CHICAGO PRODUCE

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Deli meat loaves inside meat case not properly labeled or dated. Instructed to date all deli meat loaves within 5 days once seal has been broken.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Fan covers inside walk-in coolers not cleaned. Instructed to detail clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor in rear storage area not maintained. Instructed to repair damaged concrete floor and have smooth and easily cleanable. Floor not cleaned behind cooking equipment. Instructed to detail clean and remove food debris.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Ceiling not maintained inside walk-in meat cooler. Instructed to reseal and/or paint. Ventilation covers throught-out premises not cleaned. Instructed to detail clean and remove dust built-up.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light bulbs not shielded above produce display cases. Instructed to install light shields covers and end caps or install shatter proof bulbs.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation fans inside toilet room not working. Instructed to repair exhaust fan. Exposed handsink and three compartment in deli and butcher area sink slow draining, leaking at drainline and seepage around side grease trap. Instructed to repair all sinks to prevent leaks and slow drains.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Thermometer not provided inside sandwich cooler. Instructed to provide thermometer conspicuously inside all coolers.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO SPLASH GUARD BETWEEN THE EXPOSED HAND WASHING SINK AND THE PREP TABLE AT THE DELI/MAIN KITCHEN AREA; INSTRUCTED TO PROVIDE THE SPLASH GUARD.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEBRIS/FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; ALL STORAGE SHELVES, DISPLAY COOLERS, FREEZERS AND SLICERS AND TO REMOVE CARDBOARDS FROM STORAGE SHELVES AT REAR STORAGE AREAS AND WALK IN COOLERS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS AND DUST BUILD-UP ON FLOORS; INSTRUCTED TO DETAIL CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT STORAGE AREAS, PUBLIC WASHROOM AND BUTCHER PREP AREA. ALSO MUST REPLACE BROKEN AND MISSING FLOOR TILES AT MEAT/BUTCHER PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED GREASE AND DUST BUILD-UP ON HOOD AT MAIN PREP AREA/KITCHEN; INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. DAMAGED CEILING PANEL ABOVE PRODUCE DISPLAY AREA; INSTRUCTED TO REPLACE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED EXCESSIVE RUST ON THE GREASE TRAP UNDER MEAT PREP AREA 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE RUST AND REPAINT.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INSTRUCTED CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SEAL/RESEAL WOOD PRODUCE DISPLAY TABLES, WOOD MUST BE SMOOTH AND EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOOD DEBRIS AND DUST NOTED ON EQUIPMENT; MUST CLEAN/SANITIZE; SLICERS AND GREASE TRAP UNDER 3PART SINK AT DELI AREA, CABINETS AT MEAT PREP AREA, MOP SINK AT REAR STORAGE AREA AND DISPLAY SHELVES THRU-OUT PREMISES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DEBRIS/FOOD DEBRIS ON FLOORS, INSTRUCTED TO DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AND PALLETS THRU-OUT PREP AREAS AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN WALLS BEHIND EQUIPMENT AT DELI AREA AND REPLACE BROKEN AND MISSING CEILING PANELS ABOVE PREP TABLES AT SAME AREA; ALSO SEAL RAW/BARE WOOD WALLS INSIDE MEAT WALK IN COOLER, WOOD MUST BE SMOOTH AND EASILY CLEANABLE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELDS FOR LIGHT FIXTURES AT BREAD BAKING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR LEAKING PIPES UNDER EXPOSED SINK AND FAUCET FOR 3PART SINK AT DELI AREA AND PROPERLY INSTALL A EXPOSED HAND WASHING SINK WITH HOT/COLD WATER INSIDE MEAT CLEANING/PACKAGING WALK IN COOLER.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST PROPERLY STORED CLEANING TOWELS AT DELI AND MEAT PREP AREAS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED EMPLOYEE AT THE BUTCHER AREA WASHING HIS HANDS INSIDE THE 3PART SINK WITH GLOVES ON. POOR HYGIENIC PRACTICES. INSTRUCTED HAND MUST BE WASHED IN THE EXPOSED SINK WITH WARM WATER AND SOAP AFTER REMOVING GLOVES/OR ANY CONTAMINATING CONDITION. THE WASHING OF HANDS INSIDE A UTENSIL-WASHING SINK IS PROHIBITED. CRITICAL CITATION ISSUED, 7-38-010(A).

