STAR LIGHT FOOD MARKET Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES OF 88.2F-100.2F: SEVEN COOKED DUCKS, THREE COOKED CHICKENS, ONE ROAST PIG INSIDE HOT HOLDING UNIT, SIX RAW DUCKS, 100 COOKED STICKY RICE LEAVE PACKAGES, 10 LBS COOKED CHICKEN AT 56.0F-75.6F INSIDE WALK IN COOLER. NO TIME/TEMPERTURE LOGS PROVIDED.MANAGER VOLUNTARILY DISCARDED AND DENATURED SAID FOOD ITEMS, APPROXIMATE VALUE $300.00. INSTRUCTED TO MAINTAIN COLD FOOD TEMPERATURES AT 40F AND BELOW AND HOT FOOD TEMPERATURES AT 140F AND ABOVE. CRITICAL 7-38-005(A) 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.

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 FOODHANDLER AT FRONT COUNTER HANDLING MONEY, THEN CUTTING PRODUCE WITHOUT WASHING HANDS, FOODHANDLER TOUCHING FACE, THEN CUTTING RAW PORK AT REAR PREP AREA WITHOUT WASHING HANDS. INSTRUCTED TO PROPERLY WASH HANDS PER CITY CODE BETWEEN MULTI-TASKING AND CONTAMINATION OF HANDS OCCURS, I.E HANDLING FOOD, THEN TOUCHING FACE, HANDLING MONEY, THEN FOODHANDLING. POOR HYGIENIC PRACTICES. CRITICAL 7-38-010(A) ISSUED.

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOUND OPEN FISH CASE AT FRONT AREA WITH NO SNEEZE GUARD NOR BARRIER TO PREVENT CONTAMINATION FROM CONTAMINATION, ALSO UNCOVERED RAW CHICKEN BEING STORED NEXT TO READY TO EAT STICKY RICE PACKAGES INSIDE WALK-IN COOLER. INSTRUCTED TO PROVIDE SNEEZE GUARD AT FRONT OPEN FISH DISPLAY CASE AND PROPERLY STORE RAW FOOD PRODUCTS, SEPARATE, AND AWAY FROM READY TO EAT FOOD ITEMS INSIDE WALK-IN COOLER. SERIOUS 7-38-005(A)ISSUED.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND THREE COMPARTMENT SINK NOT MAINTAINED. FOOD DEBRIS, BUILD-UP NOTED IN DRAINS, SLOW DRAINING, FOOD PARTICLES COMING UP AT FIRST AND THIRD COMPARTMENT WHEN WATER RELEASED AT MIDDLE COMPARTMENT. OBSERVED LEAKAGE AT GREASE TRAP. INSTRUCTED TO CLEAN DRAINS, GREASE TRAP, AND MAINTAIN IN GOOD REPAIR. SERIOUS 7-38-030 ISSUED.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. INSTRUCTED TO LABEL PACKAGED FOOD ITEMS AT REFRIGERATION UNITS AND FOOD AISLES. ALSO, LABEL READY TO EAT, PREPARED FOOD ITEMS INSIDE WALK-IN COOLER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

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. INSTRUCTED TO DEFROST ALL CHEST FREEZERS. INSTRUCTED TO REPLACE WORN, DARK STAINED CUTTING BOARDS AT FRONT AND REAR PREP AREAS. INSTRUCTED TO SEAL ALL RAW WOOD SURFACES THROUGH OUT PREMISES.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN EXTERIOR/INTERIOR OF FISH TANKS, RACKS/SHELVES INSIDE WALK-IN COOLERS, FAN GRID COVERS, TOILET IN WOMEN'S TOILET ROOM, UNDER, AROUND COOKING EQUIPMENT TO REMOVE GREASE BUILD-UP, AROUND HAND WASH SINK AT REAR PREP AREA, VENTILATION HOOD FILTERS, BOTTOM OF PREP SHELVES, WALLS AROUND PREP AREAS, STORAGE ROOM.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR CRACKED,WORN FLOOR TILES AT PREP AREA. INSTRUCTED TO CLEAN FLOOR DRAIN AT REAR PREP AREA. INSTRUCTED TO DETAIL CLEAN AND SANITIZE FLOORS THROUGH OUT PREMISES, ESPECIALLY AROUND WALLBASE, INSIDE WALK-IN COOLER AND WALK-IN FREEZER TO REMOVE SPILLS. INSTRUCTED TO PAINT RUSTY WALK-IN FREEZER FLOOR.

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. INSTRUCTED TO REPLACE DAMAGED CEILING PANELS. INSTRUCTED TO REPAIR WALLS AT REAR PRODUCE PREP AREA. INSTRUCTED TO SEAL ALL OPENINGS AROUND PIPING AND CONDUITS THROUGH OUT PREMISES.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE SHATTER PROOF BULBS AND OR LIGHT SHIELDS FOR LIGHT BULBS AT HOT HOLDING AREA AND PREP AREA.

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.

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 TO CLEAN DRAIN AT REAR HAND WASH SINK.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETERS TO CHECK INTERNAL TEMPERATURE OF FOOD ITEMS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

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. INSTRUCTED TO ORGANIZE CLUTTERED STRORAGE AREAS, REMOVE UNUSED ITEMS, ELEVATE ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL, REMOVE STOCK FROM WOMEN'S TOILET ROOM, REMOVE MILK CRATES, TO PREVENT PEST 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. INSTRUCTED TO ORGANIZE CLUTTERED STRORAGE AREAS, REMOVE UNUSED ITEMS, ELEVATE ITEMS 6 INCHES OFF FLOOR AND AWAY FROM WALL, REMOVE STOCK FROM WOMEN'S TOILET ROOM, REMOVE MILK CRATES, TO PREVENT PEST 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.