SHEEBA MEAT & GROCERY Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE WITH A CITY OF CHICAGO FOOD MANAGER CERTIFICATION WHILE TCS FOODS (RAW BEEF) WAS HANDLED AND PREPARED. INSTRUCTED MANAGER TO ENSURE A CERTIFIED FOOD MANAGER IS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED ON SITE. INSTRUCTED MANAGER TO ENSURE A VALID CITY OF CHICAGO FOOD MANAGER CERTIFICATE IS POSTED AT ALL TIMES. PRIORITY FOUNDATION VIOLATIO 7-38-012 CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO FOOD THERMOMETER ON SITE FOR MEASURING THE TEMPERATURE OF TCS FOODS. INSTRUCTED MANAGER TO PROVIDE METAL STEM FOOD THERMOMETER. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

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: OBSERVED CUTTING BOARDS WITH DEEPLY SCRATCHED SURFACES. INSTRUCTED MANAGER TO RESURFACE OR REPLACE CUTTING BOARDS.

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: OBSERVED MEAT BEING STORED IN PLASTIC GROCERY BAGS. INSTRUCTED MANAGER TO UTILIZE FOOD GRADE BAGS FOR STORING MEAT.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HOLE AROUND TOILET PIPING IN TOILET ROOM. INSTRUCTED MANAGER TO SEAL HOLE.

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: OBSERVED HOLE AROUND TOILET PIPING IN TOILET ROOM. INSTRUCTED MANAGER TO SEAL HOLE.

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.