BARI Fails Health Inspection - Chicago Grocery store

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED ALL EMPLOYEES IN THE FRONT FOOD PREP AREA HANDLING READY TO EAT DELI MEATS AND PREPARING SANDWICHES WITHOUT GLOVES HAVING BARE HAND CONTACT WITH FOODS. THEN OBSERVED SAME EMPLOYEES PUT ON RUBBER GLOVES AFTER INSTRUCTED TO DO SO UPON MY ARRIVAL WITHOUT WASHING HANDS PRIOR TO GLOVE USE. REVIEWED AGAIN, THE NO BARE HAND CONTACT WITH READY TO EAT FOOD RULE AND THAT HANDS MUST BE WASHED BEFORE AND AFTER EACH GLOVE USE. CRITICAL CITATION ISSUED 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED INADEQUATE DISH WASHING SANITIZING AT THE THREE COMPARTMENT SINK. SINK WAS SET TO WASH, RINSE AND SANITIZE WITH DIRTY DISHES IN THE WASH BASIN AND PANS IN THE THIRD SANITIZING BASIN WITHOUT SANITIZER. 0PPM CHLORINE NOTED. MANAGEMENT LOCATED BLEACH ON PREMISES AND RESET SINK AND REWASHED PANS. CRITICAL CITATION ISSUED 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES. NO SOAP OR PAPER TOWELS AT THE REAR PREP OR THE BASEMENT PREP EXPOSED HAND SINKS. CRITICAL CITATION ISSUED 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE WASTE RECEPTACLE FOUND OVERFLOWING WITH FOOD GARBAGE AND GARBAGE OVERFLOWING FROM CONTAINER AND ONTO THE GROUND. INSTRUCTED TO REMOVE OVERFLOWING GARBAGE AND GARBAGE FROM SURROUNDING GROUNDS. RECOMMEND ADDITIONAL WASTE CONTAINERS OR MORE FREQUENT PICK-UP SERVICE. SERIOUS CITATION ISSUED 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 9-9-14 NOT CORRECTED. #30- LABEL ALL PACKAGED SLICED MELON FRUIT SALAD IN DISPLAY COOLER AND BULK CONTAINERS IN PREP AREA.#33-CLEAN INTERIOR AND EXTERIOR OF ALL COOLERS, PREP TABLES, SLICERS, AND KNIFE RACK.#34-CLEAN FLOORS UNDER EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. #41- ELEVATE ALL STOCK OFF FLOOR IN SALES AND STORAGE AREAS. ORGANIZE REAR STORAGE AND BASEMENT AREAS TO PREVENT PEST HARBORING. SERIOUS CITATION ISSUED 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PRE-PACKAGED PREPARED FOODS MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS AND INGREDIENTS. ALL PREPARED READY TO EAT FOODS IN THE WALK-IN COOLER IE: SLICED DELI MEATS, PASTA SALAD, MUST BE LABELED AND DATED.

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: EXTERIOR WOODEN STORAGE CABINETS NEXT TO FRONT PREP DELI COOLER BLACKENED WITH DIRT. ALL SHELVING THROUGHOUT WITH DIRT AND DEBRIS.EXCESSIVE DUST ON FANS IN THE 1ST FLOOR WALK-IN COOLER. MUST CLEAN 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: HOLE IN THE CEMENT FLOOR OF ENTRANCE TO 1ST FLOOR WALK-IN COOLER. MUST REPAIR. MISSING FLOOR DRAIN COVER IN BASEMENT. MUST PROVIDE.

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: DIRTY WALLS THROUGHOUT OUT BOTH REAR PREP AREAS AND HALLWAY LEADING TO LOWER LEVEL PREP. MUST CLEAN AND MAINTAIN. WALL IN THE BASEMENT PRODUCE WALK-IN COOLER IN POOR REPAIR/MISSING.MUST REPAIR/REPLACE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DIRTY WALLS THROUGHOUT OUT BOTH REAR PREP AREAS AND HALLWAY LEADING TO LOWER LEVEL PREP. MUST CLEAN AND MAINTAIN. WALL IN THE BASEMENT PRODUCE WALK-IN COOLER IN POOR REPAIR/MISSING.MUST REPAIR/REPLACE.

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.