FOOD 4 LESS MIDWEST #789

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED 4 ENTRY DOORS NOT RODENT PROOFED AT BOTTOM AREA,1/4 IN AREA ACCESSIBLE FOR RODENT ENTRY. MUST REPAIR. SERIOUS CITATION ISSUED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED.

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. DISWAHING FACILITIES NOT MAINTAINED,NO HOT WATER AT 3-CMOP SINK IN DELI PREP. MUST REPAIR SERIOUS CITATION ISSUED.

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.OBSERVED EXCESSIVE DEBRIS,OLD FOOD ON FLOOR AREAS THRU-OUT REAR WAREHOUSE AND STORAE ROOMS. MUST CLEAN.

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. REAR WAREHOUSE TOO CLUTTERED MUST ORANIZE ALL STORAGE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED MANAGER ON SIT WHEN POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED-SLICING DELI MEATS,COOKING CHICKEN.SERIOUS CITATION 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. REPLACE SOILED DIAPERS IN DIARY/DISPLAY SHELVES.

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.SEAL CRACK/OPENING IN FLOOR IN HOT WATER ROOM.

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. REPAIR BASEBOARD IN POOR REPAIR IN 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. REMOVE PALLETS FROM UP AGANIST WALLS IN WAREHOUSE 6- INCHES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: INTERIOR CABINETS OF DEEP FRYERS IN DELI, BAKING TRAYS & ROLLING RACKS IN BAKERY, AND INTERIOR OF MEAT WRAPPING MACHINE IN MEAT POCESSING ROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT WHERE NEEDED.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE WALLS IN THE MEAT PROCESSING ROOM ,& IN THE BREAK ROOM, SMOOTH & RE-PAINT WALLS IN REAR STORE ROOM AREA. SEAL LOOSE BASEBOARDS IN MEN'S EMPLOYEE WASHROOM. REPLACE ALL STAINED CEILING TILES IN BREAK ROOM & IN DELI FOOD PREP AREA. CLEAN LIGHT SHIELDS IN MEAT PROCESSING ROOM. REPAIR HOLE IN UPPER SECTION OF WALL IN REAR STORE ROOM AREA NEAR BREAD.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKY PIPE UNDERNEATH EXPOSED HAND SINK IN MEAT PROCESSING ROOM.

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 THE FOLLOWING: INTERIOR CABINET AND EXTERIOR OF THE DEEP FRYER IN DELI, EXTERIOR OF CHICKEN ROASTER IN SAME AREA, COMPRESSOR IN MEAT WALK-IN COOLER, WALLS BASEBOARDS INSIDE PRODUCE WALK-IN COOLER, EXTERIOR OF MEAT LABELING MACHINE, MEAT WRAPPER IN MEAT PREP ROOM & YELLOW RAILS IN REAR STORE ROOM. CLEAN MICROWAVE OVEN AND COOLER IN BREAK ROOM AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT IN ALL STORAGE ROOMS, PRODUCE PREP AREA & COOLER, AND BAKERY/DELI PREP AREA. REPAIR LOWER WALL BASE/FLOOR IN PRODUCE PREP 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. CLEAN ALL WALLS AND REPLACE ALL STAINED CEILING TILES IN EMPLOYEE BREAK ROOM. CLEAN ALL WALLS & BASEBOARDS IN ALL FOOD PREP AREAS & WALK-IN COOLERS. REPAIR ALL LOOSE WOODEN BASEBOARDS IN REAR STORE ROOM. REPAIR HOLE LOWER SECTION OF WALL IN MEAT PREP ROOM; CLEAN WALLS AND CEILING TILES IN SAME AREA

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: LEFT REAR DOCK DOOR HAS A 2-3 INCH GAP AT THE LEFT LOWER CORNER OF IT. BOTH SLIDING ENTRY AND EXIT DOORS HAVE HOLES(1/2-1 INCH) AT BOTTOM CENTERS AND 1/2 INCH GAPS UNDERNEATH LEFT SLIDING DOORS AT SAME LOCATIONS. DOUBLE DOORS IN CENTER OF REAR STORAGE AREA HAS AN OPENING AT CENTER. REAR EXIT DOOR(LEFT SIDE) FAR LEFT END OF STORE ROOM HAS 1/2 INCH GAP UNDERNEATH IT-ALL ENTRY AND EXIT DOORS MUST BE TIGHT-FITTING AT BOTTOMS, ALONG THE SIDES AND AT THE CENTERS TO PREVENT RODENT ENTRY- CITATION ISSUED-SERIOUS(ON PAGE 89 OF THE RULES AND REGULATIONS IN THE MUNICIPAL CODE)

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 THE FOLLOWING: INTERIOR CABINET AND EXTERIOR OF THE DEEP FRYER IN DELI, EXTERIOR OF CHICKEN ROASTER IN SAME AREA, COMPRESSOR IN MEAT WALK-IN COOLER, WALLS BASEBOARDS INSIDE PRODUCE WALK-IN COOLER, EXTERIOR OF MEAT LABELING MACHINE, MEAT WRAPPER IN MEAT PREP ROOM & YELLOW RAILS IN REAR STORE ROOM. CLEAN MICROWAVE OVEN AND COOLER IN BREAK ROOM AREA.

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. DETAIL CLEAN FLOORS ALONG ALL WALL BASES, IN CORNERS UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT IN ALL STORAGE ROOMS, PRODUCE PREP AREA & COOLER, AND BAKERY/DELI PREP AREA. REPAIR LOWER WALL BASE/FLOOR IN PRODUCE PREP 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. CLEAN ALL WALLS AND REPLACE ALL STAINED CEILING TILES IN EMPLOYEE BREAK ROOM. CLEAN ALL WALLS & BASEBOARDS IN ALL FOOD PREP AREAS & WALK-IN COOLERS. REPAIR ALL LOOSE WOODEN BASEBOARDS IN REAR STORE ROOM. REPAIR HOLE LOWER SECTION OF WALL IN MEAT PREP ROOM; CLEAN WALLS AND CEILING TILES IN SAME AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LOOSE FAUCET AT EXPOSED HANDSINK IN MEAT PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELIMINATE CLUTTER IN BOTH STORE ROOMS UPON ENTRY TO REAR STORE ROOMS.