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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.

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 OBSERVED NO WRITTEN PROCEDURE NOR ADEQUATE SUPPLIES ON SITE TO PROPERLY RESPOND TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED ACCUMULATED FOOD DEBRIS ON THE CUTTING BOARDS IN THE FRONT FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED DUCK AND COOKED PORK) IN A HOT HOLDING UNIT AT INADEQUATE HOT HOLDING TEMPERATURES; ABOUT 10 LBS OF COOKED DUCK AT 56F AND ABOUT 10 LBS OF COOKED PORK AT 77F. INSTRUCTED TO DISCARD AND DENATURE SAID FOODS AND ALWAYS MAINTAIN ALL HOT HOLDING FOODS AT 135F OR ABOVE AT ALL TIMES. THE MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. THE MANAGER TURNED ON THE HOT HOLDING UNIT AND, BY THE END OF THE INSPECTION, SAID THE HOT HOLDING UNIT WAS MAINTAINING 135F. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (RAW DUCK, RAW PORK) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE FOOD PREP AREA; ABOUT 30 LBS OF WHOLE RAW DUCK IN THE 3 COMPARTMENT SINK, SITTING IN WATER AT AN IMPROPER COLD HOLDING TEMPERATURE OF 53F DURING THE INSPECTION AND ABOUT 5 LBS OF RAW PORK ON A PREP TABLE AT 57F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. THE MANAGER DISCARDED AND DENATURED DURING THE INSPECTION. PRIORITY VIOLATION. CITATION WRITTEN UNDER VIOLATION #21 7-38-005.

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.

APPROVED THAWING METHODS USED - Comments: 3-501.13 OBSERVED FACILITY THAWING RAW DUCKS INSIDE OF A 3 COMPARTMENT SINK, SITTING IN WATER. INSTRUCTED TO ALWAYS THAW UNDER COLD RUNNING WATER (NOT EXCEEDING 70F) UNTIL PRODUCT HAS REACHED 41F OR IN A ADEQUATE REFRIGERATION UNIT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED DRY STORAGE CONTAINERS NOT LABELED WITH PRODUCT NAMES. INSTRUCTED TO LABEL ALL ITEMS THAT ARE OUT OF THE ORIGINAL PACKAGING.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED TCS FOOD ITEMS STORED INSIDE OF GROCERY BAGS INSIDE OF THE WALK IN FREEZER. INSTRUCTED TO ONLY USE FOOD GRADE BAGS OR FOOD GRADE CONTAINERS FOR ALL ITEMS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED EXTERIOR OF PREP COOLER AND ALL COOKING EQUIPMENT WITH ACCUMULATED GREASE AND FOOD DEBRIS, DOOR HANDLES OF WALK IN COOLERS WITH ACCUMULATED FOOD DEBRIS AND INTERIOR OF REFRIGERATION UNITS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND SANITIZE ALL.

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: 5-501.17 OBSERVED NO COVERED RECEPTACLE INSIDE OF THE TOILET ROOM. INSTRUCTED TO PROVIDE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.114 OBSERVED CLUTTER AND UNNECESSARY ITEMS STORED ON THE GROUND. INSTRUCTED TO ORGANIZE OR REMOVE ALL CLUTTER AND DO NOT STORE ITEMS ON THE GROUND, ALL ITEMS SHOULD BE STORED AT LEAST 6 INCHES ABOVE THE GROUND.

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: 6-501.114 OBSERVED CLUTTER AND UNNECESSARY ITEMS STORED ON THE GROUND. INSTRUCTED TO ORGANIZE OR REMOVE ALL CLUTTER AND DO NOT STORE ITEMS ON THE GROUND, ALL ITEMS SHOULD BE STORED AT LEAST 6 INCHES ABOVE THE GROUND.

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.