SUPERMERCADO LA CHIQUITA #4 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: SANDWICH DISPLAY CASE ON SALES FLOOR FOUND AT IMPROPER TEMPERATURE. AIR TEMP RECORDED AT 50.5F ON TOP SHELF AND 47.1F ON BOTTOM SHELF. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS FROM UNIT AND HAVE IT SERVICED. CRITICAL VIOLATION 7-38-005(A).

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: POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES: BOILED PORK RIBS-48.1F, DELI SANDWICHES-48.4F, SANDWICH SUBS-48.8F, SANDWICH COMBOS-50.3F, CUT CANT ELOPE-48.8F, CUT LEAFY GREENS-51.3F. ALL POTENTIALLY HAZARDOUS FOODS HELD UNDER REFRIGERATION MUST BE MAINTAINED AT 40 DEGREE OR BELOW. ALL FOODS FOUND AT IMPROPER TEMPERATURES(APPROXIMATELY 46LB VALUED AT $213) DISCARDED. CRITICAL VIOLATION 7-38-005(A).

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST VERIFY FROM SUPPLIER IF THE WHITE PAPER BAGS USED TO STORE UNCOVERED BAKERY ITEMS IN ARE FOOD GRADE APPROVED.

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: CLEAN THE CUTTING BOARDS ON PREP TABLES, CAN OPENER AND SLEEVE IN HOT FOOD/DELI PREP AREA.

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: DETAIL CLEAN FLOORS THROUGHOUT PRODUCE PREP ROOM(DEBRIS ALONG THE BASES OF THE WALLS NOTED), FLOOR IN BAKERY PREP AREA ALONG THE BASE OF WALL NEAR AND UNDERNEATH COOKING EQUIPMENT.

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: CLEAN AND/OR PAINT ALL WALLS INSIDE WALK-IN COOLERS AND EXTERIORS WHERE SURFACES ARE CHIPPED.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN AND/OR PAINT ALL WALLS INSIDE WALK-IN COOLERS AND EXTERIORS WHERE SURFACES ARE CHIPPED.

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.