Farmers Best Market, West Fullerton Avenue, Chicago, IL, USA
Latest report:
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Report date: Sep 13, 2023
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handwashing sink not accessible for use while employees actively preparing foods in the rear tortilleria food prep area at this time. Hand sink being blocked by cleaning equipments-brooms,dust pan and crates
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handwashing sink not accessible for use while employees actively preparing foods in the rear tortilleria food prep area at this time. Hand sink being blocked by cleaning equipments-brooms,dust pan and crates
also,storing bucket inside handsink. Instructed manager, hand washing sinks must be accessible for employees to wash hands at all times. Priority foundation violation 7-38-030,citation issued.
21. Proper hot holding temperatures
- comments: observed improper hot holding temperatures of (tcs foods) held in the hot buffet steam table unit. Observed shrimp at 129. 4f,beans at 98. 9f,chile rellenos at 123. 9f,sweet baked potatoes at 103. 5f. Instructed manager,tcs foods must maintain cold holding temperature of 41. 0f or colder and hot holding temperature of 135f or hotter at all times. Management voluntarily discarded approximately 25#'s of food worth $250. 00. Priority violation 7-38-005,citation issued.
38. Insects, rodents, & animals not present
- comments: observed approximately 60 live small flies on the walls and ceiling in the rear stock storage area and behind the cardboard bailer unit near the exit doors. Additional pest control service is needed to eliminate the pest activity and maintain. Priority foundation violation 7-38-020(a),citation issued.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed stained cutting boards in the rear kitchen carnita cooking prep area and in the fruit/juice bar prep area. Instructed to resurface or replace the cutting boards and maintain.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed large pots used to cook carnitas in the rear cooking food prep area. Instructed to provide an approved alternative method to wash, rinse, and sanitize pots or provide smaller pots that can be submerged in the 3-compartment sink and maintain.
51. Plumbing installed; proper backflow devices
- comments: observed water leak at drain pipe underneath the far west hand sink in the deli prep area. Instructed to repar plumbing leak and to maintain.
55. Physical facilities installed, maintained & clean
- comments: instructed to remove accumulations of dusts on ceiling tiles in the food prep areas and maintain.
55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and organize rear stock areas near the bailer units,rear electrical rooms and remove unnecessary artcles due to potential pest harborage and elevate stock items at least 6' inches off the floor to facilitate cleaning.
56. Adequate ventilation & lighting; designated areas used
- comments: instructed to detail clean kitchen exhaust hoods/filters to remove grease build-up and maintain.
Source: chicago.gov
21. Proper hot holding temperatures
- comments: observed improper hot holding temperatures of (tcs foods) held in the hot buffet steam table unit. Observed shrimp at 129. 4f,beans at 98. 9f,chile rellenos at 123. 9f,sweet baked potatoes at 103. 5f. Instructed manager,tcs foods must maintain cold holding temperature of 41. 0f or colder and hot holding temperature of 135f or hotter at all times. Management voluntarily discarded approximately 25#'s of food worth $250. 00. Priority violation 7-38-005,citation issued.
38. Insects, rodents, & animals not present
- comments: observed approximately 60 live small flies on the walls and ceiling in the rear stock storage area and behind the cardboard bailer unit near the exit doors. Additional pest control service is needed to eliminate the pest activity and maintain. Priority foundation violation 7-38-020(a),citation issued.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed stained cutting boards in the rear kitchen carnita cooking prep area and in the fruit/juice bar prep area. Instructed to resurface or replace the cutting boards and maintain.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed large pots used to cook carnitas in the rear cooking food prep area. Instructed to provide an approved alternative method to wash, rinse, and sanitize pots or provide smaller pots that can be submerged in the 3-compartment sink and maintain.
51. Plumbing installed; proper backflow devices
- comments: observed water leak at drain pipe underneath the far west hand sink in the deli prep area. Instructed to repar plumbing leak and to maintain.
55. Physical facilities installed, maintained & clean
- comments: instructed to remove accumulations of dusts on ceiling tiles in the food prep areas and maintain.
55. Physical facilities installed, maintained & clean
- comments: instructed to detail clean and organize rear stock areas near the bailer units,rear electrical rooms and remove unnecessary artcles due to potential pest harborage and elevate stock items at least 6' inches off the floor to facilitate cleaning.
56. Adequate ventilation & lighting; designated areas used
- comments: instructed to detail clean kitchen exhaust hoods/filters to remove grease build-up and maintain.
Source: chicago.gov
1.6K
Report date: Jun 15, 2023
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed improper water temperature at hand washing sink in women's toilet room at 71f. Improper water temperature at hand sink in men's toilet room reading at 72f, water temperature at hand sink
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed improper water temperature at hand washing sink in women's toilet room at 71f. Improper water temperature at hand sink in men's toilet room reading at 72f, water temperature at hand sink
in deli prep found at 64f, and water temperature at hand sink in front meat prep area(corner) found at 56f. Minimum water temperature must be at 100. 0f or above through a mixing valve or combination faucet. Priority violation. 7-38-030(c). Citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no soap available at hand washing sinks in food prep and meat department. Must provide soap at hand washing sinks at all times. Priority foundation violation. 7-38-030(c). Citation issued. Employee provided hand soap at end of inspection.
