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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY COOLER IN SELLING AREA USED BY THE BAKERY DEPARTMENT AT AIR TEMP OF 57.7F TO 58F; POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT: FLAN, CAKE AND ETC. TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE COOLER.NEED TO REPAIR,UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND FLAN CAKE STORED INSIDE THE DISPLAY COOLER AT TEMP OF 49.F TO 50.2F,SLICED FLAN AT TEMP OF 49.6F AND THREE MILK SLICED CAKE AT TEMP OF 50.6F TO 51.2F. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED. FOUND RAW MEAT UNDER THE SHELF IN BUTCHER'S AREA AT TEMP OF 49.2F, 56.0F AND 56.8F; GREEN AND RED SALSA STORED INSIDE THE SELF SERVE COOLER AT TEMP OF 47.9F TO 50.F; MACARONI SALAD AT TEMP OF 46.9F TO 50.9F.FOOD DISCARDED AND DENATURED. POUNDS 82,VALUE 321.54.COLD FOOD MUST MAINTAIN 40F AND BELOW.COOLER IN QUESTION MAINTAIN TEMP OF 37.8F. CRITICAL VIOLATION:7-38-005(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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED COOKED CORN INSIDE THE CORN GRINDER, INSTRUCTED TO CLEAN AND SANITIZE UNIT EVERY FOUR HOURS

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: STANDING WATER BETWEEN THE FLOOR TILES, INSTRUCTED TO RE GROUT.BROKEN BASEBOARD UNDER THE TWO COMPARTMENT SINK, INSTRUCTED TO REPLACE. ICE AND DEBRIS ON FLOOR INSIDE THE WALK-IN FREEZER,INSTRUCTED TO CLEAN 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: MISSING CEILING TILES ABOVE THE PROOF UNIT IN BAKERY PREP AREA,INSTRUCTED TO REPLACE SAID TILES.

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: MISSING CEILING TILES ABOVE THE PROOF UNIT IN BAKERY PREP AREA,INSTRUCTED TO REPLACE SAID TILES.

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.