ABU HASAN GAS & MINI MART, INC. Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPURATURES. 5 LBS OF GROUND BEEF AT 120F, VALUED AT $20, AND 2 LBS OF ITALIAN BEEF AT 110F, VALUED AT $10. EMPLOYEE VOLUTARILLY DISCARDED AND DENATURED FOOD. INSTRUCTED TO HOT HOLD AT 140F OR ABOVE. CRITICAL VIOLATION 7-38-005(A).

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER WITH LID OPEN, EXCESSIVE DEBRIS, GARBAGE AND CARDBOARD BOXES STICKING OUT AND AROUND THE DUMPSTER. INSTRUCTED TO CLEAN AFFECTED AREA AND MAINTAN. SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON-SITE WHILE POTENTIALLY HAZARDOUS FOODS, GROUND BEEF AND ITALIAN BEEF ARE BEING PREPARED OR SERVED. INSTRUCTED THAT A CERTIFIED MANAGER MUST BE ON-SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SEROIUS VIOLATION 7-38-012

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSP. REPORT 1533152, DATED 4/21/15. VIOLATION 36;NO LIGHT INSIDE UTILITY SINK CLOSET. MUST INSTALL ADEQUATE LIGHTING. VIOLATION 38:NO BACKFLOW PREVENTION DEVICES AT UTILITY SINK OR WATER CONNECTED COFFEE BREWER. MUST INSTALL SAME. INSTRUCTED TO INSTALL LIGHTING AND BACK FLOW PREVENTION DEVICE AND MAINTAIN. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF ICE CREAM FREEZER IN FRONT OF STORE, ALSO CLEAN COUNTER AROUND COFFEE STATION AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRTY FLOORS UNDER THE 3 COMP SINK AND IN THE STAFF TOILET ROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRTY FLOORS UNDER THE 3 COMP SINK AND IN THE STAFF TOILET ROOM. INSTRUCTED TO CLEAN AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.