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

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED IMPROPER DISHWASHING IN MAIN COOKING AREA. OBSERVED NO SANITIZING TAKING PLACE AT 3 COMPARTMENT SINK OF EQUIPMENT AND UTENSILS.. REVIEWED PROPER SANITIZATION USING A 3 COMPARTMETNT SINK AND FOR LARGE EQUIPMENT THAT NEEDS TO BE IN SANITIZED WITH SPRAY BOTTLE IN PLACE. CRITICAL VIOLATION 7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED EXPOSED HAND WASHING SINK IN BAKERY WITH LARGE PITCHER INSIDE. NO PAPER TOWELS AT EXPOSED HAND WASHING SINK. OBSERVED EXPOSED HAND WASHING SINK IN MAIN COOKING AREA WITH LARGE GARBAGE CAN IN FRONT OF EXPOSED HAND WASH SINK AND NO PAPER TOWELS AT HAND WASHING SINK. OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN BUTCHER AREA, WOMENS WASHROOM OR DELI AREA. ALL EXPOSED HAND WASHING SINKS MUST HAVE SOAP, PAPER TOWELS, HOT AND COLD RUNNING WATER, AND BE COVENIENT AND FULLY ACCESSIBLE AT ALL TIMES. ALL EXPOSED HAND SINKS WERE UNOBSTRUCTED AND PAPER TOWELS WERE PROVIDED DURING INSPECTION. 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED ALL PREPACKAGED FOOD NEEDS LABEL WITH LISTED INGREDIENTS, NAME OF PRODUCT AND NAME AND ADDRESS OF WHERE PRODUCT WAS PURCHASED. OBSERVED LABELS OF ALL COOKED FOODS OUT OF ORIGINAL CONTAINERS NEED LABELS AND DATES IN WASLK IN COOLERS.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE FOLLOWING AREAS UNCLEAN. CLEAN ALL SHELVES IN BAKERY, CLEAN STANDING MIXERS IN BAKERY, CLEAN EXTERIOR AND INTERIOR OF FRYERS IN BAKERY, CLEAN EXTERIOR OF DOOR TO WALK IN COOLER IN BAKERY, CLEAN EXTERIOR AND INTERIOR OF FRYERS IN MAIN COOKING AREA WITH EXCESSIVE GREASE ACCUMULATION, CLEAN INTERIOR OF MICROWAVE IN HOT FOOD AREA WITH EXCESSIVE FOOD SPILLS, CLEAN AND SANITZE CUTTING BOARDS IN BUTCHER AREA REMOVE ALL DARK GROOVES OR REPLACE CUTTING BOARDS. CLEAN, SANITIZE AND MAINTAIN.

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: OERSERVED FLOORS UNCLEAN IN BAKERY AREA UNDER AND BEHIND ALL LARGE EQUIPMENT , UNDER 3 COMPARTMENT SINK, BEHIND ALL COOKING EQUIPMENT IN HOT FOOD AREA, OBSERVED FLOORS UNDER GRINDER UNCLEAN. OBSERVED BUMPY FOAM USED TO FILL HOLE IN FLOOR/WALL IN CORNER OF HOT FOOD AREA, REMOVE BUMPY FOAM AND RESTORE SURFACE TO A SMOOTH EASILY CLEANABLE SURFACE. CLEAN AND MAINTAIN ALL FLOORS.

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: OBSERVED WALLS UNCLEAN BEHIND GRINDER FOR MAIZE. CLEAN AND MAINTAIN WALL. OBSERFED VENTS ABOVE FRYERS WITH EXCESSIVE GREASE ACCUMULATION IN BAKERY. CLEAN AND MAINTAIN. OBSERVED LIGHT SHEILDS IN BUTHCER AREA UNCLEAN. CLEAN AND MAINTAIN.

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: OBSERVED CEILING TILES MISSING IN BAKEY AREA. REPLACE AND MAINTAIN. OBSERVED CEILING TILES MISSING ABOVE OVEN IN COOKING AREA. OBSERVED CRACKED/BROKEN CEILING TILES MISSING ABOVE BUTCHER AREA INCLUDING ABOVE HNAGING CHORIZO. OBSERVED MISSING CEILING TILES IN MENS WASHROOM. INSTALL, REPLACE AND MAINTAIN ALL MISSING CRACKED OR DAMAGED CEILING 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO SINK STOPPERS AVAILABLE AT 3 COMPARTMENT SINK IN BAKEY. ALL 3 COMPARTMENT SINKS NEED PROPER SINK STOPPERS IN ORDER TO PROPERLY WASH RINSE AND SANITIZE ALL EQUIPMENT AND UTENISILS. OBSERVED FAUCET OF 3 COMPARTMENT SINK IN MAIN COOKING AREA ON EAST SIDE OF WALL LEAKING AND REPAIRED WITH CLOTHS. CLOTH MUST BE REMOVED AND FAUCET MUST BE REPAIRED AND MAINTAINED. OBSERVED HOT WATER HANDLER ON EXPOSED HAND SINK IN BAKERY AREA IN DISREPAIR. REPAIR AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETERS IN WALK IN COOLERS. INSTALL LARGE EASY TO READ THERMOMETERS IN ALL WALK IN COOLERS. AMKE SURE ALL REFIGERATORS, DELI CASES, AND COOLERS HAVE EASY TO READ THERMOMETERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED NO THERMOMETERS IN WALK IN COOLERS. INSTALL LARGE EASY TO READ THERMOMETERS IN ALL WALK IN COOLERS. AMKE SURE ALL REFIGERATORS, DELI CASES, AND COOLERS HAVE EASY TO READ THERMOMETERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.