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Rich's Deli & Liquor, Inc

June 14, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings5
critical findings2

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Failed findings

handwashing sink blocked or barecritical

Official wording: Sewage And Waste Water Disposal, No Back Siphonage, Cross Connection And/Or Back Flow
Inspector note: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. STANDING SEWER WASTE WATER IN BASEMENT AREA, INCLUDING BEVERAGE STORAGE. STRONG, FOUL ODORS, SEWER WATER ALL OVER FLOOR AND POOLED IN SOME AREAS. LIVE INSECTS VISIBLE ON WASTE WATER SURFACE. CRITICAL CITATION ISSUED. 7-38-030. MUST REPAIR ANY PLUMBING LEAKS AND/OR BACK-UP. WASH AND SANITIZE FLOORS AND SURFACES. REMOVE WOOD PALLETS (AND ANY OTHER UNWASHABLE SURFACES) IN CONTACT WITH WASTE WATER. ELIMINATE INSECTS.
code 10Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All hot food shall be stored at a temperature of 140F or higher. FOUND AN ASSORTED AMOUNTS OF COOKED FOODS FISH,CHICKEN,PIROGIES,LIVER ETC.-OFFERED FOR SALE AT REAR DELI COUNTER NOT MEETING TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY. FOUND INTERNAL TEMPERATURES RANGING FROM 70.6F'-90.7F'. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED. DURING THIS INSPECTION, MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID POTENTIALLY HAZARDOUS FOODS. APPROXIMATELY TOTAL 150 POUNDS, TOTAL DOLLAR VALUE $600.00, 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. CRITICAL CITATION ISSUED. 7-38-005A.
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SLIDING DOORS NEEDED AT FRONT HOT HOLDING UNIT TO MAINTAIN FOOD AT PROPER TEMPERATURE, AND REPAINT ALL CHIPPING AND RUSTY SHELVING, DOWN GROCERY AISLE AND DISPLAY CASES. PROVIDE ADDITIONAL RAISED SHELVING (6 INCHES) TO STORE FOODSTOCK. REMOVE MILKCRATES CURRENTLY BEING USED TO FACILITATE CLEANING.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: FLOORS THROUGH-OUT BASEMENT ARE LITTERED, DIRTY AND WET. MUST CLEAN AND MAINTAIN BASEMENT FLOOR.
code 34
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. MUST CLEAN AND BETTER MAINTAIN BASEMENT AREA, MUST REMOVE ALL UNUSED ITEMS FROM PREMISES
code 41

What changed since the previous inspection?

Compared with Pass on October 4, 2010: 5 findings appeared for the first time. 1 previous finding did not recur.

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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.