STAR LIGHT FOOD MARKET II Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.11 OBSERVED SOAP DISPENSER UNABLE TO DISPENSE SOAP AT THE HANDWASHING SINK LOCATED IN THE FRESH SEAFOOD PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN ADEQUATE SOAP AT ALL HANDWASHING SINKS AT ALL TIMES. THE MANAGER PROVIDED A BOTTLE OF SOAP FOR SAID HANDWASHING SINK DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED HANDWASHING SIGNS ARE NEEDED AT HAND WASHING SINKS IN THE FOOD PREP AREAS AND THE TOILET ROOMS. INSTRUCTED TO PROVIDE.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: 4-602.11(B-E) OBSERVED CUTTING BOARDS STAINED WITH DARK GROOVES IN THE FRESH SEAFOOD BUTCHER PREP AREA AND THE PREPARED FOODS PREP AREA. INSTRUCTED TO REPLACE ALL CUTTING BOARDS IN ALL FOOD PREP AREAS.

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 COOLING TIME AND TEMPERATURE - Comments: 3-501.14 OBSERVED FACILITY NOT PROPERLY COOLING TCS FOODS (COOKED DUCK) IN THE PREPARED FOODS PREP AREA; OBSERVED ABOUT 10 LBS OF COOKED DUCK HANGING TO COOL IN THE PREP AREA, AT THE TIME OF THE INSPECTION SAID TCS FOOD WAS AT 76F. INSTRUCTED TO ALWAYS PROPERLY COOL ALL TCS FOODS USING ICE BATHS OR OTHER EFFECTIVE MEANS TO COOL TCS FOODS PROPERLY, INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOOD. THE MANAGER DISCARDED SAID FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED DUCK, COOKED PORK) AT IMPROPER HOT HOLDING TEMPERATURES RANGING FROM 73F-76F DURING THE INSPECTION IN THE FOOD PREP AREA; ABOUT 10 LBS OF COOKED PORK AT 76F AND ABOUT 5 LBS OF COOKED DUCK AT 73F. INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL HOT TCS FOODS AT 135F OR ABOVE AT ALL TIMES. THE MANAGER DISCARDED SAID HOT TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION #20.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TCS FOODS (RAW DUCK) AT IMPROPER COLD HOLDING TEMPERATURES IN THE PREPARED FOODS PREP AREA; ABOUT 100LBS OF RAW DUCK AT 56F HANGING ABOVE THE 3 COMPARTMENT SINK AND IN WATER IN ONE OF THE COMPARTMENTS. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL TCS FOODS AT 41F OR BELOW AT ALL TIMES. THE MANAGER DISCARDED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION WRITTEN UNDER VIOLATION #20.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: 8-103.12(B) OBSERVED FACILITY CURING DUCK AND PORK MEAT AND STORING SAID ITEMS AT ROOM TEMPERATURE IN THE CUSTOMER SERVICE AREA. INSTRUCTED MANAGER THAT THE FACILITY MUST SUBMIT AND APPLY FOR A SPECIAL PROCESS VARIANCE IN ORDER TO CURE ANY AND ALL TCS FOODS, INSTRUCTED MANAGER TO DISCARD AND DENATURE SAID TCS FOODS AND DO NOT PERFORM SPECIAL PROCESSES UNTIL APPROVED BY CDPH. MANAGER DISCARD SAID FOODS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-005.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: 8-103.11 SEE VIOLATION #29. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #29.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: INSTRUCTED MANAGER TO MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. 4-301.11 OBSERVED A REFRIGERATION UNIT, WITH TCS FOODS INSIDE, AT AN IMPROPER COLD HOLDING TEMPERATURE OF 73F DURING THE INSPECTION. SAID REFRIGERATION UNIT TAGGED AND HELD FOR INSPECTION BY CDPH AND MAY NOT BE USED. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

APPROVED THAWING METHODS USED - Comments: 3-501.13 OBSERVED IMPROPER THAWING OF TCS FOODS, OBSERVED RAW POULTRY BEING THAWED IN ONE OF THE COMPARTMENTS OF THE 3 COMPARTMENT SINK SITTING IN WATER. INSTRUCTED TO ALWAYS PROPERLY THAW ALL TCS FOODS USING COLD RUNNING WATER (NOT EXCEEDING 70F) UNTIL THE PRODUCT HAS REACHED A PROPER COLD HOLDING TEMPERATURE OF 41F OR THAW IN AN ADEQUATE REFRIGERATION UNIT.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-601.11 OBSERVED PREPACKAGED PASTRIES FOR SALE AT THE FRONT CUSTOMER COUNTER WITHOUT LABELS CONTAINING THE BUSINESS NAME AND ADDRESS. INSTRUCTED TO PROVIDE.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-502.13 OBSERVED FACILITY REUSING CARDBOARD AND ALUMINUM AS A SHELF LINING IN THE PREPARED FOODS PREP AREA. INSTRUCTED NOT TO REUSE SINGLE-SERVICE ITEMS, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-201.11 OBSERVED RUSTY UTENSILS BEING USED TO BUTCHER FRESH FISH IN THE BUTCHER PREP AREA. INSTRUCTED TO REMOVE RUSTY UTENSILS AND DO NOT USE RUSTY UTENSILS FOR BUTCHERING RAW MEATS.

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: 4-601.11(C) OBSERVED THE INTERIOR OF ALL COOKING EQUIPMENT, REFRIGERATORS, AND REACH IN COOLER HANDLES AND GASKETS WITH ACCUMULATED FOOD AND GREASE DEBRIS. OBSERVED RUSTY SHELVES INSIDE OF THE WALK-IN COOLERS. INSTRUCTED TO CLEAN AND SANITIZE ALL AREAS AND REMOVE RUSTY SHELVES INSIDE OF THE WALK-IN COOLER. OBSERVED AQUATIC TANKS WITH AN ACCUMULATED BROWNISH SUBSTANCE IN THE INTERIOR. INSTRUCTED TO CLEAN AND SANITIZE.

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: 5-204.12 UNABLE TO LOCATE THE BACK FLOW PREVENTION DEVICE ON THE ICE MACHINE LOCATED IN THE FRESH SEAFOOD PREP AREA. INSTRUCTED TO LOCATE OR PROVIDE.

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: 6-201.11 OBSERVED AN UNEVEN SURFACE (DETERIORATING WOOD) BY THE STEP OF THE WALK-IN COOLER. INSTRUCTED TO REPAIR AND MAKE SURFACE SMOOTH AND EASILY CLEANABLE.

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: 6-201.11 OBSERVED AN UNEVEN SURFACE (DETERIORATING WOOD) BY THE STEP OF THE WALK-IN COOLER. INSTRUCTED TO REPAIR AND MAKE SURFACE SMOOTH AND EASILY CLEANABLE.

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.