Rahman Holdings Inc Gets Conditional Pass on Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON-SITE AT THE TIME OF INSPECTION WHILE TCS, TIME AND TEMPERATURE CONTROL, FOODS (CHICKEN AND FISH) ARE PREPARED/SERVED/STORED. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER ON DUTY/ON-SITE AND TO HAVE THE ORIGINAL CITY OF CHICAGO CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATTION ISSUED.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO FOOD EMPLOYEE(S) HEALTH POLICY ON-SITE AT THE TIME OF INSPECTION. INSTURCTED TO HAVE AND KEEP ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010. CITATION ISSUED.

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: OBSERVED NO VOMIT/DIARRHEAL KIT ON-SITE ALONG WITH NO PROCEDURE FOR CLEANING UP VOMIT/DIARRHEAL. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

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: OBSERVED HANDWASHING SINK IN THE FOOD PREP AREA IS INACCESSIBLE WITH GARBAGE CAN BLOCKING THE SINK AND THE HANDWASHING SINK NEAR THE DISHWASHING AREA IS INACCESSIBLE WITH NON-FOOD ITEM (OVEN MIT) AT THE SINK. PRIORITY FOUNDATION VIOLATION. 7-38-030(c). CITATION ISSUED.

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: OBSERVED NO HANDWASHING SOAP IN THE STAFF RESTROOM. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-030. COS. CITATION COMBINED/CONSOLIDTED WITH ABOVE CITATION.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INTERIOR CHUTE OF ICE MACHINE AND SURROUNDING SURFACE SOILED WITH EXCESSIVE DEBRIS/BLACK SUBSTANCE. ICE IS USED FOR HUMAN CONSUMPTION. INSTRUCTED TO DISPOSE OF ICE, CLEAN AND SANITIZE ICE MACHINE AND MAINTAIN. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED. COS.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD-HOLDING TCS, TIME AND TEMPERATURE CONTROL, FOOD ITEMS (EGGS AND SHRIMP) FROM INSIDE THE PREP AREA COOLER, AT IMPROPER TEMPERATURES WHICH IS 48.0F FOR THE EGGS AND 52.9F FOR THE SHRIMP WHICH WAS DISCARDED IN THE TRASH IMMEDIATELY AND DENATURED. THE 4 EGGS AND 1LB OF SHRIMP WORTH AT APPROXIMATELY $8.00. INSTRUCTED TO HAVE TCS FOODS AT 41.0F AND BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO LABELS ON FOOD STORAGE CONTAINERS (WITH FLOUR FOR CHICKEN, FISH AND SHRIMP). INSTRUCTED TO PROVIDE LABELS ON CONTAINERS WITH COMMON NAME OF FOOD ITEM(S). COS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: OBSERVED STAFF WITH NO HAIR RESTRAINT(S). INSTRUCTED TO PROVIDE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED LETTUCE BEING STORED IN PLASTIC GROCERY BAG IN THE FOOD PREP AREA COOLER. INSTRUCTED TO STORE FOOD IN FOOD GRADE CONTAINER(S) OR FREEZER BAGS. COS.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MOP DRYING IMPROPERLY. INSTRUCTED TO INVERT MOP TO HANG DRY TO DRY PROPERLY. COS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED MOP DRYING IMPROPERLY. INSTRUCTED TO INVERT MOP TO HANG DRY TO DRY PROPERLY. COS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.