SUPERMERCADO CUAUHTEMOC INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: All food shall be from sources approved by health authorities and safe for human consumption.OBSERVED BAKED GOODS FROM A UNKNOWN SOURCE WITHOUT PROPER LABELS ON PREPACKAGED BAKED GOODS.MANAGER STATES THEY RECEIVE PRODUCT FROM OUTSIDE VENDOR NO INVOICE AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED.30 LBS.$30

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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE 0F A STILL TAGGED 4- DOOR COOLER AT 50.2F THAT WAS TAGGED ON 5/26/11 AND POTENTIALLY HAZARDOUS FOOD WAS STORED IN UNIT (MILK).MUST HAVE UNIT AT 40 OR BELOW.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.OBSERVED MILK IN STILL TAGGED 4 -DOOR COOLER RANGING FROM 43.9F-44.2F.2-GALLONS 6/11/11,6 1/2 GALLONS 6/14/11.5 GALLONS $21. PRODUCT PLACED IN WALK IN COOLER UNTIL DATE EXPIRES TO RETURN TO COMPANY.A HELD FOR INSPECTION TAG WILL BE PLACED ON MILK.FAX A LETTER TO (312)746-4240 WHEN PRODUCT IS RETURNED.

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.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: Inspector Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATION FROM REPORT #547463 5/26/11 STILL NOT CORRECTED AT THIS TIME.OBSERVED MINOR VIOLATIONS FROM REPORT#365226 DATED 7/28/10 NOT CORRECTED #30 MUST LABEL PREP FOODS INSIDE OF TAQUERIA WALK IN COOLER,DRY FOOD STORAGE CONTAINERS.#32 MUST SEAL RAW WOOD TABLE IN TAQUERIA & RUSTY SHELVES INSIDE OF TAQUERIA WALK IN COOLER.#33 MUST CLEAN & SANITIZE COOLERS,FREEZERS,ALL EQUIPMENT INSIDE OF BAKERY AREA,2-PART SINK,DISPLAY SHELVES THRU-OUT,MEAT SLICER,COOKING EQUIPMENT AT BOTH KITCHENS,PREP TABLES.#34 MUST CLEAN FLOORS THRU-OUT,AT CORNERS & ALONG WALLS AND REPLACE BROKEN FLOOR TILES THRU-OUT.#35 MUST REPAIR WALLS THRU-OUT BAKERY AREA,REPLACE BASEBOARDS WHERE NEEDED,SEAL OPENINGS ON WALLS AND CEILINGS THRU-OUT,INCLUDING BASEMENT,CLEAN HOOD IN BOTH KITCHENS & REPLACE DAMAGED CEILING PANELS.#36 MUST REPLACE MISSING LIGHT SHIELDS WHERE NEEDED.#38 MUST REPAIR 2- PART SINK.#40 MUST PROVIDE THERMOMETERS FOR COOLERS.#41 MUST REMOVE UNNECESSARY ARTICLES THRU-OUT INCLUDING BASEMENT,CLEAN & ORGANIZE TO PREVENT HARBORAGE.ARTICLES MUST BE OFF OF FLOOR & AWAY FROM WALLS.MUST REPAIR & MAINTAIN.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS SERIOUS VIOLATION STILL NOT CORRECTED FROM REPORT #547463 5/26/11.SEE REPORT.

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.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REMOVE RUST FROM SHELVING UNITS IN BEER & MEAT WALK IN COOLER,DRIP TRAY IN MEAT DISPLAY UNIT,2-COMP GREASE TRAPMUST PROVIDE SINK STOPPERS FOR ALL SINKS.MUST REPLACE MISSING FAN GUARD COVERS IN BEER WALK IN COOLER,MISSING SUMP PUMP LID,WORN DOOR GASKETS ON TAQUERIA PREP COOLER.REPAIR GLASS ON MEAT DISPLAY UNIT.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN PRESSOR,FLOOR MIXER.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST REMOVE WATER FROM BASEMENT FLOOR & KEEP DRY.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPLACE WORN DOOR SWEEPS ON FRONT & REAR DOOR.MUST REPAIR OR REPLACE LOOSE WALL PANEL IN DELI AREA,CEILING IN REAR PREP AREA IN POOR REPAIR.MUST CLEAN WALLS THROUGHOUT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inspector Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT BULBS THRU-OUT.MUST PROVIDE END CAPS ON LIGHT SHIELDS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inspector Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces.MUST REPLACE BURNT OUT LIGHT BULBS THRU-OUT.MUST PROVIDE END CAPS ON LIGHT SHIELDS.

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.