WALLY'S INTERNATIONAL MARKET.

ALL BULK FOOD CONTAINER WITH FLOUR AND OATS MUST BE LABEL.

MUST CLEAN IN DETAIL THE FOLLOWING: ALL CARTS FOR THE BREAD, ALL BAKING EQUIPMENT, ALL MIXERS, ALL BULK CONTAINERS ,THE SHELVES WITH BASKET, THE PROOFER, THE BOTTOM SHELVE OF THE PREP TABLES AND MAINTAIN.

INSTRUCTED TO CLEAN THE FLOOR AND REMOVE DEBRIS BEHIND THE SHELVE WITH BAGS OF FLOUR IN THE STORAGE AREA AND MAINTAIN.

INSTRUCTED TO CLEAN IN DETAIL THE FAN GUARD IN THE PREP AREA, THE SOLID LIGHT SHIELD ABOVE THE MIXERS, DAMAGED WALLS IN THE PREP AREA CLOSE TO THE MIXERS, STAINED CEILING TILES AND DAMAGED CEILING TILES ABOVE THE SHELVE WITH BAGS OF FLOUR. MUST REPLACE CEILING TILES AND REPAIR THE WALLS. MUST REPAIR WALLS INSIDE THE WALK IN COOLER, CLEAN THE WALLS AND CEILING IN THE SAME AREA.

BURNED OUT LIGHT BULBS INSIDE THE WALK IN COOLER. MUST REPLACE. MUST CLEAN ALL THE LIGHT SHIELD IN THE SAME AREA AND MAINTAIN.

Missing x2 drain cover for the 2 compartment sink in the meat prep area.Missing drain stopper for the produce prep area. Must provide.

MUST REPLACE SODA AND MILK CRATE BEING USED AS A PALLET IN A DELI STORAGE ROOM.

Broken light shield,missing end caps on light shield and burned out light bulbs tru-out all display cooler in the deli,produce display coolers, meat display coolers and dairy display coolers. Must replace light shield, provide end caps and replace burned out light shield and light bulbs.

Potentially hazardous foods not meeting proper temperature inside the display cooler with a temperature of 41.2F. Cooked pork at 47.6F; pork patty at 46.3F, cooked chicken patty at 45.5F, pasta salad at 45.7F; bean salad at 44.7F. Instructed manager that all potentially hazardous foods inside the display cooler must maintain a temperature of 40F or below during display and storage. Manager denature the said foods worth $100.00 ,total 20 lbs. Citation issued critical 7-38-005A

Prvious minor violations not corrcted from report #1098228 dated 4/4/12 #32-Provide splash guard between prep table and exposed hand sink in deli area.#35-Stained ceiling tiles thru-out. Must replace. Citation issued serious 7-42-090.

Missing drain cover for the 2 compartment sink in the meat prep area. Missing drain stopper for the 3 compartment sink in the produce prep area. Must provide.

Must replace soda and milk crate being used as a pallet in the dairy storage room. Use a regular pallet or shelvings to store stocks.

Broken light shield, missing end caps on the light shield and burned out light bulbs tru-out all display cooler in the deli, produce display cooler, meat display cooler and dairy cooler. Must replace light shiled,provide end caps and replace burned out light bulbs.

All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS INSIDE WALK IN COOLERS AND DRIED FOOD STORAGE CONTAINERS NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED MULTI-USE UTENSILS IN MAIN KITCHEN MUST BE PROPERLY STORED ON STORAGE SHELVES.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST SEAL OR REPLACE RUSTY SHELVING UNITS INSIDE PRODUCE WALK IN COOLERS, PROVIDE SPLASH GUARDS BETWEEN PREP TABLE AND EXPOSED SINK IN DELI AREA, REPLACE CUTTINGS BOARDS IN SOME PREP AREAS/WHERE NEEDED, AND REPLACE BROKEN PLASTIC CURTAINS IN MAIN KITCHEN WALK IN COOLERS DOORS.

All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEAN; INSTRUCTED TO CLEAN/SANITIZE; AT DELI AREA; SLICERS, AND BOTTOM PANELS OF PREP TABLES; MAIN KITCHEN, CAN OPENER, COOKING EQUIPMENT, SLICER; AT 1ST BAKERY, MIXERS, CARTS, AND SHELVING UNITS; AND AT 2ND BAKERY PRODUCTION AREA; ALL LARGE EQUIPMENT, BOTTOM PANELS OF PREP TABLES, AND EXTERIOR OF ALL DRIED FOOD STORAGE CONTAINERS; AT PRODUCE AREAS, ICE MACHINE AND SHELVING UNITS; AND AT FISH CLEANING AREA; 3PART SINK AND PREP TABLES.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR FLOOR THRU-OUT MAIN KITCHEN AND CLEAN FLOORS, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLLS THRU-OUT PREP AND STORAGE AREAS.

The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE DAMAGED CEILING PANELS THRU-OUT 2ND BAKERY/PRODUCTION AREA, AND PRODUCE PACKAGING AREA. CLEAN WALLS THRU-OUT BOTH BAKERY AREAS, CLEAN HOOD/FILTERS AT MAIN KITCHEN AND ALL VENT COVERS INSIDE WASHROOMS AND MAIN KITCHEN.

Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELDS FOR LIGHT FIXTURES ABOVE PREP TABLES IN DELI AREA, AND CLEAN LIGHT COVERS IN MAIN KITCHEN.

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. INSTRUCTED TO REPAIR ALL LEAKING FAUCETS FOR 3PART SINKS AND 2PART SINK AND REPAIR PIPE UNDER EXPOSED HAND SINK IN DELI AREA. ALSO SEAL ALL RUSTY GREASE TRAPS UNDER SINKS WHERE NEEDED.

CLUTTER NOTED IN STORAGE ROOMS, INSTRUCTED TO REMOVE UNNECESSARY ARTICLES, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST STORED OFF FLOORS, AWAY FROM WALLS.

All employees shall be required to use effective hair restraints to confine hair. INSTRUCTED, ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.

All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED PREPARED AND READY TO EAT FOODS(BREADS,IN STORED IN SHOPPING CART,IN THE STORE AND ON SHELVING UNITS IN THE AT BACK HALL,AND COOKED AND PREPARED FOODS IN WALK IN COOLERS IN THE KITCHEN- CHICKEN,COLESLAWS,POTATOE,SOUPS,ETC STORED ABOVE EACH OTHER WITHOUT BAGGING ,WRAP OR COVER)NOT PROTECTED FROM POSSIBLE CONTAMINATION DURING STORAGE.CITATION ISSUED 7-38-005A SERIOUS.INSTRUCTED MANAGER TO HAVE PREPARED AND SANITARILY PROTECTED WITH COVERS BEFORE STORAGE AT ALL TIMES. CDI

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. INSTRUCTED TO INVERT ALL CLEAN UTENSILS ON SHELVING UNITS THROUGHOUT.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR RUST ON WALK IN COOLER DOOR IN KITCHEN.

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS ON CAN OPENER BLADE ,AND 3COMP.SINKS IN KITCHEN AND BAKERY PREP AREAS.

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR DAMAGED CONCRETE FLOOR IN KITCHEN AROUND DRAIN BY KETTLE POTS,AND MAINTAIN FLOORS DRY AT SAME LOCTION.

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED STAINS ON WALLS IN WALK IN COOLERS,INSTRUCTED TO CLEAN.