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F. OBSERVED EMPLOYEE IN KITCHEN WASHING AND RINSING MULTI-USE UTENSILS AND PUTTING THEM TO DRY WITHOUT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR PROPER SANITATION. CRITICAL CITATION ISSUED, 7-38-030.

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. MUST SEAL ALL RAW/BARE WOOD SHELVES AT KITCHEN AND STORAGE AREAS, ALSO SEAL RUSTY SHELVES INSIDE THE GRINDING ROOM.

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, MUST CLEAN/SANITZE; COOLERS, FREEZERS, GRINDERS, SLICERS, GREASE TRAPS AND MOP SINK.

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. MUST CLEAN FLOORS THRU-OUT, UNDER, BEHIND EQUIPMENT AND PALLETS AT CORNERS AND ALONG WALLS.

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. MUST CLEAN HOOD AND FILTER ABOVE COOKING EQUIPMENT IN KITCHEN, REPAIR WALLS AND REPAINT INSIDE RAW CHICKEN STORAGE WALK IN COOLER AND WOMENS WASHROOM AND REPLACE DAMAGED CEILING PANELS IN 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. MUST REPAIR 3PART SINKS FAUCETS AND SEAL RUSTY GREASE TRAP UNDER KITCHEN'S 3PART SINK.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND 60 POUNDS OF COOKED MENUDO STORED IN WALK-IN COOLER AT TEMP OF 88.7F TO 98 5F;ALSO FOUND COOKED SAUCE(MEAT WAS REMOVED)AT TEMP OF 47.6F TO 48F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.FOOD WAS DISCARDED AND DENATURED BY THE MANAGER. POUNDS 70,VALUE 130F.CRITICAL VIOLATION:7-38-005(A) HOOOO70714-12

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. A SPLASH GUARD IS NEEDED BETWEEN EXPOSED HAND SINK AND PREP TABLE (RIGHT SIDE)IN DELI/PREPAREA; ALSO REPAIR OR REPLACE PAPER TOWEL DISPENSER NEXT EXPOSED HAND SINK. REPLACE BROKEN GRAY CONTAINERS USED TO STORE RAW MEAT IN WALK-IN COOLER.

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. DETAIL CLEAN WIRE RACKS IN WALK-IN COOLER(MEAT DEPT/DELI)ENCRUSTED FOOD ON THEM.CLEAN INTERIOR OF UNUSED OVEN,FOOD DEBRIS.

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. REPLACE BROKEN FLOOR INSIDE THE SMALL WALK-IN COOLER,NEXT TO POP AREA.SURFACE MUST BE SMOOTH, CLEANABLE AND NON ABSORBENT MATERIAL.REPLACE MISSING FLOOR TILES UNDER PREP TABLE IN MEAT DEPARTMENT,AND IN FRONT OF ICE FREEZER,NEXT TO PRODUCE ENTRANCE. SWEEP FLOOR TROUGHOUT THE REAR STORAGE AREA INCLUDED BEHIND THE CARDBOARD COMPRESSOR,INSIDE THE CHEESE WALK-IN COOLER AND UNDER SHELVES.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Use dustless cleaning methods. The walls and ceilings shall be in good repair and easily cleaned. REPLACE MISSING CEILING TILES IN COOKING AREA(DELI DEPT),AND THROUGHOUT.REMOVE PEELING PAINT AND REPAIR BROKEN CEILING WALL IN MEAT PREPARATION.

