SUPER MERCADO LA CHIQUITA Gets Conditional Pass on Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-102.11 PIC DOESN'T DEMONSTRAT KNOWLEDGE OF FOOD OPERATION.MUST PROVIDE.(PRIORITY FOUNDATION-NO CITATION ISSUED)

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-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 OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-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.

PROPER COOLING TIME AND TEMPERATURE - Comments: 3-501.14 OBSERVED THE COOLING PROCESS FOR TCS FOODS WITH THE DATE AND COOLING TIME ON PANS OF FOODS AT 7:00 A.M. AND THE TEMPERATURE TAKEN AT 9:20 A.M. OF 41LBS.(3)-PANS COOKED STEAK 104.1F,109.5F,87.3F AND 7:20 A.M. (8LBS.)1- PAN PORK AT 98.6F TAKEN AT 9:25 A.M. STORED IN PANS INSIDE OF PLASTIC BUSS PANS OF ICE ON REAR PREP TABLE AT THIS TIME.PRODUCT WAS DISCARDED BY MANAGER.FOODS MUST BE COOLED FROM 135.0F TO 70.0F WITHIN THE FIRST 2 HOURS AND 70.0F TO 41.0F WITHIN 4 HOURS .APPX.49LBS.$237.(PRIORITY 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 COLD HOLDING TEMPERATURES - Comments: 3-501.16 (A)(2) OBSERVED IMPROPER TEMPERATURES OF COOKED TCS FOODS STORED INSIDE OF WALK IN COOLER 35LBS.PORK 45.3F DATED 10/3,25LBS. PORK IN GREEN SAUCE 45.7F DATED 10/3,17LBS. CACTUS 46.6F DATED 10/2,15LBS. STEAK 46.4F DATED 10/3.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.92LBS.$518.(SEE 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.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED NO PROPER DATE MARKING ON TCS FOODS HELD FOR MORE THAN 24 HOURS INSIDE OF COOLERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: 3-603.11 OBSERVED NO CONSUMER ADVISORY RISK DISCLOSURE AND REMINDER OF RAW AND UNDER COOKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED AN OPEN AIR HOT HOLDING UNIT AT 108.6F ON SALES FLOOR WITH TCS FOODS STORED INSIDE (COOKED CHICKENS).TCS FOOD WERE JUST STORED INSIDE AND AT ADEQUATE TEMPERATURE AT THIS TIME.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX OR EMAIL LETTER TO (312)746-4240 WHEN READY.MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE.(PRIORITY 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B)MUST PROVIDE A THERMOMETER FOR HOT HOLDING UNIT(CHICKEN).

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 OBSERVED AN APPX."1/2-3/4" GAP ON DOUBLE RECEIVING DOORS ALONG TOP AND CENTER BOTTOM AND SEVERAL SMALL HOLES IN DOOR.MUST MAKE TIGHT FITTING.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 MUST REPAIR OR REPLACE WORN DOOR GASKET ON DAIRY REACH IN COOLER DOOR.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201,17 MUST CLEAN DUST BUILD UP FROM CEILING TILES AND VENTILATION UNIT ABOVE MEAT DEPT.

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: 6-201,17 MUST CLEAN DUST BUILD UP FROM CEILING TILES AND VENTILATION UNIT ABOVE MEAT DEPT.

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.