BIG DADDY FOOD MART Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION VIOLATION 7-38-012A. NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN PROCEDURE FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A WRITTEN PROCEDURE AND CLEAN-UP SUPPLIES. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS WERE PROVIDED AT THE EXPOSED HANDWASHING SINK AND AT THE HANWASHING SINK IN THE WASHROOM. MANAGEMENT SUPPLIED PAPER TOWELS TO BOTH SINKS AT MY REQUEST. PRIORITY FOUNDATION VIOLATION 7-38-030C. CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO EXPOSED HANDWASHING SINK IS INSTALLED BEHIND THE FRONT COUNTER WHERE GROUND BEEF NACHOS AND ITALIAN BEEF SANDWICHES ARE PREPARED. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HANDWASHING SINK IN THIS AREA. PRIORITY FOUNDATION VIOLATION 7-38-030C. SEE ABOVE PRIORITY FOUNDATION VIOLATION #10 FOR CITATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED A CONTAINER OF GROUND BEEF WITH A TEMPERATURE OF 104.4F STORED IN THE HOT HOLDING UNIT AT THE FRONT COUNTER. MANAGEMENT VOLUNTARILY DISCARDED 3# OF FOOD WORTH $10. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS INSIDE OF THE 2 DOOR PREP COOLER. OBSERVED HOT LINKS AT 46.4F, CHEESE AT 44.4F, GROUND BEEF AT 45.7F, SOUR CREAM AT 47.1F, PASTRAMI AT 44.6F, TURKEY AT 44.8F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 100# OF FOOD WORTH $300. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 FOR CITATION.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE 2 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 46.9F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS GROUND BEEF AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED UNLABELED PACKAGED CRACKERS BEING SOLD OUT OF THEIR ORIGINAL LABELED BOX. MANAGEMENT INSTRUCTED NOT TO SELL FOOD WITHOUT A LABEL.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN INSECT CONTROL DEVICE INSTALLED ON TOP OF THE 2 DOOR PREP COOLER. MUST REMOVE THE DEVICE FROM THE PREMISES.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN INFESTATION OF RODENTS THROUGHOUT THE STORE. OBSERVED OVER 300 MOUSE DROPPINGS ON THE FLOOR OF THE FOOD PREP AREA AND RETAIL DISPLAY AREA, ON THE FOOD STORAGE SHELVES WHERE CHIPS AND SNACKS ARE STORED. MUST CLEAN AND REMOVE ALL RODENT DROPPINGS AND SANITIZE THE AFFECTED AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. PRIORITY VIOLATION 7-38-020A. 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: DETAIL CLEAN THE GREASE TRAP, PREP TABLE, DELI COOLER AND INTERIOR OF 2 DOOR PREP 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLEAN THE FLOOR THROUGHOUT THE STORE ESPECIALLY UNDER FOOD STORAGE SHELVES AND RACKS. CLEAN THE FLOOR DRAIN LOCATED NEXT TO THE GREASE TRAP.

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: CLEAN THE FLOOR THROUGHOUT THE STORE ESPECIALLY UNDER FOOD STORAGE SHELVES AND RACKS. CLEAN THE FLOOR DRAIN LOCATED NEXT TO THE GREASE TRAP.

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.