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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REAR TACO PREP AREA UNDER COUNTER COOLER NOT MAINTAINING PROPER TEMPERATURE. TEMPERATURE AT THIS TIME IS 60.9*F. CRITICAL VIOLATION 7-38-005A.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED FOOD COOKED MONDAY 3/31/14 HELD AT IMPROPER TEMPERATURE AT UNDER COUNTER COOLER IN REAR TACO PREP AREA, TODAY 4/4/14. OBSERVED PRE-COOKED PEPPERS/STUFFED WITH CHEESE AT 61.7*F, PRECOOKED GROUND BEEF WITH POTATOES AND CARROTS AT 62.6*F, PRE COOKED PEPPERS IN OIL AT 62.7*F AT THIS TIME OF INSPECTION MANAGER DENATURED AND DISPOSED OF 20LBS PEPPER W/CHEESE, VALUE $60.00, 2LBS. GROUND BEEF VALUE $20.00, AND 2LBS PEPPERS IN OIL VALUE $ 20.00 TOTAL LBS 24, TOTAL VALUE $100.00. CRITICAL VIOLATION 7-38-005A.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED MEAT COOLER DOORS FIVE WITH CRACKED GLASS, INSTRUCTED TO REPAIR/OR REPLACE.

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: OBSERVED THE DRY STORAGE SHELVES NOT CLEAN, INSTRUCTED TO CLEAN.ALSO OBSERVED THE BASEMENT BOX FREEZER NOT CLEAN,INSTRUCTED TO CLEAN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE REAR WALK-IN COOLER CEILING NOT CLEAN DUSTY. INSTRUCTED TO CLEAN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE REAR COOKING AREA HAND SINK NOZZLE LEAKING, INSTRUCTED TO REPAIR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE REAR COOKING AREA HAND SINK NOZZLE LEAKING, INSTRUCTED TO REPAIR.

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.