J & J FRUIT MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED BODY FLUID KIT ON PREMISES BUT NO DISINFECTION RATED FOR NOROVIRUS, INSTRUCTED TO PROVIDE APPROPRIATE SANITIZER/DISINFECTANT RATED FOR NOROVIRUS. 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 DATE MARKING AND DISPOSITION - Comments: OBSERVED A VARITY OF FOODS NOT PROPERLY LABELED/DATE MARKING (TCS FOODS,SOUPS, SALSA,DELI MEATS,AND CHEESE. INSTRUCTED TO PROVIDE. FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH THE FOOD IS TO BE SOLD, DISCARDED, OR CONSUMED. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED DRYED MEAT IN REAR PREP AREA, INSTRUCTED TO PROVIDE LAB TEST RESULTS FOR THIS DRYED MEAT. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PRE-PACKAGED FOOD ITEMS NOT PROPERLY LABELED, OUT OF THE ORIGINAL CONTAINER, INSTRUCTED ON PROPER LABELING, MUST PROVIDE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ALUMINUM FOIL LINING THE BOTTOM OF PREP TABLES, INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN. ALSO OBSERVED RUSTY BOTTOM STORAGE SHELF, INSTRUCTED TO REMOVE RUST/MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GROCERY BAGS USED FOR STORING MEAT IN WALK-IN COOLER, INSTRUCTED TO PROVIDE PROPER FOOD GRADE CONTAINERS, OR FOOD GRADE BAGS ie. BAGGIES/ZIP LOC.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LARGE POTS FOR COOKING SOUPS, SALSA, AND CARNITAS, UNABLE TO FULLY SUBMERGE IN 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE EQUIPMENTABLE TO FULLY SUBMERGE IN BASINS OF 3 COMPARTMENT SINK OR HAVE A WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE REAR 2 DOOR FREEZER WITH EXCESSIVE ICE, INSTRUCTED TO DEFROST AND CLEAN. ALSO CLEAN THE HOT HOLDING WATER HOLDING WELLS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE REAR 2 DOOR FREEZER WITH EXCESSIVE ICE, INSTRUCTED TO DEFROST AND CLEAN. ALSO CLEAN THE HOT HOLDING WATER HOLDING WELLS.

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.