SUPERMERCADO ANTONIO'S CORP. Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Inspector Comments: 2-102.14(N)OBSERVED NO EMPLOYEE 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: Inspector Comments: 2-201.11 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: Inspector Comments: 5-204.11 OBSERVED HOT FOODS BEING SERVED AT FRONT SERVICE COUNTER AND NO HAND SINK LOCATED IN THAT AREA.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER OR REMOVE FOODS TO ANOTHER PREP AREA WITH HAND WASHING SINK(PRIORITY FOUNDATION-NO CITATION ISSUED)

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.

PROPER DATE MARKING AND DISPOSITION - Comments: Inspector Comments: 3-501.17 OBSERVED NO DATE MARKING FOR COOKED TCS FOODS HELD FOR 24 HOURS OR MORE INSIDE OF WALK IN COOLER.MUST LABEL FOOD ITEMS WITH PROPER INFO GIVEN.(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.

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

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: Inspector Comments: 3-602.11 MUST PROVIDE PROPER LABELS ON REPACKAGED FOOD ITEMS (NUTS,SPICES,CANDIES) FOR SALE WITH PROPER INFO GIVEN

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: Inspector Comments: 6-202.15 OBSERVED AN APPX."3/4-1" GAP ALONG BOTTOM OF FRONT AND REAR DOORS,EXTERIOR ENTRY GARAGE DOOR ALONG TOP AND BOTTOM AND DAMAGED SCREEN ON BASEMENT DOOR.MUST MAKE DOORS 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: Inspector Comments: 3-307.11 MUST PROVIDE A SPLASH GUARD BETWEEN HAND SINK AND 1- COMPARTMENT SINK IN DELI/MEAT DEPT. AND HAND SINK AND 3- COMPARTMENT SINK IN REAR PREP / DISH WASHING AREA.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: Inspector Comments: 3-304.14 MUST STORE WIPING CLOTHS ON CUTTING BOARDS AND COUNTER TOPS IN AN SANITIZING SOLUTION WHEN NOT IN USE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Inspector Comments: 4-102.11(A)(2) MUST ELIMINATE GROCERY BAGS AND GARBAGE BAGS USED FOR FOOD STORAGE AND PROVIDE FOOD GRADE BAGS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Inspector Comments: 4-501.11(A) MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Inspector Comments: 4-101.19 MUST REMOVE RUST FROM WALK IN COOLER AND FREEZER SHELVING UNITS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: Inspector Comments: 5-204.12 MUST PROVIDE A BACKFLOW DEVICE ON MOPSINK THAT CAN BE SEEN AND SERVICED.

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: Inspector Comments: 6-501.114 OBSERVED EXCESSIVE CLUTTER OF USED EQUIPMENT,PALLETS IN REAR YARD.MUST REMOVE TO ELIMINATE PEST HARBORAGE AREAS.

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: Inspector Comments: 6-201.13 OBSERVED RUSTY AND UNEVEN FLOOR INSIDE OF WALK IN FREEZER.MUST MAKE SMOOTH AND EASILY CLEANABLE.MUST REPAIR OR REPLACE DAMAGED WALL TILE UNDER HAND SINK IN REAR PREP/DISH WASHING AREA,DAMAGED AND MISSING FLOOR TILES ON SALES FLOOR.

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: Inspector Comments: 6-201.13 OBSERVED RUSTY AND UNEVEN FLOOR INSIDE OF WALK IN FREEZER.MUST MAKE SMOOTH AND EASILY CLEANABLE.MUST REPAIR OR REPLACE DAMAGED WALL TILE UNDER HAND SINK IN REAR PREP/DISH WASHING AREA,DAMAGED AND MISSING FLOOR TILES ON SALES FLOOR.

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.