FRESH MARKET PLACE #3 Fails Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE. MUST PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION VIOLATION. 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 EGGS AT IMPROPER COLD HOLDING TEMPERATURE AT 45.8F INSIDE OF COOLER. ALSO OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURE. COOKED STEAK FOUND AT 50.8F AND COOKED BEEF FOUND AT 44.7F ON COUNTER. PACKAGED MEXICAN CHEESE FOUND AT 58.4F, PACKAGED SHREDDED QUESO CHEESE FOUND AT 50.1F, PACKAGED CHIHUAHUA CHEESE FOUND AT 53.7F, PACKAGED SHARP CHEESE FOUND AT 58.2F, PACKAGED YELLOW CORN FOUND AT 62.2F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. MANAGER VOLUNTARILY DISCARDED FOOD. FOOD WEIGHING APPROXIMATELY 125 LBS(166 UNITS) AT A COST OF $939.00. PRIORITY VIOLATION. 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 IMPROPER AMBIENT TEMPERATURE INSIDE OF COOLER AT 45.1F WHERE EGGS WERE BEING STORED. ALSO OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF COOLER AT 46.7F WHERE PACKAGED CHEESE WAS BEING STORED. PROPER AMBIENT TEMPERATURE MUST BE AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. 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: NO METAL STEM THERMOMETER ON SITE. MUST PROVIDE ON SITE AT ALL TIMES. 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 PACKAGED FOODS FOR CUSTOMER SELF SERVICE NOT LABELED. ITEMS INCLUDE SOFRITOS, MINT, BASIL, MIX VEGETABLES, HIERBAS AND NOPALES. MUST CORRECTLY LABEL WITH FOOD ITEM NAME, ADDRESS, LIST OF INGRIDIENTS IF MORE THAN 2, NET QUANTITY AND ANY ALLERGENS IF APPLICABLE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARD BY HOT HOLDING TABLES WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN 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 FOOD SPLATTERS INSIDE OF MICROWAVE BY HOT HOLDING TABLES. MUST CLEAN 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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED HEAVY GREASE ON EXTERIOR OF GREASE TRAP UNDER 3-COMPARTMENT SINK BY HOT HOLDING TABLES. MUST CLEAN AND MAINTAIN.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED HEAVY GREASE ON EXTERIOR OF GREASE TRAP UNDER 3-COMPARTMENT SINK BY HOT HOLDING TABLES. MUST CLEAN AND MAINTAIN.

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.