SAMS MEGA MARKET Fails Health Inspection - Chicago Grocery store

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED CASHIER SERVE NACHO CHEESE AND MEAT TO CUSTOMER FROM BEHIND FRONT COUNTER WITHOUT WASHING HANDS. ITEMS WERE SERVED INSIDE A BAG OF CHIPS THAT A CUSTOMER BOUGHT. NO EXPOSED HANDSINK ON PREMISES AS DESCRIBED IN VIOLATION #11. HANDS MUST BE WASHED AFTER EACH POSSIBLE CONTAMINATION BEFORE AND WHILE HANDLING FOOD.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. OBSERVED NO EXPOSED HANDSINK ON PREMISES FOR HANDWASHING. ESTABLISHMENT SELLS NACHO CHEESE WITH MEAT AT FRONT COUNTER AND HAS A FEW PACKAGES OF RAW SAUSAGE AND CHICKEN WINGS THAT WERE PACKAGED AND BROUGHT FROM 5515 S. DAMEN----SKIPS FOODS. EXPOSED SINK MUST HAVE HOT AND COLD WATER, SOAP AND HANDTOWELS. NACHO CHEESE AND MEAT REMOVED FROM SALE AT THIS TIME AND DISGARDED ALONG WITH MEAT.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED EVIDENCE OF MICE ON PREMISES UNDER SHELVES AND BOXES WHERE POTATO CHIPS STORED. ABOUT 50 DROPPINGS OBSERVED THERE AND IN REAR AROUND AND BEHIND EQUIPMENT AND SHELVES. MUST CLEAN ALL AFFECTED AREAS. RECOMMENDED PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION. UNABLE TO DETERMINE IF MORE DROPPINGS ARE ON PREMISES DUE TO CLUTTER DESCRIBED IN VIOLATION #41.

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OBSERVED SODA CRATES, PAPER, WOOD AND OTHER TRASH AROUND AND BEHIND OUTSIDE DUMPSTER. MUST CLEAN AND MAINTAIN AREA TO AVOID RODENT HARBORAGE.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED FOR THE SALE OF POTENTIALLY HAZARDOUS FOODS (NACHO CHEESE AND MEAT). CERTIFIED MANAGER MUST BE ON DUTY AT ALL TIMES FOOD IS BEING SERVED.

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST CLEAN ALL STORAGE SHELVES THROUGHOUT STORE, CLEAN INTERIOR OF COOLERS ETC.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THROUGHOUT ESTABLISHMENT UNDER, AROUND AND BEHIND EQUIPMENT AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. MISSING CEILING TILE IN WASHROOM; MUST REPLACE. ALSO ANY DAMAGED CEILING TILE. REMOVE DUST FROM CEILING VENT IN WASHROOM.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED THAT AN EXPOSED HANDSINK MUST BE INSTALLED TO CONTINUE TO SELL ANY FRESH MEAT OR POTENTIALLY HAZARDOUS FOODS.

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: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. UTILITY SINK OBSTRUCTED IN REAR. UNABLE TO DETERMINE IF IT WORKS PROPERLY WITH HOT AND COLD RUNNING WATER. SINK MUST BE ACCESSIBLE AT ALL TIMES. OBSERVED MOP BUCKET INSIDE THIRD COMPARTMENT OF THREE COMPARTMENT SINK; INSTRUCTED TO REMOVE. INSTRUCTED ON PROPER STORAGE OF WET MOPS TO AVOID ODOR. MUST REMOVE CLUTTER THROUGHOUT STORE AND STORAGE ROOM TO AVOID RODENT 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: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. UTILITY SINK OBSTRUCTED IN REAR. UNABLE TO DETERMINE IF IT WORKS PROPERLY WITH HOT AND COLD RUNNING WATER. SINK MUST BE ACCESSIBLE AT ALL TIMES. OBSERVED MOP BUCKET INSIDE THIRD COMPARTMENT OF THREE COMPARTMENT SINK; INSTRUCTED TO REMOVE. INSTRUCTED ON PROPER STORAGE OF WET MOPS TO AVOID ODOR. MUST REMOVE CLUTTER THROUGHOUT STORE AND STORAGE ROOM TO AVOID RODENT 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.