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

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: STORAGE/DISPLAY RACKS WITH DRIED FOOD DEBRIS ACCUMULATION AND WITH BLACK MOLD-LIKE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK IN MEAT PREP AREA, INTERIOR AND EXTERIOR SURFACES OF MEAT DISPLAY COOLER, STORAGE (PAN) RACKS INSIDE WALK-IN COOLER IN BAKERY SECTION, BAKING EQUIPMENT WITH HEAVY DRIED FOOD DEBRIS, INTERIOR SURFACES OF CHORIZO DISPLAY COOLER BEHIND DELI SECTION.

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: INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT ESPECIALLY UNDER STORAGE SHELVES, FLOORS INSIDE DAIRY WALK-IN COOLER, FLOORS IN REAR STORAGE AREA UNDER SHELVES. STOCKS AND USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

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: INSTRUCTED TO CLEAN AND MAINTAIN WALLS BEHIND 3 COMPARTMENT SINK IN MAIN KITCHEN AREA, WALLS THROUGHOUT BASEMENT WITH DRIED FOOD SPILLAGE AND MOLDLIKE BUILD-UP.---------MUST REMOVE PEELING PAINT ON CEILING THROUGHOUT BASEMENT STORAGE AREA AND/OR REPAINT.

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: INSTRUCTED TO PROVIDE LIGHT SHIELD WITH END CAP ABOVE ONION STORAGE SHELVES IN THE BASEMENT.-------LIGHT SHIELD NEEDED INSIDE BAKERY WALK-IN COOLER.

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: INSTRUCTED TO REPAIR FAUCET AT 3 COMPARTMENT SINK BEHIND MEAT PREP AREA (BROKEN SPRAYER) AT LEFT SIDE.

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: INSTRUCTED TO REPAIR FAUCET AT 3 COMPARTMENT SINK BEHIND MEAT PREP AREA (BROKEN SPRAYER) AT LEFT SIDE.

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.