GRAND FOOD MARKET

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Dish washing facilities not maintained or operated. While running and draining water in right side of three compartment sink(front)water coming up left and middle of sink-grease with food debris. Instructed to detail clean grease trap and drainline to prevent inadequate disposal of waste water. Serious citation issued 7-38-030.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Coolers, sinks, cooking equipmentand fan covers not cleaned. Instructed to detail clean and sanitize daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor in rear storage area, prep area, under display shelves and walk-in cooler not cleaned. Instructed to detail clean daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Ceiling tile not maintained in areas. Instructed to replace worn ceiling tile.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Sink stoppers not provided at 3 compartment sinks. Instructed to provided sink stoppers.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Thermometer not visible inside cooler. INstructed to have thermometers conspicuous inside all coolers.

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. FOUND POTENTIALLY HAZARDOUS FOODS (EX. MILK, YOGURT, PREPACKAGED LUNCH MEAT, SOUR CREAM ETC) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY INSIDE WALK IN/ DISPLAY COOLER. NOTED MILK AT 46.3F, YOGURT AT 46.8F, HOT DOG AT 46.9F, BOLOGNA AT 46.7, SOUR CREAM AT 46.9F, RICE CUSTARD AT 47.0F, CHORIZO AT 46.3F, COTTAGE CHEESE AT 46.9F. (NOTED WALK-IN COOLER/DISPLAY COOLER AIR TEMPERATURE OF 41.6F) INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 200.00, TOTAL WEIGHT 100 LBS. CRITICAL CITATION ISSUED 7-38-005 (A)

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. INSTRUCTED TO PROVIDE A DIVIDER/BARRIER (SNEEZE GUARD) IN FRONT OF NEWLY BUILT TAQUERIA SERVICE COUNTER BETWEEN CUSTOMER AND STEAM TABLE/FOOD PREP AREA TO PREVENT PUBLIC CONTAMINATION.

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. INSTRUCTED TO CLEAN AND MAINTAIN CEILING INSIDE DAIRY WALK-IN COOLER AND IN MEAT WALK-IN COOLER WITH DUST BUILD-UP.

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. INSTRUCTED TO PROVIDE LIGHT SHIELD IN THE MIDDLE LIGHT BULB INSIDE DAIRY WALK-IN COOLER.-------MUST REPLACE DEAD LIGHT BULB INSIDE WALK-IN FREEZER.

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. INSTRUCTED TO PROVIDE BACK FLOW PREVENTER DEVICE AT MOP SINK FAUCET IN REAR 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 REMOVE UNNECESSARY ARTICLES STORED IN REAR STORAGE AREA TO PREVENT RODENT AND INSECT ACTIVITY. ALL USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. MUST REORGANIZE.

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. INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF MEAT DISPLAY CASE (WINDOW CASE AND HANDLE WITH DRIED MEAT DEBRIS AND SPILLS), CAULKING AROUND EXPOSED HAND SINK WITH BLACK MOLD LIKE BUILD-UP AROUND OR REMOVE AND RE CAULK.

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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND UNDER PALLETS IN REAR STORAGE AREA AND UNDER DISPLAY SHELVES AT FRONT DISPLAY AREA.

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. Use dustless cleaning methods. NOTED CEILING VENT COVER WITH HEAVY DUST AND GREASE BUILD-UP ABOVE ROTISSERIE MACHINE AND ABOVE DISPLAY AREA. INSTRUCTED TO CLEAN AND MAINTAIN.----- MUST CLEAN AND/OR REPAINT WALLS THROUGHOUT WASHROOM AND PAINT RAW WOOD WASHROOM DOOR.

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS ESPECIALLY INSIDE WALK-IN DISPLAY COOLER.

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 REMOVE UNNECESSARY ARTICLES AND EMPTY BOXES STORED ON TOP OF WALK-IN COOLER IN REAR STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.