Farm Super Market Fails Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED THE PERSON IN CHARGE DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE. WHOEVER IS THE DESIGNATED PERSON IN CHARGE AND IS PHYSICALLY ON SITE MUST OBTAIN AND MAINTAIN A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER CERTIFICATE AT ALL TIMES. THERE IS AN EMPLOYEE WHO IS A CERTIFIED MANAGER ON SITE AT THIS TIME. PRIORITY FOUNDATION VIOLATION#:7-38-012. NO 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: NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010.

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: NO VOMITOUS AND DIARRHEAL INCIDENT CLEAN UP PHYSICAL KIT, EFFECTIVE FOR ELIMINATING NOROVIRUS, ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-005. 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: upgraded to #59

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: UPGRADED TO #59

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 903.12-OBSERVED ARTICLES STORED DIRECTLY UNDER WASTE WATER LINES IN THE BASEMENT. MUST REMOVE AND STORE ALL ARTICLES AWAY FROM POTENTIAL SOURCES OF CONTAMINATION. -

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: MUST PROVIDE A VERIFIABLE, DETAILED, STEP BY STEP, OF THE EXACT WASH/RINSE/SANITIZE CLEANING PROCEDURE (INCLUDING EQUIPMENT/SUPPLIES USED, CONCENTRATION LEVELS, CONTACT TIMES ETC) FOR ALL FOOD-CONTACT UTENSILS AND EQUIPMENT THAT ARE TOO LARGE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK (EX: THE STORAGE BINS/BUCKETS HOLDING RAW MEATS AND CHEESES). -

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: - OBSERVED HEAVY DIRT/DEBRIS BUILDUP ON/INSIDE THE FLOOR DRAIN IN THE WALK IN COOLERS. OBSERVED DEBRIS BUILDUP ON THE FAN VENT COVERS IN THE WALK IN COOLERS. MUST DETAIL CLEAN AND MAINTAIN. -

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: - OBSERVED HEAVY DIRT/DEBRIS BUILDUP ON/INSIDE THE FLOOR DRAIN IN THE WALK IN COOLERS. OBSERVED DEBRIS BUILDUP ON THE FAN VENT COVERS IN THE WALK IN COOLERS. MUST DETAIL CLEAN 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 DEBRIS BUILDUP ON THE FAN VENT COVER IN THE TOILET ROOM. MUST DETAIL 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: UPGRADED TO #59

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.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED - Comments: PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED FROM REPORT # 2365597 DATED 3/11/20. ALL FOOD INSIDE THE WALK IN COOLER MUST BE ELEVATED 6" OFF THE FLOOR SHELVING THAT PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. MUST REMOVE ALL CARDBOARD BEING USED AS A FLOOR MAT IN THE MEAT PREP AREA. INSTRUCTED TO REPLACE WITH RUBBER FLOOR MAT. CUTTING BOARD WITH DEEP CUTS AND BLACK COLOR MUST BE REFINISH OR REPLACE AND MAINTAIN. NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE FOR ALL EMPLOYEES HANDLING FOOD. MUST INSTALL A HAND SINK IN THE MEAT DEPARTMENT. PRIORITY VIOLATION 7-42-090.

Chemical contamination can cause poisoning and chemical burns.

Chemicals must be properly labeled and stored.

Original containers labeled; Working containers labeled; Stored below/away from food; Used per label; MSDS available.

This violation was corrected during the inspection.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED - Comments: PREVIOUS PRIORITY FOUNDATION VIOLATIONS NOT CORRECTED FROM REPORT # 2365597 DATED 3/11/20. ALL FOOD INSIDE THE WALK IN COOLER MUST BE ELEVATED 6" OFF THE FLOOR SHELVING THAT PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING. MUST REMOVE ALL CARDBOARD BEING USED AS A FLOOR MAT IN THE MEAT PREP AREA. INSTRUCTED TO REPLACE WITH RUBBER FLOOR MAT. CUTTING BOARD WITH DEEP CUTS AND BLACK COLOR MUST BE REFINISH OR REPLACE AND MAINTAIN. NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE FOR ALL EMPLOYEES HANDLING FOOD. MUST INSTALL A HAND SINK IN THE MEAT DEPARTMENT. PRIORITY VIOLATION 7-42-090.

Chemical contamination can cause poisoning and chemical burns.

Chemicals must be properly labeled and stored.

Original containers labeled; Working containers labeled; Stored below/away from food; Used per label; MSDS available.

This violation was corrected during the inspection.