DIVISION FOOD & GROCERY MART Fails Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER WITH VALID CITY OF CHICAGO CERTIFICATE AT THE START TIME OF INSPECTION AT 8:20AM WHILE TCS FOODS ARE STORED/PREPARED/SERVED. CERTIFIED FOOD MANAGER, RANKAN ALAMAWI, ARRIVED AT APPROXIMATELY 10:15AM. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WITH AN ORIGINAL CITY OF CHICAGO CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012. CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO PROCEDURES FOR CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMERTER IN THE REFRIGERATOR UNIT ALONG THE WEST WALL IN THE BACK OF THE FACILITY. INSTRUCTED TO PROVIDE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED ON FOOD LABELS ON CONTAINERS WITH CONDIMENTS (MAYO, KETCHUP, ETC.). INSTRUCTED TO PROVIDE.

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 APPROXIMATELY 12-15 SMALL FLIES/GNATS IN THE FOOD PREP, DISHWASHING, DRY STORAGE, AND BATHROOM AREAS. INSTRUCTED TO CONTROL PEST ACTIVITY. LAST PROFESSIONAL PEST CONTROL SERVICE DATED 11/10/24. 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IMPROPER STORAGE ON SERVING TONGS IN THE FOOD PREPARATION AREA. INSTRUCTED TO STORE PROPERLY.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE SERVICE USE ARTICLES (SMALL RECTANGULAR PINK AND WHITE FOAM PLATES) NOT STORED PROPERLY. INSTRUCTED TO INVERT AND STORE PROPERLY.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CRATES WITH SODA POP ON THE FLOOR IN THE DRY STORAGE AREA. INSTRUCTED TO STORE 6 INCHES OFF THE FLOOR.

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: OBSERVED PLASTIC GROCERY BAGS USED TO STORE FOOD ITEMS IN THE FREEZER NEAR THE BACK STORAGE AND EMPLOYEE BREAK ROOM AREA. INSTRUCTED TO STORE FOOD ITEMS IN FOOD GRADE CONTAINERS/FREEZER BAGS.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO SANITIZER TEST STRIPS ON SITE AT THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER OVERLOADED AND PREVENTING LID CLOSURE. INSTRUCTED TO CLOSE LID PROPERLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-020(B). CITATION ISSUED.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED UNNECESSARY ITEMS/CLUTTER (OLD/INUSED EQUIPMENT) STORED IN THE BACK OF THE FACILITY. INSTRUCTED TO REMOVE FROM THE FACILITY.

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: OBSERVED BROKEN/CRACKED/WATER STAINED CEILING TILES THROUGHOUT THE FACILITY. INSTRUCTED TO REPLACE AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED VENTS OVER THE SMALL GRILL/FRYER AREA WITH BUILD UP OF GREASE. INSTRUCTED TO REPLACE/CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EMPLOYEE ON DUTY WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EMPLOYEE ON DUTY WITH NO FOOD HANDLERS CERTIFICATE. INSTRUCTED TO PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.