RICH'S DELI & LIQUOR, INC

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERNAL TEMPERATURES IN THE FOLLOWING AREAS OF THE DELI COUNTER: SMOKE SALMON AT 58.3F, FRIED CHICKEN AT 65.5F, COOKED CHICKEN LIVER AT 66.9F, COOKED PORK CHOPS AT 66.9F, COOKED CATFISH AT 65.6F AND FISH(WHITEN)AT 79.9F AND INSIDE THE HOT HOLDING UNIT: PORK BUTT AT 114.8F, CHICKEN AT 109.8F AND FISH(WHITING) AT 99.8F. A TOTAL OF 80LBS OF FOOD AT $350 WAS DISCARDED AND DENATURED. CRITICAL CITATION #7-38-005(A) WAS ISSUED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DEFROST AND CLEAN TO INTERIOR OF THE WALK IN FREEZER. DETAIL CLEAN THE INTERIOR OF THE DISPLAY FREEZER TO REMOVE DEBRIS AND/OR SPILLS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN THE FLOORS THROUGH OUT PREMISES TO REMOVE SPILLS,LITTER AND DEBRIS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED MISSING AND DAMAGED CEILING TILES IN THE REAR DISH WASHING ROOM ON THE 1st FLOOR. MUST REPAIR AND MAINTAIN. MUST DETAIL CLEAN THE WALLS BEHIND HEAVY EQUIPMENT ON THE 2nd FLOOR PREP AREA TO REMOVE FOOD SPLATTER AND DEBRIS.

FOOD HANDLER REQUIREMENTS MET - Comments: INSTRUCTED MANAGER TO COMPLY WITH THE IDPH FOOD HANDLER REQUIREMENTS.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING FOODS STORED ON TOP OF THE DELI COUNTER: FISH AT 108F, AND PIEROGIS AT 53.2F. OBSERVED THE FOLLOWING FOODS STORED IN THE STEAM TABLE: STEW AT 116.8F, BOILED POTATOES AT 108.3F, CHICKEN AT 115.3F. OBSERVED THE FOLLOWING FOODS STORED IN THE DELI COOLERS: PORK AT 45.4F, AND HERRING FILETS AT 44.6F. MANAGEMENT VOLUNATRILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $326. CRITICAL VIOLATION 7-38-005A.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: UNHYGIENIC FOOD HANDLING PRACTICES OBSERVED BY FOOD HANDLERS. OBSERVED FOOD HANDLING EMPLOYEES CHANGE THEIR GLOVES WITHOUT WASHING THEIR HANDS BEFORE PUTTING ON NEW GLOVES. MANAGEMENT AND EMPLOYEES INSTRUCTED ON PROPER HANDWASHING. CRITICAL VIOLATION 7-38-010A.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE EXTERIOR OF THE STOVES AND OVENS IN THE 2ND FLOOR KITCHEN, PREP TABLES, WIRE STORAGE RACKS IN THE WALK-IN COOLER, AND FOOD STORAGE CONTAINERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR UNDER THE 3 COMPARTMENT SINK IN THE ROOM BEHIND THE DELI COUNTER. REMOVE THE CARDBOARD BOXES LINING THE FLOOR IN THE HALLWAY TO THE 2ND FLOOR KITCHEN. CLEAN THE FLOOR OF THE 2ND FLOOR WALK-IN COOLER IN THE KITCHEN. CLEAN THE FLOOR OF THE BASEMENT WITH CARDBOARD PIECES, LITTER AND TRASH, AND BROKEN GLASS ON THE FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE THE STAINED CEILING TILES IN THE ROOM BEHIND THE DELI COUNTER. CLEAN THE WALLS OF THE 2ND FLOOR KITCHEN PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE THE MISSING LIGHT SHIELD IN THE ROOM BEHIND THE DELI COUNTER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DETAIL CLEAN THE ICE MACHINE LOCATED UPSTAIRS TO REMOVE BUILDUP AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE GREEN CRATES USED TO STORE PRODUCE ITEMS ON THE SOUTH AISLE IS SOILED WITH FOOD DEBRIS AND GRAY BUILDUP. INSTRUCTED TO REPLACE LINERS OR DETAIL CLEAN AND SANITIZE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHT SHIELDS ABOVE THE BAKERY AREA AND DRY FOOD STORAGE IN THE GROCERY SECTION. INSTRUCTED TO PROVIDE MISSING LIGHT SHIELDS AND MAINTAIN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: THE FOLLOWING FOOD ITEMS WERE STORED INSIDE OF THE HOT-HOLDING DISPLAY CASE ON TOP OF FOOD CONTAINERS THAT FIT INTO THE STEAM TABLE SLOT: BREADED FISH FILLETS AT 88.3F, LEMON FISH FILLETS AT 80.1F, TRAY OF PORK AT 98.2F, TRAY OF BREADED PORK AT 79.9F, CHICKEN AT 63.8F, TRAY OF BREADED FISH AND ONIONS AT 89.4, CABBAGE ROLLS IN RED SAUCES AT 112.8F, CHICKEN CUTLETS AT 82.4F, POTATOES AT 85.6F, MIXED VEGETABLE AT 84.5, CABBAGE AT 83.2F. FOUND A TRAY OF COOKED PORK LOIN AT 92.3F, GROUND PORK AT 52.3F, AND CHICKEN AND VEGETABLES AT 113.0F IN THE PREP AREA ON THE 2ND FLOOR. INSTRUCTED MANAGER TO NOT STORE FOOD ITEMS IN THE HOT-HOLDING UNIT ON TOP OF TRAYS OF FOOD THAT FIT INTO THE SLOT BECAUSE THE FOOD WILL NOT MAINTAIN A TEMPERATURE OF 140F OR ABOVE. MANAGER VOLUNTARILY DISCARDED 70# OF FOOD WORTH $375. CRITICAL VIOLATION 7-38-005A

