H MART Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous food stored at room temperature, in the following areas: Aisle 6 on wire shelving racks- 63.7f, 10bs of vegetable kimbap rice rolls, at a value $100.00 Bake shop counter top- 66.7f, 2lbs of sausage pastry, at a value of $25.00 68.7f, 3lbs of sausage soft France, at a value of $25.00 68.0f, 4lbs of ham and cheese pastry, $25.00 Manager voluntarily discarded and denatured a total weight of 19lbs, at a total vaule of $175.00 Informed manager that potentially hazardous foods must be kept at 40f or less for cold foods and 140f or more for hot foods at all times. Critical violation #7-38-005 (A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Observed blocked exposed hand sinks at the following locations: -Exposed hand sink in bake shop/kitchen prep area. Said, exposed hand sink was blocked by rolling rack and food cart. -Exposed hand sink, at meat counter in rear, was blocked with box of single use gloves and kitchen utensils. Said exposed hand sink also had no soap or paper towels at time of inspection. -Observed no paper towels at exposed hand sink, in Izakaya Yume restaurant station. Informed site at time of inspection that all exposed hand sinks must be accessible and have adequate soap and paper towels at all times to ensure pro per hand washing. Observed no hot water at exposed hand sink at Sangs kitchen restaurant station, next to 3 compartment sink. Water temperature at time of inspection was 68.8f. Violation corrected during inspection. Above violations were corrected during inspection. Critical violation #7-30-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

This violation was corrected during the inspection.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Food not protected. -Inadequate food protection: fermenting vegetable, made on site (kim chi) without dept approval. Manager stated that product was fermented/made on site. Instructed to discontinue until a variance is obtained, at So Gong Dong, restaurant station. Site discarded 5lbs of kim chi, at a value of $25.00 -Observed raw beef and chicken stored in same bus tub container, in Sang's kitchen restaurant, at Astor 3 door Astor cooler. -Observed raw calimari stored above shredded cabbage in Astor 2 door cooler, at Izakaya yume restaurant station. -Observed frozen and raw shrimp stored in open faced display ice chest, in middle of showroom floor, within guess pathway, adjacent to Seafood counter with no protected/sneeze guard or shields. -At bakery, observed assortment of pastry items, Chestnut bread, pizza bread, Walnut and raisin bread, buttercream bread, apple pie, cruller bread, in open-faced display case with no glass barriers or sneeze guards to protect Foods. -Open faced freezer chest across/adjacent to sea food counter with assorted frozen fish balls, squid balls, shrimp balls, etc. with no sneeze guard, shield or door, to protected product during storage. Informed site that food must be protected while in protected during storage, preparation, display, service and transportation to prevent contamination. Manager corrected violation during inspection. Serious violation #7-38-005(A)

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.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED PRE-PACKAGED BAKERY ITEMS OFFERED FOR SALE NOT PROPERLY DATED OR LABELED, CAKES, FRENCH BREADS,ROLLS ETC., INSTRUCTED ON PROPER LABELING. INSTRUCTED TO PROVIDE PROPER LABELS AND DATE PACKAGES.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed cracks throughout floor in rear walk in cooler, located in receiving area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to seal area and to ensure surface is smooth and easily cleanable.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed cracks throughout floor in rear walk in cooler, located in receiving area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to seal area and to ensure surface is smooth and easily cleanable.

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.