SAHAR INTERNATIONAL SUPERMARKET Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO 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: NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROIVDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR PANEL OF THE ICE MAKER, PLASTIC TUBE WHER ETHE WATER IS COMING FROM AND THE PLASTIC COVER SURFACES WITH BROWN/BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO DETAIL CLEAN AND SANITIZE SURFACES AND MAINTAIN. ICE ARE FOR HUMAN CONSUMPTION. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

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 DATE MARKING AND DISPOSITION - Comments: ALL COOKED READY TO EAT TCS FOODS INSIDE THE COOLER IN THE BAKERY DEPARTMENT MUST BE PROPERLY LABELED AND DATED WITH EXPIRATION DATE(7 DAYS FROM PREPARATION DATE). PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL DRY BULK FOOD CONTAINERS MUST BE PROPERLY LABELED WITH COMMON NAME OUTSIDE THE CONTAINER.

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: FOUND EVIDENCE OF MICE DROPPINGS OLD AND NEW IN THE BIG STORAGE AREA AND DRY STORAGE AREA APPROXIMATELY 0VER 30 TOTAL. INSTRUCTED TO REMOVE THE DROPPINGS AND CLEAN AND SANITIZE AFFECTED AREAS. INFORMED THE PEST CONTROL TECHNICIAN AND HAVE ADDITIONAL INSPECTION BY PEST CONTROL TECHNICIAN. PRIORITY FOUNDATION 7-38-020(A) CITATION ISSUED.

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: ALL BOXED FOODS INSIDE THE WALK IN COOLER AND WALK IN FREEZER MUST ELEVATED 6"OFF THE FLOOR OR PROVIDE RAISED SHELVINGS TO STORED SUCH ITEMS.

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: OBSERVED WIPING CLOTH IN THE BAKERY AND MEAT DEPT STORED ALL OVER ON THE PREP TABLES. INSTRUCTED TO STORED WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARDS, COOLERS ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST DEFROST THE SMALL CHEST FREEZER,WITH HEAVY ICE ACCUMULATED AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO REMOVE ALL SODA CRATE AND MILK CARTE USED TO ELEVATE ALL FOOS SUPPLIES. INSTRUCTED TO PROVIDE RAISED SHELVING OR REGULAR PALLET TO ELEVATE ALL FOOD SUPPLIES.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST DETAIL CLEAN AND SANITIZE ALL CHOPPING BOARDS AND CHOPPING BOARD WITH DEEP CUT MUST BE REFINISH AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO CLEAN ALL THE BOTTOM SHELVE OF THE PREP TABLES IN THE MEAT DEPT AND BAKERY DEPT AND MAINTAIN.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: SLOW DRAINING OF THE FIRST AND THIRD COMPARTMENT SINK OF THE 3 COMPARTMENT SINK IN THE MEAT DEPARTMENT AND THE THIRD COMPARTMENT SINK OF THE 3 COMPARTMENT SINK IN THE BAKERY DEPARTMENT. INSTRUCTED TO REPAIR TO HAVE A WELL DRAINING SINK. PRIORITY FOUNDATION 7-38-025 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BACKFLOW PREVENTION DEVICE OF THE ICE MAKER NOT LOCATED. INSTRUCTED TO INSTALL TO LOCATE TO BE ABLE TO SERVICED AND MAINTAINED.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CLUTTER INSIDE THE STORAGE ROOM IN THE BAKERY DEPT AND THE BIG STORAGE ROOM BY THE MEAT DEPT CLOSE THE 3 COMPT SINK. INSTRCUTED TO ORGANIZE AND CLEAN AND ELEVATE ALL ITEMS OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE.

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: CEILING VENT COVER IN BOTH UNISEX WASHROOM FOR THE EMPLOYEES IN THE BAKERY DEPT AND THE WASHROOM IN THE MAIN GROCERY STORE WITH DUST BUILD-UP. MUST CLEAN REMOVE DUST AND MAINTAIN.

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: STAINED CEILING TILES INSIDE THE UNISEX WASHROOM IN THE BAKERY DEPT. MUST REPLACE AND MAINTAIN.

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: STAINED CEILING TILES INSIDE THE UNISEX WASHROOM IN THE BAKERY DEPT. MUST REPLACE AND MAINTAIN.

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.