Martin's Mini-Market, Corp Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures in display cooler: 6lbs of beef @47.4F ($18.27); 11.5lbs of pork @ 47.3F ($35); and 4lbs of pork ribs @ 47.4F ($5). Operator voluntarily discarded denatured foods during inspection. Instructed all potentially hazardous foods must be kept at 40F or less at all times. Critical violation 7-38-005(a).

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found several items in deli without labels. Instructed to label prepped potentially hazardous foods with date (items where prepped/packaged) during storage. If items are prepackaged for sale, items must have business name, address, item name and date on package. Must maintain.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Found raw wood shelving used for fruit storage in front of store. Instructed must paint or stain wood so that all surfaces are smooth and easily cleanable, and not porous.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Found missing or broken flooring in basement prep area. Must seal or repair areas in floor where floor is damaged so that floor is smooth and easily cleanable. Must maintain. Found cracks between where floor meeting walls in rear prep area, under 3 compartment sink. Must install coving along all walls/floors in this area. Must detail clean floor in this area. Must maintain.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Must provide stem thermometers to monitor temperatures of potentially hazardous foods at meat counter.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Must provide stem thermometers to monitor temperatures of potentially hazardous foods at meat counter.

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.