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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Inspector 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: Inspector Comments: Inspector 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.

PROPER DATE MARKING AND DISPOSITION - Comments: Inspector Comments: Inspector Comments: Inspector 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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: Inspector Comments: 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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: Inspector Comments: Inspector Comments: Inspector 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: Inspector Comments: Inspector Comments: Inspector 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: Inspector Comments: Inspector 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: Inspector Comments: Inspector 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: Inspector Comments: Inspector Comments: Inspector 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Inspector Comments: Inspector 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Inspector Comments: Inspector 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: Inspector Comments: Inspector 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: Inspector Comments: Inspector 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.