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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNAGE AT EXPOSED HANDWASHING SINK LOCATED IN REAR PREP AREA. INSTRUCTED TO PROVIDE.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES INSIDE HOT HOLD UNIT AT DELI: STEAK MILAENESE AT 108.7F, CHICKEN 108.3F, AND POTATOES HELD AT 121.4. MANAGEMENT DISCARDED APPROXIMATELY 20LBS OF PROUDCT VALUED AT APPROXIMATELY $180. INSTRUCTED TO MAINTAIN ALL HOT TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITAITON ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING COLD TCS ITEM AT THE STATED IMRPROPER TEMPERATURE INSIDE WALK-IN COOLER: CEVICHE AT 45.5F. MANAGEMENT DISCARDED APPROXIMATLEY 5LBS OF PROUDUCT VALUED AT APPROXIMATELY $45. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION COMBINED WITH ABOVE VIOLATION.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE HOT HOLD UNIT USED TO STORE ROTISERIE CHICKENS. INSTRUCTED TO PROVIDE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GAPS IN DOOR AT HOT HOLD UNIT USED TO STORE FRIED CHICKEN, STEAK MILANESE, AND POTATOES. INSTRUCTED TO REPAIR AND MAINTAIN TIGHT FITTING DOORS.

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: OBSERVED BUILD UP OF FOOD DEBRIS AND DIRT ON FLOORS AND WALLS OF REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

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 BUILD UP OF DUST ON VENTS IN TOILET ROOMS, BLACK FAN MOUNTED ON WALL IN REAR PREP AREA, AND CEILING OF REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

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 2 BURNT OUT LIGHTBULBS IN HOOD OVER COOK LINE. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED HALF OF FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION ARE EXPIRED. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED HALF OF FOOD HANDLER CERTIFICATES ON SITE AT TIME OF INSPECTION ARE EXPIRED. INSTRUCTED ALL EMPLOYEES MUST COMPLETE FOOD HANDLER TRAINING AND MAINTAIN RECORDS THEREOF ON SITE AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.