Shop & Save Market

April 22, 2021 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings11
critical findings1

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED NO HAND WASHING SINK ACCESSIBLE TO DISH WASHING AREA AT BAKERY. MUST INSTALL HAND WASHING SINK WITH HOT AND COLD RUNNING WATER AND SOAP AND PAPER TOWELS. PRIORITY FOUNDATION. 7-38-030(C). NO CITATION ISSUED. • OBSERVED WATER TEMPERATURE AT HAND WASHING SINK IN BUTCHER PREP AREA AT 126.7F MAKING IT TOO HOT TO WASH HANDS. THERE WAS NO COLD RUNNING WATER. A HAND WASHING SINK MUST HAVE A MAXIMUM HOT WATER TEMPERATURE OF 120.0F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. • OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINK AT FRONT DELI AREA AT 85.3F. OBSERVED IMPROPER WATER TEMPERATURE AT BOTH HAND WASHING SINKS IN REAR KITCHEN PREP AREA AT 89.1F AND 67.3F. ALSO OBSERVED IMPROPER WATER TEMPERATURE AT HAND WASHING SINK AT HAND WASHING SINK AT FRONT SEAFOOD PREP AREA AT 96.3F. INSTRUCTED MANAGER PROPER WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT A MINIMUM OF 100.0F OR HIGHER THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.
code 10Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED BABY BACK RIBS AT IMPROPER HOT HOLDING TEMPERATURE AT 98.7F AT CUSTOMER SELF SERVICE STATION. ALSO OBSERVED CHICKEN WINGS AT IMPROPER HOT HOLDING TEMPERATURE AT 113.5F AND CHICKEN FAJITAS FOUND AT IMPROPER HOT HOLDING TEMPERATURE AT 109.9F. PROPER HOT HOLDING TEMPERATURE MUST BE AT 135.0F OR ABOVE. INSTRUCTED MANAGER TO DISCARD AND DENATURE FOOD. ALL FOOD WEIGHING APPROXIMATELY 60 LBS AT A COST OF $200.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED BOX OF RAW CHICKEN SITTING OUT ON COUNTER AT 44.6F IN KITCHEN PREP AREA. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR BELOW. INSTRUCTED TO DISCARD AND DENATURE. RAW CHICKEN WEIGHING APPROXIMATELY 20 LBS AT A COST OF $45.00. PRIORITY VIOLATION. 7-38-005. SEE VIOLATION #21 FOR CITATION.
code 22
Approved Thawing Methods Used

Inspector note: OBSERVED PACKAGED ROTISSERIE CHICKENS STORED IN 3-COMPARTMENT SINK IN BUTCHER PREP AREA. INSTRUCTED TO SUBMERGE UNDER RUNNING WATER AT 70.0F OR BELOW OR STORE IN REFRIGERATION AT 41.0F OR BELOW.
code 35
Personal Cleanliness

Inspector note: OBSERVED FOOD EMPLOYEES IN PRODUCE PREP AREA NOT WEARING A HAIR RESTRAINT. INSTRUCTED TO WEAR AN EFFECTIVE HAIR RESTRAINT THAT EFFECTIVELY COVERS HAIR FROM CONTACTING EXPOSED FOOD, CLEAN EQUIPMENT AND UTENSILS.
code 40
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: OBSERVED DIRTY CUTTING BOARDS IN BUTCHER PREP AREA WITH DARK STAINS. MUST DETAIL CLEAN.
code 47
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: OBSERVED IMPROPER WATER TEMPERATURE AT 3-COMPARTMENT SINK AT 87.8F IN KITCHEN PREP AREA. FOUND THE OTHER 3-COMPARTMENT SINK IN KITCHEN PREP AREA AT IMPROPER WATER TEMPERATURE AT 93.4F AND WATER TEMPERATURE AT 3-COMPARTMENT SINK IN PRODUCE PREP AREA FOUND AT 95.6F. THE TEMPERATURE OF THE WASH SOLUTION IN 3-COMPARTMENT SINK MUST BE MAINTAINED AT NOT LESS THAN 110.0F. PRIORITY VIOLATION. 7-38-025. CITATION ISSUED.
code 48
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: OBSERVED LARGE LEAK BELOW HAND WASHING SINK AT BUTCHER PREP AREA WHEN WATER IS RUNNING. BUCKET MUST BE PLACED UNDER HAND WASHING SINK TO CATCH WATER. INSTRUCTED TO REPAIR PLUMBING ISSUE FOR EMPLOYEES TO PROPERLY WASH HANDS. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED. • OBSERVED WATER TEMPERATURE AT 2-COMPARTMENT SINK IN KITCHEN PREP AREA AT 94.3F. MUST MAINTAIN WATER TEMPERATURE AT 100.0F. • OBSERVED NO VISIBLE BACK FLOW PREVENTER DEVICE ON ESPRESSO MACHINE WATER LINE. MUST INSTALL.
code 51
Sewage & Waste Water Properly Disposed

Inspector note: OBSERVED WATER METER PIPE GOING INTO HAND WASHING SINK IN BAKERY PREP AREA. MUST BE DRAINED FROM POINT OF DISCHARGE TO DISPOSAL.
code 52
Garbage & Refuse Properly Disposed; Facilities Maintained

Inspector note: OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH PREVENTING LID CLOSURE. INSTRUCTED TO STORE TRASH INSIDE OF RECEPTACLE TO PREVENT PEST HARBORAGE. PRIORITY FOUNDATION VIOLATION. 7-38-020(B). CITATION ISSUED.
code 54
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED DUSTY CEILING VENTS IN PRODUCE COOLER AND BUTCHER PREP AREA. MUST DETAIL CLEAN AND MAINTAIN.
code 55

What changed since the previous inspection?

Compared with Pass on September 18, 2020: 10 findings appeared for the first time. 1 finding recurred. 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.