MACIAS PRODUCE INC. Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND PREMISES REACH IN COOLER AT IMPROPER TEMPERATURE OF 55.6F AND PREP COOLER AT IMPROPER TEMPERATURE OF 52.9F IN REATAURANT PREP AREA OF GROCERY STORE. BOTH COOLERS WILL BE TAGGED HELD FOR INSPECTION. MUST NOT USE COOLERS UNTIL REINSPECTED BY THE HEALTH DEPT MUST USE ADDITIONAL COOLERS ON PREMISES THATS 40.0F OR BELOW FOR FOOD STORAGE-CDI. CRITICAL VIOLATION 7-38-005A

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE OF COOLERS AND HOT HOLDING UNIT. APPROX 6-LBS OF COOKED CHICKEN AT 50.7F, 3-LBS OF CHORIZO,4-LBS OF REFRIED BEANS-53.5F, 20-LBS OF COOKED PORK -52.6, 10- LBS COOKED STEAK AT 53.2F, 5-LBS OF RICE AT 53.6F,15-LBS OF COOKED CARNITAS AT 53.5F,4-LBS OF SOUR CREAM AT 51.8F, 20-LBS OF HOMEMADE RED SALSA AT TEMERATURES RANGE BETWEEN 53.4- 55.6F.8-LBS OF GREEN SALSA AT 51.8F, 52.5F, 15-LBS OF RICE WATER AT 53.8F. ALSO APPROX 80-LBS OF CHICHARRONS WITH MEAT AT 119.7F INSIDE UNIT. APPROX 175-LBS OF FOOD AT COST APPROX $400.00 WAS REMOVED AND DISCARDED BY MANAGER-CDI. MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW AND HOT FOODS AT 140.0F OR HIGHER. CRITICAL VIOLATION 7-38-005A.

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED 2- EMPLOYEES PREPING( CUTTING) READY TO EAT FOODS,( MELONS AND TOMATOES) WITH BARE HANDS. PREMISES PREVIOUSLY REMINDED AND NOTED IN THE COMMENTS ON ( 12-16-2016), REPORT # 1978324, NO BARE HAND CONTACT WITH READY TO EAT FOODS.INSTRUCTED FOOD HANDLERS TO WASH HANDS AND PUT GLOVES ON. MUST USE GLOVES,TONGS,SPOONS AND SPATULAS,ETC- ,CDI. CRITICAL VIOLATION-7-38-010 A

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF IMPROPER PEST CONTROL ON PREMISES. EVIDENCE OF 86- RODENT MICE DROPPINGS IN BASEMENT STORAGE AREA ON FLOORS, ON TOP OF SHELVING UNITS AND INSIDE FLOOR OF REAR STORAGE AREA WHERE LIGHTS ,MOPS,ETC CLUTTER IS STORED. MUST CLEAN AND SANITIZE ALL AREAS. MUST CONTACT PEST CONTROL FOR SERVICE. OBSERVED SOUTH FRONT DOORS AT BOTTOM AND ATTACHED SIDE WALL AREA BETWEEN THE DOOR INSIDE RIGHT SIDE OF DOOR AND REAR DOOR ON INSIDE RIGHT SIDE OF NOT RODENT PROOFED APPROX 1/4 INCH. MUST REPAIR ALL DOORS TO BE TIGHT-FITTING FROM RODENT ENTRY. SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED LEFT FAUCET MISSING 3- COMPARTMENT SINK IN REAR PREP, COOKING ROOM. MUST REPLACE. RIGHT FAUCET NOT ABLE TO REACH ALL OF THE COMPARTMENTS OF THE SINK ON LEFT SIDE. TO WASH, RINSE AND SANITIZE FOOD EQUIPMENT. MUST INSTALL FAUCET. SERIOUS VIOLATION 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED LEFT FAUCET MISSING 3- COMPARTMENT SINK IN REAR PREP, COOKING ROOM. MUST REPLACE. RIGHT FAUCET NOT ABLE TO REACH ALL OF THE COMPARTMENTS OF THE SINK ON LEFT SIDE. TO WASH, RINSE AND SANITIZE FOOD EQUIPMENT. MUST INSTALL FAUCET. SERIOUS VIOLATION 7-38-030

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.