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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED 2 PREP AREAS WITHOUT REQUIRED HAND SINK. MUST INSTALL A DEDICATED HAND WASHING SINK IN REFRIGERATED ROOM (NEXT TO MEAT COUNTER) WITH PREP EQUIPMENT, SUCH AS MEAT GRINDER; MUST INSTALL HAND SINK IN AREA WITH MACHINE USED TO GRIND MASA IN BASEMENT. MUST INSTALL DEDICATED, EXPOSED HAND WASHING SINK WITH HOT/COLD PLUMBED WATER, SOAP/PAPER TOWELS, AND A HAND WASHING SIGN IN THESE AREAS. PRIORITY FOUNDATION VIOLATION 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURES INSIDE HOT HOLDING UNIT. FOUND RIBS @ 107.2F. INSTRUCTED ALL TCS FOODS MUST BE HELD @ 135F OR HIGHER AT ALL TIMES INSIDE HOT HOLDING UNIT. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURES INSIDE DISPLAY COOLER IN MEAT DEPARTMENT. FOUND LIVER @ 44F; CHICKEN @ 44.4F; BEEF @ 45.8F-47.4; GROUND BEEF @ 47.8F; AND TACO MEAT(BEEF) @ 55.7F. INSTRUCTED ALL TCS FOODS MUST BE HELD @ 41F OR LESS AT ALL TIMES WHILE IN REFRIGERATION. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005. SEE ABOVE VIOLATION 3-501.16(A:1) FOR CITATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED EXCESSIVE RUST ACCUMULATION ON GREASE TRAP LOCATED UNDER 3 COMPARTMENT SINK IN MEAT DEPARTMENT. MUST REMOVE OR RESURFACE. MUST MAINTAIN SAME.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED UTENSILS (LARGE POTS AND BLUE BARRELS) TOO LARGE TO FULLY SUBMERGE IN EXISTING 3 COMPARTMENT SINKS TO PROPERLY WASH, RINSE AND SANITIZE. INSTRUCTED MUST ELIMINATE UTENSILS TOO LARGE TO FIT IN EXISTING 3 COMPARTMENT SINKS; OR REPLACE EXISTING SINKS WITH BASINS LARGE ENOUGH TO ACCOMMODATE ALL UTENSILS; OR PROVIDE AN APPROVED METHOD (AND DEMONSTRATE) TO PROPERLY WASH, RINSE AND SANITIZE ALL UTENSILS.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE ICE ACCUMULATION ON COMPRESSOR OF MEAT WALK IN COOLER IN BASEMENT. MUST CLEAN AND SANITIZE. MUST MAINTAIN SAME.

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: OBSERVED PLASTIC WRAPPED AROUND PIPES UNDER RIGHT BASIN, AND LEAK UNDER LEFT BASIN OF 3 COMPARTMENT SINK IN MEAT DEPARTMENT. MUST REPAIR AND MAINTAIN SAME.

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: OBSERVED PEELING PAINT ON CEILINGS AND WALLS THROUGHOUT BASEMENT. MUST REMOVED PEELING PAINT, AND MAKE SURFACES SMOOTH AND EASILY CLEANABLE. OBSERVED MISSING/DAMAGED CEILING TILES ON WEST SIDE OF STORE, NEAR DOOR TO BACK HALLWAY. MUST REPLACE/REPAIR. MUST MAINTAIN SAME.

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: OBSERVED LARGE GAPS IN BETWEEN TILES IN FLOORS IN BAKERY. MUST REGROUT FLOORS IN AREA IN BETWEEN HAND SINK AND 3 COMPARTMENT SINK AND AROUND GREASE TRAP. MUST MAINTAIN SAME.

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: OBSERVED LARGE GAPS IN BETWEEN TILES IN FLOORS IN BAKERY. MUST REGROUT FLOORS IN AREA IN BETWEEN HAND SINK AND 3 COMPARTMENT SINK AND AROUND GREASE TRAP. MUST MAINTAIN SAME.

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.