Rio Grande Fruit Market, Inc. Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 17 POUNDS OF SLICED BEEF IS SITTING OUT AT ROOM TEMPERATURE ON THE BUTCHERS CUTTING AREA IN A COVERED CONTAINER AT 66f INTERNAL TEMPERATURE. APPROXIMATELY $ 77.00 WORTH OF PRODUCT WAS DISCARDED AT THIS TIME, POTENTIALLY HAZARDOUS FOOD MUST BE HELD AT 40f OR LESS.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: THERE ARE APPROXIMATELY 20 RAT DROPPINGS UNDER THE BUTCHER COOLER AND 20 LIVE HOUSE AND SMALL FLIES ABOVE THE BUTCHER PREP TABLE AND BANANA STORAGE. NO PROOF OF PEST CONTROL FOUND A THIS TIME. REMOVE ALL EVIDENCE OF PEST ACTIVITY AND OBTAIN AN UP TO DATE PEST CONTROL LOGBOOK FOR REVIEW UPON RE INSPECTION.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON PREMISES WHILE HOT TACO BEEF AND CHEESE SAUCE ARE OFFERED FOR SALE. OBTAIN PROOF OF ENOUGH CERTIFIED MANAGERS TO COVER THE HOURS OF OPERATION.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE CUTTING BOARDS ARE DIRTY AND SMELL; WASH, RINSE AND SANITIZE THE 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: THE TOP OF THE BUTCHER DISPLAY AND THE INTERIOR OF THE REAR MILK /SODA WALK IN COOLER IS DIRTY. THE FREEZER HAS UNSANITARY PRESS BOARD SHELVES AND THE MEAT WALK IN COOLER HAS RUSTY SHELVES; CLEAN AND OR REPLACE UNSANITARY EQUIPMENT AND SURFACES.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE TOP OF THE BUTCHER DISPLAY AND THE INTERIOR OF THE REAR MILK /SODA WALK IN COOLER IS DIRTY. THE FREEZER HAS UNSANITARY PRESS BOARD SHELVES AND THE MEAT WALK IN COOLER HAS RUSTY SHELVES; CLEAN AND OR REPLACE UNSANITARY EQUIPMENT AND SURFACES.

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.