M & H FOOD & DELI Gets Conditional Pass on Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH THE ORIGINAL CERTIFICATE ON SITE DURING THE INSPECTION. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER AND THE ORIGINAL CERTIFICATE MUST BE POSTED AND 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 AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. 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 VOMITTING AND DIARRHEA PROCEDURE OR CLEAN- UP KIT ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOUR DISPENSERS ABOVE THE HANDWASHING SINK AND THE THREE-COMPARTMENT SINK AT THE FRONT FOOD PREP AREA NOT DISTINIGUISHING WHICH DISPENSER IS HANDWASHING SOAP AND HAND SANITIZER. INSTRUCTED TO LABELED SAID DISPENSERS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO COMPATIBLE SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST THE CONCENTRATION OF SANITIZER THE FACILITY IS USING (CHLORINE) IN THE THREE-COMPARTMENT SINK. INSTRUCTED TO HAVE A TEST STRIP KIT THAT IS COMPATIBLE WITH THE SANITIZER THAT'S BEING USED TO PROPERLY SANITIZE DISHES ON SITE AT ALL TIMES TIN ORDER TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER. PRIORITY FOUNDATION. 7-38-005, NO CITATION ISSUED.

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 FRONT STORAGE CABINET AT THE FRONT ENTRANCE WITH DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN SAID CABINET.

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: OBSERVED A LEAK AT THE BOTTOM OF THE PIPE OF THE HANDWASHING SINK AT THE REAR THE STORAGE AREA. INSTRUCTED TO REPAIR SAID LEAK.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FACILITY HAS COLD HOLDING UNITS AND EQUIPMENT (THREE-COMPARTMENT SINK) THAT THE FACILITY DOES NOT WANT TO USE. INSTRUCTED TO REMOVE ALL UNNECESSARY EQUIPMENT OFF SITE TO PREVENT POTENTIAL PEST HARBORAGE POINTS.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEES. INSTRUCTED THAT ALL EMPLOYEES MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

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 NO FOOD HANDLER'S TRAINING CERTIFICATION FROM EMPLOYEES. INSTRUCTED THAT ALL EMPLOYEES MUST COMPLY WITH FOOD HANDLER'S TRAINING BY THE FOOD HANDLING REGULATION ENFORCEMENT ACT AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

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.