H MART Fails Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2.102.12 NO CERTIFIED MANAGER ONSITE DURING THE INSPECTION, WHILE TCS FOODS; BEEF, CHICKEN, ETC,. ARE BEING PREPARED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON-SITE AT ALL TIMES WITH CERTIFICATE POSTED. PRIORITY FOUNDATION 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: 2.102.14(N) NO EMPLOYEE HEALTH POLICY AVAILABLE ON-SITE DURING THE INSPECTION. INSTRUCTED TO PROVIDE THE FORM 1B OR SIMILAR DOCUMENTS USED TO DEMONSTRATE COMPLIANCE. PRIORITY FOUNDATION 7-38-010 NO 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: 2.501.11 NO CLEAN UP KIT AVAILABLE ON SITE DURING THE INSPECTION FOR REVIEW. INSTRUCTED TO PROVIDE KIT & PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITING OR DIARRHEA EVENTS THAT INVOLVE THE DISCHARGE OF FECAL OR VOMITUS MATTER ONTO SURFACES INSIDE THE FOOD ESTABLISHMENT. PRIORITY FOUNDATION 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.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: 2.401.11 OBSERVED EMPLOYEE EATING BAKERY ITEMS WHILE PREPARING BAKERY ITEMS IN THE PREP AREA. INSTRUCTED THAT EATING,OR DRINKING IS PROHIBITED WHILE PREPARING FOOD. INSTRUCTED TO MAINTAIN.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3.302.12 MUST LABEL FOOD CONTAINER IN PREP AREAS WITH COMMON FOOD NAMES, HEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING. INSTRUCTED TO MAINTAIN.

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: 6.501.111 OBSERVED 15 LIVE SMALL FLIES ON WALLS IN THE FRONT AND REAR PREP AREAS OF THE BAKERY PREP AREA. ALSO, 20 RODENT DROPPINGS WERE OBSERVED IN THE ELECTRICAL ROOM IN THE REAR OFF THE DOCK. INSTRUCTED TO REMOVE FLIES AND DROPPINGS, CLEAN AD SANITIZE THE AFFECTED AREAS. CONTACT PEST CONTROL FOR SERVICE. PRIORITY FOUNDATION 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3.306.11 OBSERVED RAW CRABS FOR SALE, STORED IN AN OPEN BIN ON ICE, UNPROTECTED (NO SNEEZE GUARD) IN THE MIDDLE OF THE FLOOR, ACROSS FROM THE FISH COUNTER. INSTRUCTED THAT FOOD ON DISPLAY MUST BE PROTECTED AT ALL TIMES TO PREVENT CONTAMINATION BY CONSUMERS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

PERSONAL CLEANLINESS - Comments: 2.402.11 EMPLOYEES OBSERVED PREPARING FOOD IN BAKERY AND MEAT PREP AREAS NOT WEARING HAIR RESTRAINTS. INSTRUCTED TO WEAR HAIR RESTRAINTS AT ALL TIMES WHEN HANDLING FOOD.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5.205.15 MUST REPAIR LEAKY FAUCET ON ON 1-COMP SINK IN BAKERY AREA, INSTRUCTED TO MAINTAIN.

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: 6.501.12 MUST DETAIL CLEAN WATER AND/OR DEBRIS FROM FLOORS THROUGHOUT PRODUCT ISLES, AND WALK IN COOLER & FREEZERS, AND DOCK AREAS. INSTRUCTED TO MAINTAIN. 6.501.114 MUST REMOVE OR ORGANIZE CLUTTER FROM BEHIND SERVICE COUNTER IN BAKERY AREA, AND THROUGHOUT DOCK AREA. INSTRUCTED TO 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6.501.12 MUST DETAIL CLEAN WATER AND/OR DEBRIS FROM FLOORS THROUGHOUT PRODUCT ISLES, AND WALK IN COOLER & FREEZERS, AND DOCK AREAS. INSTRUCTED TO MAINTAIN. 6.501.114 MUST REMOVE OR ORGANIZE CLUTTER FROM BEHIND SERVICE COUNTER IN BAKERY AREA, AND THROUGHOUT DOCK AREA. INSTRUCTED TO 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.