FANI Y MONSE GROCERIES Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION. NO 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 VOMIT AND DIARRHEA CLEAN UP POLICY ON SITE. MUST PROVIDE WRITTEN PROCEDURE FOR THE CLEAN UP OF VOMIT AND DIARRHEA EVENTS AND CORRESPONDING EQUIPMENT OUTLINED IN THE PROCEDURE. PRIORITY FOUNDATION VIOLATION. NO 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SINK IN BASEMENT PREP AREA. MUST INSTALL EXPOSED HAND WASHING SINK WITH HOT/COLD WATER WITH ADEQUATE CITY PRESSURE, SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER TEMPERATURES INSIDE HOT HOLDING UNITS AT FRONT COUNTER: CORN @ 61.2F, NACHOS CHEESE 66.2F, AND STEAK @ 44.9F. INSTRUCTED ALL TCS FOODS MUST BE HELD 135F OR HIGHER AT ALL TIMES WHILE IN HOT HOLDING UNITS. OPERATOR VOLUNTARILY DISCARDED 3LBS OF DENATURED FOODS DURING INSPECTION. OPERATOR ESTIMATES TOTAL COST TO BE $5. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

PLANT FOOD PROPERLY COOKED FOR HOT HOLDING - Comments: SEE VIOLATION #21.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THEMOMETER ON SITE. MUST PROVIDE METAL STEM THERMOMETER TO ACCURATELY MEASURE INTERNAL FOOD TEMPERATURES OF TCS FOODS. PRIORITY FOUNDATION VIOLATION 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO 3 COMPARTMENT SINK ON SITE. MUST INSTALL 3 COMPARTMENT SINK WITH GREASE INTERCEPTOR AND DRAINBOARD. PRIORITY FOUNDATION VIOLATION 7-38-025. 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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: SEE VIOLATION # 51.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: SEE VIOLATION # 51.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.