FISH CORNER Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: THE PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE ON THE PREMISES OR SUCH A PERSON ON SITE DURING THE INITIAL INSPECTION WHILE RAW MEAT WAS BEING CUT AND RAW FISH BEING SCALED. MANAGER WAS TELEPHONED UPON MY ARRIVAL APPROXIMATELY 40 MINUTES LATER WITH A CERTIFICATE. REVIEWED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIME WHEN FOODS ARE BEING PREPARED. PRIORITY FOUNDATION VIOLATION 7-38-012 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 WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 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: NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMIT/DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005.

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.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED DURING THE INSPECTION RAW UNPACKAGED FISH THAT WAS FRESHLY SCALED AND BLOODY BEING STORED INSIDE A BOX FREEZER, UNWRAPPED OR SEALED STORED DIRECTLY ON TOP OF PREPACKAGED FROZEN FOODS. INSTRUCTED TO PROPERLY STORE RAW FISH WITH PACKAGED FOODS.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: NO CHLORINE OR QUATERNARY CHEMICALS ON SITE TO SANITIZE RAW MEAT CUTTING EQUIPMENT, UTENSILS OR FOOD CONTACT SURFACES. EMPLOYEE WENT TO THE STORE TO PURCHASE BLEACH DURING THE INSPECTION. REVIEWED MUST HAVE ON SITE AT ALL TIMES. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE TO MONITOR COLD FOOD TEMPERATURES. MUST PROVIDE. 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PRE PACKAGED "BITTER NUT" IN PLASTIC BAGS, PACKAGED ON SITE NOT PROPERLY LABELED WITH THE PRODUCT NAME, BUSINESS NAME AND ADDRESS OR IF ANY ALLERGEN WARNING. MUST PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO CURRENT PEST CONTROL SERVICE REPORT ON THE PREMISES. LAST PEST SERVICE REPORT DATED 8-22-24 WITH PEST ACTIVITY NOTED. INSTRUCTED TO HAVE A LICENSED PEST CONTROL CO. SERVICE ESTABLISHMENT FOR ALL PESTS INCLUDING MICE. PRIORITY FOUNDATION VIOLATION 7-38-020(C) CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED APPROXIMATELY 50 TO 75 MICE DROPPINGS THROUGHOUT ALONG BASEBOARDS IN THE FOLLOWING AREAS. THROUGHOUT THE WASHROOM, ALONG BASEBOARDS AT THE GROCERY SIDE WINDOWS, UNDER GROCERY SHELVING, UNDER MEAT PREP TABLE, BEHIND THE GREASE TRAP, ON SOME SHELVING IN THE DRY FOOD GROCERY AREA. MUST REMOVE ALL DROPPINGS AND SANITIZE ALL AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: NOTED EMPLOYEE CUTTING RAW MEATS AND SCALING RAW FISH WEARING OUTDOOR CLOTHING. NO APRON, NO UNIFORM WITH PERSONAL CLOTHING TOUCHING THE FISH AND MEAT. INSTRUCTED TO PROVIDE CLEAN WORK CLOTHING.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS IN THE HALLWAY CLOSET AND THE WALK-IN COOLER AND FREEZER MUST BE ELEVATED FROM THE FLOORS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS. FLOOR MUST REMAIN ACCESSIBLE FOR CLEANING AND MONITORING.

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: MUST NOT USE PLASTIC SHOPPING BAGS AS FOOD CONTAINERS INSIDE COOLERS AND FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: NO CHLORINE CHEMICAL TEST STRIPS ON SITE TO MONITOR SANITIZATION LEVELS AT THE THREE COMPARTMENT SINK. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-005 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED THE EXTERIOR OF THE GLASS DOOR BOX FREEZER REPAIRED WITH CARDBOARD. SEVERAL BOX FREEZERS LIDS WITH CRACKED AND DAMAGED PLASTIC REPAIRED WITH TAPE AND SOME WITH EXPOSED INSULATION. MUST PROVIDE EXTERIOR/INTERIOR COOLERS AND FREEZERS WITH SMOOTH CLEANABLE MATERIAL. INSTRUCTED TO REPLACE ALL.-----RAW WOODEN SHELVING OF PREP TABLES IN THE MEAT PREP AREA WITH CHIPPING/PEELING PAINT. MUST REMOVE ALL CHIPPING PAINT AND RESEAL TO BE SMOOTH AND CLEANABLE.----NOTED RAW WOOD BEING USED TO PROP UP THE UTILITY SERVICE SINK. MUST USE A SMOOTH CLEANABLE MATERIAL.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LARGE HOLES IN GREASE TRAP AT THE THREE COMPARTMENT SINK WITH EXCESSIVE RUST MUST REPLACE GREASE TRAP.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED SOILED MOP HEADS BEING STORED INSIDE THE UTILITY SERVICE SINK. INSTRUCTED SOILED MOP HEADS MUST BE STORED INVERTED AT THE SERVICE SINK.

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: CRACKED/MISSING BASEBOARD TILE AT THE TABLETOP MEAT CUTTER AND MISSING/DAMAGED FLOOR TILES THROUGHOUT THE GROCERY AREA AND UNDER THE FOOD PREP TABLE. MUST REPLACE ALL.----NOTED A LARGE HOLE IN THE CEILING OF THE WASHROOM. MUST SEAL TO BE SMOOTH AND CLEANABLE.----RAW WOODEN WALLS AT THE PREP TABLE IN THE MEAT PREP AREA WITH CHIPPING/PEELING PAINT. MUST REMOVE ALL CHIPPING PAINT AND RESEAL TO BE SMOOTH AND CLEANABLE.

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: MISSING LIGHT SHIELDS ABOVE THE MEAT CUTTING PREP TABLE. MUST REPLACE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MISSING LIGHT SHIELDS ABOVE THE MEAT CUTTING PREP TABLE. MUST REPLACE.

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.