WINDY CITY MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INSTRUCTED TO PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS (PREP AREAS).

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER IN HOT HOLDING UNIT AT REAR DELI PREP AREA.INSTRUCTED TO PROVIDE AND MAINTAIN WORKING AND VISIBLE THERMOMETERS.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED GAP OPENING AT (1) FRONT ENTRANCE DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED STAINED CUTTING BOARDS IN THE FOOD PREP AREAS (MEAT DEPT,DELI PREP,PRODUCE PREP,KITCHEN PREP). INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND ORGANIZE REAR DRY STORAGE STOCK ROOMS AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE AND ELEVATE STOCK ITEMS AT LEAST 6" OFF THE FLOOR TO FACILITATE CLEANING.

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: INSTRUCTED TO REMOVE ACCUMULATIONS OF DUSTS ON CEILING VENTILATION COVERS IN MEAT AND DELI AND KITCHEN PREP AREAS AND MAINTAIN.

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: INSTRUCTED TO REMOVE ACCUMULATIONS OF DUSTS ON CEILING VENTILATION COVERS IN MEAT AND DELI AND KITCHEN PREP AREAS AND MAINTAIN.

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.