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

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED UNKNOWN BROWN WATER DRIPPING INTO COOKED CHICKEN (140F) ON A BURNER, COMING FROM A WATER-HOSE ATTACHED TO THE KITCHEN HOOD, LIKELY TO CONTAMINATE THE CHICKEN. INSTRUCTED TO DISCARD CHICKEN. REMOVE OR RELOCATE WATER-HOSE, TO ENSURE FOOD IS PROTECTED FROM POSSIBLE CONTAMINATION. 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: OBSERVED FRONT ENTRANCE AND REAR OVERHEAD DELIVERY DOORS NOT RODENT PROOFED. FRONT DOOR HAS A 1/4" HOLE ON THE BOTTOM LEFT CORNER, AND THE REAR OVERHEAD DOOR HAS A 1/2" GAP AT THE BOTTOM. INSTRUCTED TO SEAL HOLD ON FRONT DOOR, AND INSTALL PROPER THRESHOLDS AT THE BOTTOM OF BOTH DOORS TO PREVENT RODENT ENTRY AND MAINTAIN. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT 1932311, DATED 6/8/2016. VIOLATIONS INCLUDED; #30; 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 WALK IN COOLERS. #33; 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 AND SANITIZE CUTTING BOARDS IN BUTCHER AREA REMOVE ALL DARK GROOVES OR REPLACE CUTTING BOARDS. CLEAN, SANITIZE AND MAINTAIN. #34; OBSERVED 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. #35; OBSERVED WALLS UNCLEAN BEHIND GRINDER FOR MAIZE. CLEAN AND MAINTAIN WALL. OBSERVED VENTS ABOVE FRYERS WITH EXCESSIVE GREASE ACCUMULATION IN BAKERY. CLEAN AND MAINTAIN. OBSERVED LIGHT SHIELDS IN BUTCHERS AREA UNCLEAN. OBSERVED CEILING TILES MISSING IN BAKERY AREA. REPLACE AND MAINTAIN. OBSERVED CEILING TILES MISSING ABOVE OVEN IN COOKING AREA. OBSERVED CRACKED/BROKEN CEILING TILES MISSING ABOVE BUTCHER AREA. INSTALL, REPLACE AND MAINTAIN ALL MISSING CRACKED OR DAMAGED CEILING TILES. CLEAN AND MAINTAIN. VIOLATIONS STILL EXISTS. SERIOUS VIOLATIONS 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED MULTI-USE UTENSIL BEING STORED IN BETWEEN THE EXPOSED HAND SINK AND WALL IN THE DELI AREA. INSTRUCTED ON WHERE AND HOW TO PROPERLY STORE UTENSILS TO PREVENT CROSS CONTAMINATION, AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BROKEN DOOR GASKET ON WALK IN PRODUCE COOLER ON THE REAR DOCK. INSTRUCTED TO REPAIR GASKET AND MAINTAIN.

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: OBSERVED TABLE AND OTHER CONTACT SURFACES IN THE STAFF BREAK ROOM NOT CLEAN. INSTRUCTED TO DETAIL CLEAN ALL 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED MISSING LIGHTS IN THE FOLLOWING AREAS; REAR DOCK, WOMENS STAFF TOILET ROOM, OVER MEAT COUNTER, AND PREP ROOM BEHIND THE MEAT COUNTER. INSTRUCTED TO INSTALL WORKING LIGHTS AND MAINTAIN.

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: OBSERVED MISSING LIGHTS IN THE FOLLOWING AREAS; REAR DOCK, WOMENS STAFF TOILET ROOM, OVER MEAT COUNTER, AND PREP ROOM BEHIND THE MEAT COUNTER. INSTRUCTED TO INSTALL WORKING LIGHTS AND MAINTAIN.

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.