MACIAS PRODUCE INC. Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T HAVE A CERTIFIED FOOD MANAGERS CERTIFICATE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-012)

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: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (CHICKEN,PORK,RICE,BEANS,ETC)MUST BE ON SITE AT ALL TIMES. (PRIORITY FOUNDATION 7-38-012)(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 SIGNED EMPLOYEES HEALTH POLICIES FOR ALL EMPLOYEES MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 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 NO ITEMS FOR CLEAN-UP OF VOMITING AND DIARRHEA. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(CITATION ISSUED)ASST. MANAGER SHOWED ME THE VOMITING KIT AT 2:54 P.M.(COS)

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 WASHING SINK NOT ACCESSIBLE IN REAR BACK KITCHEN OBSERVED SEVERAL WET TOWELS INSIDE OF HAND SINK BASIN. TOWELS WERE REMOVED DURING INSPECTION. MUST KEEP ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION)

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 HAND WASHING SINK IN 1ST FL. REAR RECEIVING PREP AREA WHERE VEGETABLES ARE CUT AND PACKAGED AND BREAD IS BAKED AND IN BASEMENT WHERE THEY PREPACKAGED BEANS AND RICE.MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER ,SOAP & TOWELS AND MAINTAIN.(PRIORITY FOUNDATION 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 HAND WASHING SIGNS AT HAND SINKS IN ROTESSIER PREP AREA,BACK KITCHEN,MEAT WALK IN COOLER PREP AREA MUST PROVIDE AND MAINTAIN.

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 SOAP AT HAND SINK IN MEAT WALK IN COOLER PREP AREA AND CUSTOMERS WOMEN'S TOILET ROOM. SOAP WAS PROVIDED DURING INSPECTION. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(CONSOLIDATED VIOLATION)(COS)

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 HAND DRYING DEVICES AT HAND SINK IN MEAT WALK IN COOLER PREP AREA.PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION)

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 HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOOD SUCH AS 10LBS. COOKED PORK 64.8F AND 15LBS. COOKED STEAK 131.7F ON PREP TABLE NEXT TO GRILL IN TAQUERIA. PRODUCT WAS DISCARDED BY MANAGER .MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE. (PRIORITY 7-38-005)(CITATION ISSUED)(COS)APPX.25LBS. $220.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER IN ROTESSIER HOT HOLDING UNIT MUST PROVIDE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE IN ALL PREP AREAS.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 150 OR MORE LIVE SMALL FLIES ON WALLS,CEILINGS,UNDER SIDES OF SHELVING UNITS AND PREP TABLES,BOXES THROUGHOUT ALL PREP AREAS,BASEMENT STAIR CASE & STORAGE AREAS, ALL TOILET ROOMS.ALSO EVIDENCE OF APPX. 10-15 LIVE LARGE FLIES FLYING THROUGHOUT PREMISES AS WELL.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/17/23.(PRIORITY FOUNDATION 7-38-020(A)(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: OBSERVED NO WINDOW SCREEN AT WALK UP WINDOW IN TAQUERIA AND A GAP ALONG BOTTOM OF ENTRY EXIT DOOR.MUST MAKE DOOR TIGHT FITTING AND PROVIDE A SCREEN IN WINDOW TO PREVENT INSECT ENTRY.

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: OBSERVED EVIDENCE OF A LIVE BLACK CAT WALKING AROUND IN BASEMENT BEHIND WALK IN FREEZER,SEVERAL OPEN CANS OF CAT FOOD ON FLOOR UNDER REAR DRY FOOD STORAGE SHELVES,CAT LITTER AND BOX.MUST REMOVE CAT,CAT FOOD ,LITTER AND BOX FROM PREMISES.(PRIORITY FOUNDATION 7-40-060)(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.

