SHOP & SAVE MARKET #2100 Fails Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: Observed 28.5lbs of Clams and 22lbs of oysters without original shellfish tags on site- operator had photocopies but no originals. Tagged both items held for inspection not to use, value $108 as stated by operator). Instructed to maintain all shellfish tags for at least 90 days on site. Critical citation issued 7-38-005(B).

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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed the salad bar refrigeration unit not maintaining proper temperature-found at 52.4f. Also found the small display cooler for displaying prepackaged dinners not maintaining proper temperature-found cooler at 54.1f. Tagged both coolers held for inspection by CDPH-do not use. Instructed to repair and maintain at 40f or below. Critical citation issued 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: Observed food at improper temperatures-in the salad bar: 10lbs of deli meat at 48.7f, 10lbs of cut greens at 53.1f, 10lbs of cut vegetables at 51.9f, 5lbs of tuna at 49.4f, 15lbs of cooked grains at 50.6f, 5lbs of egg salad at 55.1f, and 5lbs of gelatin at 48.7f. In the small display cooler: 35lbs of turkey and mashed potato dinner at 52.2f, 35lbs of chicken dinner at 50.1f, 35lbs of beef dinner at 49.8f, and 35lbs of pork and vegetable dinner at 51.2f. Operator discarded all food valued at $860 as stated by operator. Instructed to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical citation issued 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Observed foodhandlers with gloves on handling cash and debit cards then proceed to serve food and touch utensils without washing hands and changing gloves. Also observed employee leave prep area then return and place gloves on without washing hands and changing gloves. Observed another employee touch the garbage can and lid with gloves on and proceed to handle food without washing hands and changing gloves. Instructed facility that all foodhandlers must wash hands and change gloves at every possible point of contamination. Critical citation issued 7-38-010(a).

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Observed inaccessible handsinks- in the cake decorating room found pans in the sink and crates in front of the sink and in the seafood front prep area found utensils in the exposed handsink. Also observed handsinks without paper towels-the cake decorating exposed handsink, the seafood front prep area exposed handsink. Instructed facility to maintain all exposed handsinks with soap, paper towels, and accessible at all times. Facility corrected during inspection. Critical citation issued 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

This violation was corrected during the inspection.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Observed facility with orange juice in a display cooler manually capped on site without CDPH approval. Instructed facility that all manual capping must be approved by CDPH. Operator voluntarily discarded and denatured said items-12lbs of orange juice valued at $27. Instructed to cease capping operation. Also observed raw chicken stored above raw beef in the meat prep room and in the meat display case. Instructed facility to store items in order of final cooking temperature with the highest temperature on the bottom and ready to eat at the top. Corrected on site. Also observed fly catch strips located above multiple prep areas throughout store. Instructed to remove and maintain. Corrected on site. Serious citation issued 7-38-005(a).

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.

This violation was corrected during the inspection.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Observed 20 flies in the cake decorating room and 15 in the produce prep room. Instructed facility to remove all flies and to maintain. Recommend to contact a licensed pest control provider for service. Serious citation issued 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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed the ice machines to both have slight dirt accumulation in the upper interior portions. Instructed facility to clean, sanitize, 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: Instructed facility to install and maintain coving in the produce prep room and in the meat cutting room. Observed water pooled on the floor behind the bakery dish machine and in the first floor produce cooler. Instructed facility to maintain dry. Observed dirt and debris throughout the cake decorating room on the floors. Instructed facility to clean 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: Observed dirt accumulation on the fanguards in the bakery walk in cooler and the dairy walk in cooler and the meat cutting room cooler. Instructed facility to clean and maintain. Observed a missing ceiling tile near the ovens in the bakery. Instructed to install and maintain.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed dirt accumulation on the fanguards in the bakery walk in cooler and the dairy walk in cooler and the meat cutting room cooler. Instructed facility to clean and maintain. Observed a missing ceiling tile near the ovens in the bakery. Instructed to install and maintain.

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.