INTERNATIONAL SUPERMARKET INC Gets Conditional Pass on Health Inspection - Chicago Grocery & restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND BEEF TONGUE ON STEAM TABLE AT 121.1F, MEATY CHICARRONS AT 91.6F & COOKED PORK AT 114.5F IN ENCLOSED UNHEATED CASE-INSTRUCTED TO KEEP ALL COOKED POTENTIALLY HAZARDOUS FOODS AT 140 DEGREES-PRODUCT (APPROXIMATELY 40 IB VALUED AT 120.00)VOLUNTARILY DENATURED AND DISCARDED-CITATION ISSUED-CRITICAL

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEES COME FROM REAR OF PREMISES THEN GO INTO HOT FOOD PREP AREA WITHOUT WASHING HANDS BEFORE HANDLING FOOD- MUST WASH HANDS WHENEVER RETURNING TO FOOD PREP AREA-CITATION ISSUED-CRITICAL

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASH & RINSE MULTI-USE EQUIPMENT IN 3 COMP. SINK-MUST SET UP ALL 3 SECTIONS OF UNIT TO WASH, RINSE & SANITIZE-CITATION ISSUED-CRITICAL

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED FRONT AREA SET UP FOR CUSTOMER SELF-SERVICE OF 3 TYPES OF CHICARRONS, AND COOKED PORK: CUSTOMER CAME IN AND PICKED UP A CARRYOUT CONTAINER AND PROCEEDED TO GO TO CASE TO SELF SERVE HERSELF-THESE ITEMS MUST BE SERVED TO CUSTOMERS BY AUTHORIZED PERSONNEL, SELF-SERVICE IS PROHIBITED-CITATION ISSUED-SERIOUS. CASES TURNED AROUND AND SERVED BY BUTCHER'S DURING INVESTIGATION

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL COOKED FOODS BEING COOLED FOR USE LATER MUST BE LABELLED AND DATED WITH THE TIMES SO TBAT THE 6 HOUR TIME FRAME CAN BE PROPERLY MONITORED AND ADHERED TO.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT OR REPLACE ALL RUSTY STORAGE/DISPLAY SHELVES & RACKS THROUGHOUT AND EXTERIOR OF GREASE TRAP IN REAR.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN FILTERS IN HOOD IN HOT FOOD PREP AREA, INTERIORS OF COOLERS WHERE NEEDED.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HAEAVY EQUIPMENT (INCLUDING BASEMENT)

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN ALL DUSTY CEILING VENTS THROUGHOUT. REPAIR FRONT DOORS AT CENTER & LOWER LEFT SECTION OF REAR DOOR MAKING THEM ALL TIGHT-FITTING TO PREVENT RODENT ENTRY. CLEAN AND/OR PAINT ALL WALLS & DOORS IN REAR WHERE NEEDED. REPLACE ALL STAINED CEILING TILES THROUGHOUT. REPAIR/REPLACE ALL LOWER WALL BASES THAT ARE MISSING.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: CLEAN OR REPLACE STAINED LIGHT SHIELDS IN FOOD PREP AREAS AND REPLACE MISSING END CAPS IN SAME AREAS. EITHER SHIELD OR REPLACE LIGHTS I CHICHARRON CASE WITH SHATTER-RESISTANT BULBS.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.

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.