Municipal Foods Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND DISPLAY COOLER AT BUTCHER'S AREA NOT MAINTAINING ADEQUATE TEMPERATURE.PRESENTLY UNIT MAINTAINS AIR TEMP OF 48.7F;49.8F AND 51.2F. POTENTIALLY HAZARDOUS FOOD ARE STORED INSIDE THE UNIT:VARIOUS KIND OF LUNCH MEAT(HAM TURKEY ETC.).TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. UNIT MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENIALLY HAZARDOUS FOOD STORED INSIDE THE DISPLAY PREP COOLER IN BUTCHER'S AREA AT IMPROPER TEMPERATURE: VARIOUS KIND OF HAM(FROM WHOLE TO SLICED) AT TEMP OF 47.9F TO 51.6F; VARIOUS KIND OF TURKEY BREAST (FROM WHOLE TO SLICE) AT TEMP OF 50F; CHICHEN BREAST AT TEMP OF 45.7F; JALAPENO LOAF AT TEMP OF 45.3F TO 45.8F; VIENNA BEEF PASTRAMI AT TEMP OF 50F; RAOSTED TURKEY AT TEMP OF 50F; SMOKED TURKEY AT TEMP OF 50.7F; MONSTER CHEESE AT TEMP OF 50.7F; COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. ALL FOOD MENTIONED WAS DISCARDED AND DENATURED BY EMPLOYEE. POUNDS 411.22,VALUE 2029.75. 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: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE HANDLING NON-FOOD CONTACT SURFACES FROM EQUIPMENT, WASHING SINK, MOVING GARBAGE CONTAINERS THAN WITHOUT HAND WASHING GLOVED HIS HANDS AND CUT A PIECE OF CHEESE(READY TO EAT FOOD) FOR THE CUSTOMER. INFORMATION GIVEN ON HAND WASHING. MUST WASH HANDS PRIOR TO PUTTING GLOVES ON HANDS. 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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: WASTE WATER BACKING UP ON FLOOR FROM FLOOR DRAIN AT REAR STORAGE, WHEN EXPOSED AND SINK AND THREE COMPARTMENT SINK ARE IN USE. WATER SEEPING FROM UNDER WALL TO THE FRONT BUTCHER/DELI AREA. ALSO WATER WITH GREASE, FOOD PARTICLES AND OTHER UNKNOWN DEBRIS BACKS UP INSIDE THE THREE COMPARTMENT SINK. EMPLOYEE CONTACTED THE PLUMBER AT 9:30A. CRITICAL VIOLATION: 7-38-030

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KIT PROVIDED ON SITE. INSTRUCTED TO PROVIDE IT. INFORMATION WAS GIVEN ON 12-16-15,REPORT #1454334. SERIOUS VIOLATION:7-38-030

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM 12-16-15,REPORT #1454334 #35-WALLS IN REAR STORAGE AREA IN POOR REPAIR. ALL HOLES MUST BE SEALED. CORRECT AND MAINTAIN AT ALL TIMES #38-FAUCET AT 3 COMPARTMENT SINK IN NEED OF REPAIR. HOSE AND SPAYER MUST BE ATTACHED PROPERLY. CORRECT AND MAINTAIN. SERIOUS VIOLATION:7-42-090 OBSERVED TODAY THE SAME VIOLATION

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ADDITIONAL DRAINAGE HOSE IS NEEDED AT CONDENSOR UNIT INSIDE THE EAST WALK-IN COOLER BY THE LIQUOR(EXCESS WATER DRAINING ON FLOOR). NEED TO PROVIDE. DIRTY, BROKEN CARDBOARDS INSIDE THE TWO DOOR REACH-IN COOLER, NEED TO REMOVE. SURFACE MUST BE SMOOTH, CLEANABLE AND NON-ABSORBENT SURFACE. SHELVES IS NEEDED INSIDE THE TWO DOOR REACH-IN COOLER AND WALK-IN FREEZER. MEAT DEPT CUTTING BOARDS HAVE LARGE OPEN SEAMS AND DARK STAINS ON SURFACES. MUST REMOVE AND REPLACE CUTTING BOARDS.

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: GRIMES,DEBRIS INSIDE THE TWO DOOR COOLERS AT REAR STORAGE. INSTRUCTED TO CLEAN 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: BROKEN,UNEVEN,PITTED CEMENT FLOOR INSIDE THE WALK-IN FREEZER.INSTRUCTED TO REPAIR,SURFACE MUST BE SMOOTH CLEANABLE AND NO-ABSORBENT SURFACE

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: MISSING AND STAINED, BROKEN CEILING TILES AT REAR STORAGE AREAS. MUST INSTALL/REPALCE SAID CEILING TILES.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETERS FOR ALL COOLERS AND STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE

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 THERMOMETERS FOR ALL COOLERS AND STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE

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.