NINEVEH MART & MEAT Fails Health Inspection - Chicago Grocery store

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION 1506666, DATED 9/1/2015. VIOLATION #32: Cooler shelving/racks that had peeling paint/rust, shall be repaired/replaced. VIOLATION #33; Walk in cooler shelving/racks not clean, need detailed cleaning(crevices), reach in cooler shelving/racks not clean, need detailed cleaning(crevices). VIOLATION #34; Floors in rear storage areas under heavy equipment, cooking equipment not clean, need detailed cleaning(corners), floors in prep area under 3 compartment sink not clean, need detailed cleaning(corners). SERIOUS VIOLATION 7-42-090

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOOD NOT IN ORIGINAL CONTAINERS FOR SELL IN REACH COOLER NOT LABELED. INSTRUCTED TO LABEL AND MAINTAIN.

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: OBSERVED THE USE OF DUCT BEING USED ON EPQUIPMENT IN THE MEAT PREP AREA. INSTRUCTED TO REMOVE. USE OF DUCT TAPE IS PROHIBITED ON EQUIPMENT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WALL AROUND THE MOP SINK NOT CLEANED. STAINED CEILING TILES IN THE FRONT OF THE STORE. CEILING VENT IN TOILET ROOM HAS DUST ACCUMULATION, AND FILTERS AND HOOD IN REAR PREP AREA ARE NOT CLEAN. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FAUCET LEAKS AT 3-COMP SINK, INSTRUCTED TO REPAIR AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED SOILED LINENS BEING STORED IMPROPERLY, INSTRUCTED TO KEEP IN SANITIZER WATER WHILE NOT IN USE TO PREVENT CROSS CONTAMINATION AND 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVE CLUTTER IN THE FOLLOWING AREAS; UNDER THE 3-COMP SINK, UNDER PREP TABLE AND ON TOP OF THE OVEN IN THE MEAT PREP AREA. INSTRUCTED TO ORGANIZE, AND REMOVE ITEMS 6" OFF THE FLOOR TO PREVENT RODENT HARBORAGE AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVE CLUTTER IN THE FOLLOWING AREAS; UNDER THE 3-COMP SINK, UNDER PREP TABLE AND ON TOP OF THE OVEN IN THE MEAT PREP AREA. INSTRUCTED TO ORGANIZE, AND REMOVE ITEMS 6" OFF THE FLOOR TO PREVENT RODENT HARBORAGE AND MAINTAIN.

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.