GARDEN GOURMET MARKET

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD SERVICE MANAGER ON SITE, NO CERTIFICATE POSTED, FACILITY PORTIONS TCS FOOD FROM LARGE TO SMALL RETAIL CONTAINERS. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE, INSTRUCTED TO OBTAIN PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT/ DIARRHEA CLEANUP PROCEDURE/KIT, INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION. ( NO CITATION ISSUED )

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: PACKAGED TCS FOODS MISSING PROPER LABELING. INSTRUCTED TO PROVIDE LIST OF INGREDIENTS, WEIGHT, SELL BY DATE, ALLERGENS IF ANY, NAME AND ADDRESS OF FACILITY WERE IT WAS PACKAGED. PRIORITY FOUNDATION VIOLATION. ( NO CITATION )

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Potentially hazardous foods (Frozen) that is thawed in cooler display case does not meet temperature requirement during storage, preparation, display and service. Found the following food items in freezer stated above. Enchilada Dinner at 29.1 F, approximately 30 lbs., Corn at 29.0 F, approximatley 3 lbs., Mixed Vegetables at 29.2 F, approximately 13 lbs., Pizza at 24.4 F, approximately 63 lbs., Okra at 29.1 F, approximately 9 lbs., Ravoli 32.2 F, approximately 7 lbs., Spinach at 30.6 F, approximately 11 lbs,. and Pizza Roll 24.4 F, approximately 12 lbs. Instructed manager that potentially hazarodous foods must maintain 0 F or below. Manager voluntarily denatured and discarded products. Value $815, 148 lbs.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. ALL REFRIGERATION UNITS MUST MAINTAIN 40F AND BELOW AT ALL TIMES. FOUND REFRIGERATION UNITS MAINTAINING 85.7F, 71.1F AND 67.2F. NO FOOD ON PREMISES AT THIS TIME. PREMISES NOT OPEN AND OPERATING AT THIS TIME. NO CITATION ISSUED.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. MUST ALWAYS PROVIDE HANDTOWELS AT EXPOSED HANDSINK AND WASHROOM. NO CITATIONS ISSUED. PREMISES NOT OPEN AND OPERATIING AT THIS TIME. CRITICAL VIOLATION.

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. MUST RODENT PROOF FRONT AND REAR DOORS. MUST SEAL ALL OPENINGS AROUND PIPES. NO CITATION ISSUED. PREMISES NOT OPEN AND OPERATING AT THIS TIME.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. MUST PROVIDE GARBAGE RECEPTACLE ONSITE. NO CIATION ISSUED. PREMISES NOT OPEN AND OPERATING AT THIS TIME.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED - Comments: Only such poisonous and toxic materials as are required to maintain sanitary conditions may be used in food establishments and they shall not be used in any hazardous manner. MUST PROPERLY STORE CLEANING PRODUCTS AWAY FROM FOOD PREP AREA. NO CITATION ISSUED. PREMISES NOT OPEN AND OPERATING AT THIS TIME.

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. MUST SEAL OR PAINT ALL RAW WOOD ON PREMISES.

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. MUST PROPERLY FINISH WALLS TO BE SMOOTH AND EASILY CLEANABLE. PROVIDE WALLBASES AND COUVINGS THROUGHOUT PREMISES AND REAR HALLWAY.

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 PROVIDE LIGHT SHIELDS AND ENDS THROUGHOUT PREMISES.

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 INVERT FAUCET HANDLES AT HOPT AND COLD EXPOSED HANDSINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. MUST REMOVE EXCESS AND UNUSED EQUIPMENT FROM PREMISES TO PREVENT PEST HARBORAGE.