ED'S FOOD MART, INC. Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND GROUND BEEF IN A HOT HOLDING UNIT AT IMPROPER TEMPERATURE OF 125.9F IN THE REAR PREP AREA ON PREP TABLE,MANAGER VOLUNTARILY DENATURED AND DUMPED FOOD ITEM DURING INSPECTION TOTAL WEIGHT 2LBS TOTAL COST $10.00 CRITICAL VILATION,7-38-005(A)

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 30 MICE DROPPINGS ON FLOOR UNDERNEATH WOODEN SHELVING UNITS IN BASEMENT AREA,INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREA,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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1155139 DATE 09-06-2013(34 REPLACE DAMAGE FLOOR TILES INSIDE WALK-IN COOLER CLEAN FLOORS ALONG WALLS,LEDDGES AND CORNERS IN BASEMENT(41)REMOVE ALL UNUSED EQUIPMENT,BIKES,FREEZERS,CRATES,ETC IN REAR STORAGE AREAS TO PREVENT PEST HARBORAGE,INSTRUCTED TO CORRECT VIOLATIONS,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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL SANDWICHES IN THE REACH-IN COOLER NEAR FRONT COUNTER

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM THE GREAS TRAP AT THE 3 COMPARTMENT SINK IN PREP AREA AND REPLACE CUTTING BOARD IN THE PREP AREA,HAS OPEN SEAMS

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM THE GREAS TRAP AT THE 3 COMPARTMENT SINK IN PREP AREA AND REPLACE CUTTING BOARD IN THE PREP AREA,HAS OPEN SEAMS

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.