South Water Market Inc

January 19, 2012 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings6
critical findings1

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. The sales floor kitchen has no exposed hand sink. All food prepared for sampling to clients must be prepared in a sanitary food preparation area with an exposed handsink, soap and sanitary hand drying supplies.
code 12Priority
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. Over 200 mouse droppings were found in the warehouse and display floor around the interior perimeter and under pallets, remove all evidence of rodent activity and fill in any holes where mice can harbor like the one in the floor along the north wall. Rodent proof all outer openings and do not prop open the outer doors.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. No certified managers certificate is posted for person\persons cooking the food samples in the sales floor prep area.
code 21
Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And Operated

Inspector note: There is no three compartment sink or approved dishmachine to wash, rinse and sanitize the dishes and utensils used for preparing and serving food samples.
code 24
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. The floors throughout the warehouse and sales floor are dirty and full of rodent droppings and urine stains; wash, rinse and sanitize the floors so they are sanitary from corner to corner.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: 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. The mop water is being dumped down a floor drain or the toilet, install a mop sink. Install all food equipment to be used for sampling per city code and properly vent and plumb as required.
code 38

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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.