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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: 20 POUNDS OF COOKED CHICKEN AT TEMP OF 46.7F TO 47.7F, STORED INSIDE THE WALK-IN COOLER; 12 POUNDS OF COOKED STRIP CHICKEN AT TEMP OF 121F TO 122.2F, STORED ON TOP REAR PREP TABLE, AND 10 POUNDS OF FILLET FISH AT TEMP OF 80.2F STORED ON TOP PREP TABLE. NO TEMPERATURE HOLDING OR COOLING METHOD APPLIED, ALSO NO TIME AND TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED. POUNDS 44, VALUE 251. CRITICAL VIOLATION:7-380005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD, TOUCHING NON-FOOD CONTACT SURFACES, SUCH AS KITCHEN EQUIPMENT, AND OBSERVED FOOD HANDLER WITH ONE FOOD GLOVE ON, SCRATCHED HIS HEAD,FIXED HIS PAPER HAT AND THAN PUT BOTH HANDS TOGETHER TO CLEAN THE HAND WITHOUT THE GLOVE, AND WITHOUT WASHING HAND TOUCHED READY TO EAT FOOD(COOKED FOOD) AND SERVED COSTUMERS. ANOTHER EMPLOYEE AT DELI DEPARTMENT CHANGED FOOD GLOVES AFTER TOUCHING NON FOOD PRODUCTS INCLUDED DIRTY PAPER AND WITHOUT WASHING HAND PUT ON A CLEAN PAIR OF FOOD GLOVES AND SERVED CUSTOMERS. OBSERVED OWNER WASHING HANDS AT SET UP THREE COMPARTMENT SINK.INFORMATION ON HAND WASHING WAS GIVEN TO MANAGER. CRITICAL VIOLATION: 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD COOKED AND RAW,NOT PROTECTED DURING STORAGE. OBSERVED IN WALK-IN COOLER BY THE FRONT PREP AREA COOKED FOOD STACKED ON TOP EACH OTHER UNCOVERED:4 CONTAINERS OF COOKED GREEN AND RED TOMATOES, 5 CONTAINERS COOKED VARIOUS KIND OF CHICKEN,BEEF,RIBS,AND OTHER KIND OF MEAT. SOME FOOD HAD PLASTIC WRAPPED SPOON AND PIECES OF TORTILLAS. ALL FOOD WAS UNCOVERED AND STORED UNDER BOXES OF PRODUCE. OUTSIDE WALK-IN FREEZER RAW FOOD NOT PROTECTED:OBSERVED FOOD STORED ON FLOOR ON TOP ENCRUSTED BLOOD,OPENED VARIOUS KIND OF FOOD STORED INSIDE OPENED BOXES AND ON TOP THE WIRE SHELVES, EXPOSED FOOD INSIDE THE UNIT HAD A BUILD-UP OF ICE MIXED WITH FOOD. INSTRUCTED TO PROVIDE FOOD GRADE BAGS/CONTAINERS WITH LIDS TO STORE FOOD PRODUCTS,FOOD MUST BE ELEVATE 6" OFF THE FLOOR. SERIOUS VIOLATION: 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OUTER OPENINGS NOT PROTECTED. OBSERVED REAR EXIT DOOR BY THE DEEP FRYER NOT RODENT/INSECTS PROOF,GAPS OF 1 TO 2" ON BOTTOM OF DOORS. OBSERVED SMALL FLIES AND HOUSE FLIES THROUGHOUT THE PREP AREAS AND STORAGE.INSTRUCTED TO RODENT/INSECT PROOF REAR DOOR,ALSO REMOVE FLIES(APPROX 20 FLIES). SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PROVIDE LIDS FOR ALL MEAT AND SAUCE BARRELS INSIDE THE WALK-IN MEAT COOLER.

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: OBSEREVD KNIFE STORED BETWEEN WALL AND PREP TABLE,INSTRUCTED TO PROVIDE A KNIFE RACK AT REAR PREP/COOKING AREA

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: OBSERVED INTERIOR PANELS OF ICE MACHINE IS BROKE,AND INSULATION IS EXPOSED, INSTRUCTED TO REPLACE.ICE IS USED FOR FRESH FISH

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: DETAIL CLEAN INSIDE THE MEAT BARRELS STORED INSIDE THE MEAT COOLER. CONTAINERS HAVE EXCESS DRY FOOD.CLEAN ALL WIRE SHELVES STORED IN COOLERS,WALK-IN COOLERS AND WALK-IN FREEZERS,ENCRUSTED FOOD DEBRIS AND NON-FOOD DEBRIS. REMOVE EXCESS GREASE FROM INSIDE THE DEEP FRYERS IN REAR PREP AREA AND BAKERY.

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: REGROUT FLOOR IN REAR PREP AREA AND DELI DEPARTMENT

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: KEEP FLOOR DRY INSIDE THE WALK-IN MEAT COOLER,EXCESS WATER ON FLOOR.

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 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NEED TO REMOVE PAPER LINER FROM METAL SHEETS BEHIND CONVENTIONAL OVEN IN PREP AREA. NEED TO PROVIDE WALL BEHIND THE DEEP FRYER BY THE REAR DOOR AND REPLACE WALL AROUND THE HOT WATER TANK IN REAR AREA, SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL. RE-INSTALL ELECTRICAL BOX TO WALL BEHIND THE STOVE.

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: REPLACE BROKEN LIGHT SHIELD ABOVE FRESH APPLES IN SELLING AREA.CLEAN INSIDE THE LIGHT SHIELD THROUGHOUT THE PREMISES, DUST AND DEAD INSECTS,

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: TOILET DOOR MUST BE SELF CLOSING AT STAFF WASHROOM IN REAR/STORAGE AREA.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: TOILET DOOR MUST BE SELF CLOSING AT STAFF WASHROOM IN REAR/STORAGE AREA.

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.