KING SUPERMARKET Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE (PIC) WITH NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED TO OBTAIN CERTIFICATE. PRIORITY FOUNDATION VIOLATION

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHEN PREPARING/SERVING TCS FOODS. INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 NO CITATION ISSUED

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010 NO CITATION ISSUED.

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: OBSERVED NO PROCEDURES FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS OR CLEAN-UP KIT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HANDWASHING CLEANSER AT THE HAND WASHING SINK IN THE FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO PAPER TOWELS AT THE HAND WASHING SINK IN THE FOOD PREPARATION AREA. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(c) NO CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER REHEATING PROCEDURES FOR HOT HOLDING - Comments: OBSERVED PREVIOUSLY COOKED/COOLED TCS FOODS (GROUND AND ITALIAN BEEF) NOT BEING PROPERLY REHEATED. FOOD HANDLER IS USING A WARMER AND NOT RAPIDLY REHEATING FOODS (BY MEANS OF MICROWAVE/STOVE). INSTRUCTED TO RAPIDLY REHEAT TCS FOODS. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND APPROXIMATELY 10LBS. OF ITALIAN BEEF IN THE WARMER AT AN IMPROPER TEMPERATURE OF 112.2F. INSTRUCTED TO HOLD HOT FOODS AT 135F OR HIGHER. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND 60 RODENT DROPPINGS IN THE FOOD PREPARATION AREA IN/AROUND THE UNUSED EQUIPMENT. INSTRUCTED TO REMOVE DROPPINGS, CLEAN THE AFFECTED AREAS AND RECOMMENDED CONTACT PEST CONTROL FOR SERVICES. PRIORITY FOUNDATION VIOLATION 7-38-020(a) NO CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND NO PEST CONTROL LOG BOOK AVAILABLE FOR MY REVIEW. INSTRUCTED TO PROVIDE AND MAINTAIN FOR REVIEW. PRIORITY FOUNDATION VIOLATION 7-38-020(c) NO CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND THE CUTTING BOARDS WITH DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE CUTTING BOARDS. MAINTAIN A SMOOTH AND EASILY CLEANABLE SURFACE.

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: FOUND CARDBOARD ON THE BOTTOM SURFACE OF THE PREP TABLES. INSTRUCTED TO REMOVE AND MAINTAIN A CLEAN SURFACE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THICK ICE BUILD UP IN THE FRONT ICE CREAM FREEZER. INSTRUCTED TO REMOVE EXCESS ICE AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: FOUND THE 3-COMPARTMENT SINK SLOWLY DRAINING. INSTRUCTED TO FIX AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: FOUND THE HAND WASHING SINK IN THE FOOD PREPARATION AREA NOT DRAINING. INSTRUCTED TO HAVE HAND WASHING SINK REPAIRED SO THAT IT DRAINS PROPERLY. PRIORITY VIOLATION 7-38-030(C) NO CITATION ISSUED

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND THE SIDE FOOD PREPARATION AREA WITH UNUSED EQUIPMENT AND CLUTTER. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS, ELIMINATE CLUTTER AND ORGANIZE THE AREA. MAINTAIN CLUTTER FREE AREA.

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: THE CEILING TILES AND VENTS IN THE FOOD PREPARATION AREA WITH DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN. FLOORS IN THE CORNERS, UNDER/AROUND THE COOKING/COOLING EQUIPMENT AND STORAGE RACKS WITH FOOD, DIRT AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: POOR LIGHTING IN THE FOOD PREPARATION AND GROCERY AREA. INSTRUCTED TO PROVIDE ADEQUATE LIGHTING THROUGH OUT AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL FOOD HANDLERS MUST MEET THE FOOD HANDLERS REQUIREMENTS AND PROVIDE PROOF THE REQUIREMENT WAS MET.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: ALL FOOD HANDLERS MUST MEET THE FOOD HANDLERS REQUIREMENTS AND PROVIDE PROOF THE REQUIREMENT WAS MET.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.