PERSONAL CLEANLINESS - Comments: OBSERVED SOME EMPLOYEES WITH SOILED APRONS MUST PROVIDE CLEAN APRONS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED SOILED WIPING CLOTHS STORED ON CUTTING BOARDS AND PREP TABLES THROUGHOUT ALL PREP AREAS. MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SCOOPS STORED INSIDE OF FOOD STORAGE CONTAINERS,ICE SCOOP ON TOP OF ICE MACHINE MUST STORE IN A CLEAN MANNER.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON ALL STORAGE SHELVES THROUGHOUT ALL PREP AREAS.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LARGE PLASTIC SOAP BUCKETS BEING USED TO STORE FOOD,OBSERVED PLASTIC GROCERY BAGS USED FOR FOOD STORAGE IN WALK IN COOLER AND AS COVERS FOR FOOD IN MUST PROVIDE FOOD GRADE CONTAINERS FOR FOOD STORAGE ONLY.

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: OBSERVED SEVERAL 3- COMPARTMENT SINKS MISSING SINK STOPPERS MUST PROVIDE AND MAINTAIN.

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: MUST APPLY A SEALANT OR PAINT RAW WOOD SURFACES AT JUICING PREP AREA.MUST REMOVE RUST FROM LOWER SHELVING UNITS,PREP TABLES.GRILL TABLES IN MOST PREP AREAS WHERE NEEDED AND WALK IN COOLER RUSTY SHELVING UNITS.MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT ALL PREP AREAS,STORAGE AREAS,WALK IN COOLERS & FREEZERS AND WHERE NEEDED.

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: OBSERVED SEVERAL WORN & PITTED CUTTING BOARDS IN ALL PREP AREAS MUST REPAIR OR REPLACE.

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: OBSERVED FOIL AND CARDBOARD LINED ON SHELVING UNITS, CARTS AND PREP TABLES THROUGHOUT MOST PREP AREA MUST ELIMINATE AND MAKE SURFACES SMOOTH AND EASILY CLEANABLE.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED OVERSIZED POTS TO LARGE TO BE SUBMERGED INTO 3- COMPARTMENT SINK. MUST PROVIDE A WRITTEN CLEANING PROCEDURE ON HOW TO PROPERLY WASH,RINSE AND SANITZE MULTI-USE UTENSILS.

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: OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZING SOLUTION PPM'S AT 3- COMPARTMENT SINKS. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)(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: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM ALL PREP TABLES,ROLLING CARTS,GRILL TABLES, FRYER CABINETS,STORAGE SHELVES,1- EYE-STOVE,STEAM TABLES,INTERIOR OF ICE MACHINE PANEL.WALK IN COOLER -SHELVING UNITS.

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 LOOSE FAUCET SPOUT AT 3- COMPARTMENT SINK IN REAR BACK KITCHEN.MUST REPAIR OR REPLACE.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH A MASSIVE AMOUNT OF TRASH WAY ABOVE RIM AND LIDS ARE MISSING. MUST REPLACE MISSING LIDS TO BE TIGHT FITTING AND REMOVE TRASH.(PRIORITY FOUNDATION 7-38-020(B)(CITATION ISSUED)

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE CEILING IN POOR REPAIR IN TAQUERIA,WALLS IN REAR PRODUCE PREP AREA NOT SMOOTH AND EASILY CLEANABLE.HOLES IN WALLS WHERE NEEDED.BROKEN CONCRETE FLOORING IN PREP WALK IN COOLER, BASEMENT STORAGE 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: MUST SCRAPE AND PAINT CHIPPING PAINT ON WALLS IN STAFF WOMEN'S TOILET ROOM,SALES FLOOR.

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: MUST CLEAN FOOD SPLATTER & DIRT BUILD UP FROM WALLS AND CEILINGS IN ALL PREP AREAS,WALK IN COOLERS,STAIRCASE LEADING TO BASEMENT,SALES FLOOR AND WHERE NEEDED.

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: MUST CLEAN FOOD SPLATTER & DIRT BUILD UP FROM WALLS AND CEILINGS IN ALL PREP AREAS,WALK IN COOLERS,STAIRCASE LEADING TO BASEMENT,SALES FLOOR AND WHERE NEEDED.

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.