LA PALMA SUPERMERCADO Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: FACILITY DOES NOT HAVE REQUIRED DOCUMENTATION FOR EMPLOYEE HEALTH POLICY. INSTRUCTED MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES, WITH SIGNATURES VERIFYING EMPLOYEES ACKNOWLEDGEMENT. PRIORITY FOUNDATION VIOLATION 7-38-010. 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 FACILITY DOES NOT HAVE WRITTEN POLICY OR EQUIPMENT FOR VOMIT AND DIARRHEA CLEAN UP. INSTRUCTED MUST PROVIDE WRITTEN POLICY FOR THE CLEAN UP OF VOMIT AND DIARRHEAL EVENTS AND CORRESPONDING EQUIPMENT OUTLINED IN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005. 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: OBSERVED HAND SINK BLOCKED BEHIND BOXES, CARTS, ETC. /NOT EASILY ACCESSIBLE IN REAR KITCHEN PREP AREA (BEHIND DELI). INSTRUCTED MUST REMOVED ALL ITEMS STORED IN FRONT OF HAND SINK TO MAKE EASILY ACCESSIBLE AT ALL TIMES. MANAGER REMOVED ALL ITEMS STORED IN FRONT OF HAND SINK DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). 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: OBSERVED NO HANDWASHING CLEANSER AVAILABLE AT HAND SINK IN KITCHEN AREA ON MAIN FLOOR, AT HAND SINK IN BASEMENT KITCHEN, AND AT WASH BOWL SINK IN MEN'S RESTROOM. INSTRUCTED MUST PROVIDE HAND WASHING CLEANSER AT EACH HAND SINK AND WASHBOWL SINK AT ALL TIMES. MANAGER PROVIDED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE ABOVE VIOLATION (5-205.11) FOR CITATION.

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: OBSERVED NO SANITARY MEANS TO DRY HANDS AT HAND SINK IN KITCHEN AREA ON MAIN FLOOR, AT HAND SINK IN BASEMENT PREP, AND AT WASH BOWL SINK IN MEN'S RESTROOM. INSTRUCTED MUST PROVIDE SANITARY MEANS TO DRY HANDS AT ALL HAND SINKS AND WASHBOWL SINKS AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS FOR ALL SINKS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). SEE ABOVE VIOLATION (5-205.11) FOR CITATION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HEAVILY SOILED CUTTING BOARDS WITH DEEP GROVES IN MEAT CUTTING AREA. MUST RESURFACE OR REPLACE CUTTING BOARDS AT A FREQUENCY WHICH WILL PREVENT CONTAMINATION.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SLOW DRAINING HAND SINK IN MEAT CUTTING AREA, AND IN BASEMENT PREP. OBSERVED LEAK AT FAUCETS OF 3 COMPARTMENT SINK IN KITCHEN. MUST REPAIR AND MAINTAIN SAME.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED EXCESSIVE DUST AND GREASE ON VENTILATION HOOD ABOVE COOKING AREA IN KITCHEN ON MAIN FLOOR. MUST DETAIL CLEAN AND SANITIZE TO PREVENT CONTAMINATION. MUST MAINTAIN SAME.

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: OBSERVED EMPLOYEES DO NOT HAVE PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL EMPLOYEES WHO HANDLE FOOD.

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: OBSERVED EMPLOYEES DO NOT HAVE PROOF OF FOOD HANDLER TRAINING. INSTRUCTED MUST PROVIDE PROOF OF FOOD HANDLER TRAINING FOR ALL EMPLOYEES WHO HANDLE FOOD.

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.