ABOOD FOOD MARKET INC. Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID CERTIFIED FOOD MANAGERS CERTIFICATE POSTED TO VIEW WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,SLICED TOMATO,CUT LETTUCE,GROUND BEEF,TC.)MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)(CITATION ISSUED)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK WITH HOT & COLD RUNNING WATER AT FRONT SERVICE COUNTER WHERE COOKED GROUND BEEF & NACHO CHEESES IS BEING SERVED.MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER,SOAP & TOWELS,OR REMOVE FOOD TO REAR PREP AREA FOR SERVICE MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED REAR PREP AREA/DISH WASHING AREA HAND SINK IS NOT CONNECTED TO CITY PLUMBING,NO RUNNING WATER WHILE FOOD IS BEING PREPPED.MUST RECONNECT SINK AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(CONSOLIDATED VIOLATION.)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS READY TO EAT COOKED GROUND BEEF AT 2LBS. 78.2F IN A POT ON PREP TABLE IN MAIN PREP AREA. PRODUCT WAS DISCARDED BY MANAGER .MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. APPX. 2LBS. $5.(COS)(PRIORITY 7-38-005)(CITATION ISSUED)(CONSOLIDATED VIOLATION)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS RAW FOODS STORED INSIDE OF FRONT MEAT DISPLAY UNIT FOR SELL AT IMPROPER TEMPERATURES SUCH AS 15LBS. CHICKEN LEGS & TIGHS 53.5F.15LBS. PARTY WINGS-52.3F.5LBS.-CHICKEN TENDERS 53.6F. 40LBS. WHOLE CHICKEN WINGS-55.8F. 2LBS.CATFISH NUGGETS-59.9F.2LBS. CATFISH FILETS-52.0F.3LBS. SHRIMP-57.9F.5LBS. TILIPIA-57.9F.1LBS. SLICED TOMATO 53.6F.1LBS. CUT LETTUCE-64.1F. PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.81LBS. $187.(PRIORITY 7-38-005)(CITATION ISSUED)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED SEVERAL CANS,SPRAY BOTTLES OF TOXIC CHEMICALS SUCH AS (WINDEX,AWESOME,RAID,ETC) STORED AMONGST OPEN CONTAINERS OF FOOD STORED ON SHELVING UNITS IN MAIN PREP AREA AND REAR PREP/DISH WASHING AREA ON PREP TABLES.MUST KEEP TOXIC ITEMS STORED SEPERATELY FROM FOODS.(PRIORITY 7-38-005)(CITATION ISSUED)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF MEAT DISPLAY UNIT AT 55.9F AND 1- DOOR PREP COOLER AT 60.1F WITH TCS RAW AND READY TO EAT FOODS STORED INSIDE .A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNITS. ONCE REPAIRED EMAIL:FOOD@CITYOFCHICAGO.ORG.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL SHAKERS AND SQUEEZE BOTTLES WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A GAP ALONG BOTTOM OF FRONT DOOR AND ALONG SIDE OF REAR DOOR MUST MAKE DOORS TIGHT FITTING TO PREVENT RODENT ENTRY.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN INFESTATION OF APPX. 20 OR MORE LIVE ROACHES CRAWLING ON FLOOR UNDER UNDER CHIP DISPLAY SHELVES ON SALES FLOOR,ON PLASTIC PIPE LEADING UNDERNEATH MEAT DISPLAY UNIT,ON & IN BETWEEN TAPE ON EXTERIOR FRONT SIDE OF MEAT DISPLAY UNIT,ON FLOOR IN REAR MOPSINK CLOSET/SLEEPING QUARTERS,COUNTER TOP OF FOAM CONTAINERS AND MOTOR OF 1- DOOR PREP COOLER.SEVERAL DEAD THROUGHOUT PREMISES ALSO.APPX. 15-20 LIVE LARGE FLIES FLYING AROUND PREMISES.APPX. 75 OR MORE MICE DROPPINGS SCATTERED ON FLOOR MIXED IN WITH DIRT IN FURNANCE ROOM,ALONG WALL BASES IN REAR PREP AREA,FRONT SERVICE COUNTER FLOOR AND MOPSINK CLOSET AREA.OBSERVED UNKNOWN SEVERAL DIFFERENT PILES OF FECES ON FLOOR IN REAR FURNANCE ROOM WITH FLIES ON IT AND A AWFUL STRONG SMELL NOTED.MUST REMOVE DROPPINGS AND FECES. CLEAN AND SANITIZE AREAS. MUST HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/4/23.(PRIORITY 7-38-020)(CITATION ISSUED)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST ELEVATE FOOD ITEMS OFF OF FLOOR AND AWAY FROM WALLS THROUGHOUT PREP AREAS AND SALES FLOOR AND STORE PROPERLY.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED MALE FOOD HANDLER WITH LONG BEARD AND NO HAIR RESTRAINTS MUST PROVIDE AND MAINTAIN..

