Farm Super Market Fails Health Inspection - Chicago Grocery store

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: 2-401.11 OBSERVED COFFEE CUPS, PIZZA BOXES AND DOUGHNUTS STORED IN THE MEAT PREP AREA ON THE CUTTING BOARDS AND COUNTERTOPS. MANAGEMENT INSTRUCTED THAT EMPLOYEES MUST EAT AND DRINK IN DESIGNATED AREAS ONLY.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGN LOCATED IN THE WASHROOM ADJACENT TO THE MEAT PREP AREA. MANAGEMENT INSTRUCTED TO INSTALL AND MAINTAIN.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-204.11 OBSERVED NO EXPOSED HAND WASHING SINK LOCATED AT THE FRONT CASH REGISTER STATION WHERE FETA CHEESE IS SERVED OUT OF THE DELI CASE TO CUSTOMERS. MANAGEMENT INSTRUCTED TO INSTALL AN EXPOSED HAND WASHING SINK IN THIS AREA OR RELOCATE THE COOLER WHERE A HAND WASHING SINK IS CLOSE AND ACCESSIBLE. PRIORITY FOUNDATION 7-38-030(C). 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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: 3-502.12 VACUUM PACKAGING DEVICE ON COUNTERTOP IN REAR MEAT PREPARATION AREA. UNIT TAGGED 'HELD FOR INSPECTION' AT THIS TIME. MUST OBTAIN CDPH APPROVAL PRIOR TO TAG REMOVAL AND USE OF DEVICE.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.112 OBSERVED DEAD INSECTS ON THE FLOOR OF THE BASEMENT STORAGE AREA. MANAGEMENT INSTRUCTED TO CLEAN AND REMOVE ALL DEAD INSECTS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 OBSERVED SOME CUTTING BOARDS IN THE MEAT PREP AND PRODUCE PREP AREA THAT ARE HEAVILY SCORED AND DISCOLORED. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE CUTTING BOARDS.

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: 4-202.16 OBSERVED MILK AND SODA CRATES USED FOR STORAGE IN THE WALK-IN COOLER WITH ACCUMULATED FOOD DEBRIS UNDER THE CRATES. MANAGEMENT INSTRUCTED TO REMOVE AND REPLACE WITH SOMETHING WHICH ALLOWS FOR EASY CLEANING, SUCH AS RAISED SHELVING UNITS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 CLEAN THE TOASTER OVEN IN THE PRODUCE PREP AREA, AND THE FAN COVERS IN THE MEAT WALK-IN COOLER.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 6-501.19 THE SELF-CLOSING DOOR DEVICE FOR THE WASHROOM DOOR IS NOT INSTALLED. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: 5-501.110 OBSERVED USED CUTTING BOARDS AND GARBAGE AND LITTER ON THE GROUND SURROUNDING THE GARBAGE DUMPSTERS. MANAGEMENT INSTRUCTED TO CLEAN AND MAINTAIN THE OUTSIDE GARBAGE AREA AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(B). CITATION ISSUED.

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: 6-501.114 REMOVE ALL UNNECESSARY ITEMS FROM UNDER THE STAIRCASE TO THE OFFICE AND BASEMENT. STORE ALL ELSE TO PREVENT PEST HARBORAGE AND TO FACILITATE CLEANING.

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: 6-501.16 OBSERVED A WET MOP STORED ON THE FLOOR IN THE PRODUCE PREP AREA. MANAGEMENT INSTRUCTED TO HANG ALL MOPS TO ALLOW THEM TO AIR DRY.

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: 6-501.12 CLEAN THE WALLS IN THE MEAT PREP AREAS AND PRODUCE PREP AREA WITH FOOD DEBRIS AND SPLATTER. CLEAN THE FLOOR THROUGHOUT THE PREP AREAS, WALK-IN COOLERS AND BASEMENT. REMOVE ALL LITTER AND DEBRIS.

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.

PREVIOUS PRIORITY FOUNDATION VIOLATION CORRECTED - Comments: 8-404.13(B)(3) PREVIOUS PRIORITY FOUNDATION VIOLATION FROM REPORT #2528686 ON 8/27/21 NOT CORRECTED: 38 - OBSERVED OVER 50 LIVE SMALL FLYING INSECTS ON THE WALLS AND FLYING AROUND IN THE PRODUCE PREP AREA, MEAT PREP AREAS AND FRUIT DISPLAY AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO ELIMINATE THE PEST ACTIVITY. PRIORITY 7-42-090. CITATION ISSUED.

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 CORE VIOLATION CORRECTED - Comments: 8-404.13(B)(4) PREVIOUS CORE VIOLATIONS FROM REPORT #2509827 ON 5/17/21 NOT CORRECTED: 57 - NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE FOR ALL EMPLOYEES HANDLING FOOD. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-42-090.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: 8-404.13(B)(4) PREVIOUS CORE VIOLATIONS FROM REPORT #2509827 ON 5/17/21 NOT CORRECTED: 57 - NO PROOF OF FOOD HANDLER TRAINING CERTIFICATE FOR ALL EMPLOYEES HANDLING FOOD. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-42-090.

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.