LILY SUPERMARKET

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS TO TEST THE SANITIZER AT THE 3 COMPARTMENT SINK,WHEN SINK IS SET UP FOR WASH,RINSE,AND SANITIZE,INSTRUCTED TO PROVIDE STRIPS,SERIOUS VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE CUTTING BOARD IN THE MEAT SECTION,HAS DARK DEEP OPEN SEAMS,INSTRUCTED TO REPLACE AND MUST REPAIR CRACK ON ONE SLIDING DOOR OF MEAT COUNTER,INSTRUCTED TO REPAIR

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN FLOORS BEHIND ALL COOKING EQUIPMENT IN THE KITCHEN AREA,HAS GREASE AND FOOD DEBRIS ALONG WALL BASE AND CORNERS,INSTRUCTED TO CLEAN AND MAINTAIN AREA

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN THE WALLS IN THE MEAT PREP AREA,HAS FOOD SPILLS AND DIRT,INSTRUCTED TO CLEAN AND MAINTAIN AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER INSIDE PREP COOLER IN THE KITCHEN AREA,INSTRUCTED TO PROVIDE

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED PREP COOLER IN THE KITCHEN WHICH HOLDS POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERIOR AIR TEMP OF 59.8F. INSTRUCTED MANAGER TO REMOVE ALL FOOD ITEM. PREP COOLER TAGGED/ HELD FOR INSPECTION. CRITICAL CITATION ISSUED #7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS IN THE PREP COOLER IN THE KITCHEN AT IMPROPER INTERNAL TEMPERATURES SUCH AS: STEAK AT 58.2F, MILK AT 60.9F,COOKED RICE AT 59.2F,DICE TOMATOES AT 60.9F AND EGGS AT 58.3F. ALL FOODS WERE DISCARDED AND DENATURED. TOTAL COST $175 AND WEIGHT 55LBS. CRITICAL CITATION ISSUED #7-38-005(A).

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE STORAGE SHELVING,COOKING EQUIPMENT,PREP TABLES,MEAT SLICER, BAND SAW AND INTERIOR OF COOLER TO REMOVE DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED DETAIL CLEANING THROUGH OUT 1ST FLOOR AND BASEMENT TO REMOVE DEBRIS, SPILLS AND LITTER. ALSO MUST REPAIR DAMAGED FLOOR TILES WHERE NEEDED ON THE 1ST FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED DAMAGED CEILING IN THE BASEMENT DRY AND PAPER GOOD STORAGE. MUST REPAIR AND MAINTAIN. MUST CLEAN THE FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED FAUCET AT THE 3 COMPARTMENT SINK IN THE KITCHEN IN POOR REPAIR. MUST REPAIR AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED CLUTTER IN THE BASEMENT. MUST REMOVE AND/OR ORGANIZE TO PREVENT HARBORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN INTERIOR OF THE MEAT COUNTER IN REAR OF PREMISES

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN THE FLOORS IN THE DELI/MEAT AREA,ALONG WALL BASE AND CORNERS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN THE LIGHT SHIELD COVERS IN PREP AREA OF DUST BUILD-UP

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER INSIDE THE PREP COOLER AT PREP AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER FROM THE BASEMENT AREA,TO PREVENT RODENT HARBORAGE

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE PREPARED AND SERVE SUCH AS BEANS,PORK AND SLICIND DELI MEATS,SERIOUS VIOLATION 7-38-012

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPAIR OR REPLACE GASKETS AT THE PREP COOLER IN THE PREP AREA NEAR STOVE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN ALL COOKING EQUIOMWNT OF OLD FOOD DEBRIS AND GREASE BUILD-UP AND CLEAN ALL PREP COOLERS OF FOOD SPILLS ,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS IN THE PREP AREAS AND BASEMENT AREA,ALONG WALL BASE AND CORNERS ALSO REMOVE CARD BOARD FROM FLOORS IN THE PREP AREAS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN ALL LIGHT SHIELD COVERS IN THE PREP AREAS OF DUST BUILD-UP AND CLEAN THE WALL NEAR THE EXPOSED HANDSINK AND 3 COMPARTMENT SINK IN PREP AREA