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: THE REAR BATHROOM NEAR THE GARAGE DOOR WHERE DELIVERIES ARE RECEIVED IS NOT MAINTAINED: THE HOT WATER IS TURNED OFF AND THE SINK HAS 4 INCHES OF STANDING WATER DUE TO INSUFFICIENT DRAINING. 48 HOUR NOTICE GIVEN; EMPLOYEES INSTRUCTED TO USE THE 2 OTHER EMPLOYEE WASHROOMS UNTIL SINK IS REPAIRED. FACILITY MUST CONTACT A PLUMBER TO PROVIDE HOT/COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE ADEQUATE DRAINING FOR THE HAND SINK LOCATED INSIDE OF THE BATHROOM. CRITCAL VIOLATION 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DETAIL CLEAN THE ICE MACHINE LOCATED UPSTAIRS TO REMOVE BUILDUP AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE GREEN CRATES USED TO STORE PRODUCE ITEMS ON THE SOUTH AISLE IS SOILED WITH FOOD DEBRIS AND GRAY BUILDUP. INSTRUCTED TO REPLACE LINERS OR DETAIL CLEAN AND SANITIZE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHT SHIELDS ABOVE THE BAKERY AREA AND DRY FOOD STORAGE IN THE GROCERY SECTION. INSTRUCTED TO PROVIDE MISSING LIGHT SHIELDS AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A LEAK AT THE BASE OF THE FAUCET HEAD ON THE 3-COMPARTMENT SINK ON THE 1ST FLOOR. INSTRUCTED TO REMOVE THE TOWEL THAT IS WRAPPED AROUND THE LEAK, CONTACT A PLUMBER TO REPAIR/REPLACE GASKET AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DIRTY,BROKEN CARDBOARDS USED FOR SHELF LINERS IN DRY STORAGES, IN COOLERS AND WALK-IN COOLER/FREEZER. INSTRUCTED TO REMOVE THROUGHOUT THE PREMISES INCLUDED AT SECOND FLOOR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRTY,BROKEN CARDBOARDS USED FOR SHELF LINERS IN DRY STORAGES, IN COOLERS AND WALK-IN COOLER/FREEZER. INSTRUCTED TO REMOVE THROUGHOUT THE PREMISES INCLUDED AT SECOND FLOOR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN THE KITCHEN ARE YELLOW IN COLOR DUE TO SMOKE AND ALSO SPLATTERED LIQUIDS ON CEILING AT SAID AREA.INSTRUCTED TO CLEAN AND MAINTAIN.CEILING TILES AT SELLING AREA WITH HEAVY STAINS,BROKEN AND BULGED,ALSO HEAVY STAINS ON CEILING TILES IN THE KITCHEN(SECOND FLOOR),AND DELI MEAT .MISSING CEILING TILES AT REAR STORAGE/DISH ROOM.INSTRUCTED TO CLEAN/PAINT WALLS AND CEILING IN THE KITCHEN.REPLACED CEILING TILES THROUGHOUT IS NEEDED AND MENTIONED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NO LIGHT INSIDE THE WALK-IN FREEZER IN THE KITCHEN ,INSTRUCTED TO PROVIDE. NO END CAPS ARE PROVIDED AT LIGHT SHIELD AT PRODUCE CASE WITH OPENED PRODUCE,INSTRUCTED TO PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND DISPLAY COOLER IN SELLING AREA AT IMPROPER TEMPERATURE:47.6F- 48.7F- 50.1F. POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:COOKED VARIOUS KIND OF SOUPS AND VARIOUS KIND OF SALADS. COOLER UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. CRITICAL VIOLATION: 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE THE MENTIONED UNIT: VARIOUS KIND OF SOUP(36 POUND)LETCO SOUP 59.1F; TOMATOES SOUP AT TEMP OF 55.7F; SOREL SOUP AT TEMP OF 56.6F; BEEF TRIPE AT TEMP OF 48.6F; SARKRAUT SOUP AT TEMP OF 53.4F; CHICKEN SOUP AT TEMP OF 58.4F; VARIOUS KIND OF CREAMY AND COLD AND COOKED SALADS(15 POUND) AT TEMP OF 47.6F-48.7 TO 50.1F. FOUND COOKED POTENTIALLY HAZARDOUS FOOD AT ROOM TEMPERATURE STORED ON TOP THE SERVING FRONT COUNTER: PORK LOIN AT 52.2F-57.2FAND 58.7F; SMOKED FISH AT TEMP OF 63.7F; FRIED FISH AT TEMP OF 112.6F TO 113F; FRIED COD AT TEMP OF 98F; COOKED SAUSAGE AT TEMP OF 58.8F TO 59.7F; RIBS AT TEMP OF 62.6F;COOKED PEICES OF CHICKEN AT TEMP OF 58.9F TO 63.8F; WHOLE CHICKEN AT OF 54.6F; REPACKED MIXED COLD LUNCH MEAT AT TEMP OF 44.2F-44.9F AND 53.F; COOKED SANDWICHES STEAK AT TEMP OF 57.8F TO 59.3F; COOKED GROUND PORK AT TEMP OF 57.6F TO 61.3F; COOKED CHICKEN LEGS AT TEMP OF 55.5F TO 58.6F; MUSHROOM PIEROGI AT TEMP OF 80.3F TO 86.1F; COOKED POTATOES FINGERS(GNOCCHI)AT TEMP OF 57.2F; POTATOES DUMPLINGS AT TEMP OF 57.8F; CHEESE PIEROGI AT TEMP OF 58.8F TO 59.9F; COOKED CABBAGE PIEROGI AT TEMP OF 81.8F;COOKED POTATOES AND CHEESE PIEROGI AT TEMP OF 80.2F-85.4F AND 85.4F. SMOKED MECKERELS AT TEMP OF 63.7F. COOLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT FOOD 140F AND ABOVE. FOOD MENTIONED ABOVE WAS DISCARDED AND DENATURED.POUNDS 206,VALUE 615. CRITICAL VIOLATION:7-38-005(A)

