RODRIGUEZ FRUITS & VEGETABLE Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.

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 CLEAN-UP OF VOMITING AND DIARRHEAL POLICY PROCEDURE .MUST PROVIDE AND MAINTAIN.

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 NO HAND DRYING DEVICE ,A PLASTIC CONTAINER AND A SCREW INSIDE OF HAND SINK BASIN AT HAND SINK IN DELI PREP AREA.PAPER TOWELS WERE PROVIDED AND ARTICLES REMOVED.COS.MUST PROVIDE AND MAINTAIN AT ALL TIMES AND KEEP HAND SINK ACCESSIBLE.(PRIORITY FOUNDATION 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE TCS COLD HOLDING FOODS SUCH AS 1.5LB CUT GREEN VEGETABLE SALAD 51.4F,4LBS. TUNA SALAD 57.9F,2.5LBS. CACTUS SALAD 51.4F,3.5LBS LECHE GELATINA 53.6F4.5LBS. CHICKEN SALAD 45.3F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.16LBS.$54.50.(PRIORITY 7-38-005)

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF COLD HOLDING SELF SERVICE SALAD BAR AT 48.2F ON SALES FLOOR WITH TCS FOODS STORED ON IT.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY,MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW.(PRIORITY 7-38-005)

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.OBSERVED REPACKAGED FOOD ITEMS ON DISPLAY FOR SALE WITHOUT PROPER INFO .

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX.150 OR MORE RODENT DROPPINGS SCATTERED ON FLOOR AND ALONG WALL BASES UNDER DISPLAY SHELVES ON SALES FLOOR AND SERVICE COUNTER,ON SHELVING UNITS IN SAME AREAS,IN BASEMENT UNDER STORAGE SHELVES AND ALONG WALL BASES,IN BETWEEN CLUTTER.APPX. 25 OR MORE LIVE SMALL FLIES CRAWLING ON ROTTED BANANAS IN A BOX AND ON BAGS OF ONIONS ON DISPLAY FOR SALE.MUST REMOVE DROPPINGS,CLEAN AND SANITIZE AREAS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/12/18(PRIORITY FOUNDATION 7-38-020A)

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SNEEZE GUARDS AT SERVING LINE OF HOT HOLDING UNIT IN PREP AREA ADJACENT TO THE PUBLIC.MUST INSTALL SNEEZE GUARDS AND MAINTAIN.(PRIORITY 7-38-005)

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD ON BOTH SIDES OF 3- COMPARTMENT SINK IN DELI AREA ADJACENT TO PREP TABLES AND IN THE RESTAURANT AREA IN BETWEEN HAND SINK AND 3- COMP SINK.OBSERVED PLASTIC GROCERY BAGS USED FOR FOOD STORAGE.MUST PROVIDE FOOD GRADE BAGS.

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: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: MUST INVERT PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION ON COUNTER ABOVE HOT HOLDING UNIT .

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD,PAPER,FOIL LINED ON LOWER SHELVES OF COOKING EQUIPMENT AND ON PIPES AND POLES ABOVE COOKING EQUIPMENT,SALES FLOOR DISPLAY UNITS.RUSTY LOWER SURFACES OF COOKING EQUIPMENT AND PREP TABLES.MUST REMOVE AND MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES.MUST REPAIR OR REPLACE DAMAGED LID ON CHEST FREEZER IN BASEMENT.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN EXCESSIVE FOOD DEBRIS BUILD UP FROM PREP TABLES,STEAM TABLE,GRINDER,CUTTING BOARDS,MEAT SLICER.

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: MUST CLEAN EXCESSIVE GREASE AND FOOD DEBRIS BUILD UP FROM PREP COOLERS,GRILL TABLES,CHEST FREEZERS,DISPLAY SHELVES,CHIP DISPLAY RACKS,STEAM TABLE.MUST DEFROST ICE CREAM AND CHEST FREEZERS

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED NO HOT RUNNING WATER AT HAND SINK IN RESTAURANT PREP AREA.MUST PROVIDE HOT RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES.INSTRUCTED MANAGER TO USE ADJACENT HAND SINK IN DELI FOR HAND WASHING.HOT WATER IS NOW PROVIDED.(PRIORITY 7-38-030C)

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST INSTALL A BACKFLOW DEVICE ON ICE MACHINE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED EXCESSIVE CLUTTER OF CRATES,UNUSED EWUIPMENT ,CHAIRS,ETC. THROUGHOUT REAR YARD AREA.MUST REMOVE AND MAINTAIN TO PREVENT RODENT HARBORAGE AREA.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED FLOOR TILES IN PREP AREAS AND SALES FLOOR AND WALLS AT WINDOWS ON SALES FLOOR.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE CRACKED LIGHT SHIELD IN TAQUERIA PREP AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE CRACKED LIGHT SHIELD IN TAQUERIA PREP AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.