RODRIGUEZ FRUITS & VEGETABLE Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Inspector 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: Inspector 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: Inspector 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: Inspector 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 7-38-020B)

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: Inspector 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: Inspector 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: Violation Codes: 4-101.19 Inspector 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: Inspector 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: Inspector 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: Inspector 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: Inspector 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: Inspector 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.