MACIAS PRODUCE INC. Gets Conditional Pass on Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO ADEQUATE SUPPLIES ON SITE FOR RESPONDING TO VOMIT AND DIARRHEA EVENTS THAT CAN POTENTIALLY OCCUR INSIDE OF THE FACILITY. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005.

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: 6-301.14 OBSERVED HAND WASHING SIGNS NEEDED AT THE HAND WASHING SINKS. INSTRUCTED TO PROVIDE.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 OBSERVED DRY STORAGE (SPICES) OUT OF THE ORIGINAL PACKAGING AND IN FOOD STORAGE CONTAINERS WITHOUT LABELS WITH THE PRODUCT NAMES. INSTRUCTED TO 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.11 OBSERVED A UNCOVERED POT OF GREASE LOCATED IN THE REAR FOOD PREP AREA. INSTRUCTED TO PREVENT ALL FOODS FROM POSSIBLE CONTAMINATION AT ALL TIMES.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED CARDBOARD BEING RE-USED AS A FLOOR AND SHELF LINER LOCATED IN THE REAR FOOD PREP AREA AND IN THE MEAT PREP AREA. INSTRUCTED TO NOT RE-USE CARDBOARD, ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-603.15 OBSERVED POTS TOO LARGE TO BE FULLY SUBMERGED IN THE 3 COMPARTMENT SINKS TO BE PROPERLY WASHED, RINSED AND SANITIZED. INSTRUCTETD TO REMOVE LARGE EQUIPMENT OR INSTALL A LARGER 3 COMPARTMENT SINK OR PROVIDE AN ALTERNATIVE MANUAL WAREWASHING PROCEDURE FOR ALL EQUIPMENT THAT IS TOO LARGE TO BE FULLY SUBMERGED IN THE 3 COMPARTMENT SINK IN ORDER TO BE PROPERLY WASHED, RINSED AND SANITIZED.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-603.15 OBSERVED POTS TOO LARGE TO BE FULLY SUBMERGED IN THE 3 COMPARTMENT SINKS TO BE PROPERLY WASHED, RINSED AND SANITIZED. INSTRUCTETD TO REMOVE LARGE EQUIPMENT OR INSTALL A LARGER 3 COMPARTMENT SINK OR PROVIDE AN ALTERNATIVE MANUAL WAREWASHING PROCEDURE FOR ALL EQUIPMENT THAT IS TOO LARGE TO BE FULLY SUBMERGED IN THE 3 COMPARTMENT SINK IN ORDER TO BE PROPERLY WASHED, RINSED AND SANITIZED.

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.