JEWEL FOOD STORE #4043

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN/SWEPT AT REAR STORAGE AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND UNNECESSARY CLUTTER ON SHELVING UNITS INSIDE MEAT COOLER.(TOOLS,CLOTHES ETC.) FOUND INTERIOR OF DAIRY WALK IN COOLER NOT ORGANIZED. MUST REMOVE UNNECESSARY EXCESSIVE RACKS FROM COOLER. PRODUCE AND DELI AREAS NEED ORGANIZING/REMOVE CLUTTER.

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.OBSERVED RUSTY 2 TIER TABLES IN DELI, AND REAR OF STORE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN AND SANITIZE BAND SAW, CLEAN EXTERIOR OF BULK ICING BUCKETS IN BAKERY

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.CLEAN FLOOR DRAINS FRONT FISH AREA, ALSO CLEAN FLOOR UNDER BAND SAW, BASEMENT STORAGE, AND EMPLOYEES LUNCH ROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. CLEAN LIGHT SHIELDS IN BAKERY AREA

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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. 3 COMPARTMENT SINK NOZZEL LEAKING INSTRUCTED TO REPAIR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST DEPOSITS FROM INTERIOR OF THREE COMPARTMENT SINK AT REAR BUTCHER AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR CRACKED WALL BASE TILES AT BAKERY AREA NEXT TO HIGH TEMPERATURE DISH MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN REAR MEAT BUTCHER AREA. REAPIR LEAKS AT VENTILATION DUCT ATTACHED TO DISH MACHINE.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE INTERNAL THERMOMETER INSIDE HOT HOLDING UNIT STORING ROTISSERIE CHICKENS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST DEPOSITS FROM INTERIOR OF THREE COMPARTMENT SINK AT REAR BUTCHER AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR CRACKED WALL BASE TILES AT BAKERY AREA NEXT TO HIGH TEMPERATURE DISH MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN REAR MEAT BUTCHER AREA. REAPIR LEAKS AT VENTILATION DUCT ATTACHED TO DISH MACHINE.

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. THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND IN OPEN CASE REFRIGERATED DISPLAY COOLER AT IMPROPER TEMPERATURES: 15 PACKAGES OF 24 FROZEN COUNTRY SAUSAGE PATTIES BEING THAWED AND OFFERED FOR SALE AT 45.9F-48.2F. ALSO, FOUND 18 PACKAGES OF GIMME LEAN DELI MEAT, JUMBO SMART HOT DOGS, MEXICAN SOYCHORIZO, SMOKED STYLE LINKS, ITALIAN STYLES SAUSAGES, PORTABELLA BURGERS, GROUND SAUSAGES AT 45.4-48.2F AT PRODUCE DISPLAY CASE. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AT ALL TIMES. NO TIME/TEMPERATURE LOGS PROVIDED TO VERIFY HOW LONG SAID PRODUCTS AT IMPROPER TEMPERATURE. MANAGER VOLUNTARILY DISCARDED SAID ITEMS. APPROXIMATE VAULE AT $50.00. INSTRUCTED TO NOT OVERSTOCK FOOD PRODUCTS IN SAID UNITS AND REMOVE PRODUCTS FROM BLOCKING AIR VENTS WHICH AFFECTED PRODUCT TEMPERATURE INSIDE DISPLAY CASE. CRITICAL 7-38-005(A) ISSUED.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND FINAL RINSE AT HIGH TEMPERATURE DISH MACHINE AT 120F AFTER RUNNING SEVERAL CYCLES. HIGH TEMPERATURE DISH MACHINE BEING USED AT THIS TIME TO WASH, RINSE, AND SANITZE MULTI-USE TRAYS AND UTENSILS IN BAKERY AREA. HELD FOR INSPECTION PLACED ON SAID UNIT. INSTRUCTED TO USE THREE COMPARTMENT SINK TO WASH, RINSE, SANITIZE MULTI-USE TRAYS/UTENSILS. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL. CRITICAL 7-38-030 ISSUED.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS FROM INSPECTION #285286 ON 09/08/2010 NOT CORRECTED: #33 CLEAN UNDER, AROUND DISH MACHINE, INSIDE CABINETS, AND REFRIGERATOR IN EMPLOYEE BREAK ROOM, #34 CRACKED FLOOR SECTIONS IN REAR MEAT BUTCHER AREA AND DELI PREP AREA. INSTRUCTED TO REPAIR SAME TO MAKE SMOOTH AND EASILY CLEANABLE. DETAIL CLEAN FLOOR THROUGHOUT PREMISES PREMISES ESPECIALLY ALONG WALL BASE, #35 SEAL ALL OPENINGS AROUND PIPING AND CONDUITS AT WALL AND CEILING AT REAR WAREHOUSE STORAGE AREA, CLEAN WALL BASE UNDER THREE COMPARTMENT SINKS. REPLACE WATER DAMAGED CEILING PANELS AND SOILED PANELS IN DELI PREP AREA AND REAR WAREHOUSE STORAGE AREA, CLEAN FOOD SPLATTERS AS NEEDED AT REAR WAREHOUSE AREA. CLEAN VENTS THROUGHOUT TO REMOVE DUST BUILDUP. PAINT UPPER WALLS IN WAREHOUSE STORAGE AREA AND MAINTAIN IN GOOD REPAIR. #41 REMOVE DEBRIS FROM OUTSIDE GARBAGE COMPACTOR TO PREVENT PEST HARBORAGE, ORGANIZE CLUTTERED STORAGE AREAS SUCH AS REAR FARMSTAND. SERIOUS 7-42-090 ISSUED.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST DEPOSITS FROM INTERIOR OF THREE COMPARTMENT SINK AT REAR BUTCHER AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN UNDER AROUND COOKING EQUIPMENT IN MARKET, INTERIOR OF DAIRY COOLER/JELLO PUDDING COOLER AT SHELVES TO REMOVE SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SEE VIOLATION #29.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEE VIOLATION #29.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR CRACKED WALL BASE TILES AT BAKERY AREA NEXT TO HIGH TEMPERATURE DISH MACHINE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKS AT PIPING UNDER HAND WASH SINK IN REAR MEAT BUTCHER AREA. REAPIR LEAKS AT VENTILATION DUCT ATTACHED TO DISH MACHINE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: SEE VIOLATION #29.

