Rio Valley Market

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-305.11 observed food items stored on the floor in the walk-in cooler. Instructed to store properly by elevating at least six inches from the floor on raised shelving units.

In-use utensils weren’t stored properly.

Inspector’s note: 3-304.12 observed improper storage of in-use utensils (knives) in the meat prep area. Instructed to store properly between usage.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.11 observed 3-compartment sink stoppers missing; only one stopper at 3-compartment sink. Instructed to provide for each sink compartment.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-202.16 observed cardboard used as mats on the floor in the dry storage area, meat prep area and walk-in freezer. Instructed to remove.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.12 observed cutting boards in the prep areas with open seams and dark stains. Instructed to refinish/replace.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 observed ice buildup on the floor of the walk in freezer. Instructed to remove ice.

Frozen food was thawed the wrong way.

Inspector’s note: Observed frozen fish in 3 compartment sink thawing improperly. Instructed to thaw proper under cold running water.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on the floor in the walk-in cooler. Instructed to store properly by elevating at least six inches from the floor on raised shelving units.

In-use utensils weren’t stored properly.

Inspector’s note: Observed improper storage of in-use utensils (knives) in the meat prep area. Instructed to store properly between usage.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed 3-compartment sink stoppers missing; only one stopper at 3-compartment sink. Instructed to provide for each sink compartment.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard used as mats on the floor in the dry storage area, meat prep area and walk-in freezer. Instructed to remove.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards in the prep areas with open seams and dark stains. Instructed to refinish/replace.

Equipment and surfaces were dirty.

Inspector’s note: Observed ice buildup on the floor of the walk in freezer. Instructed to remove ice.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed outside dumpster with broken lid. Instructed to replace to ensure tight fitting lids. Priority foundation violation. 7-38-020(b). Citation issued.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Knives improperly stored inbetween prep table and wall in meat prep areas. Instd to store knives properly and maintain

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Raw wood surface noted on ceiling above produce prep area. Instd to seal all raw wood so as to be non porous and easily cleanable

Ventilation or lighting was inadequate.

Inspector’s note: Light out in meat walk in cooler. Instd to provide adequate lighting and maintain

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in freezer. Instructed manager to elevate all food items six inches off floor.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single service articles stored on floor in deli and meat prep area. Instructed manager to elevate all single service articles six inches off floor.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris(rice) on shelving units in sales area. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed hand sink slowly draining in produce prep area. Instructed manager to repair.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed no waste receptacles at hand washing sinks in prep areas. Instructed manager to provide waster receptacles in all areas waste is commonly discarded.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing ceiling tiles above 3-compartment sink in hot food prep area. Instructed manger to replace and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dead insects inside light shields in hot food prep area, food debris on floors in prep, sales, and storage areas. Instructed manager to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed loose light shield in hot food prep area. Instructed manager to secure and maintain.

No approval obtained for a specialized processing method.

Inspector’s note: See 29

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Missing splashguards inbetween handwash sink and prep tables in meat prep area. Instd to provide and maintain

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Excessive ice on condensor in meat walk in cooler. Instd to repair and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Handwash sink in rear prep area slow draining. Instd to repair and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: All bulk food items stored in containers must have name of product on the container. Instructed to correct and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: All wiping cloths must be stored in a clean sanitizing solution at all times. Instructed to correct and maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: All multi use utensils in prepared food area must be stored properly when not in use. Ie... Knives in knife holder instructed to correct

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Display shelves in need of cleaning to remove all food spills. Instructed to clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Banana boxes being used to build display at fruit sales rack. Food debris building on and around boxes. Instructed to clean and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Toilet room receptacles in need of covers at all times. Instructed to correct and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors in walk in coolers and back storage areas in need of cleaning under and around all storage pallets. Instructed to clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer inside rotisserie chicken hot holding unit. Instructed manager to provide and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed packaged sandwiches, salads, salsa displayed in cooler for customer service and not labeled with ingredients, net weight, business, name and address. Instructed manager to properly label all packaged items displayed for customer service.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed multi-use knives stored behind 3-compartment sink in kitchen. Instructed manager to remove knives, re-wash, rinse, sanitize utensils and properly store in a sanitary manner.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris and spills on slicers, grinders, cutting boards, prep tables, coolers in prep areas. Instructed manager to clean and sanitize all food and non-food contact surfaces and equipment.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed drainpipe leaking in rear meat prep area. Instructed manager to repair drainpipe and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris and spills on floor in deli, meat, produce, and kitchen prep areas. Instructed manager to clean floors and maintain observed dust buildup on fans in washooms. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed damaged light shields in dairy walk-in cooler. Instructed manager to replace and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: 3-304.14(b) wash cloths not properly stored in the meat food preparation area. Instructed to store wash cloths in sanitizing solution (solution must be at the required ppm) when not in use.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-501.12 found the cutting boards in the meat front food preparation area with deep, dark grooves and stains. Instructed to sand or replace. Must maintain smooth and easily cleanable surfaces.

Equipment and surfaces were dirty.

Inspector’s note: 4-602.13 found the interior of the stove in the front food preparation area with accumilated food, dirt and grease. Instructed to clean and maintain. Also, must change the diaper on the lower shelf in the dairy display cooler. Dirt/debris and milk spills need to be removed.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the rear cutting boards in rear meat area not clean, instructed to clean and sanitize. Also defrost/ clean front ice freezer(excessive ice), and clean cooler storage shelves at milk, and bacon coolers.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed the floor in the meat cutting area not clean, instructed to clean. Also clean floor drain in meat cutting room.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed rear cooking room light shield not clean, instructed to clean. Also repair ceiling in this area in poor repair(missing/falling ceiling tiles.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed the 3 compartment sink sprayer control handle in poor repair, instructed to repair/replace.(using gripe vice pilers to turn on, handle missing).

