AWAMI BAZAAR & ZABIHA MEAT Passes Health Inspection - Chicago Grocery store

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROPERLY STORE ALL FOODS NOT IN ORGINAL CONTAINER IN FOOD GRADE BAGS AT ALL TIMES. FOUND GROUND MEAT IN WHITE PLASTIC SHOPPING BAGS INSIDE THE MEAT SLIDING DOOR DISPLAY COOLER. FOUND SAME INSIDE THE WALK-IN COOLER IN THE MEAT CUTTING AREA.

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: MUST REPAIR THE FOLLOWING SO AS TO BE SMOOTH AND EASILY CLEANABLE: FOUND THE FOLLOWING ITEMS IN POOR REPAIR: THE BOTTOM PORTION OF REAR EXTERIOR WALK-IN COOLER DOOR(WARPED ,UNEVEN AND RUSTY AT THE BOTTOM RIGHT HAND CORNER); ALSO THE REAR EXIT DOOR IN THE REAR DRY STORAGE AREA AT THE BOTTOM IS EXCESSIVELY RUSTED OUT; ALL ABOVE ITEMS MUST BE IN GOOD REPAIRS AT ALL TIMES.

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: MUST CLEAN AND SANITIZE INTERIOR SHELVING UNDER THE LIGHT FIXTURE AT THE MEAT DISPLAY CASE. ALSO MUST REPAINT/REPAIR ANY RUSTED SHELVING AT SAME LOCATION.

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: MUST DETAIL CLEAN FLOORS IN THE RESTROOM, REAR DRY STORAGE AREA, UNDER FRONT RICE DISPLAY CASE AREA AND AT ALL CORNERS THROUGHOUT PREMISES TO REMOVE DEBRI AND DEAD INSPECTS.

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: MUST REPAIR CRACKED AND UNEVEN FLOOR AT HALL PASSAGE WAY LEADIN TO THE REAR EXIT DOOR, THE FLOOR IN FRONT OF THE RESTROOM AND IN THE MEAT CUTTING AREA BETWEEN THE 3-COMP SINK AND THE WALK-IN COOLER AREA. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE AT ALL TIMES.

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: MUST DETAIL CLEAN CEILING VENTS LOCATED IN THE REAR PASSAGE HALLWAY LEADING TO THE DRY STORAGE AREA AS WELL AS IN THE MEAT CUTTING AREA TO REMOVE EXCESSIVE DUST ACCUMULATION.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ORGANIZE AND DECLUTTER THE REAR DRY STORAGE AREA. REMOVE ALL UNNECESSARY ITEMS FROM PREMISES. ALSO ALL DRY GOODS AND OTHER ITEMS MUST ALWAYS BE 6 INCHES OFF THE FLOOR AT ALL TIMES.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED MEAT CUTTING STAFF WITHOUT HAIR RESTRAINTS. ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS IN FOOD PREPARATION AREAS AT ALL TIMES.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED MEAT CUTTING STAFF WITHOUT HAIR RESTRAINTS. ALL FOOD PREP STAFF MUST WEAR HAIR RESTRAINTS IN FOOD PREPARATION AREAS AT ALL TIMES.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.