SUPERMERCADO ANTONIO'S CORP. Fails Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO SUPPLIES ON SITE THAT ARE LISTED ON CLEAN UP PROCEDURE. INSTD TO PROVIDE SUPPLIES AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005.

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: NO HANDWASH CLEANSER AT ANY HANDWASH SINKS (BOTH PREP AREAS AND TOILET ROOM). INSTD TO PROVIDE AND MAINTAIN AT ALL TIMES. CITATION ISSUED 7-38-030(C). PRIORITY FOUNDATION.

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: NO HAND DRYING PROVISION AT MEAL/DELI PREP AREA WHERE EMPLOYEES ARE ACTIVELY WORKING. INSTD TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C). SEE ABOVE FOR VIOLATION 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: USING BLACK MILK CRATE TYPE CONTAINERS FROM SUPPLIER TO STORE VARIETY OF FOODS, VEGETABLES IN WALK IN COOLER. MUST PROVIDE PROPER FOOD GRADE CONTAINERS, APPROVED FOR COMMERCIAL MULTI-USE. MUST MAINTAIN SAME

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SEE VIOLATION 60

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: SEE VIOLATION 60

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.