AL-AMIN GROCERY Fails Health Inspection - Chicago Grocery store

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED LARGE PIECE OF BEEF BEING STORED UNPROTECTED IN THE WALK IN COOLER UNDER THE COOLER CONDENSER DRIPPING WATER, ON RACKS WITH EXCESSIVE RUST ACCUMULATION, POSSIBLE CONTAMINATION. INSTRUCTED TO PROTECT (COVER) FOOD BEING STORE IN THE COOLER AT ALL TIMES, AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED APPROXIMATELY 15 LIVE ROACHES CRAWLING ON FLOORS AND WALLS THROUGHOUT PREMISES; TOILET ROOM, REAR STORAGE AND ON FLOORS IN THE FRONT OF THE STORE. INSTRUCTED TO CLEAN THE AFFECTED AREAS. CONTACT PEST CONTROL PROVIDER FOR SERVICE AND MAINTAIN. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER WITH TRASH AROUND IT, AND OVERFLOWING WITH EXCESSIVE GARBAGE. INSTRUCTED TO CLEAN AFFECTED AREA, AND INCREASE GARBAGE PICK-UP IF NEEDED TO AVOID TRASH OVERFLOW, AND MAINTAIN. 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 CITYO F CHICAGO CERTIFIED MANAGER ON SITE. ESTABLISHMENT IS SELLING AND PREPARING RAW MEATS FROM A BUTCHERS COUNTER IN THE REAR OF THE STORE. MOHAMMED CHOWDHURY STATED HE WAS NOT AWARE HE NEEDED A CITY OF CHICAGO SANITATION LICENSE. INSTRUCTED TO HAVE LICENSE AT NEXT INSPECTION. SERIOUS VIOLATION 7-38-012. (NO CITATION ISSUED, PER SUPV)

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED MULTI-USE UTENSILS BEING STORED IMPROPERLY ON THE PREP TABLE. INSTRUCTED TO INVERT TO PREVENT CROSS CONTAMINATION AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BROKEN DOOR GASKET ON DEEP FREEZER IN THE SMALL REAR STORAGE ROOM. ALSO, DEFROST ALL DEEP FREEZER ON THE PREMISES. GROCERY BAGS PROHIBITED. INSTRUCTED TO REPAIR, CLEAN, SANITIZE AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED MEAT SLICER/GRINDER, AND CONTACT SURFACES IN THE REAR PREP AREA NOT CLEAN. ALSO, DEEP FREEZER DOOR IS BROKEN ON THE NORTH WALL AND ON THE FREEZER IN THE SMALL STORAGE ROOM IN THE REAR. INSTRUCTED TO CLEAN, SANITIZE, REPAIR 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 FLOORS THROUGHOUT THE ENTIRE PREMISES NOT CLEAN; REAR, MEAT AREA, TOILET ROOM, ALL STORAGE ROOMS AND THE FRONT OF THE STORE. INSTRUCTED TO DETAIL CLEAN, SANITIZE 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALLS THROUGHOUT THE ENTIRE PREMISES NOT CLEAN; REAR MEAT PREP, TOILET ROOM, STORAGE ROOMS, AND FRONT OF THE STORE. ALSO, STAINED AND MISSING CEILING TILES IN THE REAR MEAT PREP, TOILET ROOM, AND FRONT OF THE STORE. INSTRUCTED TO CLEAN, REPAIR AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED LIGHT SHIELDS NOT CLEAN IN REAR MEAT PREP AREA, TOILET ROOM, AND SMALL STORAGE ROOM IN REAR. INSTRUCTED TO CLEAN AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED SOILED LINENS BEING STORED IMPROPERLY. INSTRUCTED TO STORE IN SANITIZER WATER WHEN NOT IN USE AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EXCESSIVE CLUTTER IN THE SMALL REAR STORAGE ROOM, IN THE MEAT PREP AREA, AND BEHIND THE CUSTOMER COUNTER. INSTRUCTED TO REMOVE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED EXCESSIVE CLUTTER IN THE SMALL REAR STORAGE ROOM, IN THE MEAT PREP AREA, AND BEHIND THE CUSTOMER COUNTER. INSTRUCTED TO REMOVE ITEMS 6" OFF FLOORS TO PREVENT RODENT HARBORAGE AND MAINTAIN.

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.