORED IN A DISPLAY COOLER LOCATED IN THE PREP AREA AND RANGING FROM 53F-66F. ALL SAID ITEMS WERE VOLUNTARILY DISCARDED. PER PERSON IN CHARGE TOTAL COST OF NOTED ITEMS $500.PRIORITY FOUNDATION VIOLATION. #7-38-005. CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED DISPLAY COOLER LOCATED IN PREP AREA AT IMPROPER TEMPERATURE DURING TIME OF INSPECTION. NOTED TEMPERATURE OF COOLING UNIT AT 62 WHILE STORING TCS FOODS. INSTRUCTED TO DISCONTINUE USE AND REPAIR UNIT TO 41F AND BELOW AS REQUIRED. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. UNIT TAGGED AND HELD FOR INSPECTION.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 15 SMALL LIVE BLACK FLIES FLYING THROUGHOUT THE PREP AREA ON SURFACES OF COOKING EQUIPMENT AND TABLES, ON WALLS, IN SINK BASIN, AND FLYING NEAR REGISTERS. INSTRUCTED TO CONTACT PEST CONTROL FOR SERVICE. MUST ELIMINATE FLY ACTIVITY. PRIORITY FOUNDATION VIOLATION. #7-38-020 (A). CITATION ISSUED.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED 3 COMPARTMENT SINK FAUCET NECK WITH LEAK. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ROOM LOACTED IN REAR PREP/DISHWASHING AREA WITH EXCESSIVE CLUTTER, MATTRESSES, BLANKETS, PILLOWS AND CLOTHING ARTICLES STORED ON FLOORS IN SAID SPACE. INSTRUCTED TO REMOVE ALL ITEMS. MUST MAINTAIN PREMISE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED WATER DAMAGED CEILING TILES IN CEILING IN FRONT GROCERY AREA AS WELL AS IN REAR PREP/DISH/STORAGE. INSTRUCTED TO REPLACE AND MAINTAIN SMOOTH AND EASILIY CLEANABLE SURFACES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNED OUT LIGHT BULBS IN HALLWAY LEADING TO REAR PREP AS WELL AS IN CEILING OUTSIDE OF TOILET ROOM IN REAR PREP/DISH. INSTRUCTED TO REPLACE AND INCREASE LIGHTING IN SAID AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNED OUT LIGHT BULBS IN HALLWAY LEADING TO REAR PREP AS WELL AS IN CEILING OUTSIDE OF TOILET ROOM IN REAR PREP/DISH. INSTRUCTED TO REPLACE AND INCREASE LIGHTING IN SAID AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.