Pete's Produce

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

Inspector’s note: Observed the seal around the walk in freezer in poor repair. Must repair and maintain to prevent ice build up inside the freezer.

Equipment and surfaces were dirty.

Inspector’s note: Observed ice build up inside the walk in freezer on shelves and product. Must defrost, clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning in the beef prep coolers to remove spills and debris.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed a gap along bottom of front entry door and rear man door,gap along top of front exit door must make doors tight fitting to prevent insect entry.

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

Inspector’s note: Must elevate food storage trays and other boxed products from floor on 2nd fl. And store in a proper manner.

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

Inspector’s note: Observed soiled cutting boards in prep area must clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Must clean debris build up on exterior of drip pan in meat display units.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean food debris build up from underneath cashier conveyor booth, meat walk in cooler & walk in freezer.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed an appx. "1-2" gap along bottom of receiving door must make door tight fitting.

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

Inspector’s note: Must remove rust from lid of grease trap at 3- compartment sink.must repair or replace worn door gasket on walk in freezer.

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

Inspector’s note: Observed worn down cutting board must repair or replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must replace or repair stained ceiling tiles in butcher area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean debris from floor under shelving units in meat walk in cooler.

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

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

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated food debris on interior and exterior surfaces of cutting boards, cutting saw, grinder, prep tables and display coolers. Instructed manager to clean and maintain.

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

Inspector’s note: Observed no covered waste receptacle in washroom. Instructed manager to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed accumalated food debris and spills on floor in prep and walk-in cooler areas. Instructed manager to clean and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations from report # 2359549 1/29/20 not corrected.#55- must repair or replace damaged wall panel in produce walk in cooler.#55- must provide hook system to hang wet mops in mop sink area.#57- observed no food handlers training for employees.must provide and maintain.(priority foundation 7-42-090)

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed an appx."1/2-3/4" gap in left corner of delivery door and man door along bottom.must make door tight fitting.

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

Inspector’s note: Must provide a splash guard at hand sink next to 3- compartment sink and prep table in meat prep area and at hand sink in produce prep area next to mop sink.

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

Inspector’s note: Must remove rust from meat walk in cooler shelving units.

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

Inspector’s note: Must repair or replace chicken walk in cooler exterior door panel in poor repair.

Equipment and surfaces were dirty.

Inspector’s note: Must clean debris build up from meat walk in cooler fan guard covers and shelving units.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must grout floor in meat prep/processing area.must repair or replace damaged and missing flooring in walk in freezer,damaged wall panel in produce walk in cooler,stained ceiling tiles in meat prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must provide hook system to hang wet mops in mop sink area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean debris build up along wall base in meat prep area and meat walk in cooler.

Ventilation or lighting was inadequate.

Inspector’s note: Must replace burnt out lights in meat prep area.

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

Inspector’s note: Observed cutting boards in meat area stained with deep cuts. Instructed to replace.

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

Inspector’s note: Observed interior of ice machine in need of cleaning. Instructed to clean ice machine. Observed interior of meat cooler and gaskets in need of cleaning. Instructed to clean both. Observed loose food debris in 3 compartment sink. Instructed to remove and clean.

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

Inspector’s note: Observed floors in meat prep area with blood splatter from meat. Instructed to clean and sanitize area.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Observed wash cloths and counters and not in sanitizer buckets. Instructed to properly store wash cloths in cleaning solution.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Observed the front display meat cooler condenser dripping onto raw meats/poultry that are stored inside. Manager voluntarily discarded and denatured approximately 15lbs of pig feet, 30lbs of sausage, 15lbs of pan sausage, 10lbs of steak fajitas and 25lbs of chicken fajitas valued at a total of $250. Instructed to repair cooler. Serious violation 7-38-005(a)

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed approximately 15-20 live fruit flies in the rear prep area near the back door on the styrofarm trays and prep table. Instructed to clean and sanitize the noted areas and surfaces and provide additional pest control to eliminate the pest activity. All styrofoam trays were discarded while on site. Serious violation 7-38-020

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

Inspector’s note: Observed raw wood inside of the small walk in freezer and shelving lined with soiled card board inside of the walk in coolers. Instructed to remove raw wood and card board.

