FALCON FUEL Fails Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND SUPPLIES. PRIORITY FOUNDATION 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS BEVERAGES SUCH AS MILK INSIDE THE WALK-IN COOLER ON DISPLAY AT STORAGE TO BE SOLD FOR HUMAN CONSUMPTION. THERE WAS CHOCOLATE MILK (48.7F), STRAWBERRY MILK (48.9F), WHOLE MILK (48.7F), 1/2 GALLONS OF 2% REDUCED FAT MILK (48.8F), GALLONS OF 2% REDUCED FAT MILK (49.2F) MANAGER DISCARDED PRODUCT. ALL MILKS HAD BEEN STORED INSIDE THE WALK-IN COOLER FOR OVER 24 HOURS. INSTRUCTED PERSON IN CHARGED MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX. 21 GALLONS AND 48 INDIVIDUAL 14 FL OZ BOTTLES. $250. PRIORITY 7-38-005, CITATION ISSUED

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK-IN COOLER IN THE REAR AREA AT AN IMPROPER TEMPERATURE (45.7 F). INSTRUCTED TO REPAIR AND BE ABLE TO MAINTAIN PROPER TEMPERATURE OF 41F OR BELOW. THE WALK-IN COOLER HAS BEEN TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL THE COLD HOLDING UNIT IS RE-INSPECTED BY CDPH AND MAINTAINING A PROPER COLD HOLDING TEMPERATURE FOR 41F OR BELOW. PRIORITY VIOLATION 7-38-005, CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO PROBE STEM THERMOMETER FOR TAKING FOOD (MILK, EGGS) TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A DAMAGED RUBBER GASKET ON THE WALK-IN COOLER AT THE REAR WHERE MILK IS STORED. INSTRUCTED TO REPAIR AND MAINTAIN SAID GASKET.

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 CLUTTER AND ITEMS BEING STORED ON THE FLOOR THROUGHOUT THE FACILITY ESPECIALLY BEHIND THE FRONT SERVICE COUNTER, IN THE DISHWASHING/BEVERAGE STORAGE AREA, AND IN THE AISLES OF THE FACILITY. INSTRUCTED TO INSTALL SHELVING UNITS, ELEVATE ALL ITEMS, REMOVE CLUTTER FROM CLUTTERED AREAS, AND ORGANIZE AND MAINTAIN.

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 INSIDE THE CABINETS AT THE SELF-SERVICE COFFEE STATION AN EXCESSIVE AMOUNT OF SUGAR SPILLAGE, BEVERAGE SPILLS, AND CLUTTER. INSTRUCTED TO CLEAN, REMOVE CLUTTER AND MAINTAIN SAID CABINETS.

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 THE USE OF RAW WOOD BEING USED AS SHELVING UNITS IN THE REAR BEVERAGE/ DISHWASHING AREA. INSTRUCTED TO PAINT SAID SURFACES WITH FOOD GRADE PAINT TO MAKE SURFACES SMOOTH AND EASILY CLEANABLE AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A SLOW DRAIN AT THE HANDWASHING SINK IN THE EMPLOYEE TOILET ROOM. INSTRUCTED TO REPAIR SAID SINK AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSRVED THE OUTDOOR GARBAGE ENCLOSURE WITH A PLETHORA OF MILK CRATES, PALETS, AND OLD EQUIPMENT THAT IS NOT USED FOR THE OPPERATIONS DAILY USE. ALL OF THE ABOVE STATED TAKES UP HALF OF THE SPACE OF THE ENCLOSURE. INSTRUCTED TO REMOVE ALL SAID ITEMS LISTED AND MAINTAIN AREA TO AVOID HARBORAGE POINTS FOR PEST.

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: THE FLOORS THROUGHOUT THE FACILITY ARE NOT MAINTAINED ESPECIALLY AT THE REAR NEAR THE EXIT DOOR, EMPLOYEE TOIELT ROOM AND THE REAR DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAIN SAID FLOORS.

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: THE FLOORS THROUGHOUT THE FACILITY ARE NOT MAINTAINED ESPECIALLY AT THE REAR NEAR THE EXIT DOOR, EMPLOYEE TOIELT ROOM AND THE REAR DISHWASHING AREA. INSTRUCTED TO CLEAN AND MAIN SAID FLOORS.

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.