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cutting boards in meat department in need of replacing. Deep cuts, discolored. Must replace and maintain at all times.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floor in deli hot food kitchen in need of regrouting. Must correct and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Condensor leaking in meat cutting room. Must correct and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the (corn)cooler not clean under the cooler mat, instructed to remove mat and clean. Observed the can opener in the rear prep area not clean, instructed to clean and sanitize.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed standing water on the floor in the butcher shop, and rear prep area, instructed to remove/dry mop.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed ceiling light shields not clean in the rear butcher shop, instructed to clean.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed 2nd floor storage area cluttered, instructed to organize, and remove items not being used.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must clean floors in the kitchen and behind the fresh meat counter they have some grease buildup and are slippery.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: The hoods and filters above the cooking has grease buildup on the.instructed to clean. Defrost and clean the reachin chest freezed has ice buildup.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in the rear under and behind the heavy equipment need some cleaning.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls in all prep areas in need of cleaning to remove all food splatters and build up. Must correct and maintain

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Unfinished sections of floor on sales floor. Instd to repair/finish same so as surface to be smooth, even, easily cleanable surface.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Missing lightshields in produce prep area and meat walk-in cooler. Provide same.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Provide splashguard inbetween exposed handsink and 3-compartment sink in meat processing area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Need to defrost front 2 door ice cream freezer. Clean all fan guard covers in walk-in coolers.clean rear prep area filters. Clean flat grill drip tray.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floor behind front ice(bag) freezer, rear stock return area(broken soda).

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Clean inside light shields rear meat section. Replace burnt out bulbs in hood areas (2 lights out). Re-attach light shield in milk cooler( falling)replace broken light shield in rear cooking area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Need to defrost front 2 door ice cream freezer. Clean all fan guard covers in walk-in coolers.clean rear prep area filters. Clean flat grill drip tray.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floor behind front ice(bag) freezer, rear stock return area(broken soda).

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Clean inside light shields rear meat section. Replace burnt out bulbs in hood areas (2 lights out). Re-attach light shield in milk cooler( falling)replace broken light shield in rear cooking area.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Need metal stem thermometer for hot holding.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: New cutting boards needed at all prep areas. Must replace and maintain at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All cooking equipment in need of cleaning to remove all grease build-up interior of reach in cooler/walk-in coolers in need of cleaning to remove debris.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in all service areas in need of cleaning to remove all build up and standing water. Must correct and maintain at all times.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls in all prep areas in need of cleaning to remove all food splatters and build up. Must correct and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Leak at 3 comp sink in meat, handsink in produce and meat backroom in need of repair.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: New cutting boards needed at all prep areas. Must replace and maintain at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All cooking equipment in need of cleaning to remove all grease build-up interior of reach in cooler/walk-in coolers in need of cleaning to remove debris.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in all service areas in need of cleaning to remove all build up and standing water. Must correct and maintain at all times.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls in all prep areas in need of cleaning to remove all food splatters and build up. Must correct and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Leak at 3 comp sink in meat, handsink in produce and meat backroom in need of repair.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINORS NOT CORRECTED FROM 2-27-11 REPT#533208 INSP#389. #32 CUTTING BOARDS IN NEED OF REPLACING, ICE MACHINE IN NEED OF REPAIR. #34 FLOORS TILES IN NEED OF REPAIR IN MEAT CASE. #35 WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. #38 DRAIN IN MEAT DEPARTMENT IN NEED OF REPAIR. MUST CORRECT ALL VIOLATIONS AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-42-090 CITATION ISSUED PREVIOUS MINORS NOT CORRECTED.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. LARGE CAN OPENER IN NEED OF CLEANING TO REMOVE BUILD UP, ICE MACHINE IN NEED OF CLEANING TO REMOVE BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEED. WORN WITH DEEP CUTS AND DISCOLORED. ICE MACHINE IN NEED OF REPAIR. LID NOT SECURE. MUST REPLACE AND MAINTAIN.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL GREASE AND FOOD BUILD-UP. MEAT PREP TABLES IN NEED OF CLEANING TO REMOVE ALL FOOD BUILD-UP. PRODUCE PREP TABLES IN NEED OF CLEANING TO REMOVE ALL BUILD-UP. MUST AND MAINTAIN AT ALL TIMES.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AT FRESH MEAT COUNTER IN NEED OF REPAIR. WATER POOLING UNDER OLD TILES. REMOVE AND REPLACE TILES. FLOORS THROUGH OUT IN NEED OF CLEANING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILINGS IN NEED OF CLEANING TO REMOVE FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS IN NEED OF PROPER SHEILDS THROUGHOUT. MUST INSTALL IN DELI, MEAT, PRODUCE AND REAR AREAS.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. DRAIN IN MEAT COOLER IN NEED OF CLEANING. MUST CORRECT.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE GREASE TRAPS UNDER THE 3-COMPARTMENT SINKS ARE STARTING TO RUST. INSTD. TO PAINT THEM.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. THE FILTERS UNDER THE HOODS IN PREP AREAS NOT CLEAN AND ALSO THE FOOD STORAGE SHELVES. INSTRUCTED TO CLEAN SAME

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. THE FLOOR BEHIND THE MEAT COUNTER AND PREP AREA HAS GREASE BUILDUP. INSTRUCTED TO CLEAN AND SANITIZE. ALSO CHANGE THE MOP HEADS OFTEN.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. THE LIGHT SHIELDS UNDER THE HOODS THICK WITH GREASE BUILDUP. INSTD. TO CLEAN SAME.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s 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 UNINAL IN THE MENS TOILET ROOM IS BROKEN. INSTRUCTED TO REPAIR OR REPLACE IT.