SUPERMERCADO MARTIN Passes Health Inspection - Chicago Grocery store

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.

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,CHOPPING BOARDS 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,CHOPPING BOARDS 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.