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON TABLES,COUNTER AND WHERE NEEDED THROUGHOUT PREMISES.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REMOVE FOIL FROM EQUIPMENT SURFACES TO BE SMOOTH AND EASILY CLEANABLE.MUST REMOVE RUST FROM PREP TABLES & SHELVING UNITS IN MEAT DISPLAY UNIT..

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 3- COMPARTMENT SINK BACKING UP INTO FAR RIGHT & LEFT COMPARTMENTS AND FILLING INSIDE OF SINK BASINS WHEN WATER IS RELEASED FROM SINK AND SLOW DRAINING.MUST REPAIR AND MAINTAIN.(PRIORITY FOUNDATION 7-38-025)

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM GARBAGE CANS,PREP TABLES,GRILL TABLE,PREP COOLERS,ALL REACH IN COOLERS & FREEZERS,MEAT SLICER,ROLLING CART,DISPLAY & STORAGE SHELVING UNITS,MEAT DISPLAY UNIT,SERVICE COUNTER,WINDOW SILLS,EXTERIOR OF FOOD STORAGE CONTAINERS,3- COMP SINK.DEFROST ICE BUILD UP FROM ALL CHEST FREEZERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST REPAIR OR REPLACE BROKEN SELF CLOSING DEVICE ON TOILET ROOM DOOR.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE AND FOOD DEBRIS BUILD UP ON LID AND AROUND LID AND AS WELL POOLED ON GROUND AROUND GREASE CONTAINER. MUST REMOVE GREASE AND DEBRIS BUILD UP AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(B)(CITATION ISSUED)

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN EXCESSIVE GREASE,DIRT AND FOOD DEBRIS BUILD UP ON WALLS & CEILING THROUGHOUT PREMISES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOOR TILES,HOLES IN WALLS,GAPS IN CRACKS AND CREVICES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SLEEPING QUARTERS AMONGST THE MOPSINK AREA WITH MATTRESS ON FLOOR,BOXES OF CLOTHING ON TOP OF SAID SINK,IN FURNANCE ROOM WITH UNDERWEAR ON DRAIN HOSE LINE OF FURNACE. MUST REMOVE ARTICLES FROM AREAS AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS THROUGHOUT PREMISES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES,DISPLAY SHELVES ON SALES FLOOR AND WHERE NEEDED THROUGHOUT PREMISES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS THROUGHOUT PREMISES AND REAR YARD.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST PLACE COOKING EQUIPMENT UNDER VENTILATION HOOD COMPLETELY.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS TRAINING FOR EMPLOYEES MUST PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2549672 2/10/22 NOT CORRECTED #37- 3-302.12 : OBSERVED BULK CONTAINER OF FLOUR IN REAR NOT LABELED. INSTRUCTED MANAGER TO LABEL ALL CONTAINERS WITH COMMON NAME.#39- 3-307.11 NOTED BULK FOOD ITEMS USED FOR FOOD PREPARATION NOT IN ORIGINAL BOX BUT STILL INDIVIDUALLY WRAPPED, STORED IN FREEZERS ACCESSIBLE TO CONSUMERS. INSTRUCTED MANAGER THAT THESE FOOD ITEMS MUST NOT BE ACCESSIBLE TO THE PUBLIC. MUST PROPERLY PROTECT FOOD DURING STORAGE.#47- 4-501.11 OBSERVED GASKETS ON ALL PREP COOLERS SEVERELY DIRTY AND DAMAGED. INSTRUCTED MANAGER TO REPLACE ALL GASKETS.#49- 4-602.13 OBSERVED ACCUMULATED GREASE RESIDUE ON COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.#56- 6-202.11 : OBSERVED LIGHT BULBS OVER FOOD PREP AREA IN NEED OF END CAPS. INSTRUCTED MANAGER TO PROVIDE END CAPS AND MAINTAIN.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS FROM REPORT #2549672 2/10/22 NOT CORRECTED #37- 3-302.12 : OBSERVED BULK CONTAINER OF FLOUR IN REAR NOT LABELED. INSTRUCTED MANAGER TO LABEL ALL CONTAINERS WITH COMMON NAME.#39- 3-307.11 NOTED BULK FOOD ITEMS USED FOR FOOD PREPARATION NOT IN ORIGINAL BOX BUT STILL INDIVIDUALLY WRAPPED, STORED IN FREEZERS ACCESSIBLE TO CONSUMERS. INSTRUCTED MANAGER THAT THESE FOOD ITEMS MUST NOT BE ACCESSIBLE TO THE PUBLIC. MUST PROPERLY PROTECT FOOD DURING STORAGE.#47- 4-501.11 OBSERVED GASKETS ON ALL PREP COOLERS SEVERELY DIRTY AND DAMAGED. INSTRUCTED MANAGER TO REPLACE ALL GASKETS.#49- 4-602.13 OBSERVED ACCUMULATED GREASE RESIDUE ON COOKING EQUIPMENT. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.#56- 6-202.11 : OBSERVED LIGHT BULBS OVER FOOD PREP AREA IN NEED OF END CAPS. INSTRUCTED MANAGER TO PROVIDE END CAPS AND MAINTAIN.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.