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A LIGHT SHIELD COVER INSIDE THE WALK-IN COOLER AT BASEMENT AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE CLUTTER FROM BASEMENT AREA AND ELEVATE STOCK"6" INCHES OFF FLOOR

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE STOVE AND GRILL IN THE KITCHEN AREA OF GREASE AND CLEAN THE MEAT SLICER AND THE MEAT SAW IN THE MEAT SECTION,OF OLD FOOD DEBRIS ALSO DETAIL CLEAN INSIDE OF THE MEAT COUNTER,HAS OLD FOOD DEBRIS INSIDE COUNTER AND BETWEEN RUNNERS OF DOORS,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REPLACE BROKEN AND MISSING FLOOR TILES IN THE KITCHEN AREA AND BEHIND THE MEAT COUNTER IN REAR OF PREMISES

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN WALLS UNDERNEATH THE EXPOSED HANDSINK AND UNDERNEATH THE 3 COMPARTMENT SINK IN THE KITCHEN AREA,AND NEAR COOKING EQUIPMENT AND ATB THE MEAT SECTION BEHIND COUNTER NEAR PREP TABLES

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAK UNDERNEATH THE 3 COMPARTMENT SINK IN THE KITCHEN AREA

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL /DATE COOKED TAMALES IN COOLER. MUST PROPERLY ORGANIZE MEAT AND DELI MEAT COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL TISSUE DEVICE IN EMPLOYEE WASHROOM AND TOWEL DEVICE IN MEAT DELI PREP AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING AREAS NOT CLEAN MUST BE CLEAN/MAINTAINED:STORAGE SHEVES (PEANUTS,CHIPS,BREAD,ALL PREP AREA SHELVES),INTERIOR OF MEAT SAW,STORAGE SHEVES IN BASEMENT AREA,ALL SHELVES IN WALK IN COOLER IN BASEMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NOT CLEAN OF DEBRIS IN BASEMENT,AROUND DISPLAY BREAD,PRODUCE SHELVES.MUST CLEAN/MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN COOKING PREP AREA ,AND WASHROOM NOT CLEAN OF HEAVY DEBRIS.MUST DETAIL CLEAN.ALSO SEAL ALONG ALL BASEBOARD IN WASHROOM TO PREVENT HIDING AREAS FOR PEST.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE METAL STEM THERMOMETER FOR FOOD HANDLERS TO MONITOR TEMPERATURES OF FOOD.

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. NEED TO SEAL ALL RAW WOOD IN BUTCHER SHOP

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage.NEED TO CLEAN AND SANITIZE,BAND SAW, SLICER, GRINDER,AND CUTTING BOARDS IN BUTCHER SHOP AND TAQUERIA. ALSO DEFROST FRONT BOX FREEZER

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.RE-SEAL FLOOR IN BUTCHER SHOP.

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.NEED TO CLEAN WALLS BEHIND 3 COMP SINK IN BUTCHER SHOP AND TAQUERIA. ALSO CLEAN WALLS IN BUTCHER SHOP AROUND CUTTING EQUIPMENT, REPLACE ALL WATER DAMAGED CEILING TILES 1ST. FLOOR CEILING

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.MISSING LIGHT SHIELD IN BASEMENT WALK-IN MUST REPLACE, AND CLEAN 1ST. FLOOR LIGHT SHIELDS.

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.OBSERVED 3 COMP. NOZZEL IN POOR REPAIR LEAKING A NECK BASE HAS A PLASTIC BAG AROUND THE NECKBASE TO KEEP FROM SPRAYING ALL OVER, INSTRUCTED TO RE-PAIR/RE-PLACE.