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. PAINT RUSTY CART IN WALK-IN FREEZER AND FOOD RACKS IN DISPLAY COOLERS. REMOVE MILK CRATES BEING USED TO STORE ITEMS AND REPLACE WITH RACKS/SHELVES IN WALK-IN COOLER, WALK-IN FREEZER, WAREHOUSE STORAGE AREA, AND BAKERY. REPAIR DIVIDER AT THREE COMPARTMENT SINK IN MEAT AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN, UNDER AROUND ALL PALLETS AND RACKS, INTERIOR OF UNUSED REFRIGERATOR IN DELI PREP AREA, BOTTOMS OF PREP TABLES, TOILETS IN TOILET ROOMS, UNDER, AROUND DISH MACHINE, INSIDE CABINETS AND REFRIGERATOR IN EMPLOYEE BREAK ROOM, INTERIOR OF SINK IN BASEMENT.

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. CRACKED FLOOR SECTIONS IN REAR MEAT BUTCHER AREA AND DELI PREP AREA. INSTRUCTED TO REPAIR SAME TO MAKE SMOOTH AND EASILY CLEANABLE. CLEAN FLOOR DRAINS THROUGHOUT AS NEEDED AND REMOVE ICE BUILDUP AT FLOOR IN WALK-IN FREEZER. DETAIL CLEAN FLOORS THROUGHOUT PREMISES ESPECIALLY ALONG WALL BASE

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. SEAL ALL OPENINGS AROUND PIPING AND CONDUITS AT WALL AND CEILING IN UTILITY CLOSET AND REAR WAREHOUSE STORAGE AREA, REPAIR WALL BASE COVING IN WOMEN STAFF TOILET ROOM IN BASEMENT, CLEAN WALL BASE UNDER THREE COMPARTMENTS SINKS AND PREP TABLES AT PREP AREAS, REPLACE WATER DAMAGED CEILING PANELS AND SOILED PANELS IN DELI PREP AREA, REAR WAREHOUSE STORAGE AREA, AND FRONT SERVICE AREA. CLEAN VENTS AND FAN GRID COVERS THROUGHOUT TO REMOVE DUST BUILDUP. REMOVE RUST DEPOSITS FROM SPRINKLER HEADS AND VENTS IN REAR MEAT BUTCHER PREP AREA. CLEAN FOOD SPLATTERS AS NEEDED IN PREP AREAS AND REAR WAREHOUSE AREA. PAINT UPPER WALLS IN WAREHOUSE STORAGE AREA AND MAINTAIN IN GOOD REPAIR. REPLACE WORN BASE BOARDS AND WALL SECTIONS IN WARE HOUSE STORAGE AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD FOR LIGHT BULBS AT DELI PREP AREA. REPLACE LIGHT BULBS IN WALK-IN FREEZER

