PETE'S FRESH SUPERMARKET

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE WORN CUTTING BOARD BEYOND REPAIR IN MEAT PREP AREA. REMOVE RUST FROM ALL ROLLING CARTS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE WORN CUTTING BOARD BEYOND REPAIR IN MEAT PREP AREA. REMOVE RUST FROM ALL ROLLING CARTS

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: COOKED SPINACH AND CHEESE PIES AT IMPROPER HOLDING TEMPERATURES OF 88.1F ON COUNTER AT HOT HOLDING LINE. INSTD TO MAINTAIN PROPER HOT HOLDING TEMPERATURES OF 140F OR ABOVE AT ALL TIMES. ALL PRODUCT DISPOSED AND DENATURED AT THIS TIME. APPROX 5LBS $30 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OVER 50 LIVE FRUIT FLIES NOTED IN BAKERY PREP AREA ON WALLS, SHELVES, AND FLYING NEAR 3-COMPARTMENT SINK. INSTD TO ELIMINATE FLIES, CLEAN AND SANITIZE ALL AFFECTED AREAS. CITATION ISSUED 7-38-020 SERIOUS. RECOMMEND TO CONTACT PEST CONTROL FOR SERVICE (INSTD TO MAINTAIN SAME AREA CLEAN AND DRY TO PREVENT HARBORAGE).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE WORN CUTTING BOARD BEYOND REPAIR IN MEAT PREP AREA. REPLACE WORN CAULKING WITH BLACK SUBSTANCE AT SINKS IN BAKERY AREA. REMOVE RUST FROM ALL ROLLING CARTS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR DRAINS IN BAKERY AREA NOT CLEAN, EXCESSIVE DEBRIS. CLEAN DRAIN AND PAINT WORN RUSTY SURFACES OF DRAIN COVER. STANDING WATER ON FLOOR IN BAKERY AREA. INSTD TO KEEP CLEAN AND DRY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS NEED CLEANING FREE OF FOOD DEBRIS, BEHIND ALL 3-COMPARTMENT SINKS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHTSHIELDS FOR LIGHTS ABOVE COOKING LINE OR PROOF OF SHATTER PROOF.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT PIPE OF BAKERY 3-COMPARTMENT SINK. EXPOSED HANDSINK FAUCET HANDLES IN MEAT PREP AREA DIFFICULT TO TURN ON WITHOUT EXCESSIVE PRESSURE. INSTD TO REPAIR SAME.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE SCOOP IMPROPERLY STORED. INSTD TO STORE IN CLEAN AND SANITIZED MANNER (CONTAINER). WASH CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST CLEAN AND MAINTAIN CAN OPENER AT PREP TABLE IN BAKERY KITCHEN. ALSO CLEAN AIR FLAPS AT DOORS OF WIC AND WIF IN BAKERY KITCHEN TO REMOVE FROSTING AND OTHER FOOD MATTER.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN EXTERIOR SURFACES OF ALL COOKING AND BAKING EQUIPMENT IN MAIN KITCHEN AND BAKERY. CLEAN VENTS ABOVE COOKING EQUIPMENT IN KITCHEN AND DELI AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN PRODUCE COOLER (STANDING WATER FROM DRAINING PRODUCE), IN BAKERY KITCHEN, AND MAIN COOKING KITCHEN UNDER AND AROUND EQUIPMENT. CLEAN FLOOR DRAINS IN MAIN KITCHEN, PRODUCE PREP AND BAKERY KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN FAN COVERS IN WALK-IN UNITS AND PREP AREA CEILING FANS WHERE NEEDED TO REMOVE DUST OBSERVED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: A BRAND NEW VACUUM PACKAGING MACHINE WAS FOUND IN THE BUTCHER SHOP, MANAGER STATES THAT IT WAS RECENTLY BROUGHT IN AND THE BAGS FOR THE MACHINE HAVE NOT ARRIVED. ALL VACUUM PACKAGED ITEMS IN THE STORE WERE PACKAGED AT A PROCESSING PLANT. THE VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION AT THIS TIME UNTIL A HACCP PROGRAM IS SET UP AND APPROVED BY THE C.D.P.H. ICE MACHINE DOOR REPLACED.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE FAR EAST SIDE DELI CASE HAS A 64f AMBIENT AIR TEMPERATURE, CASE TAGGED HELD FOR INSPECTION UNTIL REPAIRED AND REINSPECTED BY THE C.D.P.H. FAX A REINSPECTION REQUEST TO (312) 746-4240 WHEN READY.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 72 POUNDS OF COOKED ROAST BEEF, HAM AND CORNED BEEF WERE FOUND AT 55.9f TO 60.3f INTERNAL TEMPERATURE. PRODUCT VALUED AT $287.00 WAS DISCARDED AT THIS TIME. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40f OR LESS.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: THE BAKERY THREE COMPARTMENT SINK IS NOT DRAINING, AREA CLOSED OFF AND PLUMBER CALLED. AN ALTERNATE THREE COMPARTMENT SINK AND HIGH TEMPERATURE DISHMACHINE IS GOING TO BE USED UNTIL THE SINK DRAINS PROPERLY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: A BRAND NEW VACUUM PACKAGING MACHINE WAS FOUND IN THE BUTCHER SHOP, MANAGER STATES THAT IT WAS RECENTLY BROUGHT IN AND THE BAGS FOR THE MACHINE HAVE NOT ARRIVED. ALL VACUUM PACKAGED ITEMS IN THE STORE WERE PACKAGED AT A PROCESSING PLANT. THE VACUUM PACKAGING MACHINE WAS TAGGED HELD FOR INSPECTION AT THIS TIME UNTIL A HACCP PROGRAM IS SET UP AND APPROVED BY THE C.D.P.H.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE ICE MACHINE SLIDING DOOR IS BROKEN AND HAS A DIRTY SLIDING FRAME, REPAIR AND SANITIZE SAID AREA.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: THE ICE TOOLS ARE LEFT ON TOP OF THE MACHINE, STORE THE ICE TOOLS IN A SANITARY HOLDER.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.THE HOT HOLDING DISPLAY UNIT ON THE NORTH END HAVE A 120.0F AMBIENT AIR TEMPERATURE,SOME ITEMS ARE ON DOUBLE PANS.THE UNIT WAS PULLED APART AND THE TEMPERATURE WAS RAISED TO 142.6F AT THIS TIME.(CRITICAL 7-38-020)CITATION ISSUED .

