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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING FOODS FOUND HELD AT IMPROPER TEMPERATURES: APPROXIMATELY 10 LBS COOKED PORK BELLY'S IN HOT HOLDING UNIT RANGING IN TEMPERATURES BETWEEN 95.5F TO 101.2F. 20 LBS COOKED CORN IN A POT ON AN UNLIT STOVE TOP AT 66.2F. REVIEWED PROPER COOLING METHODS AND HOT HOLDING TEMPERATURE REQUIREMENTS FOR FOODS. ALL FOOD DISCARDED. MANAGEMENT STATES THE TOTAL ESTIMATED VALUE TO BE $80.00. 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES OF BOTH THE HOT FOODS AND DELI FOOD HANDLERS. OBSERVED BOTH EMPLOYEES IMPROPER USE OF GLOVES, NOT WASHING HANDS BEFORE OR AFTER EACH GLOVE USE AND THEN HANDLING AND PREPARING FOODS. REVIEWED PROPER USE OF GLOVES AND HAND WASHING. 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED INADEQUATE HAND WASHING FACILITIES. NO PAPER TOWELS AT THE MEAT DEPT. EXPOSED HAND SINK. MUST PROVIDE AT ALL TIMES. 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: ALL PREPARED READY TO EAT FOODS IN THE DELI WALK-IN COOLER MUST BE LABELED AND DATED. ALL PRE-PACKAGED FOODS IE: LARD, ON DISPLAY AND FOR SALE IN THE MEAT SECTION, MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.

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: MUST NOT USE TINFOIL, CARDBOARD OR PAPER AS LINER FOR SHELVING OR EQUIPMENT THROUGHOUT, INCLUDING METAL RACK FOR HANGING CHORIZO. TORTILLA HOLDING BOXES ON DISPLAY AT HOT FOOD KITCHEN MUST BE WASHABLE CONTAINER. NOT TINFOIL WRAPPED BOXES.

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: DAMAGED/MISSING/CRACKED FLOOR TILES AT THE REAR PREP THREE COMPARTMENT SINK AND THE ENTRANCE TO THE PRODUCE WALK-IN COOLER. MUST REPAIR/REPLACE. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS THROUGHOUT FACILITY.

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: HOLES IN THE WALLS AT THE HOT HOLDING SERVING SECTION. MUST SEAL AND MUST REMOVE NON-CLEANABLE SPRAY FOAM AS HOLE FILLER. DOOR FRAME AT EXIT/ENTRANCE TO HOT SERVING AREA FROM THE KITCHEN DAMAGED WITH OPEN GAPS. MUST SEAL/REPAIR. WATER DAMAGED CEILING TILE IN THE WOMANS WASHROOM. MUST REPLACE.

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: EXTREMELY LOW HOT WATER PRESSURE AT THE PRODUCE PREP TWO COMPARTMENT SINK. MUST REPAIR. MISSING TOILET TANK TOP IN THE WOMANS WASHROOM. MUST REPLACE.

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: MUST PROVIDE AN INTERNAL THERMOMETER FOR THE MEAT WALK-IN COOLER.

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: MUST PROVIDE AN INTERNAL THERMOMETER FOR THE MEAT WALK-IN COOLER.

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.