CITGO FOOD MART Fails Health Inspection - Chicago Grocery store

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOR CORRECTED PER MUNICIPAL CODE FROM REPORT #1154463 ON 7-19-12. 30-LABEL ALL BULK CONTAINERS IN STORAGE AREA. 31-INVERT ALL CARRYOUT CONTAINERS ON PREP TABLE. 32-REPLACE DAMAGED DOOR ON CHEST FREEZER. REMOVE SOILED CARDBOARD ON CHIP RACKS. 33-CLEAN INTERIOR AND EXTERIOR OF COOLERS, FREEZERS, PREP TABLES, COOKING EQUIPMENT, DISPLAY SHELVES, AND RACKS IN SALES AREA, STORAGE SHELVES BEHIND FRONT COUNTER, BEVERAGE MACHINES. 34-FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP, SALES, AND STORAGE AREAS. CLEAN ALL FLOOR DRAINS, ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLER AND STORAGE AREAS. 35-REPLACE STAINED CEILING TILES. SEAL OPENINGS ALONG BASEBOARDS IN WASHROOM AND STORAGE AREAS. CLEAN ALL CEILING VENTS. 36-REPLACE DAMAGED AND MISSING LIGHT SHIELDS IN PREP AREA AND WALK-IN COOLER. 37-INSTALL SELF CLOSING DEVICE ON WASHROOM DOOR. 38-INSTALL BACK FLOW DEVICE ON UTILITY SINK. 40-PROVIDE THERMOMETERS IN ALL COOLERS. 41-REMOVE UNUSED EQUIPMENT IN STORAGE AREAS TO PREVENT PEST HARBORAGE. REMOVE SOILED WATER IN MOP PAIL ANS STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. SERIOUS VIOLATION 7-42-090 CITATION ISSUED.

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: LABEL BULK CONTAINERS UNDER REAR PREP TABLE.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL CARRYOUT TRAYS AND CONTAINERS ON AND UNDER PREP TABLE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE DAMAGED DOOR ON CHEST FREEZER. REPAIR DAMAAGED GASKET ON WALK-IN COOLER DOOR.

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: CLEAN INTERIOR AND EXTERIOR OF ALL FRYERS, GRILL, PREP TABLES, COOLERS, FREEZERS, ROLLING CARTS, KNIFE RACKS, SHELVES.

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: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, AND WALK-IN COOLER AREAS. ELEVATE ALL STOCK OFF FLOOR IN PREP, STORAGE, AND WALK-IN COOLER AREAS. CLEAN ALL FLOOR DRAINS.

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: REPLACE STAINED CEILING TILES IN SALES AREA. REPLACE MISSING BASEBOARDS AND SEAL LOOSE BASEBOARDS IN WASHROOM AND REAR STORAGE AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE DAMAGED AND MISSING LIGHT SHIELDS IN PREP AREA AND WALK-IN COOLER.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: INSTALL SELF CLOSING DEVICE ON WASHROOM DOOR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL BACK FLOW DEVICE ON UTILITY SINK.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETER IN PREP COOLER AND METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETER IN PREP COOLER AND METAL STEM THERMOMETERS FOR INTERNAL TEMPERATURES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.