Food 4 Less

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 14 FLIES ON PREMISES IN VARIOUS AREAS OF SALES FLOOR AND IN REAR PRODUCE ROOM-MUST REQUEST ADDITIONAL APPROVED FLY-CATCHING DEVICES FOR STORE AND ELIMINATE PEST FROM PREMISES (PEST CONTROL OPERATOR ARRIVED ON SITE DURING INVESTIGATION-CITATION ISSUED-SERIOUS 7-38-020

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: FAN GUARDS AND COMPRESSORS IN WALK-IN COOLERS, SHELVES UNDERNEATH PREP TABLES IN BAKERY PREP AREA, CHICKEN LEG QUARTERS DISPLAY CASE AND MEAT WRAPPER IN MEAT PROCESSING ROOM.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE ALL MISSING WALL COVE IN FOOD PREP AREAS AND SEAL ALL LOOSE WALL COVE IN SAME AREAS. REPLACE ALL STAINED CEILING TILES IN BREAK ROOM AREA. CLEAN ALL LIGHT SHIELDS THROUGHOUT WHERE NEEDED. CLEAN ALL WALLS THROUGHOUT STORAGE AND PREP AREAS. REPLACE WORN DOCK DOOR PLATE SLATS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BLOWN LIGHTS IN BUTCHER'S PROCESSING ROOM.

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. must clean bottom of diaper area under smoke meats not clean in display cooler..

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair. observed employees not wearing hair restraint in meat processing room.must provide.

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.3 COMP SINK IN THE PRODUCE AREA NEED SOME CLEANING,FAN COVER GUARDS IN ALL COOLERS NEED DETAIL 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 THE MEAT ROOM NEED DETAIL CLEANING ALSO IN ICE CREAM FREEZER.

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.WALLS IN THE MEAT COOLER PROCESSING ROOM NEED DETAIL CLEANING.

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.MUST SHIELD LIGHTS OVER SOME PRODUCE IN THE REAR COOLER SOUTHEAST WALL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: VENTILATION VENTS OVER HOT FOOD DELI CASE NEED CLEANING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 REPLACE DRAIN COVERS ON FLOOR DRAINS THOUGHOUT.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE SOME CLUTTER IN THE REAR MEAT/DRY STORAGE AREA.