REMI FOOD MART

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN ALL DISPLAY SHELVES THROUGHOUT PREMISES OF DUST BUILD-UP

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAL CLEAN FLOORS THROUGHOUT PREMISES,ALONG WALL BASE AND CORNERS

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS INSIDE ALL REACHIN COOLERS AND DELI COUNTER

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER FROM THE REAR STORAGE ARE WERE THE 3 COMPARTMENT SINK IS LOCATED

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE HEAVILY STAINED CHIP TRAYS ON SALES FLOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG ALL WALL BASES IN CORNERS, ENDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT AND DEBRIS OBSERVED

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DUST BUILD-UP FROM ALL CEILING VENTS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY COOLER IN PREP AREA FOUND AT 44F AND 6-DOOR REACH-IN COOLER FOUND AT 47.6F. BOTH UNITS MUST BE CAPABLE OF MAINTAINING AN INTERNAL AIR TEMP OF 40 DEGREES OR BELOW IF USED TO STORE AND/OR DISPLAY POTENTIALLY HAZARDOUS FOODS. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES REMOVED FROM SALE. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: EGGS-49.7F, MILK-48.1F, SOUR CREAM-48.6F. ALL REFRIGERATED POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND/OR DISPLAYED AT 40 DEGREES OR BELOW. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: PREMISES HAS HOT HOLDING EQUIPMENT USED TO HOLD HOT FOODS(ITALIAN BEEF, NACHOS W/ CHEESE AND MEAT) AND A MEAT SLICER BEHIND THE MEAT COUNTER. A CITY OF CHICAGO FOOD SANITATION CERTIFICATE IS REQUIRED TO SLICE READY TO EAT MEATS AND TO COOK AND SERVE HOT FOODS. MUST EITHER PROVIDE A RECEIPT OF ENROLLMENT IN CLASS OR REMOVE THE EQUIPMENT FROM PREMISES. SERIOUS VIOLATION 7-38-012.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE HEAVILY STAINED CHIP TRAYS ON SALES FLOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALL AREAS ALONG ALL WALL BASES IN CORNERS, ENDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT AND DEBRIS OBSERVED).