Farm Super Market

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED PITTED CUTTING BOARDS ON SQUARE BUTCHER TABLES IN MEAT CUTTING AREA NEED TO BE RELACED. OBSERVED CUTTING BOARDS WITH DARK GROOVES IN REAR STORE ROOM OFF OF BUTHCER AREA WHERE MEAT IS WRAPPED. MUST REPLACE CUTTING BOARDS WITH DARK GROOVES. OBSERVED RAW WOOD SHELVES IN WALK IN COOLER ON WEST SIDE OF FACILITY. SHELVES NEED TO BE PAINTED OR SEALED AND MAINTAINED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED RAW WOOD SHELVES IN WALK IN COOLER LOCATED ON WEST SIDE OF FACILTIY UNCLEAN WITH MOLD LIKE SUBSTANCE. SHELVES NEED TO BE CLEANED IN DETAIL AND MAINTAINED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED MISSING TILE COVING UNDER NEATH EXPOSED HAND SINK ON EAST SIDE OF FACILTIY. MUST REPAIR TILE UNDER EXPOSED HAND SINK AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALLS AROUND DOOR FRAME LEADING FROM EAST FOOM CONTAINING EXPOSED HAND SINK AND 3 COMPARTMENT SINK TO BUTCHER AREA. REPAIR DOOR FRAMS AND RESTORE TO A SMOOTH EASILY CLEANABLE CONDITION.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHT SHEILD IN WALK IN COOLER ON WEST SIDE OF FACILITY. INSTALL AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED EXTERNAL THERMOMETERS ON MEAT COOLERS READING 20F. THERMOMETERS NEED TO BE CALIBRATED TO READ CORRECT INTERNAL TEMPERATURE AT TIME OF INSPECTION IT WAS 38.0F. IF IEXTERNAL THERMOMETERS CAN NOT BE CALLIBRATED INTERNAL THERMOMETERS NEED TO BE INSTALLED TO REFLECT ACCURATE INTERNAL TEMPERATURES OF MEAT COOLERS. OBSERVED CHEESE COOLER WITH BROKEN EXTERNAL THERMOMETER. MUST INSTALL INTERNAL THERMOMETER FOR CHEESE COOLER TO INSURE THAT COOLER IS 40F OR LESS AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards that had deep cuts, shall be repaired/replaced, walk in cooler rack, hook racks, that had rust, peeling paint, shall be repaired/replaced. Display cooler shelving/racks that had rust/peeling paint shall be repaired/replaced. Walk in cooler shelving that had peeling paint, exposed raw wood, shall be repaired/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Walk in cooler shelving not clean, need detailed cleaning(crevices), display cooler door tracks in meat department not clean, need detailed cleaning(crevices), cooler shelving/racks not clean, need detailed cleaning(crevices).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors in walk in cooler not clean, need detailed cleaning(corners), floors in bsmt storage area under shelving not clean, need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls that had peeling paint/plaster in rear storage areas, and rear of meat department shall be repaired/replaced.