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. INSTRUCTED TO ORGANIZE CLUTTERED STORAGE AREAS SUCH AS REAR FARMSTAND AREA/WAREHOUSE, REMOVE UNUSED ITEMS, REMOVE UNUSED PALLETS/CRATES AND REMOVE DEBRIS FROM OUTSIDE GARBAGE COMPACTOR TO PREVENT PEST HARBORAGE.

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. REMOVE PLASTIC LINING FROM DISPLAY CASES NEXT TO BAKERY. PAINT RUSTY CART IN WALK-IN FREEZER AND FOOD RACKS IN DISPLAY COOLERS. REMOVE MILK CRATES BEING USED TO STORE ITEMS AND REPLACE WITH RACKS/SHELVES IN WALK-IN COOLER, WALK-IN FREEZER, WAREHOUSE STORAGE AREA, AND BAKERY. REPAIR DIVIDER AT THREE COMPARTMENT SINK IN MEAT AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN, UNDER AROUND ALL PALLETS AND RACKS, INTERIOR OF UNUSED REFRIGERATOR IN DELI PREP AREA, BOTTOMS OF PREP TABLES, TOILETS IN TOILET ROOMS, UNDER, AROUND DISH MACHINE, INSIDE CABINETS AND REFRIGERATOR IN EMPLOYEE BREAK ROOM, INTERIOR OF SINK IN BASEMENT.

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. CRACKED FLOOR SECTIONS IN REAR MEAT BUTCHER AREA AND DELI PREP AREA. INSTRUCTED TO REPAIR SAME TO MAKE SMOOTH AND EASILY CLEANABLE. CLEAN FLOOR DRAINS THROUGHOUT AS NEEDED AND REMOVE ICE BUILDUP AT FLOOR IN WALK-IN FREEZER. DETAIL CLEAN FLOORS THROUGHOUT PREMISES ESPECIALLY ALONG WALL BASE.

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. SEAL ALL OPENINGS AROUND PIPING AND CONDUITS AT WALL AND CEILING IN UTILITY CLOSET AND REAR WAREHOUSE STORAGE AREA, REPAIR WALL BASE COVING IN WOMEN STAFF TOILET ROOM IN BASEMENT, CLEAN WALL BASE UNDER THREE COMPARTMENTS SINKS AND PREP TABLES AT PREP AREAS, REPLACE WATER DAMAGED CEILING PANELS AND SOILED PANELS IN DELI PREP AREA, REAR WAREHOUSE STORAGE AREA, AND FRONT SERVICE AREA. CLEAN VENTS AND FAN GRID COVERS THROUGHOUT TO REMOVE DUST BUILDUP. REMOVE RUST DEPOSITS FROM SPRINKLER HEADS AND VENTS IN REAR MEAT BUTCHER PREP AREA. CLEAN FOOD SPLATTERS AS NEEDED IN PREP AREAS AND REAR WAREHOUSE AREA. PAINT UPPER WALLS IN WAREHOUSE STORAGE AREA AND MAINTAIN IN GOOD REPAIR. REPLACE WORN BASE BOARDS AND WALL SECTIONS IN WARE HOUSE STORAGE AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD FOR LIGHT BULBS AT DELI PREP AREA. REPLACE LIGHT BULBS IN WALK-IN FREEZER.

