Daallo Meat & Grocery, Inc Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 40 FLYING INSECTS ON WALLS, EQUIPMENT AND CEILING AT THE FOOD PREP AREA, BY THE DISH WASHING AREA AND AT THE 2ND FLOOR BATHROOM AREA. ALSO NOTED OVER 10 LIVE ROACHES INSIDE THE ELECTRICAL UNIT OF THE 2 DOOR DISPLAY FREEZER. INSTRUCTED TO DETAIL CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD ARE PREPARED AND SERVED (MEAT PREP COUNTER). INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES. SERIOUS VIOLATION #7-38-012

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1953318 DATED 8/29/2016 NOT CORRECTED:-#32) RAW WOOD IS PROHIBITED AND PALETTES ARE IMPOSSIBLE TO CLEAN UNDERNEATH. ALL RAW WOOD DRY STORAGE SHELVING NEEDS TO BE PAINTED OR SEALED, #33)OBSERVED GRINDER UNCLEAN WITH FOOD DEBRIS ON HANDLE. OBSERVED INTERIOR OF COOLERS UNCLEAN WITH FOOD DEBRIS. OBSERVED RACKS OF REACH IN COOLERS, WALK IN COOLERS, AND WALK IN FREEZERS UNCLEAN. MUST BE CLEANED AND MAINTAINED, #34)OBSERVED FLOOR IN DISREPAIR WITH CRACKS AND HOLES BEHIND BUTCHER AREA. OBSERVED FLOOR WITH HOLE IN FLOOR BEHIND REFRIGERATOR ACROSS FROM WALK IN COOLER. RESTORE ALL FLOORS TO A SMOOTH EASILY CLEANABLE SURFACE. OBSERVED FLOORS UNCLEAN IN MEAT CURRING AREA, UNDER ALL PALETTES OF WOOD, UNDER AND BEHIND ALL LARGE EQUIPMENT, IN CORNERS AND ALONG WALLS. ALL FLOORS MUST BE CLEANED IN DETAIL AND MAINTAINED. OBSERVED FLOOR OF WALK IN COOLER AND WALK IN FREEZER UNCLEAN WITH BLOOD FROM MEAT AND FOOD SPILLS. CLEAN FLOORS AND MAINTAIN. OBSERVED FLOOR DRAINS UNCLEAN IN MEAT CUTTING AREA WITH ORGANIC MATTER. FLOOR DRAINS MUST BE CLEANED IN DETAIL AND MAINTAINED. OBSERVED CARPET LEADING TO UN STAIRS UNCLEAN. DETAIL CLEAN CARPETS AND MAINTAIN. OBSERVED FLOORS IN BASEMENT UNCLEAN WITH DIRT AND DEBRIS. CLEAN FLOORS IN BASEMENT AND MAINTAIN. OBSERVED BASEBOARDS IN DISREPAIR IN ROOM CONTAINING 3 COMPARTMENT SINK. REPAIR AND MAINTAIN ALL BASEBOARDS, #35)OBSERVED WALLS IN BUTCHER AREA UNCLEAN WITH MEAT JUICE SPLATTER AND DIST. CLEAN AND MAINTAIN ALL WALLS. OBSERVED WALLS OF WASHROOM UNCLEAN. CLEAN AND MAINTAIN ALL WALLS IN WASHROOM.OBSERVED CEILING ABOVE 3 COMPARTMENT SINK IN DISREPAIR WHEN IT CONNECTS TO WALL. MUST REPAIR CEILING AND MAINTAIN, #38)OBSERVED NO EXPOSED HAND SINK IN DISH WASHING AREA. MUST INSTALL EXPOSED HAND SINK IN DISH WASHING AREA WITH HOT AND COLD RUNNING WATER SOAP AND PAPER TOWELS. OBSERVED NO BACK FLOW PREVENTION DEVICE ON MOP SINK IN UPSTAIRS WASHROOM. INSTALL AND MAINTAIN. OBSERVED DRAIN FROM WALK IN DRAINING INTO 3 COMPARTMENT SINK. DRAIN FROM WALK IN CAN NOT DRAIN INTO 3 COMPARTMENT SINK AND MUST BE PLUMBED TO A FLOOR DRAIN. #41) OBSERVED TOO MUCH CLUTTER. ALL UNNECESSARY ITEMS NEED TO BE REMOVED FROM PREMISES SO THAT PEST CONTROL CAN HAVE COMPLETE ACCESS. ALL STORAGE ITEMS NEED TO BE STORED 6 INCHES OFF OF GROUND AND 6 INCHES AWAY FROM WALL IN ORDER FOR PEST CONTROL TO HAVE ACCESS AND TO CLEAN PROPERLY. SERIOUS VIOLATION #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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED DIRTY CUTTING BOARDS WITH DEEP CUTS AT THE MEAT PREP COUNTER. INSTRUCTED TO DETAIL CLEAN, SMOOTHEN AND SANITIZE.NOTED TORN RUBBER GASKET AT 2 DOOR DISPLAY FREEZER. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

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: INSTRUCTED TO DETAIL CLEAN SHELVES INSIDE THE DAIRY DISPLAY COOLER AND SPILLS INSIDE THE DISPLAY FREEZER.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED EMPLOYEE BELONGINGS ON SHELVING AT THE REAR BY THE 3 COMPARTMENT SINK NOT PROPERLY STORED. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED EMPLOYEE BELONGINGS ON SHELVING AT THE REAR BY THE 3 COMPARTMENT SINK NOT PROPERLY STORED. INSTRUCTED TO PROVIDE A DESIGNATED AREA FOR EMPLOYEES TO STORE THEIR BELONGINGS.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.