FOOD HANDLER REQUIREMENTS MET - Comments: Must provide food handlers list for next routine inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR LOOSE GASKETS AT THE FOLLOWING REACH-IN COOLERS: JUICE, COKE AND DAIRY.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DEFROST AND REMOVE EXCESSIVE FROST/ICE BUILD-UP FROM ALL FREEZERS ON PREMISES(I.E., ICE CREAM AND FROZEN FOOD FREEZERS).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOOR IN FRONT OF THE MEAT CUTTING TABLE JUST ACROSS FROM THE MEAT WALK-IN COOLER. ALSO REGROUT FLOOR IN FRONT OF THE POULTRY 2DR REACH-IN COOLER CASE SO AS TO BE SMOOTH AND EASILY CLEANABLE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE 3 SINK STOPPERS FOR BOTH 3COPM SINKS ON PREMISES AT ALL TIMES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO GREASE TRAP INSTALLED UNDER ON BOTH THREE COMPARTMENT SINKS, INSTRUCTED TO PROVIDE IT OR TO KNOW IF ANY GREASE TRAP IS INSTALLED ON PREMISES. PROVIDE AND KEEP AN INVOICE ON PREMISES BY A PLUMBER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO GREASE TRAP INSTALLED UNDER ON BOTH THREE COMPARTMENT SINKS, INSTRUCTED TO PROVIDE IT OR TO KNOW IF ANY GREASE TRAP IS INSTALLED ON PREMISES. PROVIDE AND KEEP AN INVOICE ON PREMISES BY A PLUMBER.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM MAY 6,2011; REPORT#596212 #32-MUST PROVIDE 3 WORKING DRAIN STOPPER FOR THE 3 COMPT SINK IN THE BUTCHER AREA. AND ONE MORE DRAIN STOPPER FOR THE 3 COMPT IN THE STORE AREA.MUST INSTALL SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE METAL DRAIN BOARD OF THE 3 COMPT SINK IN THE BUTCHER AREA. DUE TO LOCATION IS TOO CLOSE TO EACH OTHER. #33-MUST CLEAN IN DETAIL ALL THE LIGHT SHIELD ABOVE THE CUTTING SECTION IN THE BUTCHER AREA AND MAINTAIN. MUST CLEAN IN DETAIL THE INTERIOR BOTTOM SHELVE OF THE MEAT DISPLAY COOLER IN THE BUTCHER AREA. #40-MUST PROVIDE THERMOMETER IN BOTH CHEST FREEZER AND DISPLAY COOLER IN THE BUTCHER AREA.(NO THERMOMETER FOUND). THERMOMETER MUST BE VISIBLE. SERIOUS VIOLATION:7-42-090

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: VIOLATION UP DATED TO A SERIOUS VIOLATION #29

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: VIOLATION UP DATED TO A SERIOUS VIOLATION #29

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED BLOOD ON FLOOR FROM HANGED MEAT INSIDE THE WALK-IN COOLER AND IN SELLING AREA BY THE DISPLAY COOLER IN BUTCHER'S AREA.,INSTRUCTED TO KEEP FLOOR DRY AND CLEAN BY PROVIDING A WASHABLE PAN UNDER THE RAW MEAT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BROKEN LIGHT SHIELDAND END CAPS ABOVE PREP TABLE INBUTCHER'S AREA,

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: A SELF CLOSING DEVICE IS NEEDED AT WASHROOM DOOR,IN REAR BUTCHER'S AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO GREASE TRAP INSTALLED UNDER ON BOTH THREE COMPARTMENT SINKS, INSTRUCTED TO PROVIDE IT OR TO KNOW IF ANY GREASE TRAP IS INSTALLED ON PREMISES. PROVIDE AND KEEP AN INVOICE ON PREMISES BY A PLUMBER. OBSERVED A SMALL BURNER(TOP RANGER) ON PREMISES,NO VENTILATION PROVIDED.INSTRUCTED TO REMOVE OR CONTACT VENTILATION DEPARTMENT FOR MORE INFORMATION.INSTRUCTED TO USE ONLY MICROWAVE TO RE-WARM FOOD FOR EMPLOYEE AND REMOVE ALL PANS ON PREMISES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: UNTHREAD FAUCET IS NEEDED AT THREE COMPARTMENT SINK, IN BUTCHER'S AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: VIOLATION UPDATED TO SERIOUS VIOLATION #29