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no paper towels at hand washing sink at deli prep area. Must provide at all times. Priority foundation violation. 7-38-030(c). See above for citation. Employee replenshed paper towels.
14. Required records available: shellstock tags, parasite destruction
- comments: observed clams stored in container located in walk in cooler without shellstock tag attached. Shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label. Priority foundation violation. 7-38-005. Citation issued. Clams weighing approximately 20 lbs at a cost of $250. 00. Employee voluntarily discarded food.
16. Food-contact surfaces: cleaned & sanitized
- comments: observed final rinse temperature at high temperature dish machine sanitizing at 100f. Final rinse temperature must be between 180f-194f. Priority violation. 7-38-025.
23. Proper date marking and disposition
- comments: observed no date marking on prepared potato salad which was held for more than 24 hours. Also observed no date marking on prepared tuna salad and macarroni salad which was held for more than 24 hours. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a retail food establishment for more than twenty-four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5�c (41�f) or less for a maximum of seven (7) days. The day of preparation shall be counted as day 1. Employee voluntarily discarded food. Food weighing approximately 20 lbs at a cost of $100. 00. Priority foundation violation. 7-38-005. Citation issued.
40. Personal cleanliness
- comments: observed two male employees slicing raw meat without wearing a hair restraint. Instructed to wear an effective hair restraint.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed no irreversible registering temperature indicators on site. Instructed to provide at all times. Priority foundation violation. 7-38-005. Citation issued.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed the temperature of wash solution using hot water to sanitize in high temperature dish machine reading at 110f. Wash solution temperature must be at 150f or above. Priority foundation violation. 7-38-025.
51. Plumbing installed; proper backflow devices
- comments: observed water leaking from fan on ceiling in meat storage room. Instructed to repair.
55. Physical facilities installed, maintained & clean
- comments: observed grease on floors around fryers where chicken rotiserrie machines are located. Must clean and maintain.
56. Adequate ventilation & lighting; designated areas used
- comments: observed heavy dust build up on both ventilation hoods in food prep area. Must clean and maintain.
Source: chicago.gov
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no soap available at hand washing sinks in food prep and meat department. Must provide soap at hand washing sinks at all times. Priority foundation violation. 7-38-030(c). Citation issued. Employee provided hand soap at end of inspection.
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no paper towels at hand washing sink at deli prep area. Must provide at all times. Priority foundation violation. 7-38-030(c). See above for citation. Employee replenshed paper towels.
14. Required records available: shellstock tags, parasite destruction
- comments: observed clams stored in container located in walk in cooler without shellstock tag attached. Shellstock tags or labels shall remain attached to the container in which the shellstock are received until the container is empty. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. The identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label. Priority foundation violation. 7-38-005. Citation issued. Clams weighing approximately 20 lbs at a cost of $250. 00. Employee voluntarily discarded food.
16. Food-contact surfaces: cleaned & sanitized
- comments: observed final rinse temperature at high temperature dish machine sanitizing at 100f. Final rinse temperature must be between 180f-194f. Priority violation. 7-38-025.
23. Proper date marking and disposition
- comments: observed no date marking on prepared potato salad which was held for more than 24 hours. Also observed no date marking on prepared tuna salad and macarroni salad which was held for more than 24 hours. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a retail food establishment for more than twenty-four (24) hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5�c (41�f) or less for a maximum of seven (7) days. The day of preparation shall be counted as day 1. Employee voluntarily discarded food. Food weighing approximately 20 lbs at a cost of $100. 00. Priority foundation violation. 7-38-005. Citation issued.
40. Personal cleanliness
- comments: observed two male employees slicing raw meat without wearing a hair restraint. Instructed to wear an effective hair restraint.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed no irreversible registering temperature indicators on site. Instructed to provide at all times. Priority foundation violation. 7-38-005. Citation issued.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed the temperature of wash solution using hot water to sanitize in high temperature dish machine reading at 110f. Wash solution temperature must be at 150f or above. Priority foundation violation. 7-38-025.
51. Plumbing installed; proper backflow devices
- comments: observed water leaking from fan on ceiling in meat storage room. Instructed to repair.
55. Physical facilities installed, maintained & clean
- comments: observed grease on floors around fryers where chicken rotiserrie machines are located. Must clean and maintain.
56. Adequate ventilation & lighting; designated areas used
- comments: observed heavy dust build up on both ventilation hoods in food prep area. Must clean and maintain.
Source: chicago.gov
1.6K
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1 day ago •source www.fda.gov
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Source: www.fda.gov
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Source: www.quebec.ca
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