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST STRIP PROVIDED ON PREMISES FOR BOTH THREE COMPARTMENT SINKS.INSTRUCTED TO PROVIDE,TO BE ABLE TO CHECK SANITIZER SOLUTION(ppm) SERIOUS VIOLATION:7-38-030

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND THREE COMPARTMENT SINK AT REAR DELI AREA NOT MAINTAIN. WASTE /SOLID GREASY WATER BACKING UP ON TWO OF THE THREE COMPARTMENT SINK WHEN WATER IS TURNED ON AT FAUCET..INSTRUCTED TO REPAIR CAUSE. SERIOUS VIOLATION:7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED DIRTY,BROKEN CARDBOARDS USED FOR SHELF LINERS IN DRY STORAGES, IN COOLERS AND WALK-IN COOLER/FREEZER. INSTRUCTED TO REMOVE THROUGHOUT THE PREMISES INCLUDED AT SECOND FLOOR.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS ON FLOORS UNDER COOLERS,SHELVES IN SELLING AREA,STORAGES,UNDER COOKING EQUIPMENTS IN THE KITCHEN AT SECOND FLOOR.NEED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN THE KITCHEN ARE YELLOW IN COLOR DUE TO SMOKE AND ALSO SPLATTERED LIQUIDS ON CEILING AT SAID AREA.INSTRUCTED TO CLEAN AND MAINTAIN.CEILING TILES AT SELLING AREA WITH HEAVY STAINS,BROKEN AND BULGED,ALSO HEAVY STAINS ON CEILING TILES IN THE KITCHEN(SECOND FLOOR),AND DELI MEAT .MISSING CEILING TILES AT REAR STORAGE/DISH ROOM.INSTRUCTED TO CLEAN/PAINT WALLS AND CEILING IN THE KITCHEN.REPLACED CEILING TILES THROUGHOUT IS NEEDED AND MENTIONED.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NO LIGHT INSIDE THE WALK-IN FREEZER IN THE KITCHEN ,INSTRUCTED TO PROVIDE. NO END CAPS ARE PROVIDED AT LIGHT SHIELD AT PRODUCE CASE WITH OPENED PRODUCE,INSTRUCTED TO PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DEFROST AND MAINTAIN THE WALK-IN FREEZER. OBSERVED RUSTED SHELVES IN THE WALK-IN COOLER. MUST PAINT OR REPLACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BOXES OF FOOD STORED ON THE FLOOR OF THE WALK-IN COOLER AND WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOODS AT LEAST 6" OFF OF THE FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN CEILING OF THE 2ND FLOOR PREP AREA. SCRAPE AND REPAINT THE CHIPPED PAINT FROM THE CEILING OF THE 2ND FLOOR PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED A LIGHT SHIELD MISSING ABOVE THE DELI COOLER. MUST INSTALL.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE THE MISSING LIGHT SHIELD ABOVE THE 3 COMPARTMENT SINK IN THE ROOM BEHIND THE DELI COUNTER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE 1 ADDITIONAL SINK STOPPER AT THE 3 COMPARTMENT SINK IN THE 2ND FLOOR KITCHEN.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORES AT IMPROPER TEMPERATURES ON TOP OF THE DELI COUNTER AND IN THE STEAM TABLE. OBSERVED THE FOLLOWING ITEMS STORED AT IMPROPER TEMPERATURES ON TOP OF THE DELI COUNTER: FISH AT 114.8F, CHICKEN AT 91.9F, PIEROGIS AT 53.2F, PORK RIBS AT 122.5F. OBSERVED THE FOLLOWING ITEM AT IMPROPER TEMPERATURE IN THE STEAM TABLE: CHICKEN AT 134.9F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH APPROXIMATELY $500. CRITICAL VIOLATION 7-38-005A.