SUPERMERCADO EL GUERO NO. 8 Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES. INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION, NO CITATION ISSUED, 7-38-010.

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: OBSERVED NO VOMITING OR DIARRHEA CLEAN-UP PROCEDURES OR EQUIPMENT ON PREMISES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION,7-38-005. 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: OBSERVED NO HOT RUNNING WATER IN MEN'S(64.0 F) AND WOMEN'S(54.0 F) WASHROOMS. TEMPERATURE MUST BE 100 DEGREE FAHREHEIT IN THE MIXING VALVE OR COMBINATION FAUCET. INSTRUCTED TO PROVIDE. 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED MISTERS OVER PRODUCE NOT CLEAN(SLIMEY AND A BLACK SUBSTANCE)INSTRUCTED TO CLEAN AND SANITIZE. EQUIPMENT, FOOD CONTACT SURFACE SHALL BE CLEAN TO THE SIGHT AND TOUCH. PRIORITY FOUNDATION VIOLATION.CITATION ISSUED, 7-38-005.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED A VARIETY OF DELI MEATS AND CHEESES NOT PROPERLY LABELED AND DATE MARKED. INSTRUCTED TO PROVIDE. 7-38-005, 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVE NO THERMOMETER IN COOLERS, WALKIN REFRIGERATORS AND FREEZERS. INSTRUCTED THE PIC TO PROVIDE.

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN PRODUCE AND MEAT DEPARTMENT WORN AND STAINED. INSTRUCTED TO REPLACE AND MAINTAIN CUTTING BOARDS.

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: OBSERVED RUSTY TWO TIER CART IN MEAT DEPARTMENT; INSTRUCTED TO REMOVE THE RUST AND MAINTAIN THE SURFACES.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED MICROWAVE IN EMPLOYEES LOUNGE NOT CLEAN WITH FOOD DEBRIS ON THE INTERIOR WALLS AND BOTTOM OF MICROWAVE. INSTRUCTED TO CLEAN AND SANITIZE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DEBRIS AND DIRT ON FLOORS IN THE FOLLOWING AREAS: BEHIND LIQUOR CABINETS IN FRONT OF STORE, IN BACK AND SIDE STOREROOMS UNDERNEATH AND BETWEEN SHELVES AND ALONG WALLS, UNDERNEATH FRONT CASH REGISTERS AND BEHIND PRODUCE TABLES. ALSO, OBSERVED PEELING PAINT ON CEILINGS IN MEAT DEPARTMENT ABOVE PREPARTION TABLES AND PEELING PAINT ON THE WALS AND CEILING OF THE BACK STORE ROOM.INSTRUCTED TO REMOVE PEELING PAINT,CLEAN,SANITIZE AND MAKE SMOOTH AND EASILY CLEANABLE.

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 DEBRIS AND DIRT ON FLOORS IN THE FOLLOWING AREAS: BEHIND LIQUOR CABINETS IN FRONT OF STORE, IN BACK AND SIDE STOREROOMS UNDERNEATH AND BETWEEN SHELVES AND ALONG WALLS, UNDERNEATH FRONT CASH REGISTERS AND BEHIND PRODUCE TABLES. ALSO, OBSERVED PEELING PAINT ON CEILINGS IN MEAT DEPARTMENT ABOVE PREPARTION TABLES AND PEELING PAINT ON THE WALS AND CEILING OF THE BACK STORE ROOM.INSTRUCTED TO REMOVE PEELING PAINT,CLEAN,SANITIZE AND MAKE SMOOTH AND EASILY CLEANABLE.

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.