POTASH BROS

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: (7-38-005A) FOUND THE FOLLOWING FOOD IN THE DELI CASE: SLICED TURKEY AT 46.7-47.5F (9.98-LBS.) & MEATLOAF AT 45.7F (7.19-LBS.) INSTRUCTED MANAGER TO PROPERLY DISPOSE OF SAID PRODUCTS, & MAINTAIN ALL COLD FOODS AT 40F OR LOWER. (VALUE=$152.30)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SOME CUTTING BOARDS (AT THE MEAT/FISH SECTION) WITH DEEP, DARK GROOVES MUST BE REPLACED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PANEL OF ICE MACHINE & AIR VENTS OF DISPLAY UNITS (SELF-SERVING STATIONS), MUST BE FREE OF DUST/DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL STOCK/SUPPLIES IN THE BASEMENT DRY STORAGE AREAS MUST BE ELEVATED OFF THE FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS AROUND THE OVENS IN THE MEAT/DELI SECTIONS MUST BE KEPT FREE OF DUST OR STAINS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ANY MILK CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING & PEST MONITORING.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: (7-38-020) FOUND SMALL/FRUIT FLY ACTIVITY IN BASEMENT: 21- ON CEILING & PIPES AROUND BOXES OF BANANAS; 8-ON WALLS ABOVE A PREP TABLE; 12-ON BOXES OF PRODUCTS IN STORAGE SHELVES; 9-ON CEILING TILES ABOVE THE SAME PREP AREA. INSTRUCTED TO CLEAN/SANITIZE ALL AFFECTED AREAS & ELIMINATE/MINIMIZE ACTIVITY. ALSO FOUND 16-MICE DROPPINGS ALONG THE WALLS, BEHIND THE VEGE/FRUIT DISPLAY CASE, MUST CLEAN & MONITOR. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING NEED CLEANING: EXTERIOR OF DISHMACHINES & ATTACHMENTS UNDER THEM, FILTERS AT ALL HOODS OF COOKING EQUIPMENT, DIAPERS UNDER MILK SHELVES, & INTERIOR FLOORS OF FROZEN PIZZA FREEZER. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS BEHIND COLD DISPLAY UNITS, AROUND GREASE TRAPS, UNDER MEAT COOLER SHELVES & INSIDE DAIRY COOLER MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: ALL WALLS, CEILINGS, PIPES AFFECTED BY INSECT ACTIVITY MUST BE CLEANED/SANITIZED. MISSING CEILING TILES IN BASEMENT PREP AREA MUST BE REPLACED. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOLLOWING PLUMBING ISSUES MUST BE ADDRESSED: FAUCET LEAKS AT HANDSINK BY SUSHI STATION, AT FAUCET SPRAYERS OF TWO 3-COMP. SINK, & AT BOTTOM LEVERS OF DELI 3-COMP. SINK. 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL MILK OR BREAD CRATES USED FOR STORAGE RACKS IN COLD OR DRY STORAGE AREAS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING & PEST MONITORING. 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.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. NO SHELLFISH IDENTIFICATION TAGS AVAILABLE FOR THE MUSSELS STORED IN THE SEAFOOD CASE. MANAGEMENT INSTRUCTED TO DISCARD THE SHELLFISH. MANAGEMENT INSTRUCTED TO KEEP THE TAGS WITH THE PRODUCT UNTIL IT IS SOLD AND THEN KEEP FOR AN ADDITIONAL 90 DAYS. CRITICAL VIOLATION 7-38-005B

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. OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED THE FOLLOWING ITEMS AT THE SALAD BAR: EGGS AT 45.6F, COTTAGE CHEESE AT 47.4F, CHICKEN SALAD AT 46.4F, TUNA AT 44.2F, CHICKEN AT 45.3F, CUT FRUIT AT 44.6F, YOGURT AT 45.1F. OBSERVED THE FOLLOWING ITEM AT IMPROPER TEMPERATURE INSIDE OF THE BASEMENT WALK-IN COOLER: CHILI COOKED ON 1/10/11 AT 52F. MANAGEMENT VOLUNTARILY DISCARDED 29# AND 4 GALLONS OF FOOD WORTH APPROX. $397. CRITICAL VIOLATION 7-38-005A.

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. OBSERVED THE PRODUCE PREP AREA CUTTING BOARDS STAINED AND SCORED. MUST MAINTAIN A CLEANABLE SURFACE OR REPLACE.

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 THE PANINI PRESS IN THE DELI AREA, INTERIOR OF HOT HOLDING UNIT IN DELI AREA, STORAGE SHELVES IN BASEMENT KITCHEN.

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. DETAIL CLEAN THE WALLS OF THE DELI REAR PREP AREA AND WALLS OF PRODUCE PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE MIDDLE COMPARTMENT OF THE DELI 3 COMPARTMENT SINK DOES NOT HOLD WATER. MANAGEMENT INSTRUCTED TO REPAIR THE LEVER SINK STOPPER.

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 COLD WATER HANDLE AT HAND SINK IN FRESH MEAT PREP AREA.

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. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. FOUND APPROXIMATELY 11 LBS OF COOKED HAM AND TURKEY BREASTS AT IMPROPER TEMPERATURES RANGING BETWEEN 47.8-50.1 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 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: 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. FOUND EVIDENCE OF INSECTS ON SITE. FOUND APPROXIMATELY 15-20 LIVE SMALL FLIES FLYING AND RESTING ON WALLS AND CEILINGS IN WASHROOMS,PREP AREAS, THE SALES FLOOR,ON 2ND FLOOR AND THROUGHOUT BASEMENT. MUST REMOVE INSECTS, SANITIZE AFFECTED AREAS AND HAVE PEST CONTROL COMPANY SERVICE AREAS. SERIOUS CITATION ISSUED 7-38-020.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. FOUND DISHWASHING FACILITIES IN POOR REPAIR AND NOT PROPERLY DRAINING. FOUND 3 COMPARTMENT SINK IN DELI PREP AREA BACKING UP WASTE WATER FROM OPEN SITE DRAIN WHEN WATER IS RUNNING IN THE SINK BASIN. MUST REPAIR SO THAT 3 COMPARTMENT SINK PROPERLY DRAINS. SERIOUS CITAION ISSUED 7-38-030.

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 DETAIL CLEAN INTERIOR TOP PANELS AND RUBBER GASKETS OF BOTH ICE MACHINES AND REMOVE MOLD AND RUST. DETAIL CLEAN WALLS IN PREP AREAS AND REMOVE FOOD DEBRIS BUILD UP. ALSO DETAIL CLEAN TABLE TOP FRYER IN DELI PREP AREA AND REMOVE EXCESSIVE GREASE BUILD UP.

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. DETAIL CLEAN FLOORS IN LIQUOR STORAGE ROOM AND THROUGHOUT PREP AREAS AND REMOVE BROKEN GLASS AND FOOD DEBRIS BUILD UP.

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 COLD WATER HANDLE AT HAND SINK IN FRESH MEAT PREP AREA.

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. REMOVE CLUTTER FROM SIDES OF ICE MACHINES IN BASEMENT AND STORE ALL STOCK ITEMS 6 INCHES OFF FLOOR.