SUPERMERCADO SANCHEZ, INC. Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY IN PLACE. INSTD TO PROVIDE AND MAINTAIN AN EMPLOYEE ACKNOWLEDGED HEALTH POLICY. CITATION ISSUED 7-38-010. PRIORITY FOUNDATION.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: REFRIGERATED READY TO EAT TCS FOODS HELD OVER 24 HOURS WITHOUT PROPER DATE MARKING (CARNITAS, CEVICHE, NOPALES SALAD, GUACAMOLE, RED AND GREEN SALSA, ALL DELI MEATS AND CHEESES). INSTD TO PROPERLY DATE MARK WITH DISCARD DATE WITH PREPARATION DATE INCLUDED AS DAY 1. PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 50LBS $200 VALUE. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTHS IMPROPERLY STORED. INSTD TO STORE PROPERLY IN SANITIZING SOLUTION WHEN NOT IN USE.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: CLEAN/LAUNDERED UNIFORMS/JACKETS/APRONS IMPROPERLY STORED IN TOILET ROOM. INSTD TO STORE PROPERLY.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: GROCERY BAGS BEING USED TO STORE FROZEN FOOD. INSTD TO USE PROPER FOOD GRADE MATERIALS. RAW WOOD, ALUMINIM FOIL AND PLASTIC LINING ON ICE MACHINE. INSTD TO REMOVE ALL SO AS SURFACE TO BE SMOOTH, EVEN, AND EASILY CLEANABLE.

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: EXCESSIVE LEAKING OF CONDENSORS OF MEAT AND DELI DISPLAY CASES AND USING PAPER TOWELS INBETWEEN CONDENSOR AND DRIP TRAY TO ABSORB LEAKS. INSTD TO REMOVE PAPER TOWELS, REPAIR AND MAINTAIN CONDENSOR.

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: EXCESSIVE BLACK/GREEN MOLD LIKE SUBSTANCE ACCUMULATON ON GLASS DOORS OF MEAT/DELI DISPLAY CASE. MEAT SLICER AND INTERIOR OF ENTIRE MEAT/DELI CASE NOT CLEAN, FOOD RESIDUE AND DEBRIS. INSTD TO CLEAN SAME AND MAINTAIN.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NO COVERED RECEPTACLE IN TOILET ROOM. INSTD TO PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NO COVERED RECEPTACLE IN TOILET ROOM. INSTD TO PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.