PETE'S MARKET Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY. INSTD TO PROVIDE AND MAINTAIN POLICY. PRIORITY FOUNDATION VIOLATION 7-38-012A.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTD TO PROVIDE AND MAINTAIN PROCEDURE. PRIORITY FOUNDATION VIOLATION 7-38-005

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-204.11 handwashing sinks. A handwashing sink shall be located to allow convenient use by employees in all food preparation, and warewashing areas. NO EXPOSED HANDSINKS AT REAR MEAT 3-COMPARTMENT SINK DISHWASHING AREA AND IN REAR AT DELI 3-COMPARTMENT SINK DISHWASHING AREA AND PREP AREA. INSTD TO PROVIDE EXPOSED HANDSINKS UNDER CITY PRESSURE IN SAME AREAS.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HANDWASHING SIGNS AT HANDSINKS. INSTD TO PROVIDE AND MAINTAIN.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: EXPOSED HANDSINK IN MAIN DELI PREP AREA NOT MANINTAINED, UNABLE TO DRAIN. INSTD TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. CITATION ISSUED 7-38-030C.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OPEN, UNCOVERED TRAYS OF PORK RINDS AND CHICHARRON ON DISPLAY AND OFFERED FOR SALE WITHOUT PROTECTION FROM CONTAMINATION. ALSO NO PROTECTION AT OPEN ROTISSIERE CHICKEN DISPLAY. INSTD TO PROVIDE PROPER PROTECTION FROM CONTAMINATION AT SAID AREAS. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IN MEAT SERVICE AREA IMPROPERLY STORED INBETWEEN USES. INSTD TO PROPEROLY STORE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: THERMOMETER AT HOT HOLDING UNIT AND AT INTERIOR OF MEAT AND DELI DISPLAY CASES IN POOR REPAIR. INSTD TO PROVIDE AND MAINTAIN WORKING THERMOMETERS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS AT PRODUCE PREP AREA IN POOR REPAIR. INSTD TO DISCARD AND REPLACE.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: LARGE MULTI USE EQUIPMENT (POTS USED FOR COOKING CARNITAS) WITHOUT WRITTEN AND APPROVED PROCEDURE FOR PROPER WASHING AND SANITIZING. INSTD TO PROVIDE SAME OR USE EQUIPMENT ABLE TO COMPLETELY SUBMERGE IN BASINS OF 3-COMPARTMENT SINK. ALSO USING LARGE 30 GALLON GARBAGE CONTAINERS FOR STORING RAW MEAT IN WALK IN COOLER (NOT WASTE, WILL BE FOR SALE). INSTD TO USE PROPER CONTAINERS TO BE ABLE TO PROPERLY WASH, RINSE AND SANITIZE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF MEAT DISPLAY CASE NOT CLEAN, DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN FREE OF DEBRIS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR OF MEAT DISPLAY CASE NOT CLEAN, DEBRIS ACCUMULATION. INSTD TO CLEAN AND MAINTAIN FREE OF DEBRIS.

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.