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. PROVIDE LIGHT SHIELD WIT END CAPS ABOVE OPENED PRODUCE IN SELLING AREA.ALSO PROVIDE END CAPS IN DELI DEPT AND THROUGHOUT.

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. PROVIDE WORKING STOPPERS FOR THE THREE COMPARTMENT SINKS.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees must wear garments that are clean and of washable character and nature. EMPLOYEES MUST STORE PERSONAL ITEMS AWAY FROM FOOD AND FOOD PRODUCTS.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. 3 compartment in butcher/meat dept,and deli area,is backing up with sewage and waste water disposal, has water debri with oil food particals not draining when water is running or when filled one compartment of 3 compartment sink water backup with food debri and oil. not able to completely drain due leak under the pipes. 2 compartment in break room comes up with food debri and it leaks from the waste line pipe. the other 2 compartment in the butcher area comes up with food debri and is leaking on to the floor.

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. OVERHEAD DOORS OPEN GAP 1/2 INCH GAP, THE DOUBLE DOORS LEADING TO OUTSIDE HAS 1/4 INCH GAP BOTTOM,REAR EXIT DOOR BOTTOM AND SIDE 1/4 INCH GAP.DOORS ARE NOT RODENT OR INSECTS PROOFED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. FOOD IN COOLER PREPACKAGE, OFFERED FOR SALE NEED TO BE PROPERLY LABLE

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. ALL POTS AND PANS NEEDS TO BE INVERTED, THE POTS IN PREP DELI AREA ARE TO LARGE TO WASH. NO 3 COMPARTMEMT SINK TO FIT LARGE POT. INST NEEDS TO REPLACE POTS OR HAVE A LARGER 3 COMPARMENT SINK.

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. NEEDS SPLASH GUARD BETWEEM EXPOSED HAND BOWEL AT 3 COMPARTMENT SINK, DELI AREA MEAT DEPT. REPLACE ALL STAIN AND OPEN PITTED CUTTING BOARDS IN MEAT DEIL, BUTCHER AREA. REMOVE ALL FOIL THUR OUT STORAGE AREA, IN THE DELI AREA BY R4 BURNER AREA. MIRROR ON THE WALL BROKEN BY PREP TABLE FOR BUTCHER TO CUT MEAT,NEED TO BE REMOVE OR REPAIR. ALL GARAGE CANS NEED LIDS IN BUTCHER AREA, PREP AREA, DELI AREA,

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. SHELF IN WALK IN COOLER BACK AREA NOT CLEAN NEED TO PAINT WITH NON TOXIC PAINT, STROAGE AREA USING CARDBOARD AS LINNER, INST TO REMOVE CARDBOARDS DUE TO COULD HAVE ROACH EGGS.

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 DELI,BUTCHER,MEAT DEPT, PRODUCE AREA, UNDER HEAVY EQUIPMENT,UNDER THE STOVES WITH GREASE BUILDUP MISSING BASEBOARD ALL ALONG THE 3 COMPARTMENT SINKS. FLOORS IN DELI VERY DIRTY DUE TO OPEN THE GREASE BOX TOO CLEAN. DUIRING INSPECTION. ALL FOOD ITEMS NEEDS TO BE 6 INCH UP AND 6 INCH AWAY FROM THE WALL.

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. WALLS IN THE BREAK ROOM BROKEN NOT MAINTAIN.BY 2 COMPARTMENT WATER COMMING OUT THE SEWAGE PIPE.NEEDS TO BE REPAIR AND CLEAN. CLEAN IN FRONT AREA ALONG THE CORNERS BY THE POP AREA. THE WALLS AT 3COMPARTMENT IN 3 COMPARMTNET NEEDS DETAIL CLEAN.

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. LIGHT SHIELD ARE NEEDED IN PRODUCE AREA,MEAT, AND DELI AREA.

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. UPRIGHT CONVETION OVEN NEEDS TO BE VENTED.