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

Inspector’s note: Observed the interior of the front display meat coolers, the ledges of the sliding doors of the front meat display coolers and the shelves of the meat walk in cooler with accumulated food debris. Instructed to clean and maintain the interior of equipment.

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

Inspector’s note: Observed the wall on the inside of the 1st floor restroom near the door in disrepair and the ceiling vent inside of the 1st floor restroom with accumulated dust. Instructed to repair the wall and clean the ceiling vent.

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

Inspector’s note: Observed the 3 compartment sink faucet base and waste pipe under the 3 compart ment sink under the right basin leaking. Instructed to repair and maintain all plumbing.

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

Inspector’s note: Attached metal drainboard missing for 3 comp sink, provide same.

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

Inspector’s note: Cracked floor tiles in front cooler, replace same.

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

Inspector’s note: Attached metal drainboard missing for 3-compartment sink. Provide same. Cutting boards in meat prep area in poor repair, open seams, uneven surface. Instd to replace and maintain same.

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

Inspector’s note: Cracked floor tiles in front of walk-in cooler. Replace same.

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

Inspector’s note: Employee personal belongings improperly stored. Instd to store properly.

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

Inspector’s note: Ceilings areas in all walk in coolers and fan guards dusty.must clea areas and maintain.also some peeling paint at wall of produce prep area and wall areas by sinks and over head door.must reapair all walls.soiled damage ceiling tiles-2 in meat prep area.must replace. Lightshield not clean above produce prep table.must clean.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Clean/sanitize and properly store knives in a knive rack or proper holding device, not between wall and pipes.

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

Inspector’s note: Clean and sanitize floors in walk-in coolers, behind meat display cooler and under pallets at rear.

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

Inspector’s note: Remove all clutter and unnecessary articles above walk-in meat cooler at rear.

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

Inspector’s note: Seal opening in lower wall in meat prep area.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Label all packaged sandwiches in display cooler.

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

Inspector’s note: Clean interior and exterior of slicers, cutting saws, cutting boards, prep tables, sinks in meat prep area.

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

Inspector’s note: Clean floors in meat prep and walk-in cooler areas (meat debris, spills, etc). Elevate all food off floor in meat prep area and walk-in freezer.

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

Inspector’s note: Seal opening in lower wall in meat prep area.

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

Inspector’s note: Separate cleaning supplies from food, seasonings, etc in meat prep area. Do not overcrowd and organize meat display coolers to allow proper air circulation.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution.

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

Inspector’s note: Clean the following: interiors and exteriors of both ice machines, dust build-up from fan guards in walk-in produce cooler, exterior of grease trap, shelves in produce prep area, and some of the cutting boards in meat dept.

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

Inspector’s note: Detail clean floors throughout rear sections along wall bases, in corners, underneath and behind all heavy equipment. Clean floor drain by grease trap in meat dept.

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

Inspector’s note: Clean metal brackets that hold ceiling tiles in place in walk-in produce cooler, walls in meat department, replace broken wall panel by mop closet in rear, and light shields in roasted chicken prep area.

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

Inspector’s note: Clean the following: interiors and exteriors of both ice machines, hot holding unit for roasted chickens, shelves in produce prep area, and some of the cutting boards in meat dept.

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

Inspector’s note: Detail clean floors throughout rear sections along wall bases, in corners, underneath and behind all heavy equipment.

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

Inspector’s note: Clean and/or paint walls in chicken roasting prep area. Replace all stained and un-cleanable ceiling tiles in meat dept. And where needed. Repair floor by rear garage door in rear.

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

Inspector’s note: Replace missing light shields in produce display areas on sales floor. Provide more light in rear produce storage area.

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

Inspector’s note: Clean the following: interiors and exteriors of both ice machines, holt holding unit for roasted chickens, shelves in produce prep area, and some of the cutting boards in meat dept.

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

Inspector’s note: Detail clean floors throughout rear sections along wall bases, in corners, underneath and behind all heavy equipment.

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

Inspector’s note: Clean and/or paint walls in chicken roasting prep area. Replace all stained and un-cleanable ceiling tiles in meat dept. And where needed. Repair floor by rear garage door in rear.

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

Inspector’s note: Replace missing light shields in produce display areas on sales floor. Provide more light in rear produce storage area.

