ALMITA SUPER MARKET Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE DOES NOT HAVE A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED ON SITE. PRIORITY FOUNDATION VIOLATION.

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: NO VALID CITY OF CHICAGO SANITATION CERTIFICATE POSTED ON THE PREMISES. MUST POST A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED RAW SLICED BEEF LAYING ON METAL RACKS IN THE REAR STORAGE AREA AT AN IMPROPER TEMPERATURE OF 79.7F WITH THE INTENT OF DRYING / PREPARING BEEF JERKY. OTHER DRIED BEEF WAS NOTED ON DISPLAY TO THE PUBLIC ON THE TOP OF THE REAR MEAT COOLER AT 80.1F. ALL MEAT WAS DISCARDED. REVIEWED PROPER HOLDING TEMPERATURES FOR MEATS. PRIORITY VIOLATION 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.

APPROVED THAWING METHODS USED - Comments: OBSERVED A FROZEN CASE OF MENUDO IMPROPERLY THAWING ON SHELVING IN THE REAR STORAGE ROOM. INSTRUCTED TO PROPERLY THAW UNDER REFRIGERATION OR COLD RUNNING WATER.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED APPROXIMATELY OVER 200 MICE DROPPINGS THROUGHOUT THE FOLLOWING LOCATIONS. THROUGHOUT THE FRONT, ON ALL SHELVING, BEHIND EQUIPMENT AND COOLERS, UNDER AND GROCERY SHELVING, ALL REAR STORAGE ROOMS, AND REAR DELI CASE AREA. RECOMMEND HAVING PEST CONTROL CO. SERVICE FOR MICE, PROVIDE BAIT STATIONS AND GLUE BOARDS WHERE APPROPRIATE AND REMOVE ALL DROPPINGS FROM ALL AREAS, AND SANITIZE ALL AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN A CONTAINER WITH A SANITIZING SOLUTION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: DUCT TAPE IS BEING USED AS A MEANS OF REPAIR FOR THE REAR PREP DISPLAY COOLER. MUST PROPERLY REPAIRED WITH A MATERIAL THAT IS SMOOTH AND CLEANABLE.-----CRACKED/BROKEN GLASS ON THE REAR PREP DISPLAY COOLER AND SOME GLASS PANELS REPLACED WITH CARDBOARD. MUST REPLACE BROKEN GLASS AND REPLACE MISSING GLASS ON COOLER.

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 NOT USE CARDBOARD AS DRY FOOD CONTAINERS SUCH AS ONIONS AND POTATOES IN THE GROCERY AREA. FOOD CONTAINERS MUST BE WASHABLE.

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: MUST PROVIDE A DRAINBOARD AT THE REAR THREE-COMPARTMENT SINK.

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: ALL SHELVING THROUGHOUT THE FRONT PREP AREA WITH DIRT AND DEBRIS, AND CLUTTER, INCLUDING THE EXTERIOR OF THE WOODEN CABINETS WITH FOOD SPLATTER. MUST CLEAN AND MAINTAIN.----NOTED DIRTY, SOILED CARDBOARD LINERS FOR BAGGED CHIPS ON DISPLAY. MUST REPLACE OR USE WASHABLE LINERS.----MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT THE FRONT PREP AREA.----ALL RAW WOODEN SHELVING FOR STORED GROCERY ITEMS ON DISPLAY MUST BE PAINTED/SEALED. MUST NOT USE RAW WOOD AS SHELVING INSIDE THE REAR PREP DISPLAY COOLER.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR AND EXTERIOR OF ALL COOLERS, COOKS LINE EQUIPMENT WITH EXCESSIVE FOOD DEBRIS AND DIRT.----ALL GROCERY SHELVING WITH DUST AND DEBRIS. MUST CLEAN AND MAINTAIN ALL.

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: EXTREMELY DIRTY WASHBOWL IN THE WEST WASHROOM. MUST CLEAN AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ROTTED WOOD AT THE BACKSPLASH OF THE FRONT PREP HAND WASHING SINK. MUST REPLACE WITH A SMOOTH AND CLEANABLE MATERIAL.----FLOOR TILES AT THE FRONT FOOD PREP AND UNDER THE REAR PREP THREE COMPARTMENT SINK DAMAGED, BROKEN, MISSING WITH EXPOSED RAW WOOD. MUST REPLACE/REPAIR.----RAW WOODEN FLOOR OF THE WEST WASHROOM. MUST PROVIDE A NON-POROUS CLEANABLE FLOOR.----FLOORS THROUGHOUT THE FACILITY WITH DIRT AND DEBRIS. MUST CLEAN 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: SOILED MOP HEADS ARE IMPROPERLY STORED INSIDE THE MOP BUCKET. MUST PROPERLY STORE INVERTED AT THE UTILITY SERVICE SINK.

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: ALL UNNECESSARY STORED ITEMS THROUGHOUT ALL THE REAR STORAGE ROOMS MUST BE REMOVED FROM THE PREMISES TO PREVENT PEST HARBORING, AND ALL NEEDED ITEMS MUST BE ELEVATED AND ORGANIZED.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR FOOD HANDLERS ON SITE PREPARING FOODS AT THE INSPECTION. MUST PROVIDE.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATE FOR FOOD HANDLERS ON SITE PREPARING FOODS AT THE INSPECTION. MUST PROVIDE.

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.