FAIRPLAY

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSSERVED THE CUTTING BOARDS IN THE FISH AREA NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE CEILING LEAKING IN TWO AREAS OF THE FISH DEPARTMENT, 1 OVER THE HANDSINK, AND THE OTHER IN FRONT OF THE CRUSHED ICE MACHINE. INSTRUCTED TO REPAIR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTY TWO TIER CARTS IN DELI AREA INSTRUCTED TO REMOVE THE RUST/ OR REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NEED TO CLEAN AND SANITIZE FRONT DELI PREP TABLES, ALSO UNDER CHICKEN OVEN, COFFEE MACHINE ABOVE THE COFFEE BASKET. ALSO CLEAN INTERIOR OF REAR DELI OVEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: NEED TO CLEAN REAR FLOOR DRAIN BELOW DELI'S 3 COMPARTMENT SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NEED TO CLEAN DUSTY CEILING/ FAN GUARD COVERS IN DELI COOLER,PRODUCE COOLER. CLEAN WALLS/CEILING IN BAKERY AREA ABOVE AND BEHIND OVEN.CLEAN CEILING LIGHT SHIELDS IN MEAT ROOM. OBSERVED MANY WATER DAMAGED CEILING TILES FRONT RESTROOM HALLWAY/AND OVER THE CUPCAKE STORAGE SALES FLOOR NEED TO REPLACE. REMOVE PEELING PAINT ON BEAM IN REAR DELI COOLER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BROKEN LIGHT SHIELD IN MEAT ROOM.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FRYERS IN DELI AREA IN NEED OF CLEANING TO REMOVE GREASE SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN SERVICE AREAS IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AND CEILING IN DELI, AND PRODUCE IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS IN SEAFOOD/MEAT DEPARTMENT IN NEED OF REPLACING. WORN WITH DEEP CUTS, DISCOLORED. MUST REPLACE AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. PREP TABLES IN SERVICE DEPARTMENTS IN NEED OF CLEANING TO REMOVE BUILD UP. ICE MACHINE IN SEAFOOD DEPARTMENT IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN DELI/BAKERY, MEAT, AND PRODUCE IN NEED OF CLEANING TO REMOVE HEAVY BUILD UP. CLEAN UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIMES. FLOOR TILES MISSING IN VARIOUS AREAS MUST REPLACE AND MAINTAIN SMOOTH AND EASILY CLEANABLE FLOORS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: LEAK AT BASEMENT CEILING AREA IN NEED OF REPAIR. MUST CORRECT AND MAINTAIN.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: TOILET ROOMS IN NEED OF CLEANING. MUST CLEAN AND MAINTAIN AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKS AT FAUCETS ON 3 COMPARTMENT SINK IN NEED OF REPAIR IN DELI/BAKERY AREA. MUST CORRECT AND MAINTAIN AT ALL TIMES.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY UNNECESSARY CLUTTER IN BACK STORAGE AREAS IN NEED OF REMOVING. MUST REMOVE AND MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CONTACT PAPER LINING ON BOTTOM OF PREP TABLES IN DELI AREA. INSTD TO REMOVE SAME SO AS SURFACES TO BE SMOOTH, EVEN, EASILY CLEANABLE SURFACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MEAT SLICERS AND INTERIOR BOTTOM OF FRYERS NOT CLEAN. CLEAN SAME AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLBASE AND WALLS IN MEAT PROCESSING AREA AND IN SEAFOOD AREA WITH WORN SURFACES. INSTD TO CLEAN AND PAINT SAME. REPLACE WORN SEALANT AT BAKERY 3-COMPARTMENT SINK. DAMAGED WALL IN REAR MAIN STORAGE AREA. REPAIR SAME. REPAIR WALLBASE IN REAR EMPLOYEE TOILET ROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CRACKED LIGHTSHIELD IN REAR DELI/BAKERY AREA. REPLACE SAME.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: TOILET ROOM DOORS NOT SELF-CLOSING. CORRECT SAME. EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL EXPOSED HANDSINK IN REAR DELI/BAKERY AREA OR REMOVE AIR CURTAIN AT DOORWAY TO ALLOW ACCESSIBLITY TO FRONT PREP AREA EXPOSED HANDSINK. FAUCET LOOSE AT SEAFOOD EXPOSED HANDSINK. REPAIR SAME.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.OBSEREVED NO HOT WATER AT FAUCETS OF 3-COMP SINKS IN FISH DEPT AND IN MEAT DEPT,DISH WASHING FACILITIES NOT MAINTAINED.MUST REPAIR.SERIOUS CITATION ISSUED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. SOUTH WALL IN 3-WAREHOUSE IN POOR REPAIR (IE HOLES). MUST REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAKY FAUCET CONNECTIONS AT BAKERY 3-COMP SINK AND GROCERY WARHOUSE 2-COMP SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST REPLACE THERMOMETERS IN POOR REPAIR IN MILK DISPLAY COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. OBSERVED CLEANING EQUIPMENT NOT MAINTAINED AND MOPS NOT PROPERLY STORED AFTER USE. MUST CLEAN AND PROPELY STOE CLEANING EQUIPMENT AFTER USE. ALSO MUST CLEAN INSIDE BALERS IN PRODUCE RECIEVING AND GROCERY WAREHOUSE. FOUND SUPPLY STORAGE ROOMS IN 3RD WAREHOUSE NOT ORGANIZED,MUST REMOVED STORAGE OFF FLOORS,ELEVATE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FACILITIES HOT HOLDING UNIT MAINTAINED AT IMPROPER TEMPERATURE OF 120F ON ONE SIDE OF UNIT. KNOB WAS NOT ON TO REGULATE TEMPERATURE CONTROL. EMPLOYEE TURN KNOB/UNIT BACK ON-CDI. UNIT NOW MAINTAINING 150F. CRITICAL CITATION ISSUED 7-38-005A

