PAYLESS FOOD & TOBACCO

* 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 CERTIFIED MANAGER ON DUTY NOR CHICAGO FOOD SANITATION CERTIFICATE POSTED WHEN COOKED GROUND BEEF (160.1F) IS PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

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 DAMAGED FLOOR TILES IN ALL AREAS.

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. NORTH DOOR NOT RODENT-PROOFED 1/4" GAP ON BOTTOM OF DOOR. SEAL ALL OUTER OPENINGS ON DOOR TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H73144.

* 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 CERTIFIED MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN COOKED GROUND BEEF 144.6F IS PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED H73144.

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. CLEAN INTERIOR AND EXTERIOR OF ALL SHELVES BEHIND FRONT COUNTER, IN SALES AND STORAGE AREAS, COOLERS, FREEZERS

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 DAMAGED FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

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 ALL CEILING LEAKS AND REPLACE MISSING AND DAMAGED CEILING TILES. WALLS NEED CLEANING IN PREP AREA (SPILLS).

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. REPLACE DAMAGED LIGHT SHIELD NEAR REACH-IN COOLERS AND 3-COMP SINK.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL AN EXPOSED SINK WITH HOT AND COLD RUNNING WATER BEHIND FRONT COUNTER WHERE COOKED GROUND BEEF IS PREPARED AND SERVED. PROVIDE ADEQUATE STOPPERS FOR 3-COMP SINK.

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. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMP SINK.

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.NOT ABATED.

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. NOT ABATED

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. NOT ABATED.

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.VIOLATION NOT ABATED.

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. DEFROST INTERIOR OF CHEST FREEZER AND MEAT DISPLAY COOLER IN PREP AREA. REPLACE DAMAGED COVER ON CHEST FREEZER. REMOVE MILK/POP CRATES OFF FLOOR AND PROVIDE SHELVING FOR POP STORAGE IN HALLWAY. REPLACE MISSING DOOR ON VANITY CABINET IN WASHROOM(NORTH). REPLACE SOILED CARDBOARD TRAYS ON CHIP RACKS.

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. FOLLOWING NEED CLEANING: INTERIOR AND EXTERIOR OF ALL COOLERS, FREEZERS, SHELVES BEHIND FRONT COUNTER(SUNFLOWER SEEDS, DIRT, DUST, DEBRIS, ASHES, CIGARETTE BUTT)

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 ALL MISSING AND DAMAGED FLOOR TILES IN ALL AREAS. FLOORS NEED CLEANING IN BASEMENT, BEHIND FRONT COUNTER, REAR STORAGE, WASHROOM AND PREP AREAS UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS.

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. SEAL OPENINGS ARPOUND PIPE FITTING UNDER EXPOSED SINK IN PREP AREA. REPAIR WALLS IN WASHROOMS AND HALLWAY (PEELING PAINT, MOLD, ETC). WALLS NEED CLEANING AND PAINTING IN ALL AREAS(DUST, DIRT, SPILLS). REPLACE ALL MISSING, DAMAGED AND STAINED CEILING TILES IN ALL AREAS. SEAL ALL OPENINGS ALONG BASEBOARDS AND SEAL LOOSE BASEBOARDS IN WASHROOMS. SEAL ALL OPENINGS, CRACKS, CREVICES IN WALLS AND CEILINGS AROUND PIPE FITTINGS, ELECTRICAL OUTLETS, VENTS, ETC IN ALL AREAS. CLEAN ALL VENTS IN WASHROOM AND SALES AREA (DUST BUILDUP).

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. REPLACE MISSING LIGHT SHIELD ABOVE REACH IN COOLER AND CLEAN DIRTY/STAINED LIGHT SHIELDS IN PREP 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. INSTALL AN ATTACHED METAL DRAINBOARD ON 3-COMP SINK AND REPAIR LEAKING FAUCET ON 3-COMP SINK.

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 ALL UNUSED EQUIPMENT AND UNNECESSARY ARTICLES IN BASEMENT. REMOVE DIRTY STANDING WATER IN MOP PAIL TO PREVENT PEST BREEDING.