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. INSTRUCTED TO ORGANIZE CLUTTERED STORAGE AREAS SUCH AS REAR FARMSTAND AREA/WAREHOUSE, REMOVE UNUSED ITEMS, REMOVE UNUSED PALLETS/CRATES AND REMOVE DEBRIS FROM OUTSIDE GARBAGE COMPACTOR TO PREVENT PEST HARBORAGE.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. FOUND HIGH TEMPERATURE DISH MACHINE BEING USED IN BAKERY NOT ABLE TO PROPERLY SANITIZE AFTER RUNNING UNIT FOR SEVERAL CYCLES. FINAL RINSE TEMPERATURE ON GAUGE IS 118F. INSTRUCTED TO HAVE UNIT SERVICED AND MAINTAIN HIGH TEMPERATURE DISHMACHINE FINAL RINSE AT 180F OR ABOVE. INSTRUCTED TO WASH, RINSE, AND SANITZE MULTI-USE BAKERY PANS AT THREE COMPARTMENT SINK UNTIL DISH MACHINE REPAIRED. HELD FOR INSPECTION TAG PLACED ON UNIT. FAX LETTER TO 312-746-4240 FOR TAG REMOVAL. CRITICAL 7-38-030 ISSUED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND ENTRANCE DOUBLE DOORS WITH 1/4 INCH GAP AT RIGHT SIDES OF SAID DOORS. INSTRUCTED TO MAKE DOORS TIGHT FITTING SO AS NO DAYLIGHT CAN BE SEEN. OUTER OPENINGS NOT PROTECTED. SERIOUS 7-38-020 ISSUED.

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. REMOVE PLASTIC LINING FROM DISPLAY CASES NEXT TO BAKERY. PAINT RUSTY CART IN WALK-IN FREEZER AND FOOD RACKS IN DISPLAY COOLERS. REMOVE MILK CRATES BEING USED TO STORE ITEMS AND REPLACE WITH RACKS/SHELVES IN WALK-IN COOLER, WALK-IN FREEZER, WAREHOUSE STORAGE AREA, AND BAKERY. REPAIR DIVIDER AT THREE COMPARTMENT SINK IN MEAT AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN, UNDER AROUND ALL PALLETS AND RACKS, INTERIOR OF UNUSED REFRIGERATOR IN DELI PREP AREA, BOTTOMS OF PREP TABLES, TOILETS IN TOILET ROOMS, UNDER, AROUND DISH MACHINE, INSIDE CABINETS AND REFRIGERATOR IN EMPLOYEE BREAK ROOM, INTERIOR OF SINK IN BASEMENT.

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. CRACKED FLOOR SECTIONS IN REAR MEAT BUTCHER AREA AND DELI PREP AREA. INSTRUCTED TO REPAIR SAME TO MAKE SMOOTH AND EASILY CLEANABLE. CLEAN FLOOR DRAINS THROUGHOUT AS NEEDED AND REMOVE ICE BUILDUP AT FLOOR IN WALK-IN FREEZER. DETAIL CLEAN FLOORS THROUGHOUT PREMISES ESPECIALLY ALONG WALL BASE.

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. SEAL ALL OPENINGS AROUND PIPING AND CONDUITS AT WALL AND CEILING IN UTILITY CLOSET AND REAR WAREHOUSE STORAGE AREA, REPAIR WALL BASE COVING IN WOMEN STAFF TOILET ROOM IN BASEMENT, CLEAN WALL BASE UNDER THREE COMPARTMENTS SINKS AND PREP TABLES AT PREP AREAS, REPLACE WATER DAMAGED CEILING PANELS AND SOILED PANELS IN DELI PREP AREA, REAR WAREHOUSE STORAGE AREA, AND FRONT SERVICE AREA. CLEAN VENTS AND FAN GRID COVERS THROUGHOUT TO REMOVE DUST BUILDUP. REMOVE RUST DEPOSITS FROM SPRINKLER HEADS AND VENTS IN REAR MEAT BUTCHER PREP AREA. CLEAN FOOD SPLATTERS AS NEEDED IN PREP AREAS AND REAR WAREHOUSE AREA. PAINT UPPER WALLS IN WAREHOUSE STORAGE AREA AND MAINTAIN IN GOOD REPAIR. REPLACE WORN BASE BOARDS AND WALL SECTIONS IN WARE HOUSE STORAGE AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE LIGHT SHIELD FOR LIGHT BULBS AT DELI PREP AREA. REPLACE LIGHT BULBS IN WALK-IN FREEZER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: CHANGE HOT AND COLD HANDLES TO CORRESPOND WITH HOT AND COLD WATER AT THREE COMPARTMENT SINK IN DELI PREP AREA.

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. INSTRUCTED TO ORGANIZE CLUTTERED STORAGE AREAS SUCH AS REAR FARMSTAND AREA/WAREHOUSE, REMOVE UNUSED ITEMS, REMOVE UNUSED PALLETS/CRATES AND REMOVE DEBRIS FROM OUTSIDE GARBAGE COMPACTOR TO PREVENT PEST HARBORAGE.