MORELIA SUPERMARKET #2, INC. Passes Health Inspection - Chicago Grocery store

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REMOVE LARGE POTS IN THE KITCHEN, UNABLE TO FIT AT 3 COMPARTMENT SINK OR PROVIDE A 3 COMPARTMENT SINK OF SUFFICIENT SIZE TO PERMIT COMPLETE IMMERSION OF THE SAID POTS. INSTRUCTED TO REMOVE OLD CAULKING AROUND 3 COMPARTMENT SINK IN THE MAIN KITCHEN, MEAT PREP AREA, BAKERY PREP AREA, AND AROUND EXPOSED HAND SINK IN BAKERY SECTION (NOTED WORN-OUT CAULKING WITH BLACK AND PINK MOLD LIKE BUILD-UP).--- MUST REPAIR BROKEN RUBBER GASKET AROUND ICE MACHINE DOOR.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. FOLLOWING IN NEED OF CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF FOOD EQUIPMENT, PREP TABLE IN BASEMENT PRODUCE PREP AREA, AND INTERIOR SURFACE OF ICE MACHINE.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS IN THE BASEMENT FOOD STORAGE AREA ESPECIALLY UNDER AND AROUND PALLETS, ALONG THE WALLS AND IN ALL CORNERS. NOTED DRIED FOOD PARTICLES, GREASE AND DUST BUILD-UP.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER IN DAIRY DISPLAY COOLER WITH DUST BUILD-UP.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NOTED SOME LIGHTS WITHOUT SHIELD INSIDE BREAD DISPLAY CABINET, AND MISSING LIGHT SHIELD ABOVE BAKERY PREP AND IN MEAT PREP AREA. INSTRUCTED TO PROVIDE.----MUST REPLACE DEAD LIGHTBULBS INSIDE WALK-IN FREEZER IN THE BASEMENT.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NOTED 3 COMPARTMENT SINK IN PRODUCE PREP AREA IN THE BASEMENT WITH SPRAYER WITHOUT FAUCET. INSTRUCTED TO INSTALL FAUCET LONG ENOUGH TO REACH 3 COMPARTMENT OF THE 3 COMPARTMENT SINK.-------MUST REPAIR LEAKY DRAINPIPE UNDER EXPOSED HANDSINK IN MEAT PREP AREA.----- MUST REPLACE MISSING HOT FAUCET HANDLE AT MOPSINK IN MAIN KITCHEN.-----MUST PROVIDE WORKING DRAINSTOPPERS AT ALL (6) 3 COMPARTMENT SINK.---- NOTED HOSE CONNECTED INTO FAUCET. INSTRUCTED TO REMOVE HOSE AND MUST PROVIDE BACKFLOW PREVENTER DEVICE IN MEAT PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NOTED 3 COMPARTMENT SINK IN PRODUCE PREP AREA IN THE BASEMENT WITH SPRAYER WITHOUT FAUCET. INSTRUCTED TO INSTALL FAUCET LONG ENOUGH TO REACH 3 COMPARTMENT OF THE 3 COMPARTMENT SINK.-------MUST REPAIR LEAKY DRAINPIPE UNDER EXPOSED HANDSINK IN MEAT PREP AREA.----- MUST REPLACE MISSING HOT FAUCET HANDLE AT MOPSINK IN MAIN KITCHEN.-----MUST PROVIDE WORKING DRAINSTOPPERS AT ALL (6) 3 COMPARTMENT SINK.---- NOTED HOSE CONNECTED INTO FAUCET. INSTRUCTED TO REMOVE HOSE AND MUST PROVIDE BACKFLOW PREVENTER DEVICE IN MEAT PREP AREA.

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.