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

Inspector’s note: Clean the following: interiors and exteriors of both ice machines, holt holding unit for roasted chickens, shelves in produce prep area, and some of the cutting boards in meat dept.

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

Inspector’s note: Detail clean floors throughout rear sections along wall bases, in corners, underneath and behind all heavy equipment.

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

Inspector’s note: Clean and/or paint walls in chicken roasting prep area. Replace all stained and un-cleanable ceiling tiles in meat dept. And where needed. Repair floor by rear garage door in rear.

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

Inspector’s note: Replace missing light shields in produce display areas on sales floor. Provide more light in rear produce storage area.

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

Inspector’s note: Clean the following: interiors and exteriors of both ice machines, holt holding unit for roasted chickens, shelves in produce prep area, and some of the cutting boards in meat dept.

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

Inspector’s note: Detail clean floors throughout rear sections along wall bases, in corners, underneath and behind all heavy equipment.

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

Inspector’s note: Clean and/or paint walls in chicken roasting prep area. Replace all stained and un-cleanable ceiling tiles in meat dept. And where needed. Repair floor by rear garage door in rear.

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

Inspector’s note: Replace missing light shields in produce display areas on sales floor. Provide more light in rear produce storage area.

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

Inspector’s note: Paint rusty shelf underneath prep table in butcher's area and top of grease trap in chicken prep area.

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

Inspector’s note: Clean the following: fan guards & compressors in side produce walk-in cooler, brown cabinet in butcher's area,and exterior of knife rack in same area.

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

Inspector’s note: Detail clean floors along ll wall bases, in corners, underneath and behind all heavy equipment where needed.

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

Inspector’s note: Clean all light shields throughout where needed. Clean walls in butcher's area, in coolers and in rear where needed.

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

Inspector’s note: Replace missing light shields in produce prep area.

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.SPLASH GUARD NOW INSTALLED BETWEEN EXPOSED SINK CUTTING BOARD ,AND 3 COMP SINK .

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

Inspector’s note: Paint rusty shelf underneath prep table in butcher's area and top of grease trap in chicken prep area.

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

Inspector’s note: Clean the following: fan guards & compressors in side produce walk-in cooler, brown cabinet in butcher's area,and exterior of knife rack in same area.

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

Inspector’s note: Detail clean floors along ll wall bases, in corners, underneath and behind all heavy equipment where needed.

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

Inspector’s note: Clean all light shields throughout where needed. Clean walls in butcher's area, in coolers and in rear where needed.

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

Inspector’s note: Replace missing light shields in produce prep area.

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

Inspector’s note: Paint rusty shelf underneath prep table in butcher's area and top of grease trap in chicken prep area.

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

Inspector’s note: Clean the following: fan guards & compressors in side produce walk-in cooler, brown cabinet in butcher's area,and exterior of knife rack in same area.

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

Inspector’s note: Detail clean floors along ll wall bases, in corners, underneath and behind all heavy equipment where needed.

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

Inspector’s note: Clean all light shields throughout where needed. Clean walls in butcher's area, in coolers and in rear where needed.

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

Inspector’s note: Replace missing light shields in produce prep area.

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

Inspector’s note: Clean interior and exterior of all cutting boards, sink, meat display coolers, meat counter

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

Inspector’s note: Grout loose floor tiles in meat prep area. Floors need cleaning under all equipment along walls and in all corners in meat prep area.

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.WALLS IN THE REAR PRODUCE COOLER NEED SOME CLEANING.

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.MUST REPLACE LIGHT SHIELD IN THE REAR MEAT COOLER.

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. CLEAN INTERIOR AND EXTERIOR OF ALL CUTTING BOARDS, SINK, MEAT DISPLAY COOLERS, MEAT COUNTER

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. GROUT LOOSE FLOOR TILES IN MEAT PREP AREA. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN MEAT PREP AREA.

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.WALLS IN THE REAR PRODUCE COOLER NEED SOME CLEANING.

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. MUST REPLACE LIGHT SHIELD IN THE REAR MEAT COOLER. REPLACE DAMAGED LIGHT SHIELD IN MEAT PREP AREA.

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.WALLS IN THE REAR PRODUCE COOLER NEED SOME CLEANING.

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.MUST REPLACE LIGHT SHIELD IN THE REAR MEAT COOLER.