LAWNDALE FOOD MARKET

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: Inspector Comments: Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS AT MEAT CUTTING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: Inspector Comments: Inspector Comments: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, SAW, MICROWAVE OVEN, DISPLAY SHELVES, AND REPLACE WALK IN COOLER SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: Inspector Comments: Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR ALL FLOOR SURFACES THROUGH-OUT PREMISES, REPAIR THRESHOLD AT REAR SIDE DOOR, BETTER MAINTAIN ALL AREAS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: Inspector Comments: Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN, REPAIR, AND REPAINT WALLS AND CEILING VARIOUS AREAS THROUGH-OUT, SEAL ALL HOLES WHERE NEEDED

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: Inspector Comments: Inspector Comments: Inspector 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 REPAIR SLOW DRAINING EXPOSED HAND BOWL REAR PREP AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: Inspector Comments: Inspector Comments: Inspector 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 ALL CLUTTER VARIOUS AREAS THROUGH-OUT PREMISES, REAR AND FRONT STORAGE AREAS, AND STORAGE ACROSS FROM WASHROOM, INSTRUCTED TO BETTER MAINTAIN ALL AREAS

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED FOOD NOT PROTECTED DURING DISPLAY.OBSERVED SEVERAL BAGS OF CHIPS & OTHER SNACKS ON DISPLAY SHELVES THAT APPEARS TO HAVE BEEN GNAWED INTO BY RODENTS.PRODUCT HAS BEEN PULLED FROM SHELF AT THIS TIME.MUST PROTECT FOOD AT ALL TIMES.1/2LBS. $10.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Inspector Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AT THIS TIME WHILE READY TO EAT SLICING OF LUNCHEON MEATS ARE BEING SLICED AT THIS TIME.(HAM).MUST BE ON SITE AT ALL TIMES.NO SLICING OF READY TO EAT PRODUCTS FROM DELI COUNTER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS AT MEAT CUTTING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: Inspector Comments: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, SAW, MICROWAVE OVEN, DISPLAY SHELVES, AND REPLACE WALK IN COOLER SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR ALL FLOOR SURFACES THROUGH-OUT PREMISES, REPAIR THRESHOLD AT REAR SIDE DOOR, BETTER MAINTAIN ALL AREAS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN, REPAIR, AND REPAINT WALLS AND CEILING VARIOUS AREAS THROUGH-OUT, SEAL ALL HOLES WHERE NEEDED

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: Inspector Comments: Inspector 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 REPAIR SLOW DRAINING EXPOSED HAND BOWL REAR PREP AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: Inspector Comments: Inspector 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 ALL CLUTTER VARIOUS AREAS THROUGH-OUT PREMISES, REAR AND FRONT STORAGE AREAS, AND STORAGE ACROSS FROM WASHROOM, INSTRUCTED TO BETTER MAINTAIN ALL AREAS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS AT MEAT CUTTING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, SAW, MICROWAVE OVEN, DISPLAY SHELVES, AND REPLACE WALK IN COOLER SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR ALL FLOOR SURFACES THROUGH-OUT PREMISES, REPAIR THRESHOLD AT REAR SIDE DOOR, BETTER MAINTAIN ALL AREAS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN, REPAIR, AND REPAINT WALLS AND CEILING VARIOUS AREAS THROUGH-OUT, SEAL ALL HOLES WHERE NEEDED

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: Inspector 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 REPAIR SLOW DRAINING EXPOSED HAND BOWL REAR PREP AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: Inspector 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 ALL CLUTTER VARIOUS AREAS THROUGH-OUT PREMISES, REAR AND FRONT STORAGE AREAS, AND STORAGE ACROSS FROM WASHROOM, INSTRUCTED TO BETTER MAINTAIN ALL AREAS

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: All food shall be from sources approved by health authorities and safe for human consumption.OBSERVED SEVERAL BAGS OF CHIPS & OTHER SNACKS ON DISPLAY SHELVES THAT APPEARS TO HAVE BEEN GNAWED INTO BY RODENTS.PRODUCT HAS BEEN PULLED FROM SHELF AT THIS TIME.MUST PROTECT FOOD AT ALL TIMES.APPX.1/2 LBS.$10