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS MAINTAIN AT IMPROPER TEMPERATURES OF CHICKEN BREAST FINGERS-114F,MAC-N-CHEESE-114F,MASH POTATOES-113F,MAC-N-BEEF-114,BROCCOLI/CHEESE-114F.ALL FOOD WAS REMOVED AND DISPOSED OF BY MANAGER,TOTAL COST $74.96. CRITICAL CITATION ISSUED.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYGIENIC PRACTICES OF EMPLOYEES IN DELI AREA-ONE EMPLOYEE AFTER EMPTYING GARBAGE,RETURN WITH CAN TO DELI AND DID NOT WASH HANDS AND PROCEEDED TO HANDLE DELI ITEMS. ANOTHER EMPLOYEE CHANGE GLOVES IN BETWEEN TASK ,CHANGE GLOVES AND DIDN'T WASH HANDS FIRST,INSTRUCTED EMPLOYEES TO WASH HANDS-CDI.-CRITICAL CITATION ISSUED CRITICAL

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE MISSING LIDS ON HAND SOAP DISPENSER AT HAND WASHING SINKS IN CUSTOMER/EMPLOYEE WASHROOMS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUSTCLEAN DEBRIS AND OLD FOOD UNDER FRESH MEAT DISPLAY COOLERS AND BASEMENT FLOORS. ALSO MUST REPAIR/SEAL LARGE CRACK/OPENING OF FLOOR IN WAREHOUSE STORAGE ROOM.ADJUST THRUSHOLD AT FRONT INSIDE DOOR IN POOR REPAIR.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR LEAK UNDER 1ST COMP OF 3-COMP SINK IN FISH POCESSING AREA. ALSO REPAIR PIPE CONECTION LOOSE UNDER HAND SINK IN FISH PREP.MUST INSTALL BACKFLOW DEVICE ON FAUCETS AT 3-COMP IN PRODUCE PREP,2-COMP SINK GROCERY WAREHOUSE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. MUST ORGANIZE STORAGE AGANIST WALLS,INSTALL WALKWAYS BETWEEN STORAGE AND REMOVE OFF WALLS IN GROCERY WARESHOUSE.