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE 2ND FLOOR FOOD PREP AREA. 15 LIVE FRUIT FLIES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: DEFROST AND MAINTAIN THE WALK-IN FREEZER. OBSERVED RUSTED SHELVES IN THE WALK-IN COOLER. MUST PAINT OR REPLACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE INTERIOR OF THE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BOXES OF FOOD STORED ON THE FLOOR OF THE WALK-IN COOLER AND WALK-IN FREEZER. MANAGEMENT INSTRUCTED TO STORE ALL FOODS AT LEAST 6" OFF OF THE FLOOR.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED A LIGHT SHIELD MISSING ABOVE THE DELI COOLER. MUST INSTALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROVIDE 1 ADDITIONAL SINK STOPPER AT THE 3 COMPARTMENT SINK IN THE 2ND FLOOR KITCHEN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: STEAM TABLE NOT MAINTAINING PROPER TEMPERATURE 93.2F. INSTRUCTED MANAGER TO REPAIR STEAM TABLE TO MAINTAIN 140F OR ABOVE. STEAM TABLE IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: IMPROPER TEMPERATURE OF COOKED PORK 51F-124.9F, COOKED CHICKEN 59.2F-84.6F, PIEROGI 80.4F, COOKED HAMBURGER 54.6F DISPLAYED FOR SALE AND STORED ON TOP OF DISPLAY COOLER. IMPROPER TEMPERATURE OF COOKED RIBS 77.4F, COOKED FISH 98.7-112.3F, COOKED HAM HOCK 104.2F DISPLAYED FOR SALE AND STORED ON STEAM TABLE. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY $510, 120LBS OF PRODUCT. ALL HOT FOOD MUST MAINTAIN 140F OR ABOVE DURING DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A CITATION ISSUED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL SINGLE SERVICE ARTICLES ON TOP OF PREP COOLER AND REMOVE OFF FLOOR IN DELI PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE RUST DEPOSITS ON SHELVES IN WALK-IN COOLER IN SECOND FLOOR KITCHEN AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF ICE MACHINE AND REAR DISPLAY COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS IN SECOND FLOOR KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE ALL STAINED CEILING TILES IN ALL AREAS. SECURE VENTILATION FAN IN REAR WASHROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELDS IN DELI PREP AREA, DISH WASHING AREA, AND REAR DISPLAY COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER, FREEZER, AND STORAGE AREAS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Foods in coolers not labeled or dated. Instructed to label and date all foods not in original containers.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Can opener attached to prep table, meat grinder, sinks, utensils and cooking equipment 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 along wallbase and behind equipment not cleaned. Instructed to detail clean and remove grease build-up.

