NAYAB MART Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF DAIRY DISPLAY COOLER AND PRODUCE DISPLAY FREEZER TO BE IMPROPER AT 50.5F AND 20.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW AND 0F AND BELOW. MANAGER IMMEDIATELY CALLED FOR REPAIRS. 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: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE DISPLAY COOLER AND DISPLAY FREEZER TO BE IMPROPER:-ASSORTED MILK PRODUCTS(44.6F, 55.4F,56F), EGGS 48.0F, MILK CREAM SPREAD 54.1F,YOGURT(48.9F, 47.1F, 46.8F), MANGO YOGURT 50.0F, CHEESE SPREAD 47.1F, KHOA/MAWA (MILK PRODUCTS) 55.8F, ICE CREAM (21.2F/24.6F), CHICKEN HOT DOGS ASSOTED(20.3F,14.3F, 20.7F, 17.9F)CHICKEN (23.7F/22.6F), SAMUSA 21.2F, HAMBURGER PATTIES 29.7F,KABAB 30.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 200 LBS OF PRODUTS WORTH $480.00 THROUGH DENATURING PROCESS. 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE WALK IN COOLER STORED IN GROCERY BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE APPROVED FOOD GRADE CONTAINERS.

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: NOTED DIRTY CUTTING BOARDS WITH DEEP CUTS AT THE FOOD PREP. INSTRUCTED TO DETAIL CLEAN, SMOOTHEN THE SURFACE AND MAINTAIN OR REPLACE. NOTED MILK CRATES AT THE REAR DRY STORAGE USED FOR ELEVATION. INSTRUCTED TO REMOVE AND PROVIDE APPROPRIATE SHELVING FOR ELEVATION.

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: NOTED HEAVY DIRT AND OLD FOOD DEBRIS ON WINDOWS AND RAILS OF THE MEAT DISPLAY PREP AREA. INSTRUCTED TO DETAIL 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED STAINED CEILING TILES AT THE DISPLAY AREA AND MULTIPLE HOLES ALONG PIPPING. INSTRUCTED TO CLEAN AND MAINTAIN AND/OR REPLACE AND SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PAEST.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED STAINED CEILING TILES AT THE DISPLAY AREA AND MULTIPLE HOLES ALONG PIPPING. INSTRUCTED TO CLEAN AND MAINTAIN AND/OR REPLACE AND SEAL ALL HOLES AND OPENINGS TO PREVENT ENTRY POINTS FOR PAEST.

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.