SOUTH SHORE FOOD MART INC. Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY FOR EMPLOYEES ONSITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN WITH VERIFIABLE SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES IN ACKNOWLEDGMENT OF REPORTING AGREEMENT. PRIORITY FOUNDATION VIOLATION #7-38-010. 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: OBSERVED NO WRITTEN PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE CLEAN UP POLICY AND SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005 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.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: CANDY FISH PUT INTO USED BOX OF OREOS WHILE BEING PACKAGED INTO SMALL BAGGIES. NO HANDWASHING OR GLOVE USAGE AT THIS TIME. ALL CANDY OPEN AND EXPOSED BEING HANDLED WITH BARE HANDS. ALL CANDY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-010 CITATION ISSUED

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED REAR PREP SINK AND WASHROOM HANDSINK WITH EITHER NO SOAP OR PAPER TOWELS INSTRUCTED MANAGER TO HAVE SOAP AND PAPER TOWELS AT ALL TIMES. PRIORITY FOUNDATION 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO STEM THERMOMETER ON SITE AT TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN AT ALL TIMES. 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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL FOOD CONTAINERS IN NEED OF LABELING TO PROPERLY IDENTIFY COMMODITY. CORRECT AND MAINTAIN

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: OBSERVED RODENT (MICE) ACTIVITY IN CORNER OF HOT FOOD SECTION BETWEEN WALL AND REACH IN COOLER. APPROIMATELY 20-25 DROPPING NOTED. OBSERVED SMALL FLY ACTIVITY IN FRONT COUNTER AREA AND IN REAR PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE CONTACT PEST CONTROL FOR SERVICE 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: OBSERVED MEAT SLICER AND HOT HOLDING UNIT OPEN AND EXPOSED TO PUBLIC WITH NOT SNEEZE GUARD OR SHEILD FROM PUBLIC CONTAMINATION. MANAGER REMOVED EQUIPMENT FROM EXPOSE COUNTER TOP. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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: ALL WIPING CLOTHS WHEN NOT IN USE MUST BE STORED IN A CLEAN SANITIZED SOLUTION. INSTRUCTED TO CORRECT AND MAINTAIN

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: CUTTING BOARDS IN NEED OF REPLACING WHERE WORN AND OR DISCOLORED. INSTRUCTED TO CORRECT 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL SHELVING UNIT IN FRONT OF STORE AND REAR STORAGE AREAS IN NEED OF CLEANING AND ORGANIZING. INSTRUCTED TO CLEAN AND MAINTAIN

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: TOILET ROOM IN NEED OF DETAIL CLEANING. INSTRUCTED TO CLEAN ALL FIXTURES AND MAINTAIN

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS THROUGHOUT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF DEBRIS UNDER SHELVES AND COOKING EQUIPMENT AROUND ALL REACH IN COOLERS. INSTRUCTED TO CLEAN 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER CERTIFICATES ON SITE. INSTRUCTED TO PROVIDE AND MAINTAIN

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.