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

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PACKAGED SALSAS AND PASTA FOR CUSTOMER SELF SERVICE WITH A LABEL WHICH IS MISSING THE NET QUANTITY OF ITEM. MUST INCLUDE THE NET QUANTITY ON LABEL. OBSERVED NO LABEL ON PACKAGED JELLO FOR CUSTOMER SELF SERVICE. MUST PROVIDE LABEL WITH ALL INFORMATION (BUSINESS NAME, ADDRESS, NAME OF FOOD, NET QUANTITY, INGREDIENTS (IF MORE THAN 2, ALLERGENS IF APPLICABLE.)

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED LARGE CONTAINER OF FLOUR AND NUMEROUS OF SPICES IN KITCHEN PREP AREA MISSING COMMON NAME OF FOOD ITEM. MUST PROVIDE TO PROPERLY IDENTIFY ITEM.

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: OBSERVED NO SPLASH GUARD AT HAND WASHING SINK LOCATED NEXT TO PREP TABLE AT SEAFOOD PREP AREA. MUST INSTALL DURABLE SPLASH GUARD.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DARK STAINS AND DEEP GROOVES AT CUTTING BOARD LOCATED IN MAIN KITCHEN PREP AREA. MUST CLEAN AND MAINTAIN OR REPLACE.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT WATER THROUGHOUT ESTABLISHMENT. WATER TEMPERATURE AT ALL SINKS RANGING BETWEEN 60-90F. MINIMUM WATER TEMPERATURE AT HAND WASHING SINKS MUST BE 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. WATER TEMPERATURE AT 3-COMPARTMENT SINK MUST BE AT 110.0F OR ABOVE. INSTRUCTED TO REPAIR PLUMBING ISSUE. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WATER DRIPPING FROM PIPE BELOW HAND SINK WHEN WATER IS RUNNING AT BAKERY PREP AREA. MUST REPAIR.

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: OBSERVED WATER DRIPPING FROM PIPE BELOW HAND SINK WHEN WATER IS RUNNING AT BAKERY PREP AREA. MUST REPAIR.

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.