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

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATLY 30 LBS OF COOKED PEPPERS AND ONIONS ON COUNTER NOT PART OF THE COOLING PROCESS AT 88.0F VALUED AT $40. PEPPERS AND ONIONS WERE VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005

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 ENTIRE DELI COOLER AT 60.1F CONTAINING READY TO EAT TIME/TEMPERATURE CONTROLLED FOODS INCLUDING DELI MEATS AND SOFT CHEESES. ASSORTED DELI MEATS INCLUDING WHOLE ROASTS OF TURKEY,HAM, SALAMI. ASSORTED HARD AND SOFT CHEESES AT TEMPERATURES RANGING FROM 57.4-60.1F. MEATS AND CHEESES WEIGHED APPROXIMATELY 250LBS VALUED AT 5.99/LB VALUED AT APPROXIMATELY $1500. ALL FOOD WAS VOLUNTARILY DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION CONSOLIDATED WITH ABOVE VIOLATION.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED DELI COOLER AT 60.1F CONTAINING TIME/TEMPERAURE CONTROLLED FOODS INCLUDING DELI MEATS AND SOFT CHEESES. COOLER WAS TAGGED DURING INSPECTION PRIORITY VIOLATION 7-38-005

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LARGE MARINATING CONTAINERS AND COOKING POTS AND PANS TOO LARGE TO FIT IN 3 COMPARTMENT SINK. MUST PROVIDE ALTERNATIVE MANUAL WAREWASHING PROCEDURE FOR ALL EQUIPMENT THAT WILL BE CLEANED IN PLACE AND IS TOO LARGE TO BE FULLY SUBMERGED IN 3 COMPARTMENT SINK.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LARGE MARINATING CONTAINERS AND COOKING POTS AND PANS TOO LARGE TO FIT IN 3 COMPARTMENT SINK. MUST PROVIDE ALTERNATIVE MANUAL WAREWASHING PROCEDURE FOR ALL EQUIPMENT THAT WILL BE CLEANED IN PLACE AND IS TOO LARGE TO BE FULLY SUBMERGED IN 3 COMPARTMENT SINK.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.