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

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light bulbs in walk-in unit and above produce display case not shielded. Instructed to shield all bulbs and provide end caps.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Rear toilet room sink leaking at bottom drainline. Instructed to repair to prevent leak.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Potentially hazardous foods does not meet temperature requirement during display and sservice. Observed numerous ready-to-eat foods on top of counter in butcher area at improper temperature. Found Cooked chicken [email protected] F to 76.9F, Smoked Pork Butt [email protected], Assorted Cooked Fish [email protected] F to 102.5 F, Assorted Pierogi [email protected] F to 57.8 F, Potato Pancake [email protected] F to 94.4 F, Stuffed Cabbage [email protected] F, Assorted Pork [email protected] F to 118.5 F, Potatoes [email protected] F.Instructed manager that potentially hazardous foods must maintain 140 F or above and 40 F or below. Manager voluntarily denatured and discarded, value $580, 164 lbs. Critical citation issued 7-38-005(A).

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 middle of three compartment on first floor,sink slow draining and water with oil and food particles coming up left and right sides. Instructed to detail clean grease trap and drainlines to prevent inadequate disposal of water. Serious citation issued 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Foods in coolers not labeled or dated. Instructed to label and date all foods not in original containers.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Can opener attached to prep table, meat grinder, sinks, utensils and cooking equipment 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 along wallbase and behind equipment not cleaned. Instructed to detail clean and remove grease build-up.

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

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light bulbs in walk-in unit and above produce display case not shielded. Instructed to shield all bulbs and provide end caps.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Rear toilet room sink leaking at bottom drainline. Instructed to repair to prevent leak.