SUPERMERCADO CUAUHTEMOC INC Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-102.11 PIC DIDN'T DEMONSTRATE 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 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: 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 5-205.11 OBSERVED HAND SINK IN TAQUERIA PREP AREA NOT ACCESSIBLE.OBSERVED A PLASTIC BUCKET AND A GALLON BOTTLE OF VINEGAR INSIDE OF HAND SINK BASIN AND THE GARBAGE CAN STORED IN FRONT OF THE SAME.ARTICLES REMOVED FROM INSIDE OF SINK AND FROM IN FRONT OF.COS AT THIS TIME.MUST KEEP HAND SINK FREE AND ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C))

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 COOLING TIME AND TEMPERATURE - Comments: 3-501.14 OBSERVED IMPROPER TEMPERATURE OF TCS FOOD STORED INSIDE OF PREP COOLER COOLING IN A PLASTIC BOWL 3LBS.COOKED PORK 104.5F.PRODUCT WAS DISCARDED BY MANAGER.MUST COOL FOODS DOWN FROM 135.0F TO 70.0F IN 2HOURS.APPX.3LBS.$9.(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 HOT HOLDING TEMPERATURES - Comments: 3-501.16(A)(1) OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS 4LBS. COOKED PORK AT 124.6F IN A PLASTIC BOWL AND 4LBS. OF COOKED GREEN BEANS AT 51.8F ON LOWER SHELF OF SERVICE COUNTER.PRODUCT WAS DISCARDED BY MANAGER.COS AT THIS TIME.MUST HAVE HOT HOLDING AT 135.0F OR ABOVE.APPX.8LBS.$17.16(PRIORITY-NO CITATION ISSUED ) SEE VIOLATION #20.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED NO DATE MARKING ON TCS FOODS STORED INSIDE OF WALK IN COOLER BEING HELD FOR MORE THAN 24 HOURS.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 DISCLAIMER OR REMINDER OF THE RISK OF RAW OR UNDERCOOKED 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-302.12 OBSERVED NO PROBE THERMOMETER FOR TAKING INTERNAL FOOD TEMPERATURES OF TCS FOODS AT THIS TIME.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

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: 3-305.13 MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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: 6-605.111 OBSERVED EVIDENCE OF APPX. 100 OR MORE RODENT DROPPINGS ON FLOOR UNDER DELI DISPLAY UNIT,ON FLOOR IN BETWEEN PRODUCE AND BEER REACH IN COOLER,ON FLOOR UNDER ALL SHELVING UNITS IN REAR TOOL STORAGE AREA,ON FLOOR AT MOTOR OF LARGE BAKING OVEN IN BAKERY AREA,TAQUERIA AREA ON FLOOR ON BOTH SIDES OF PREP COOLER.ALSO,APPX.20 OR MORE LIVE SMALL FLIES AND 10-LARGE FLIES FLYING AROUND AND ON CEILING IN DELI/MEAT DEPT,BAKERY AREA.MUST REMOVE DROPPINGS CLEAN AND SANITIZE AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 9/20/18.(PRIORITY FOUNDATION 7-38-020A)

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: 3-307.11 MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND 3- COMAPRTMENT SINK IN TAQUERIA.MUST REPAIR OR REPLACE DAMAGED AND BROKEN SLIDING GLASS DOORS ON DELI DISPLAY UNIT AND INTERIOR GLASS ON SAME.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: 4-903.11(A) MUST STORE MULTIUSE UTENSILS IN SILVERWARE HOLDER WITH HANDLES IN UPRIGHT POSITION.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: 4-903.11 (A) MUST STORE SINGLE SERVICE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION IN PLASTIC CONTAINER.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 MUST REMOVE RUST FROM MEAT WALK IN COOLER SHELVING UNITS AND EXTERIOR OF GREASE TRAP IN KETTLE PREP AREA.

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: 4-202.16 MUST REMOVE PAPER TOWELS LINED ON LOWER SHELF IN TAQUERIA AND CARDBOARD FROM DELI PREP TABLES.

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: 4-501.11 MUST PROVIDE MISSING SINK STOPPERS IN DELI/KETTLE PREP AREA 3- COMP SINK.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON TAQUERIA PREP COOLER.

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: 4-302.14 OBSERVED DISHES BEING WASHED AT 4- COMPARTMENT SINK WITH ONLY 1- COMPARTMENT SET UP WITH SOAPY WATER AND RINSING DISHES UNDER RUNNING WATER AND PLACING DISHES ON OVERHEAD DRAIN BOARD AND REAR DISH STORAGE SHELVES WITHOUT SANITIZING DISHES IN A SANITIZING SOLUTION.INSTRUCTED AND DEMONSTRATED TO MANAGER AND EMPLOYEES ON HOW TO SET UP SINK PROPERLY.(PRIORITY FOUNDATION 7-38-005)

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 MUST REPAIR OR REPLACE LEAKY PIPE AT 3- COMPARTMENT SINK IN DELI/KETTLE PREP AREA.

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: 6-201.11 MUST CLEAN EXCESSIVE DEBRIS UNDER PALLETS AND DUST FROM CEILING IN BEER WALK IN COOLER.

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: 6-201.13 MUST REPAIR OR REPLACE STAINED CEILING TILES ON SALES FLOOR,DINING AREA,PREP AREAS AND TOILETROOM,GROUT FLOOR IN REAR KETTLE PREP AREA.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 MUST PROVIDE LIGHT SHIELD AT HOOD OF COOKING EQUIPMENT IN KETTLE PREP AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 MUST PROVIDE LIGHT SHIELD AT HOOD OF COOKING EQUIPMENT IN KETTLE PREP AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.