BIG APPLE FINER FOODS INC

Violations (11)

• 29

  COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP

  NOTED A REDUCED OXYGEN PACKAGING MACHINE IN THE PREMISES BEING USED WITHOUT A HACCP PLAN. OBSERVED SEVERAL DIFFERENT VACUUM PACKAGED MEATS SUCH AS SAUSAGE PATTIES, HOT DOGS, PORK ETC. ON DISPLAY IN COOLERS FOR SALE BEING HELD LONGER THAN 48 HOURS AND NOT LABELED WITH THE PRODUCTION TIME AND DATE. ALL FOODS AND MACHINE TAGGED HELD FOR INSPECTION AND MUST NOT USE OR SELL UNTIL AN APPROVED HACCP PLAN IS GRANTED BY THE CHICAGO DEPT. OF PUBLIC HEALTH. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

• 32

  VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS

  SEE VIOLATION #29 FOR VIOLATION AND CITATION.

• 39

  CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

  MUST NOT USE USED ANIMAL ORIGIN EGG BOXES AS FOOD DELIVERY BOXES.

• 41

  WIPING CLOTHS: PROPERLY USED & STORED

  ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION BETWEEN USE.

• 45

  SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED

  ALL STORED ITEMS THROUGHOUT THE FACILITY MUST BE ELEVATED FROM THE FLOORS.

• 47

  FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  MUST NOT USE WOOD CRATES AND MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE FACILITY. FLOORS MUST BE ACCESSIBLE FOR CLEANING AND MONITORING AT ALL TIMES.

• 49

  NON-FOOD/FOOD CONTACT SURFACES CLEAN

  MUST NOT USE CARDBOARD AS LINER FOR SHELVING INSIDE THE WALK-IN COOLER. SHELVING MUST BE SMOOTH AND CLEANABLE.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  MISSING BASEBOARD COVING THROUGHOUT VARIOUS AREAS OF THE MEAT PREP AND AT THE THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE.

• 55

  PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

  FLOORS IN POOR CONDITION UNDER THE MEAT PREP HAND WASHING SINK, UNDER THE THREE COMPARTMENT SINK AND OTHER AREAS OF MEAT/DELI PREP. INSTRUCTED TO REPAIR TO BE SMOOTH AND CLEANABLE.----NOTED DIRTY FLOOR UNDER THE THREE COMPARTMENT SINK. INSTRUCTED TO CLEAN AND MAINTAIN.

• 57

  ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING

  NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES. MUST PROVIDE FOR ALL REQUIRED EMPLOYEES.

• 58

  ALLERGEN TRAINING AS REQUIRED

  NO PROOF ALLERGEN TRAINING OR CERTIFICATE FOR THE CITY OF CHICAGO CERTIFIED FOOD MANAGER.