MORELIA SUPERMARKET #2, INC. Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS INSIDE OF WALK IN COOLER SUCH AS 10LBS. COOKED BEEF 44.4F,70LBS. COOKED RIBS 44.4F-46.6F,50LBS. COOKED STEAK 48.2F,120LBS. COOKED PABLANO PEPPERS 44.6F-43.8F,40LBS. PASTA 45.4F-46.9F. PRODUCT WAS DISCARDED BY MANAGER .MUST HAVE COLD FOODS AT 40.0F OR BELOW.APPX.290LBS.$1430.(CRITICAL 7-38-005A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES FOR STAFF AND NOT ACCESSIBLE.OBSERVED A LARGE FOIL PAN ON TOP OF HAND SINK BASIN AND NO PAPER TOWELS IN BAKERY PREP AREA.ALSO A GARBAGE CAN IN FRONT OF HAND SINK IN DELI/MEAT PREP AREA.ARTICLES WHERE REMOVED FROM SINKS AND TOWELS PROVIDED AT THIS TIME.MUST KEEP ACCESSIBLE AND MAINTAINED AT ALL TIMES.(CRITICAL 7-38-030)

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINER IN BAKERY PREP AREA,MAIN KITCHEN.REPACKAGED TORTILLA CHIPS ON DISPLAY SHELF FOR SALE WITH PROPER INFO GIVEN.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN MAIN KITCHEN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON BAKERY WALK IN COOLER DOOR,WORN CUTTING BOARDS IN PREP AREAS.MUST REMOVE FOIL FROM TORTILLA CHIP DISPLAY UNIT ON SALES FLOOR,RUST FROM GREASE TRAPS AT 3- COMP SINK IN DELI/MEAT PREP AND BASEMENT 3- COMP SINK.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM BAKERY-WALK IN COOLER FAN GUARD COVERS,ROLLING CARTS,OVER SHELF,BAKERY PREP AREA EXTERIOR OF FOOD STORAGE CONTAINERS,SHELVING UNITS,PREP TABLES,FLOOR MIXERS,PRESSOR,FRYER CABINET,TORTILLA MACHINE,DOUGH MACHINE.HOT FOODS AREA-WRAPPING STATION AND PREP TABLES,LOWER SHELF OF HOT HOLDING UNITS.MAIN PREP AREA-GRILL TABLES,FRYER CABINETS,CAN OPENER BLADE,MEAT SLICER,WRAPPING STATION.BASEMENT PREP AREA-PREP TABLE AND CORN GRINDER.

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: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND ,ALONG WALL BASES IN BAKERY WALK IN COOLER AND PREP AREA,MAIN KITCHEN.MUST GROUT FLOOR NEAR 3- COMP SINK IN BAKERY PREP AREA,MAIN KITCHEN,DELI/MEAT PREP AREA UNDER FLOOR MATS,BASEMENT AREA IN FRONT OF STAIR CASE AND NEAR WALK IN COOLER AND FREEZER,MEN'S AND WOMEN'S TOILETROOM.

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: MUST REPAIR OR REPLACE BAKERY- SMALL HOLES IN WALL UNDER SHELVING UNIT ,LOOSE WALL BASE,STAINED CEILING TILES,MISSING BRICKS AT WALL BEHIND OVENS.HOT FOODS AREA-CEILING IN POOR REPAIR.MUST CLEAN LIGHT SHIELDS AND PARTION WALLS,FILTERS AND HOOD IN BAKERY PREP AREA.MAIN KITCHEN-CLEAN LIGHTSHIELD,HOOD AND FILTERS,PIPES OF COOKING EQUIPMENT,WALLS AND CEILINGS.MUST SCRAPE AND PAINT PEELING PAINT ON BASEMENT CEILINGS IN PREP AREA,MAIN KITCHEN CEILING AND DELI/MEAT PREP AREA.

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: MUST REPLACE CRACKED LIGHT SHIELDS IN MAIN KITCHEN.MUST REPLACE BURNT OUT LIGHTS IN BAKERY DISH WASHING AREA,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: MUST REPAIR OR REPLACE LEAKY FAUCET AT DELI/MEAT 3- COMP SINK AND BAKERY,MISSING TOP ON BACK FLOW DEVICE ON MOPSINK.

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION.MUST PROVIDE HOOKS TO HANG WET MOPS

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.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST STORE WIPING CLOTHS IN SANITIZING SOLUTION.MUST PROVIDE HOOKS TO HANG WET MOPS

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.