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

PROPER HOT HOLDING TEMPERATURES - Comments: COOKED POTATOES IN DISPLAY STEAM TABLE AT IMPROPER TEMPERATURE: 88.7F. THE MANAGER DISCARDED AND DENATURED THE PRODUCT. 10 LBS, $15. HOT FOOD MUST BE HELD AT 135F OR ABOVE. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD FOOD IN DELI COOLER AT IMPROPER TEMPERATURE: MACARONI SALAD 50.9F, SEAFOOD SALAD 48.4F. TOTAL 15 LBS, $50. THE MANAGER DISCARDED AND DENATURED THE PRODUCT. COLD FOOD MUST BE HELD AT 41F OR BELOW. PRIORITY VIOLATION 7-38-005. SEE VIOLATION #21 FOR CITATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: FOUND APPROXIMATELY 100 LBS OF ASSORTED TCS COOKED MEATS, SALSAS, AND BEANS WITH NO LABELS AND NO EXPIRATION DATES. APPROXIMATELY $500. FOODS DISCARDED AND DENATURED. ALL TCS-PREPARED FOODS MUST BE DATE LABELED WITH AN EXPIRATION DATE HELD 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: DELI PREP COOLER FOUND AT IMPROPER TEMPERATURE 47.1F-51.7F. EQUIPMENT TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW, AND C.D.P.H CONTACTED FOR REINSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO METAL STEM THERMOMETER ON SITE TO MONITOR HOT AND COLD FOOD TEMPERATURES. MUST PROVIDE AND MAINTAIN. MANAGER PROVIDED UPON RETURN AFTER LUNCH BREAK. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED PREPACKED CREMA WITHOUT LABELS, INCLUDING ALLERGEN WARNING. MUST PROVIDE PROPER LABELS WITH ALLERGEN WARNING (DAIRY). 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: OBSERVED PREPACKAGED ITEMS ON DISPLAY FOR SALE, MISSING FOOD LABELS WITH BUSINESS NAME, ADDRESS, AND LIST OF INGREDIENTS (SALSA, MOLE). INSTRUCTED TO LABEL PROPERLY.

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: SPLASH GUARDED NEEDED ON LEFT SIDE OF HANDWASHING SINK IN REAR FOOD PREP AREA, IN BETWEEN FOOD PREP EQUIPMENT. MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PLASTIC GARBAGE BAG USED AS SPLASH GUARD FOR EQUIPMENT ON WALL IN REAR FOOD PREP AREA. MUST REMOVE AND MAINTAIN. IF A SPLASH GUARD IS NEEDED, IT MUST BE SMOOTH AND EASILY CLEANABLE.

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: FOOD DEBRIS ACCUMULATED ON BLENDERS AND CAN OPENER IN THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN---GREASE ACCUMULATED ON OVENS IN REAR FOOD PREP AREA---BAKED GOODS DISPLAY CASE STORAGE DRAWERS IN BAKERY AREA MUST BE CLEANED. CLEAN AND MAINTAIN ALL OF THE ABOVE.

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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: MISSING GARBAGE CAN AT HANDWASHING SINK IN HOT HOLDING FOOD PREP AREA.

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: REAR STORAGE HALLWAY NEXT TO WALK-IN FREEZER WITH EXCESSIVE CLUTTER AND DEBRIS. REMOVE DEBRIS, ORGANIZE, ELEVATE ALL STORED ITEMS AND MAINTAIN.

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: CARDBOARD ON FLOORS IN REAR FOOD PREP AREA AND GRILL AREA. MUST REMOVE AND MAINTAIN FOR EASY CLEANABILITY----STAINED CEILING TILE AT HOT FOOD HOLDING PREP AREA AND DELI PREP AREA---FLOOR OF WALK-IN FREEZER WITH EXCESSIVE FOOD AND DIRT DEBRIS---WALLS OF THE NEWLY INSTALLED WALK-IN COOLER WITH PEELING PLASTIC AND EXPOSED INSULATION. MUST MAKE ALL SMOOTH AND CLEANABLE. CLEAN AND MAINTAIN ALL OF THE ABOVE.

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: CARDBOARD ON FLOORS IN REAR FOOD PREP AREA AND GRILL AREA. MUST REMOVE AND MAINTAIN FOR EASY CLEANABILITY----STAINED CEILING TILE AT HOT FOOD HOLDING PREP AREA AND DELI PREP AREA---FLOOR OF WALK-IN FREEZER WITH EXCESSIVE FOOD AND DIRT DEBRIS---WALLS OF THE NEWLY INSTALLED WALK-IN COOLER WITH PEELING PLASTIC AND EXPOSED INSULATION. MUST MAKE ALL SMOOTH AND CLEANABLE. CLEAN AND MAINTAIN ALL OF THE ABOVE.

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.