FAIL
Risk 1 (High)
INTERNATIONAL SUPERMARKET INC Fails Health Inspection - Chicago Grocery & restaurant
February 17, 2017
Complaint
License #16712
8
Total Violations
3
Critical
3
Major
2
Minor
Violations Cited by Chicago Health Inspector
8
Violation #6
CRITICAL
Violation Details
HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER IN MEAT PREP AREA PREPARING RAW MEAT AND COOKED READY TO EAT CARNITAS FOR CUSTOMER SERVICE WITHOUT WASHING HANDS BETWEEN TASKS. HAND MUST BE WASHED BETWEEN HANDLING RAW MEAT AND READY TO EAT FOOD. HANDS MUST BE WASHED PRIOR TO HANDLING FOOD OR AFTER HANDS HAVE BECOME CONTAMINATED, BEFORE AND AFTER CHANGING GLOVES. CRITICAL VIOLATION 7-38-010A
Why This Matters
Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.
Food Code Requirement
Proper handwashing and no bare hand contact with ready-to-eat foods.
Specific Requirements
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.
CDPH Food Code: Section 2-301.11, 2-301.12, 2-301.14
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #31
MAJOR
Violation Details
CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: INVERT ALL CARRYOUT CONTAINERS IN TAQUERIA.
Why This Matters
Consumers need warning about increased risk from raw/undercooked foods.
Food Code Requirement
Required consumer advisories for raw/undercooked foods.
Specific Requirements
Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.
CDPH Food Code: Section 3-603.11
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ICE MACHINE, SURFACES UNDER STEAM TABLE AND SHELVING UNITS IN TAQUERIA, KNIFE RACK IN MEAT PREP AREA.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. REPLACE DAMAGED FLOOR TILES IN MEAT PREP AREA.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE MISSING WALL TILES AND CLEAN VENTILATION FAN IN WASHROOM NEAR TAQUERIA.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPLACE MISSING COLD WATER HANDLE ON LEFT FAUCET OF 3-COMPARTMENT SINK. REPAIR LEAKING FAUCETS ON 3-COMPARTMENT SINK AND EXPOSED SINK IN MEAT PREP AREA. INSTALL AN EXPOSED SINK IN BASEMENT PREP AREA.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPLACE MISSING COLD WATER HANDLE ON LEFT FAUCET OF 3-COMPARTMENT SINK. REPAIR LEAKING FAUCETS ON 3-COMPARTMENT SINK AND EXPOSED SINK IN MEAT PREP AREA. INSTALL AN EXPOSED SINK IN BASEMENT PREP AREA.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection