BIG SAMS FOOD MART Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AS REQUIRED; MUST PROVIDE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD.PRIORITY FOUNDATION 7-38-010. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK IN DISH AREA NEXT TO 3 COMPARTMENT SINK BLOCKED BY LARGE TABLE AND MEAT GRINDING EQUIPMENT. INSTRUCTED MANAGER THAT ALL HAND SINKS MUST BE ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C). 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.

FOOD IN GOOD CONDITION, SAFE, & UNADULTERATED - Comments: OBSERVED ADULTERATED MEATS, FISH, THAT HAD FOUL SMELL, GREYISH AND GREENISH COLOR THAT WERE BEEN SOLD. INSTRUCTED MANAGER TO REMOVED AND DISCARDED. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. MANAGER VOLUNTARILY DISCARDED APPROXIMATELY 50LBS TOTALING $150.

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED MINCED/GROUND BEEF THAT WAS READING AT 78.9F AT THE HOT HOLDING STATION. INSTRUCTED MANAGER TO HAVE ALL HOT HOLDING FOODS ABOVE 135F.MANAGER DISCARDED APPROXIMATELY 3LBS. 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 TCS FOODS BEING HELD AT IMPROPER INTERNAL TEMPERATURES RANGING FROM 53.2F TO 53.6F IN THE MEAT COLD HOLDING UNIT, SUCH AS CHICKEN WINGS, CHICKEN QUATERS, GROUND BEEF AND STEAK. MANAGER DISCARDED AND DENATURED A TOTAL 150-200LBS OF MEAT AT $400. ALL COLD TCS FOODS MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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 MEAT COOLER NOT MAINTAINING PROPER TEMPERATURE 54F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW.MEAT COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 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 PACKAGED SANDWICHES AND GRAPES DIPPED WITH NUTS NOT PROPERLY LABELED WITH INGREDIENTS, NET WEIGHT, ALLERGENS, BUSINESS NAME AND ADDRESS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED SANDWICHES AND GRAPES DIPPED WITH NUTS.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PACKAGED SANDWICHES AND GRAPES DIPPED WITH NUTS NOT PROPERLY LABELED WITH INGREDIENTS, NET WEIGHT, ALLERGENS, BUSINESS NAME AND ADDRESS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED SANDWICHES AND GRAPES DIPPED WITH NUTS.

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.