Rich's Deli & Liquor, Inc

September 23, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings3

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less.FOUND AN ASSORTED AMOUNT OF COOKED FOODS IE. FISH,CHICKEN,PIEROGIS,LIVER ETC.-OFFERED FOR SALE AT REAR DELI COUNTER NOT MEETING TEMPERATURE REQUIREMENT DURING STORAGE,DISPLAY.FOUND INTERNAL TEMPERATURES RANGING FROM 89.6F-110F DURING THIS INSPECTION, MANAGER VOLUNTARILY DISCARDED,DENATURED SAID POTENTIALLY HAZARDOUS FOODS.APPROXIMATELY TOTAL 170#,TOTAL DOLLAR VALUE$670.00.INSTRUCTED MANAGER THAT POTENTIALLY HAZARDOUS FOODS MUST BE KEPT UNDER REFRIGERATION AT 40F OR BELOW,ALL HOT FOODS AT 140F OR ABOVE AND NOT IN THE TEMPERATURE DANGER ZONE.
code 3Priority
Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, Etccritical

Inspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.LARGE AMOUNTS OF MOLD INSIDE ICE MACHINE LOCATED ON 2ND FLOOR KITCHEN-TAGGED HELD FOR INSPECTION.MUST DETAIL CLEAN,SANITIZE SAID EQUIPMENT.NOTIFY THE CDPH VIA FAX 312-746-4240 WHEN READY,TAG REMOVAL.
code 4Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health.OBSERVED FOOD HANDLERS IN KITCHEN LOCATED IN 2ND FLOOR PERFORMING MULTIPLE TASKS,CHANGING SOILED GLOVES THEN RETURNING TO HANDLE FOODS AND NOT WASHING HANDS PER CITY CODE ALSO FOUND NO SOAP AT EXPOSED HANDSINK.
code 6Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: 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 APPROXIMATELY 50 LIVE FRUIT FLIES IN VARIOUS AREAS OF GROCERY STORE,KITCHEN LOCATED IN SECOND FLOOR,CLUTTERED DRY STORAGE AREAS,CLUTTERED SIDE DOCK AREAS.MUST DETAIL CLEAN,SANITIZE ALL AFFECTED AREAS,REMOVE ALL CLUTTERED AREAS,KEEP FLOORS DRY CONTROL.PEST CONTROL CO SERVICE NOW RECCOMENDED.
code 18
* Inspection Report Summary Displayed And Visible To All Customers

Inspector note: One copy of the Food Inspection Report Summary must be displayed and visible to all customers.FOUND NO INSPECTION REPORT SUMMARY DISPLAYED NOR VISIBLE TO CUSTOMERS AS REQUIRED.
code 28
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOLLOWING REQUIRES DETAIL CLEANING ALL COOKING EQUIPMENTS STOVES,OVENS, INTERIOR/EXTERIOR OF COOLERS,SHELVINGS,TOPS/BOTTOMS OF FOOD PREP TABLES,3 COMP SINKS,BEHIND COUNTERS,CABINETS ETC.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.CLEAN and maintain the floors and baseboards so they are smooth and sanitary from corner to corner THROGHOUT 1,2ND FLOORS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned.Clean and maintain the walls and ceilings so they are smooth and sanitary from top to bottom.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.LIGHT BULBS INSIDE THE WALK-IN-COOLERS NOT SHIELDED.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.FOUND ELECTRIC BREAD OVEN IN USE BEHIND DELI COUNTER MUST BE REMOVED/DISCONNECTED OR VENTED AS REQUIRED.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: 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.INSTRUCTED TO DETAIL CLEAN,ORGANIZE ALL STORAGE AREAS AND REMOVE ALL CLUTTER THROUGHOUT THE PREMISES,ELEVATE STOCK 6" OFF FLOOR FOR EASIER CLEANING.
code 41
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Ice scoops must be stored in clean dry place. Wiping cloths must be stored in sanitizing solution.
code 43

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.