SUPERMERCADO Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED. INSTRUCTED TO KEEP EMPLOYEE HEALTH POLICY ON PREMISES TO ENSURE THAT FOOD EMPLOYEES AND CONDITIONAL EMPLOYEES ARE INFORMED IN A VERIFIABLE MANNER OF THEIR RESPONSIBILITY TO REPORT IN ACCORDANCE WITH LAW , TO THE PERSON IN CHARGE, INFORMATION ABOUT THEIR HEALTHAND ACTIVITIES AS THEY RELATE TO DISEASES THAT ARE TRANSMISSIBLE THROUGH FOOD IN ACCORDANCE WITH THE LAW.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: A HANDWASHING SINK IS NEEDED AT THE HOT HOLDING SERVICE PREP AREA WHERE HOT FOODS WILL BE SERVED TO CUSTOMERS. PRIORITY FOUNDATION VIOLATION 7-38-030(C). INSTRUCTED TO PROVIDE A HANDWASHING SINK THAT EASILY ACCESSIBLE FOR THE HOT HOLDING SERVICE PREP AREA.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DUCT TAPE HOLDING DOOR TRIM OF BUTCHER DISPLAY COOLER. INSTRUCTED TO REMOVE DUCT TAPE AND MAINTAIN IN GOOD REPAIR.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED A LARGE MIXER IN BASEMENT KITCHEN PREP AREA TOO LARGE FOR THE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE OR PROVIDE SMALL EQUIPMENT OR A PROCEDURE FOR WASHING, RINSING, AND SANITIZING.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED SEVERAL PIECES OF UNUSED KITCHEN EQUIPMENT/ OVEN. INSTRUCTED TO REPAIR OR REMOVE FROM THE PREMISES DUE TO POTENTIAL PEST HARBORAGE.

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: OBSERVED SEVERAL PIECES OF UNUSED KITCHEN EQUIPMENT/ OVEN. INSTRUCTED TO REPAIR OR REMOVE FROM THE PREMISES DUE TO POTENTIAL PEST HARBORAGE.

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.