AMER FOOD MART Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. OBSERVED FROZEN TAMALES BEING RE-HEATED IN HOT HOLDING UNIT IN FRONT OF SERVICE COUNTER(PARTIALLY FROZEN AND AT 121.1F), ALSO FOUND COOKED HAMBURGERS IN HOT HOLDING UNITS AT 126.6F AND 130.6F. ALL POTENTIALLY HAZARDOUS FOODS BEING REHEATED MUST REACH AN INTERNAL TEMPERATURE OF 165F OR HIGHER AND ALL HAMBURGERS MUST BE COOKED TO AT LEAST 155F BEFORE SOLD. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A). 5LB VALUED AT $35 DISCARDED.

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: IMPROPER PEST CONTROL NOTED ON PREMISES. 26 MICE DROPPINGS FOUND ON FLOOR UNDERNEATH CHIP TRAYS ON SALES FLOOR. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS AND KEEP FRONT DOOR CLOSED TO PREVENT PEST ENTRY(DOOR OPEN UPON ENTERING ESTABLISHMENT). 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PACKAGING ICE ON PREMISES. ALL ITEMS PACKAGED ON PREMISES FOR SALE MUST BE PROPERLY LABELED WITH NAME AND ADDRESS OF BUSINESS AND CONTENTS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY EXTERIOR OF GREASE TRAP. REMOVE ALL EXCESSIVE ICE BUILD-UP FROM THE INTERIORS OF DEEP FREEZERS WHERE PRESENT. PAINT STAINED RAW WOOD DOOR NEAR MOP SINK. REPAIR OR REPLACE UPPER INTERIOR PANEL ON DOOR TO DEEP FREEZER IN REAR HOT FOOD PREP AREA.

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: CLEAN THE FOLLOWING: INTERIOR AND EXTERIOR OF LARGE ICE MACHINE AND ICE SCOOP INSIDE, MOP SINK IN REAR FOOD PREP AREA, ALL STORAGE AND DISPLAY SHELVES, SINK IN WASHROOM, EXPOSE HAND SINK IN FRONT FOOD PREP AREA, EXTERIOR OF DEEP FREEZER AND PREP TABLE WHERE TABLE TOP DEEP FRYERS ARE STORED, AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.

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: DETAIL CLEAN FLOORS THROUGHOUT ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT WHERE DIRT, AND DEBRIS ARE PRESENT.

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: CLEAN EXCESSIVE GREASE BUILD-UP FROM THE EXTERIOR OF THE EXHAUST SYSTEM IN REAR HOT FOOD PREP AREA. CLEAN EXCESSIVE GREASE BUILD-UP FROM WALL BEHIND DEEP FRYER.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: COOKING POTENTIALLY HAZARDOUS FOODS IN REAR FOOD PREP AREA, MUST INSTALL AN EXPOSED HAND SINK IN THIS AREA. COOKING HAMBURGERS FROM SCRATCH ON A TABLE TOP GRILL WHICH MUST ALSO BE UNDERNEATH THE HOOD WHEN IN USE.(MAY NEED TO EXPAND THE HOOD TO ACCOMMODATE THIS PIECE OF COOKING EQUIPMENT).

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: COOKING POTENTIALLY HAZARDOUS FOODS IN REAR FOOD PREP AREA, MUST INSTALL AN EXPOSED HAND SINK IN THIS AREA. COOKING HAMBURGERS FROM SCRATCH ON A TABLE TOP GRILL WHICH MUST ALSO BE UNDERNEATH THE HOOD WHEN IN USE.(MAY NEED TO EXPAND THE HOOD TO ACCOMMODATE THIS PIECE OF COOKING EQUIPMENT).

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.