SUPERMERCADO EL GUERO #10 INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FOLLOWING 2 PREP AREAS WITHOUT REQUIRED HAND SINK: BREAD BEING BAKED AND PACKAGED IN CORNER AREA OF SALES FLOOR (OUTSIDE OF MEAT DEPARTMENT) WITHOUT HAND SINK. PRODUCE PREP AREA (SLICING, AND PACKAGING OF PRODUCE ON PREP TABLES) IN REAR DRY STORAGE AREA HALLWAY (NEAR WALK IN COOLERS) WITHOUT HAND SINK. INSTRUCTED MUST INSTALL AN EXPOSED HAND WASHING SINK WITH HOT/COLD WATER WITH ADEQUATE CITY PRESSURE, SOAP/PAPER TOWELS, AND A HAND WASHING SIGN IN THESE 2 PREP AREAS. PRIORITY FOUNDATION VIOLATION. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT HAND SINK IN MEAT DEPARTMENT AND AT HAND SINK IN PREP AREA IN CORNER OF STORE (NOW BEING USED FOR STORAGE). INSTRUCTED MUST KEEP A SANITARY MEANS TO DRY HANDS AT EVERY HAND SINK AT ALL TIMES. OPERATOR PROVIDED PAPER TOWELS AT BOTH HAND SINKS DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C). 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 COLD HOLDING TEMPERATURES - Comments: FOUND STORE MADE CHORIZO AT ROOM TEMPERATURE, HANGING ON RACKS IN DELI DEPARTMENT ON SITE WITHOUT APPROVED PROCESS OR LETTER FROM A CERTIFIED LAB. CHORIZO FOUND @ 59.1F. INSTRUCTED ALL TCS FOODS MUST BE HELD AT 41F OR LESS AT ALL TIMES. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED PREPPED, PACKAGED, TCS FOODS WITHOUT PROPER LABEL IN PRODUCE DEPARTMENT. INSTRUCTED MUST LABEL ALL CUT PRODUCE (PACKAGED ON SITE) WITH SELL BY DATE. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SEWAGE/WASTE WATER LINES DIRECTLY ABOVE DRY STORAGE SHELVES IN REAR HALLWAY (BELOW RESTROOMS). INSTRUCTED MUST COMPLETELY ENCASE WASTE WATER LINES, OR RELOCATED DRY STORAGE ITEMS STORED DIRECTLY BELOW.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXES STORED DIRECTLY ON FLOORS OF GROCERY WALK IN FREEZER. MUST ELEVATE ALL ITEMS AT LEAST 6 INCHES FROM THE FLOOR TO ALLOW FOR PROPER CLEANING. MUST MAINTAIN 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED PEELING PAINT ON WALLS AND CEILING IN REAR DRY STORAGE HALLWAY (AREA UNDER RESTROOMS). MUST REMOVE ALL PEELING PAINT, MAKE SMOOTH AND EASILY CLEANABLE. MUST MAINTAIN SAME.

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: OBSERVED PEELING PAINT ON WALLS AND CEILING IN REAR DRY STORAGE HALLWAY (AREA UNDER RESTROOMS). MUST REMOVE ALL PEELING PAINT, MAKE SMOOTH AND EASILY CLEANABLE. MUST MAINTAIN SAME.

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.