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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP AVAILABLE AT THE BAKERY PREP HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. 7-38-030(C) CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED THE BAKERY PREP HAND WASHING SINK NOT ACCESSIBLE FOR USE. SINK BLOCKED BY MILK CRATES USED AS SHELVING FOR FOOD CONTAINERS. MUST REMOVE AND MAKE SINK ACCESSIBLE AT ALL TIMES FOR USE. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE CITATION #10.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS ARE AVAILABLE AT THE DELI PREP HAND WASHING SINK. MUST PROVIDE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C) SEE THE ABOVE CITATION #10.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED APPROXIMATELY 60 LBS ASSORTED TCS COOKED MEATS IN THE WALK-IN COOLER AND PREPARED TCS SALADS IN THE DELI WALK-IN WITH NO LABELS OF ANY TYPE. NO DATE LABELING WITH EXPIRATIONS DATES. INSTRUCTED ALL TCS PREPARED FOODS HELD LONGER THAN 24 HOURS MUST BE DATE LABELED WITH AN EXPIRATION DATE NO LONGER THAN 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED PRE-PACKAGED MILK-BASED CREMA PREPARED AND PACKAGED ONSITE WITH NO ALLERGEN WARNING LABELING. MUST PROVIDE ALLERGEN WARNING LABELS ON ALL PREPARED AND PACKAGED FOODS ON SITE THAT CONTAIN FOODS ON THE ALLERGEN LIST. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL PREPARED FOODS ON-SITE, PRE-PACKAGED FOR SALE ON DISPLAY MUST BE PROPERLY LABELED WITH THE BUSINESS NAME, ADDRESS, LIST OF INGREDIENTS.----MUST NOT USE RAW MEAT LABELS WITH RAW MEAT INSTRUCTION FOR PREPARED PRE-PACKAGED READY EAT FOODS.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOODS, INCLUDING SPICES, MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD BETWEEN THE HANDWASHING SINK AND PREP TABLE IN THE HOT HOLDING FOOD DISPLAY PREP AREA.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL PREP AREA WIPING CLOTHS MUST BE HELD IN CONTAINERS WITH A SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: ALL STORED ITEMS AT THE REAR FAR EAST STORAGE AREA WITH CLUTTER AND PILED BOXES. ALL ITEMS MUST BE ELEVATED FROM THE FLOORS AND ALL UNNECESSARY ITEMS REMOVED.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INTERIOR DOOR OF THE BAKERY PREP WALK-IN COOLER WITH MISSING DOOR HANDLE AND EXPOSED INSULATION. MUST REPLACE/SEAL.----MUST NOT USE PLASTIC WRAP AS A MEANS OF REPAIR FOR THE PRODUCE PREP FOOD WRAPPING MACHINE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION AND SHELVING THROUGHOUT THE FACILITY. SHELVING MUST HAVE FLOORS ACCESSIBLE FOR CLEANING AND MONITORING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE FOLLOWING EQUIPMENT WAS FOUND DIRTY WITH FOOD DEBRIS: INTERIOR OF THE BAKERY METAL FOOD CONTAINER, INTERIOR OF THE BAKERY DISPLAY CASE FOOD DRAWERS,

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD AS A LINER FOR SHELVING IN ALL WALK-IN COOLERS.----MUST NOT USE TINFOIL AS LINER FOR SHELVING OR EQUIPMENT.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: EXTREMELY SLOW DRAINING HAND SINK AT THE REAR MAIN FOOD PREP. MUST REPAIR TO PROPERLY DRAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: REAR OUTDOOR AREA AND REFUSE CONTAINER AREA WITH EXCESSIVE UNNECESSARY ITEMS SUCH AS PILED WOOD, UNUSED EQUIPMENT ETC. MUST CLEAN, MAINTAIN AND REMOVE ALL DEBRIS.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: ALL STORED ITEMS THROUGHOUT THE REAR EQUIPMENT STORAGE ROOM MUST BE ELEVATED, ORGANIZED AND ALL UNNECESSARY ITEMS REMOVED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MISSING AND WATER-DAMAGED CEILING TILES THROUGHOUT THE ENTIRE FACILITY MUST BE REPLACED.----FLOORS IN THE FOLLOWING AREAS WITH FOOD DEBRIS, DIRT, AND/OR GREASE: FLOOR OF THE COOKED FOODS WALK-IN COOLER, REAR STORAGE THROUGHOUT, UNDER PRODUCE SHELVING, UNDER THE BAKERY PREP THREE-COMPARTMENT SINK, AT THE BAKERY DEEP FRYERS, THROUGHOUT ALL REAR FOOD PREP AREAS.----FLOORS INTERIOR OF ALL WALK-IN COOLERS. MUST CLEAN AND MAINTAIN ALL. MUST NOT USE EXPANDING SPRAY FOAM AS SEALANT IN WALK-IN COOLER CEILINGS OR WALLS THROUGHOUT PREP AREAS.----MUST NOT USE CARDBOARD AS LINER FOR FLOORS THROUGHOUT.---MISSING WALL TILE AT THE DELI PREP AREA. MUST REPLACE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEES PERSONAL BELONGINGS BEING STORED INSIDE FOOD CABINETS IN THE DELI PREP AREA. MUST PROVIDE A DESIGNATED STORAGE AREA FOR EMPLOYEES BELONGINGS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: NOTED EMPLOYEES PERSONAL BELONGINGS BEING STORED INSIDE FOOD CABINETS IN THE DELI PREP AREA. MUST PROVIDE A DESIGNATED STORAGE AREA FOR EMPLOYEES BELONGINGS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.