EL MERCADO FOOD MART, LLC Fails Health Inspection - Chicago Grocery store

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO WASH ROOM INSTALLED AT GROCERY STORE. MUST INSTALL A WASHROOM AT SAID GROCERY STORE. MUST INSTALL UNDER CITY PLUMBING CODE. CRITICAL VIOLATION:7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: NO THREE COMPARTMENT SINK INSTALLED AT BUTCHER'S AREA,INSTRUCTED TO INSTALL.COMPARTMENT SINKS MUST BE LARGE ENOUGH TO IMMERSE THE LARGEST UTENSILS OR EQUIPMENT SERIOUS VIOLATION:7-38-030

Poor ventilation causes condensation that can drip contaminants into food.

Adequate ventilation required in all areas.

Mechanical ventilation where needed; Hoods over cooking equipment; Filters cleaned regularly; Air flows from clean to less clean areas.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PROVIDED LABELS ON REPACKED FOOD:SOURCE AND INGREDIENTS.

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: BROKEN RUBBER GASKET AT INTERIOR DOOR OF BUTCHER'S COOLER,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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: WOOD FLOOR AND BROKEN FLOOR TILES IN BUTCHER'S AREA,INSTRUCTED TO REPLACE SAID FLOOR TILES AND INSTALL FLOOR TILES.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. NO BASEBOARD PROVIDED AT BUTCHER'S PREP AREA BETWEEN FLOOR AND WALL.

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: SEAL OPENING ON WALL UNDER ONE COMPARTMENT SINK AND ON CEILING ABOVE THE SAUSAGE UNIT. REMOVE DEBRIS FROM WALLS.

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: NO END CAPS ON LIGHT SHIELDS ABOVE PREP AREA ON BUTCHER'S AREA.REPLACE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NO END CAPS ON LIGHT SHIELDS ABOVE PREP AREA ON BUTCHER'S AREA.REPLACE.

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.