SAHAR INTERNATIONAL SUPERMARKET Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE FRONT COUNTER 2 DOOR COOLER WITH AN AIR TEMPERATURE OF 49.1F-49.3F. THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BABAGHANOUS(COOKED ROASTED EGGPLANT),CREAM SPREAD,WHEY CHEESE. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS OFFERED FOR SALE TO CUSTOMERS STORED AT IMPROPER TEMPERATURES INSIDE THE FRONT COUNTER 2 DOOR COOLER.OBSERVED PREPACKAGED CONTAINERS OF BABAGHANOUS(COOKED ROASTED EGGPLANT) AT 48.1F,PREPACKAGED CONTAINERS OF KAYMAK DEVON-SHIRE CREAM SPREAD LABEL READS (KEEP REFRIGERATED) AT 48.5F,PREPACKAGED WHEY CHEESE(YOGURT) LABEL READS (KEEP REFRIGERATED) AT 45.9F.POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED COLD AT TEMPERATURE OF 40F OR BELOW AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A).

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: OBSERVED FRONT DOOR NOT RODENT-PROOFED,APPROXIMATELY 1/4"INCH OPENING AT BOTTOM RIGHT CORNER OF SAID DOOR AND APPROXIMATELY 10 RODENT(MICE)DROPPINGS FOUND ON FLOOR ALONG WALL BASE OF WEST WALLS NEAR WINDOWS AT BAKERY PREP AREA AND APPROXIMATELY 10 RODENT(MICE)DROPPINGS FOUND IN CLUTTERED REAR CLOSET OF THE BAKERY PREP AREA.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFECTED AREAS AND MAKE SAID FRONT DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY,ALSO PEST CONTROL SERVICE IS NOW RECCOMENDED.SERIOUS VIOLATION 7-38-020.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: COOKED/PREPARED FOOD CONTAINERS INSIDE THE WALK-IN-COOLER MUST BE LABELED/DATED AND MAINTAINED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN SHELVINGS AND FAN COVERS INSIDE THE WALK-IN-COOLER AND INTERIORS OF DELI MEAT COOLERS AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT IN NEED FOR A DETAIL CLEANING INCLUDING BENEATH ALL GROCERY SHELVINGS CUSTOMER AREAS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED A SMALL WATER LEAK AT THE BASE OF FAUCET OF THE DISHWASHING 3 COMPARTMENT SINK AREA AT REAR DELI MEAT PREP AREA AND REMOVE DUCT TAPE FROM PIPE BENEATH THE BAKERY PREP AREA DISHWASHING 3 COMPARTMENT SINK.INSTRUCTED TO REPAIR PLUMBING LEAK AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STOCK ITEMS STORED MUST BE ELEVATED AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND PERSONAL BELONGINGS (COATS) MUST BE PROPERLY STORED IN A DESIGNATED AREAS NOT IN PREP AREAS ALSO,SHELVINGS BEHIND FRONT CASHIER COUNTERS MUST BE BETTER MAINTAINED AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STOCK ITEMS STORED MUST BE ELEVATED AT LEAST 6" INCHES OFF THE FLOOR/WALL FOR EASIER CLEANING AND PERSONAL BELONGINGS (COATS) MUST BE PROPERLY STORED IN A DESIGNATED AREAS NOT IN PREP AREAS ALSO,SHELVINGS BEHIND FRONT CASHIER COUNTERS MUST BE BETTER MAINTAINED AND REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.

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.