MORSE FRESH MARKET

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DRIP PAN INSIDE DELI COOLER IS OVERFLOWING. MUST REPAIR AND MAINTAIN TO DRAIN PROPERLY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: REMOVE ICE BUILD-UP FROM INSIDE THE CHEST FREEZER,BY THE PRODUCE AREA, REAR REPACKING AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPAIR BROKEN CEMENT FLOOR IN FRONT OF REAR EXIT DOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING INSIDE THE WALK-IN COOLER WITH PEELING PAINT AND WALL WITH STAINS AND RUST, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL.REMOVE BLACK SUBSTANCE FROM CEILING AND WALL INSIDE THE MEAT WALK-IN COOLER.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF FRUIT FLIES ON PREMISES: BUTCHER'S AREA,REAR STORAGE AND SELLING AREA. ALSO OBSERVED GLUE STICKS HANGING FROM CEILING, FOUR GLUE STICKS IN BUTCHER'S AREA, TWO GLUE STICKS HANGING FROM CEILING AT PRODUCE AREA,ONE GLUE STICKS HANGING FROM CEILING ABOVE THE THREE COMPARTMENT SINKS. APPROX.15 OR MORE FLIES. REMOVE GLUE STICKS AND FLIES THROUGHOUT. SERIOUS VIOLATION: 7-38-020

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE CUTTING BOARD(HEAVILY PITTED)AT PRODUCE AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DIRTY KNIFES STORED INSIDE KNIFE RACK,INSTRUCTED TO CLEAN AND SANITIZE THEM PRIOR TO STORE THEM INSIDE KNIFE RACKS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: CHICHARRON CRACKLINGS STORED INSIDE THE HOT HOLDING UNIT AT TEMP OF 96.7F TO 97.9F.(HOT HOLDING UNIT AIR TEMP.OF 145.6F).ALSO FOUND TWO CONTAINERS OF COOKED FOOD(RIBS,AND PORK SKIN)STORED INSIDE THE WALK-IN AT TEMP OF 46.7F TO 49.6F. WALK-IN COOLER AIR TEMP OF 41F.NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME.FOOD DISCARDED AND DENATURED. POUNDS 31, VALUE 113.CRITICAL VIOLATION: 7-38-005(A) HOOO077782-15

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING AND RINSING 3 ALUMINUM CONTAINERS, TWO KNIFES AND A CUTTING BOARD THAT WAS USED AT BUTCHER'S AREA. INFORMATION GIVEN HOW TO SET-UP SINK(WASH, RINSE AND SANITIZE).CRITICAL VIOLATION:7-38-030 HOOOO77782-15

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ADDITIONAL THRESHOLD IS NEEDED AT FRONT AND REAR DOOR.REPAIR AND MAINTAIN

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF ICE MACHINE, MINERAL BUILD-UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN CEILING IN REAR AREA, ABOVE THE CHEST FREEZER, AND PRODUCE DEPARTMENT BY THE ICE MACHINE(FOOD STAINES).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE END CAPS ON THE LIGHT SHIELD ABOVE THE FRONT COUNTER(BUTCHER'S AREA)WEST SIDE. ALSO CLEAN LIGHT SHIELD IN BUTCHER'S AREA(EXCESS DEBRIS BUILD-UP)

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKING FAUCET AT THREE COMPARTMENT SINK

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETERS FOR HOT HOLDING UNIT,COOLERS AND FREEZERS.MUST BE VISIBLE AND IN WORKING CONDITIONS.

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.non food contact surfaces of storage shelving that had peeling paint, shall be repair.

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. All utensils shall be thoroughly cleaned and sanitized after each usage.non food contact surfaces of cooler shelving, racks not clean need cleaning.

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.floors in rear storage areas under shelving/pallets need detailed cleaning.

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.walls that had peeling paint in rear storage areas shall be repair.

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 shields in rear storage areas shall be provided.

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.exhaust vents(ventilation)in coolers, prep areas need cleaning.