SANABEL GROCERY & BAKERY Fails Health Inspection - Chicago Grocery/bakery

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HANDSOAP AVAILABLE AT HANDSINK IN FRONT PREP AND IN REAR PREP AREA. INSTRUCTED TO PROVIDE. (CORRECTED ON SITE - MANAGER PROVIDED HANDSOAP) PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED

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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING DEVICE OR PAPER TOWEL AVAILABLE AT HANDSINK IN FRONT PREP AND IN REAR PREP AREA. INSTRUCTED TO PROVIDE (CORRECTED ON SITE - MANAGER PROVIDED PAPERTOWELS) PRIORITY FOUNDATION 7-38-030 (C) (CONSOLIDATED WITH THE ABOVE CITATION).

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.

This violation was corrected during the inspection.

APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING PROCEDURE OF FROZEN GROUND BEEF ON PREP TABLE. INSTRUCTED MANAGEMENT, THAWING MUST OCCUR UNDER REFRIGERATION THAT MAINTAINS THE FOOD TEMPERATURE AT 41.0F OR LESS OR COMPLETELY SUBMERGED UNDER RUNNING WATER OR THAWED IN A MICROWAVE OVEN AND IMMEDIATELY TRANSFERRED TO CONVENTIONAL COOKING EQUIPMENT WITH NO INTERRUPTION IN THE PROCESS. INSTRUCTED TO MAINTAIN CORRECT THAWING PROCEDURES.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN STORAGE RACKS INSIDE WALK-IN COOLER IN REAR AREA.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF DELI COOLER, LINER WITH MOLD LIKE BUILD-UP IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF MICROWAVE OVEN WITH DRIED FOOD DEBRIS ACCUMULATION IN REAR PREP/DISHWASHING AREA.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: INSTRUCTED TO FIX SLOW DRAINING HANDSINK IN REAR PREP/DISHWASHING AREA. OBSERVED LOOSE (2) FAUCET HANDLE AT HANDSINK IN MEN'S WASHROOM. NSTRUCTED TO REPAIR.

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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED WASTE WATER BACKING UP FROM THE FLOOR DRAIN WHEN HANDWASHING SINK (INFRONT FOOD PREP AREA) IS BEING USED. ALSO FOUND WASTE WATER FROM GREASE BOX OVERFLOWS WHEN WATER IS RELEASED FROM MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. OBSERVED MISSING SCREW TO SEAL THE COVER/LID OF THE GREASE BOX. INSTRUCTED TO REPAIR. (CORRECTED ON SITE - PLUMBER ON SITE - OBSERVED NO WASTE WATER BACKING UP FROM THE FLOOR DRAIN AT THIS TIME. GREASE BOX HAS BEEN FIXED). PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

This violation was corrected during the inspection.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED WASTE WATER BACKING UP FROM THE FLOOR DRAIN WHEN HANDWASHING SINK (INFRONT FOOD PREP AREA) IS BEING USED. ALSO FOUND WASTE WATER FROM GREASE BOX OVERFLOWS WHEN WATER IS RELEASED FROM MIDDLE COMPARTMENT OF THE 3 COMPARTMENT SINK. OBSERVED MISSING SCREW TO SEAL THE COVER/LID OF THE GREASE BOX. INSTRUCTED TO REPAIR. (CORRECTED ON SITE - PLUMBER ON SITE - OBSERVED NO WASTE WATER BACKING UP FROM THE FLOOR DRAIN AT THIS TIME. GREASE BOX HAS BEEN FIXED). PRIORITY VIOLATION 7-38-030 (C) CITATION ISSUED

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

This violation was corrected during the inspection.