CARNICERIA JIMENEZ INC Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A): NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(a) 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: 2-501.11: NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP POLICY AND KIT ON SITE. MUST PROVIDE. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: MUST DETAIL CLEAN MEAT SLICER.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17(C): MUST PROVIDE PROPER LABELS FOR DATE MARKING AND DISPOSITION OF REFRIDGERATED TCS FOODS HELD OVER 24HRS. PRIORITY FOUNDATION VIOLATION#: 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-203.12(A): MUST PROVIDE TEMPERATURE MEASURING DEVICES INSIDE ALL COOLERS AND HOT HOLS UNITS. PRIORITY FOUNDATION VIOLATION #: 7-38-005. NO CITATION ISSUED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111: OBSERVED EVIDENCE OF PEST ACTIVITY ON SITE AT TIME OF INSPECTION. OBSERVED RODENT DROPPINGS IN THE FOLLOWING AREAS: 75 THROUGHOUT THE UPSTAIRS STORAGE AREAS (INCLUDING EMPLOYEE BREAK AREAS), 50 THROUGHOUT ALL BASEMENT STORAGE AREAS (INCLUDING MECHANICAL ROOMS), 15 BY THE DOG FOOD AISLE, 5 BY THE CHIPS AISLE. OBSERVED APROX 6 LIVE ORIENTAL COCKROACHES IN THE BASEMENT STORAGE AREAS (INCLUDING MECHANICAL ROOMS). MUST REMOVE ALL EVIDENCE OF PEST ACTIVITY, CLEAN, SANITIZE, AND MAINTAIN AREAS. PEST CONTROL SERVICE PROVIDER WAS ON SITE DURING INSPECTION. PRIORITY FOUNDATION VIOLATION#: 7-38-020(A) 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.12(E)(F)(G)(H): OBSERVED STORAGE OF PACKAGED DRY FOODS AND STORAGE OF PACKAGED GOODS, AND FOOD PREP AREAS IN THE BASEMENT UNDER THE STAIRS, AND UNDER WATER LINES. MUST REMOVE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-202.16: OBSERVED WOOD PALLETS, AND MILK CRATES BEING USED AS STORAGE/SHELVING THROUGHOUT PREMISE. MUST REMOVE AND PROVIDE A NON-POROUS, CORROSION-RESISTANT, SMOOTH, EASILY CLEANABLE SURFACE THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12: OBSERVED CUTTING BOARDS IN THE MEAT PREP AREA STAINED AND WITH DEEP BLACK GROOVES ON SURFACE. MUST REPLACE OR RESURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C): MUST DEFROST, DETAIL CLEAN, AND MAINTAIN THE WALK IN FREEZER IN THE BASEMENT.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15(B): OBSERVED SLIGHT LEAKS COMING FROM THE 3 COMPARTMENT SINK IN THE TAQUERIA, AND THE LARGE HOT WATER TANK IN THE BASEMENT. MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.12(A): MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING AREAS: BEHIND/UNDER THE CHICHIRONAS PREP TABLES, THE FLOOR IN THE COOKING AREA ADJACENT TO THE MEAT PREP AREA, THE FLOOR THROUGHOUT THE UPSTAIRS AREAS, UNDER ALL SHELVING IN THE STORE FRONT AREAS, IN THE BASEMENT WORK ROOM AREAS, THE UPSTAIRS VENTILATION FAN UNIT, AND THE CEILING IN THE BASEMENT BY THE RECEIVING DOCK (MOLD-LIKE SUBSTANCE OBSERVED; NO FOOD OR EQUIPMENT STORAGE HERE).

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: 6-501.114: OBSERVED BROKEN/UNNECESSARY EQUIPMENT/ARTICLES/CLUTTER IN THE UPSTAIRS, BASEMENT, AND RECEIVING AREAS. MUST REMOVE, CLEAN, ORGANIZE, AND MAINTAIN AREAS.

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: 6-501.114: OBSERVED BROKEN/UNNECESSARY EQUIPMENT/ARTICLES/CLUTTER IN THE UPSTAIRS, BASEMENT, AND RECEIVING AREAS. MUST REMOVE, CLEAN, ORGANIZE, AND MAINTAIN AREAS.

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.