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

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP NOR PAPER TOWELS PROVIDED AT EXPOSED HAND SINK IN BUTCHER'S AREA, AT SAID SINK OBSERVED A PACKAGE OF WHOLE CHICKEN SEMI DEFROSTED. PAPER TOWELS AND SOAP WAS PROVIDED UPON MY REQUEST, FOOD WAS REMOVED. INFORMATION GIVEN HOW TO DEFROST FOOD. CRITICAL VIOLATION: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.

TOXIC ITEMS PROPERLY STORED, LABELED AND USED - Comments: AS I WAS CHECKING UNDER THE PREP TABLE FOR EVIDENCE OF ROACHES NOTICED TOXIC ITEMS IMPROPERLY STORED. OBSERVED WINDEX BOTTLES THROUGHOUT THE PREP AREA BY OPENED FOOD. BUTCHER'S AREA TWO BOTTLES HALF FULL OF WINDEX WAS STORED UNDER THE PREP TABLE ON TOP SHELF BY OPENED CUT BEEF AND FOAM TRAY THAT IS USED TO PACK MEAT AND OTHER FOOD. DELI MEAT DEPARTMENT WINDEX BOTTLE AND GLADE DEODORANT WAS STORED UNDER THE PREP TABLE,COOKING AREA WINDEX BOTTLES WERE STORED UNDER PREP TABLE, ACROSS FROM COOKING AREA(SAME SECTION). ALL WINDEX BOTTLES WERE REMOVED FROM PREP AREA,INSTRUCTED TO STORE TOXIC ITEMS AWAY FROM FOOD AND FOOD PRODUCTS. SERIOUS VIOLATION:7-38-005(A).

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FRESH SPICES, NUTS, FRESH MIXED VEGETABLES PACKAGED FOR SALE, MUST HAVE A COMPANY'S NAME, ADDRESS, TELEPHONE NUMBER, NAME OF THE PRODUCT

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTED GREASE TRAP BOX OF THE 3 COMPARTMENT OF THE PRODUCE SECTION AND THE GREASE TRAP BOX CLOSE TO THE ICE MACHINE. MUST REMOVE RUST AND MAINTAIN. MUST PROVIDE WORKING 3 DRAIN STOPPER FOR THE TWO 3 COMPARTMENT SINK IN THE MAIN KITCHEN.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE SPLASH GUARD ON BOTH SIDE OF EXPOSED HAND SINK IN BUTCHER'S AREA.REPAIR LEAKING VALVE AT WATER PIPE BY THE FONT WINDOW,NORTH-EAST SIDE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REGROUT FLOOR IN COOKING AREA,STANDING WATER BETWEEN THE TILE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN THE FLOOR UNDER THE DISPLAY SHELVINGS THROUGHOUT THE STORE, UNDER AND BEHIND THE COOKING EQUIPMENT,UNDER ALL WIRE RACK SHELVINGS, INSIDE ALL WALK IN COOLER AND WALK IN FREEZER AND MAINTAIN.

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: STAINED CEILING TILES IN THE STORAGE ROOM AND LADIES WASHROOM, DAMAGED CEIILING TILES IN THE MENS WASHROOM, MUST REPAIR/REPLACE. WALLS BY THE 3 COMPARTMENT, BY THE PREP TABLES,SINK NEEDS DETAIL CLEANING.

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: BURNED OUT LIGHT BULBS X4 IN THE MEAT DISPLAY COOLER. MUST REPLACE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULBS X4 IN THE MEAT DISPLAY COOLER. MUST REPLACE.

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.