ALMITA SUPER MARKET Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF MEAT DISPLAY COOLER AT THE REAR PREP AREA TO BE IMPROPER AT 46.4F AND TEMPERATURE OF SERVICE COOLER AT THE FOOD PREP AREA TO BE 66.4F. INSTRUCTED NOT TO USE COOLERS UNTIL PROPER TEMPERATURE OF 40F OR BELOW IS MAINTAINED. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE.MAINTENANCE/REPAIR MAN ARRIVED ON SITE AT ABOUT 3:00 PM AND REPAIED COOLER(CLEANED COILS AND CONDENSER). EQUIPMENT TEMPERATURES ARE NOW 39.1F AND 41F. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 44.3F TO 92.9F,(MENUDO 57.6F,PORK 48.3F,INTESTINES 92.9F, REFRIED BEANS 49.5, CHICKEN 46.5F, WHOLE CHICKEN 45.9F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR ALL COOLERS ON REGULAR BASES. CITATION ISSUED FOR 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED MICE DROPPINGS IN THE FOLLOWING AREAS:- ON WINDOWING LEDGING AT THE FRONT SELLING AREA, ALONG WALL BASE BEHIND MEAT DISPLAY COOLER, ON SHELVING AT THE REAR DRY STORAGE AND UNDERNEATH PALLETS AT THE FRONT SELLING AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. INSTRUCTED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER LINING AT THE SLIDING DOOR OF MEAT DISPLAY COOLER, RUSTY SHELVES, FOOD PARTICLES AT SAME, AND ALSO RUSTY SHELVES AT THE MILK REFRIGERATOR AT THE FRONT SELLING AREA. MUST REPAIR, CLEAN OR REPLACE.

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: NOTED ICE BUILT UP INSIDE ICE CREAM DISPLAY COOLER, MEAT DISPLAY COOLER AND CHEST FREEZER AT THE REAR DRY STORAGE. ALSO NOTED THICK GRIME AND OLD FOOD PARTICLES ON RAILS AND INSIDE MEAT DISPLAY COOLER, MEAT SLICER BEHIND MEAT DISPLAY COOLER AND SHELVES INSIDE THE MILK REACH IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. ALSO NOTED A GREENISH SUBSTANCE BETWEEN GLASS DOOR AT THE MEAT DISPLAY COOLER. MUST DETAIL CLEAN.

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: INSTRUCTED TO CLEAN FLOORS ALONG BASE AND UNDERNEATH HEAVY EQUIPMENT AND UNDERNEATH PALLETS AT THE FRONT SELLING AREA.

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: INSTRUCTED TO CLEAN FLOORS ALONG BASE AND UNDERNEATH HEAVY EQUIPMENT AND UNDERNEATH PALLETS AT THE FRONT SELLING AREA.

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.