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher.20-25 LBS. OF COOKED MEAT LOAF,PORK CARNITAS,SAUSAGE & BEEF WAS FOUND AT 123.6F-130.0F.THE BEEF IN THE TURNED OFF ROTISSERE SPINDLE WAS 64.5F.ALL ITEMS WERE QUICKLY COOKED AND OR REHEATED TO 165F AT THIS TIME.THE TEMPERATURE LOG BOOK WAS BEING REORGANIZED AND WAS CHECKED AT THE END OF INSPECTION.(CRITICAL 7-38-005A)CITATION ISSUED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.THE BUTCHER KNIVES ARE STORED DIRTY IN THE HOLDER & THE SMALL MEAT GRINDER PLUNGER IS STAINED.WASH,RINSE & SANITIZE ALL FOOD UTENSILS PRIOR TO STORAGE.

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.THE FOOD CARTS ON WHEELS AND WALK IN KITCHEN COOLER SHELVING ARE RUSTY,REPAIR OR REPLACE UNSANITARY EQUIPMENT INCLUDING THE FIRE SPRINKLER HEAD ESCUTCHEON IN THE BUTCHER SHOP.MOVE THE MEAT GRINDER FROM UNDER THE COOLER DRAIN LINE.

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 THE RUSTY SPOTS ABOVE THE BUTCHER ROOM THREE COMPARTMENT SINK AREA.

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.CLEAN THE DEAD INSECTS OUT OF THE BUTCHER SHOP LIGHT SHIELDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN TOP, SIDES INSIDE THE COOKING, BAKING EQUIPMENT AND THE HOOD AND FILTERS ABOVE KITCHEN. CLEAN THE ROTISSERIE OVEN AND HOOD ABOVE AND ALL THE FRIERS AND CABINETS BELOW. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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. CLEAN THE FLOOR UNDER THE COOKING AND BAKING EQUIPMENT IN THE KITCHEN.

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. CLEAN THE VENTS IN THE KITCHEN HAS DUST ON THEM.

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. CLEAN AND MAINTAIN THE FOLLOWING: VENTS IN HOODED AREA ABOVE FRYERS IN HOT FOODS SERVING AREA, BLADE OF CAN OPENERS IN KITCHEN AND BAKERY, UPPER INTERIOR OF LARGE ICE MACHINE IN REAR STORAGE 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. PREVIOUS VIOLATION CORRECTED. MUST CORRECT THE FOLLOWING: CLEAN FLOOR BEHIND CONVECTION OVEN IN KITCHEN, CLEAN VARIOUS FLOOR DRAINS WHERE NEEDED AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PREVIOUS VIOLATION CORRECTED. MUST CORRECT THE FOLLOWING: CLEAN WALL AT UTILITY SINK AREA. SOME CEILING VENTS IN KITCHEN RUSTY; REPAINT.

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. OBSERVED A STOVE IN BAKERY KITCHEN THAT IS NOT VENTED. MUST PROPERLY VENT STOVE. STOVE IS USED TO HEAT/MELT CHOCOLATE. HOT WATER FAUCET KNOB LEAKING IN KITCHEN AT THREE COMP SINK; REPAIR.

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. CLEAN AND MAINTAIN THE FOLLOWING: VENTS IN HOODED AREA ABOVE FRYERS IN HOT FOODS SERVING AREA, BLADE OF CAN OPENERS IN KITCHEN AND BAKERY, UPPER INTERIOR OF LARGE ICE MACHINE IN REAR STORAGE 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. PREVIOUS VIOLATION CORRECTED. MUST CORRECT THE FOLLOWING: CLEAN FLOOR BEHIND CONVECTION OVEN IN KITCHEN, CLEAN VARIOUS FLOOR DRAINS WHERE NEEDED AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PREVIOUS VIOLATION CORRECTED. MUST CORRECT THE FOLLOWING: CLEAN WALL AT UTILITY SINK AREA. SOME CEILING VENTS IN KITCHEN RUSTY; REPAINT.

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. OBSERVED A STOVE IN BAKERY KITCHEN THAT IS NOT VENTED. MUST PROPERLY VENT STOVE. STOVE IS USED TO HEAT/MELT CHOCOLATE. HOT WATER FAUCET KNOB LEAKING IN KITCHEN AT THREE COMP SINK; REPAIR.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: WIPE UPPER INTERIOR OF ICE MACHINE TO REMOVE RESIDUE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS IN CHICKEN COOLER AND MEAT COOLER IN REAR. CLEAN IN STORAGE ROOM IN REAR WHERE DELIVERIES ARE BROUGHT IN. CLEAN VARIOUS FLOOR DRAINS WHERE NEEDED UNDER SINKS AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REMOVE DUST FROM FAN GUARD COVERS IN PRODUCE COOLER AND BAKERY COOLER. CLEAN WALL IN REAR AROUND TRASH COMPACTOR.