SUPERMERCADO MARTIN Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND CHORIZO SAUSAGE STORED ON TOP OF THE PREP TABLE AT ROOM TEMPERATURE WITH A TEMPERATURE AT 59.7F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED INSIDE THE COOLER AND MAINTAIN A TEMPERATURE OF 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $34.00 AND TOTAL 7 LBS.

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO HAND SOAP ON THE EXPOSED HAND SINK IN THE MEAT/PREP AREA. INSTRUCTED TO PROVIDE. CRITICAL VIOLATION 7-38-030. OWNER MANAGER PROVIDED THE HAND SOAP DURING INSPECTION.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NO PREVIOUS SUMMARY REPORT POSTED/DISPLAYED ON SITE IN PLAIN VIEW FOR THE CUSTOMER TO SEE. SERIOUS VIOLATION 7-42-010(B).NEW SUMMARY REPORT ISSUED AND POSTED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM REPORT #1979128 DATED 1/10/17. # 34- MUST REPLACE BROKEN FLOOR TILES IN THE DELIVERY EXIT DOOR AND MAINTAIN. #35- MUST INSTALL A BASEBOARD THRU-OUT THE PREP AREA AND MAINTAIN. #36-MISSING END CAPS ON THE LIGHT BULB TO HOLD THE PLASTIC LIGHT SHIELD IN THE DISPLAY COOLER FOR THE MEAT AND DELI. TWO (3 DOOR REACH IN COOLERS) LIGHT BULBS MISSING LIGHT SHIELD AND END CAPS. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL COOKED POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER MUST HAVE A DATE AND LABEL(NAME OF THE PRODUCT).

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST STORE ALL CLEAN UTENSILS, POTS, PANS, FOOD CONTAINERS, TRAYS INVERTED UPSIDE DOWN TO PREVENT DUST ACCUMULATION AND POSSIBLE CONTAMINATION.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE THE FOLLOWING: INSIDE BOTTOM SHELVE OF THE 2 DOOR REACH IN FREEZER; INSIDE DISPLAY COOLER FOR MEAT; FAN GUARD OF THE 2 DOOR REACH IN COOLER IN THE FRONT AREA AND MAINTAIN.

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: BROKEN FLOOR TILES IN THE DISH WASHING AREA . MUST REPAIR AND MAINTAIN.

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: DAMAGED CEILING TILES ABOVE THE DISPLAY COOLER WITH MEAT. MUST REPLACE AND MAINTAIN. WALLS BY THE KITCHEN/PREP AREA, BEHIND THE PREP TABLES. FILTER ON THE HOOD WITH GREASE BUILD UP. MUST CLEAN, REMOVE GREASE AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER IN THE BASEMENT. INSTRUCTED TO ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR TO PREVENT RODENT/INSECTS HARBORAGE. FOUND CLEANING EQUIPMENTS(BROOMS,DUST PANS) STORED ON THE PREP AREA BY THE PREP TABLES. INSTRUCTED TO STORE ALL CLEANING EQUIPMENTS BY THE MOP SINK AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WASH CLOTH FOR WIPING THE PREP TABLES, COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL WASH CLOTH FOR WIPING THE PREP TABLES, COOLERS, MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.