ONE STOP FOOD & GROCERY

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED REAR 3 COMPARTMENT SINK NOZZLE IN POOR REPAIR, NEED TO REPAIR AND REMOVE HOSE FROM NOZZLE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF MICROWAVE, CLEAN AND SANITIZE REAR CUTTING BOARDS, SLICER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE ALL STOCK 6' OFF THE COOLER FLOOR AND STORE FLOOR.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NEED TO FILL HOLES IN WALL BEFORE RE-INSTALLING NEW COOLER AND FREEZER( SOUTH WALL). NEED TO RE-INSTALL CEILING TILES (OUT DO TO INSTALLATION OF NEW COOLER AND FREEZER.REPLACE ALL WATER DAMAGED CEILING TILE, AND CLEAN DUSTY CEILING VENT.

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. LABEL AND DATE ALL PACKAGED MEAT IN DISPLAY FREEZER.

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 SINKS, COOLERS, FREEZERS, DISPLAY SHELVES BEHIND FRONT COUNTER AND IN SALES AREA.

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 NEED CLEANING UNDER ALL DISPLAY SHELVES, POTATO CHIP RACKS, MEAT COOLER (DEAD ROACHES) ETC ALONG WALLS AND IN ALL CORNERS IN SALES, STORAGE AND FURNACE ROOM 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. STORE ALL STOCK AND EQUIPMENT AWAY FROM WALLS AND CORNERS FOR EASY CLEANING AND PEST CONTROL.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELD IN WALK-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPLACE UTILITY SINK BASIN (LARGE CRACK IN BOTTOM) FOR PROPER WASTE WATER DISPOSAL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS. PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES.

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 PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE.

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. OBSERVED 10-15 MICE DROPPINGS ON FLOOR IN SOUTHWEST CORNER IN REAR STORAGE AREA, 50-60 MICE DROPPINGS ON FLOOR ALONG WALLS AND IN CORNERS IN FURNACE ROOM, 3 MICE DROPPINGS SCATTERED ON FLOOR INSIDE WALK-IN COOLER, A SMALL LIVE ROACH ON SHELF IN MEAT PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. FRONT AND REAR DOORS NOT RODENT PROOFED, 1/4" GAP ON BOTTOM OF DOORS. MUST SEAL ALL OUTER OPENINGS ON DOORS AND KEEP DOORS CLOSED TO PREVENT PEST ENTRY. SERIOUS VIOLATION 7-38-020 CITATION ISSUED H73139 COURT DATE 7-28-11 AT 10 AM 400 W SUPERIOR ROOM 107.

* 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 WHEN COOKED GROUND BEEF (159.8F) IS PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED H73139 COURT DATE 7-28-11 AT 10 AM 400 W SUPERIOR ROOM 107.

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. LABEL AND DATE ALL PACKAGED MEAT IN DISPLAY FREEZER.

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 SINKS, COOLERS, FREEZERS, DISPLAY SHELVES BEHIND FRONT COUNTER AND IN SALES AREA.

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 NEED CLEANING UNDER ALL DISPLAY SHELVES, POTATO CHIP RACKS, MEAT COOLER (DEAD ROACHES) ETC ALONG WALLS AND IN ALL CORNERS IN SALES, STORAGE AND FURNACE ROOM 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. STORE ALL STOCK AND EQUIPMENT AWAY FROM WALLS AND CORNERS FOR EASY CLEANING AND PEST CONTROL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPLACE UTILITY SINK BASIN (LARGE CRACK IN BOTTOM) FOR PROPER WASTE WATER DISPOSAL.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. PROVIDE THERMOMETERS IN ALL COOLERS. PROVIDE METAL STEM THERMOMETER FOR INTERNAL TEMPERATURES.

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 PREP AND STORAGE AREAS TO PREVENT PEST HARBORAGE.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. MUST LABEL AND DATE DELI MEATS IN DISPLAY COOLERS,NOT IN ORIGINAL PACKAGING.

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.FOUND CABINET BEHIND COUNTER AND THE FOLLOWING NOT CLEAN: COOLERS, FREEZERS, FOOD EQUIPMENT/SAW MUST CLEAN ALL EQUIPMENT . REPLACE CUTTING BOARDS, NOT CLEAN IN POOR REPAIR. SHELVES NEED CLEANING BEHIND AND UNDER FRONT COUNTER (FOOD DEBRIS, DUST, DIRT, ETC).

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 DETAIL CLEAN FLOORS IN WIC,AND PREP 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.OBSERVED SOILED CEILING TILES IN WASHROOM, OPENINGS AROUND PIPES IN CEILING AREAS IN REAR AND UNDER SINK IN WASHROOM, MISSING CEILING TILES. INSTALL MISSING CEILING TILES, SEAL ALL OPENINGS AROUND PIPE FITTINGS THROUGHOUT PREMISES AND REPLACE SOILED TILES. WALLS, DOORS, CEILINGS NEED CLEANING AND PAINTING.

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. NO LIGHT SHIELDS IN THE FOLLOWING AREA/MISSING-PRODUCE COOLER, MEAT DISPLAY COOLER, REAR PREP AREA. REPLACE MISSING LIGHT SHIELDS AND END CAPS. PROVIDE ADEQUATE LIGHTING BEHIND COUNTER WHERE GROUND BEEF /CHEESE NACHO ARE SERVED.

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.OBSERVED NO HAND SINK BEHIND COUNTER WHERE GROUND BEEF/CHEESE IS SERVED. MUST INSTALL EXP0SED SINK WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE BEHIND FRONT COUNTER.

* 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. NEW OWNER CITY FOOD SANITATION CERTIFICATE EXPIRED 4/4/10. MUST ENROLL IN FOOD SANITATION CLASS AND PROVIDE RECIEPT.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. MUST LABEL DELI MEATS IN DISPLAY COOLERS,NOT IN ORIGINAL PACKAGING.

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 NO BARRIER TO SEPERATE PREP SINK FROM EXPOSE HAND SINK,MUST INSTALL.

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.FOUND CABINET BEHIND COUNTER ,AND THE FOLLOWING NOT CLEAN: COOLERS,FOOD EQUIPMENT/SAW.MUST CLEAN . ALSO REPLACE CUTTING BOARDS NOT CLEAN IN POOR REPAIR.

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 DETAIL CLEAN FLOORS IN WIC,AND PREP 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.OBSERVED SOILED CEILING TILES,OPENING AROUND PIPES IN CEILING AREAS,MISSING CEILING TILES. MUST INSTALL MISSING CEILING TILES,SEAL AROUND PIPES THROUGHT PREMISES,ANDREPLACE SOILED TILES. ALSO MUST REPAIR DOOR ATTACHMENT AT BOTTOM FRONT DOOR IN POOR REPAIR.

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. NO LIGHT SHIELDS IN THE FOLLOWING AREA/MISSING-PRODUCE COOLER,MEAT DISPLAY COOLER,PREP AREA. MUST INSTALL.ALSO PROVIDE ADEQUATE LIGHTING BEHIND COUNTER WHERE GROUND BEEF /CHEESE NACHO ARE SERVED.

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.OBSERVED NO HAND SINK BEHIND COUNTER WHERE GROUND BEEF/CHEESE IS SERVED. MUST INSTALL/HOT ,COLD RUNNING WATER UNDER CITY PRESSURE.

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 STORAGE OFF WALL AT LEAST 6- INCHES.