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED HAND SINK IN PREP AREA NOT MAINTAINED.MISSING DRAIN LINE PIPE AT HAND SINK IN REAR MEAT PREP AREA,TO WHERE WHEN WATER IS TURNED ON AT HAND SINK IT POURS ALL OVER FLOOR.INSTRUCTED MANAGER TO REPAIR & MAINTAIN.MANAGER WENT TO STORE TO PURCHASE PARTS.INSTRUCTED TO USE HAND SINK IN TOILET ROOM.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED FOOD NOT PROTECTED DURING DISPLAY.OBSERVED SEVERAL BAGS OF CHIPS & OTHER SNACKS ON DISPLAY SHELVES THAT APPEARS TO HAVE BEEN GNAWED INTO BY RODENTS.PRODUCT HAS BEEN PULLED FROM SHELF AT THIS TIME.MUST PROTECT FOOD AT ALL TIMES.1/2LBS. $10.

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 EVIDENCE OF MORE THAN 50 RAT DROPPINGS SCATTERED IN CHIP & OTHER SNACK BOXES ON DISPLAY FOR SALE,UNDER MEAT DISPLAY UNIT,CEREAL DISPLAY,CLEANING PRODUCTS,ON LEDGE BEHIND POP COOLER,NEAR MOTOR AT UNUSED REACH IN COOLER,REAR SHELVING UNITS.ALSO OPEN POISON UNDER DISPLAY SHELF AT SERVICE COUNTER,IN REAR LIQOUR STORAGE AREA BEHIND COOLER.ALSO FRONT & REAR DOORS ARE NOT TIGHT FITTING.NO CURRENT PEST CONTROL LICENSE.MUST REMOVE DROPPINGS & POISON,SOILED CHIP DISPLAY BOXES,CLEAN & SANITIZE AREAS,RODENT PROOF DOORS.PROVIDE A CURRENT PEST CONTROL LICENSE.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/20/11.

* 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.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY AT THIS TIME WHILE READY TO EAT SLICING OF LUNCHEON MEATS ARE BEING SLICED AT THIS TIME.(HAM).MUST BE ON SITE AT ALL TIMES.NO SLICING OF READY TO EAT PRODUCTS FROM DELI COUNTER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS AT MEAT CUTTING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, SAW, MICROWAVE OVEN, DISPLAY SHELVES, AND REPLACE WALK IN COOLER SHELVES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN AND REPAIR ALL FLOOR SURFACES THROUGH-OUT PREMISES, REPAIR THRESHOLD AT REAR SIDE DOOR, BETTER MAINTAIN ALL AREAS

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN, REPAIR, AND REPAINT WALLS AND CEILING VARIOUS AREAS THROUGH-OUT, SEAL ALL HOLES WHERE NEEDED

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector 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 REPAIR SLOW DRAINING EXPOSED HAND BOWL REAR PREP AREA

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector 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 ALL CLUTTER VARIOUS AREAS THROUGH-OUT PREMISES, REAR AND FRONT STORAGE AREAS, AND STORAGE ACROSS FROM WASHROOM, INSTRUCTED TO BETTER MAINTAIN ALL AREAS

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 REPLACE CUTTING BOARDS AT MEAT CUTTING AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, MEAT SLICERS, SAW, MICROWAVE OVEN, DISPLAY SHELVES, AND REPLACE WALK IN COOLER SHELVES.

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 CLEAN AND REPAIR ALL FLOOR SURFACES THROUGH-OUT PREMISES, REPAIR THRESHOLD AT REAR SIDE DOOR, BETTER MAINTAIN 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. MUST CLEAN, REPAIR, AND REPAINT WALLS AND CEILING VARIOUS AREAS THROUGH-OUT, SEAL ALL HOLES WHERE NEEDED

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 REPAIR SLOW DRAINING EXPOSED HAND BOWL REAR PREP AREA

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 ALL CLUTTER VARIOUS AREAS THROUGH-OUT PREMISES, REAR AND FRONT STORAGE AREAS, AND STORAGE ACROSS FROM WASHROOM, INSTRUCTED TO BETTER MAINTAIN ALL AREAS