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

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: INCOMPLETE CLEANING SUPPLIES KIT FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE DISINFECTANT EFFECTIVE FOR NOROVIRUS.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: INSTRUCTED TO PROVIDE LABEL, NAME OF THE PRODUCT,AND EXPIRATION DATE .(7 DAYS FROM PREPARATION DATE) FOR ALL READY TO EAT FOOD HELD OVER 24 HOURS IN THE DISPLAY COOLER. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL CAKE PACKAGED FOR SALE MUST BE PROPERLY LABELED WITH COMPANY'S ADDRESS AND NAME,INGREDIENTS, OZ, AND ALLREGEN IF ANY.

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: INSTRUCTED TO REPLACE MILK CRATE BEING USED TO ELEVATE FOOD STOCKS THRU-OUT PREMISES. REPLACE WITH REGULAR RAISED SHELVINGSS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD, COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL UNUSED CHOPPING BOARDS IN THE BASEMENT 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: DETAIL CLEAN AND SANITIZE THE 3 COMPARTMENT SINK, PREP TABLES AND OTHER COOKING EAQUIPMENT IN THE BASEMENT AND MAINTAIN.

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: NO BACKFLOW PREVENTION DEVICE ON THE MOP SINK. INSTRUCTED TO INSTALL TO BE ABLE TO SERVICED AND MAINTAINED.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR THE TUBE CONNECTED TO THE BACKFLOW PREVENTER DEVICE OF THE MOP SINK, DUE TO HEAVY LEAK AND MAINTAIN.

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: CLUTTER,OLD COOKING EQUIPMENTS, MILK CRATE,UNNECESSARY ITEMS/ARTICLES, IN THE BASEMENT. INSTRUCTED TO ORGAE.NIZE, CLEAN THE AREA,DISCARD ITEMS NOT BEING USED TO PREVENT RODENT/INSECTS HARBORAG

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: DETAIL CLEAN THE FLOOR THRU-OUT THE BASEMENT,ALONG THE WALL BASE ALL CORNER AND MAINTAIN.

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: DETAIL CLEAN THE FLOOR THRU-OUT THE BASEMENT,ALONG THE WALL BASE ALL CORNER AND MAINTAIN.

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.