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE 3 WORKING DRAIN STOPPER FOR THE 3 COMPT SINK IN THE BUTCHER AREA. AND ONE MORE DRAIN STOPPER FOR THE 3 COMPT IN THE STORE AREA. MUST DEFROST ALL THE CHEST FREEZERS IN BOTH STORE AREA AND THE BUTCHER AREA,(WITH HEAVY ICE ACCUMULATED). MUST INSTALL SPLASH GUARD BETWEEN THE EXPOSED HAND SINK AND THE METAL DRAIN BOARD OF THE 3 COMPT SINK IN THE BUTCHER AREA.DUE TO LOCATION IS TOO CLOSE TO EACH OTHER. MUST REPLACE WORN OUT CHOPPING BOARD ,WITH DEEP GRIT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN IN DETAIL ALL THE LIGHT SHIELD ABOVE THE CUTTING SECTION IN THE BUTCHER AREA AND MAINTAIN. MUST CLEAN IN DETAIL THE INTERIOR BOTTOM SHELVE OF THE MEAT DISPLAY COOLER IN THE BUTCHER AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BROKEN/CRACKED FLOOR TILES BY THE PRODUCE SECTION DISPLAY COOLER,MUST REPAIR AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN IN DETAIL THE FOLLOWING: THE WALLS AND CEILING IN THE CUTTING SECTION OF THE BUTCHER AREA; THE FAN GUARD OF THE 2 DOOR COOLER AND THE 3 DOOR COOLER IN THE STORE AREA;THE WINDOW SILL BEHIND ALL THE BAGS OF RICE IN THE BUTCHER AREA AND MAINTAIN. STAINED CEILING IN THE STORE AREA, MUST REPAIR. MISSING WALL TILES BEHIND THE 3 COMPT SINK IN THE BUTCHER AREA, MUST REPAIR AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER IN BOTH CHEST FREEZER AND DISPLAY COOLER IN THE BUTCHER AREA.(NO THERMOMETER FOUND). THERMOMETER MUST BE VISIBLE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST COMPLY WITH VIOLATIONS NOTED ON 8.5.10 REPORT # 278062.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST COMPLY WITH VIOLATIONS NOTED ON 8.5.10 REPORT # 278062.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. OBSERVED BRUSH FOR SCRUBBING UTENSILS IN DIRECT CONTACT WITH LAMB'S FEET IN 3 COMPARTMENT SINK, GOAT'S TONGUE TOUCHING GROUND BEEF IN WALK IN COOLER, SHEEP'S BLOOD DRIPPING INTO BUCKET OF TONGUES AND GOAT TONGUE IN CONTACT WITH LAMB LIVER. INSTRUCTED OWNER TO DISPOSE AND DENATURE ALL CONTAMINATED FOODS. OWNER COMPLIED. TOTAL WEIGHT 60 LBS, VALUE $150. ALL WEIGHTS AND VALUES ARE APPROXIMATIONS. CITATION #62722-12

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. PROVIDE KNIFE RACK FOR IMPROPERLY STORED KNIVES IN BUTCHER AREA. REPLACE SCORED CUTTING BOARDS IN BUTCHERING AREA.

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. REPAIR LEAK FROM AIR CONDITIONER DRIPPING IN FRONT OF 3 COMPARTMENT SINK IN REAR BUTCHER AREA. CONTROL CONDENSATION IN WALK IN COOLER IN REAR BUTCHER AREA.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.//NO PERSON ON PREMISES WITH A CITY FOOD SANITATION CERTIFICATE AT THIS TIME OF OPERATION ,STORE OPEN FOR BUSINESS

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.MUST HAVE NAMES,EXP. DATES ,NAMES OF CO,FOOD ITEMS,INGREDENTES ON ALL PREPACKAGES ON DIPLAY & STORAGE.

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.//SEE REPORT 2/9/10 VIOLATIONS REMAINING

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.//SEE REPORT ON 2/9/10 REMAINING

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.//SEE REPORT ON 2/9/10 REMAINING

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.UP RIGHT REFRIGERATION NOT MAINTAIN TEMP 45.7-50.F TAG UNIT, INSTRUCTED WHEN REPAIR CONTACT DEPT OF HEALTH OR FAX LETTER 312 745-4240 REQUESTING REMOVAL OF TAG.

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 upright refrgeration at improper temperature. at 45.9 place a held for inspection tag.

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 front door not rodent proof and insect. 1/4 inch gap

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.//all food items need lable and dates. food items in dry storage area and inside the freezer units,

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.//cutting boards in the prep area in meat dept and food area. needs to be replace. rusty shelves in the bsmt storage area,shelves in food area need to be painted.Splash gaurd needed by the 3comp sink.and prep area in the 57 area. walk in cooler walls and ceiling needs 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 thru out needs detail cleaning under shelves and meat dept, also the walk in cooler needs to off the floor

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 near the back door needs detail cleaning.or repaint

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: lightshield needed in walk in cooler,end caps are needed by food prep area and the meat dept

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.//bathroom not self closing and the mechanically ventilated in bathroom,

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.//bathroom needs vented,needs mop sink,doors needs self closing.