STAR LIGHT FOOD MARKET II Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY PROVIDED ON THE PREMISES. INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO 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: 2-501.11 NO CLEAN-UP PROCEDURE ON PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN-UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDSINK NEEDED IN PRODUCE PROCESSING AREA. INSTRUCTED MANAGER TO INSTALL AND SUPPLY HOT AND COLD RUNNING WATER WITH SOAP AND PAPER TOWELS. PRIORITY FOUNDATION 7-38-030(C)

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.

FOOD SEPARATED AND PROTECTED - Comments: FOUND OPEN PEANUTS AND OPEN RICE BEING STORED UNDER RAW PORK. INSTRUCTED MANAGER TO SEPARATE RAW FROM COOKED AND TO KEEP SEPARATE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND CUTTING BOARDS IN MEAT AND FISH SERVICE AREA BLACK WITH DEEP CUTS IN NEED OF REPLACING. PRIORITY VIOLATION 7-38-005 CITATION 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.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND 45 DUCKS AND HALF OF PIG AT IMPROPER TEMPERATURE OF 85 DEGREES -128.0 DEGREES. ALL PRODUCT HAS BEEN DISCARDED AND DENATURED. TOTAL VALUE $874 200 POUNDS PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL BULK FOOD ITEMS THAT HAVE BEEN REPACKAGED FOR SALE IN NEED OF PROPER LABELS. IE....NAME OF PRODUCT, NAME OF LOCATION ADDRESS AND PHONE NUMBER.ETC... INSTRUCTED TO CORRECT AND MAINTAIN. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED

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: FOUND TO NUMEROUS TO COUNT OF MICE DROPPING NOTED IN VARIOUS AREAS, STORAGE, SALES AND PREP AREAS. FOUND 20-25 LIVE ROACHES IN COOKING AREA OF MAIN KITCHEN UNDER ALL COOKING EQUIPMENT IN GREASE AT SIDES OF EQUIPMENT AND UNDER EQUIPMENT. INSTRUCTED MANAGER TO CONTACT PEST CONTROL FOR SERVICE. PRIORITY VIOLATION 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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: ALL WIPING CLOTHES MUST BE STORED IN A CLEAN SANITIZING SOLUTION AT ALL TIMES. 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.

IN-USE UTENSILS: PROPERLY STORED - Comments: RICE SCOOP MUST BE STORED IN 135 DEGREE WATER AT ALL TIMES. MUST CORRECT AND MAINTAIN.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INTERIOR OF FISH DISPLAY UNIT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP OF FOOD DEBRIS, MEAT SLICERS IN FISH DEPT AND REAR PREP AREA FOR SLICING MEATS IN NEED OF DETAIL CLEANING TO REMOVE ALL FOOD BUILD UP. EQUIPMENT MUST BE CLEANED AND SANITIZED REGULARLY. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED

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: TOP, SIDES OF ALL EQUIPMENT IN NEED OF CLEANING TO REMOVE ALL BUILD UP. ALL SHELVES IN WALK IN COOLERS, ALL SHELVES AT BOTTOM OF TABLES, ALL BAKING EQUIPMENT IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. CORRECT 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: SEVERAL LEAKS IN VARIOUS AREAS. SEAFOOD SPRAYER, 3 COMPARTEMT SINK. MUST CORRECT AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FOUND WASTE PIPES ABOVE SEAFOOD AREA, DRY GOOD AREA, AND COOKING AREA. ALL PIPES MUST BE ENCLOSED REMOVE ALL EVIDENCE OF PIPES LEAKING. MUST CORRECT 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: HOOD VENTILATION IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: HOOD VENTILATION IN PREP AREA IN NEED OF CLEANING TO REMOVE ALL GREASE AND DUST BUILD UP. CLEAN AND MAINTAIN

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.