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

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE WITHOUT CITY OF CHICAGO FOOD CERTIFIED MANAGER CERTIFICATE. INSTD TO PROVIDE AT ALL TIMES.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ON DUTY WHILE HANDLING TCS FOODS (SLICE READY TO EAT DELI MEATS). INSTD TO HAVE ON DUTY AT ALL TIMES. MGR ARRIVED BY END OF INSPECTION. PRIORITY FOUNDATION 7-38-012.

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.

HANDS CLEAN & PROPERLY WASHED - Comments: FOOD HANDLER WASHING HANDS AT 3-COMPARTMENT SINK. INSTD TO WASH HANDS AT HANDWASH SINK ONLY. PRIORITY FOUNDATION 7-38-010

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASH SINKS IN BOTH PREP AREAS NOT ACCESSIBLE, SOILED UTENSILS IN BASINS OF SINKS WHERE FOOD HANDLERS ARE ACTIVELY WORKING. INSTD TO MAINTAIN HANDWASH SINKS ACCESSIBLE AND BASINS CLEAR AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C)

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.

PROPER DATE MARKING AND DISPOSITION - Comments: REFRIGERATED READY TO EAT TCS FOODS HELD OVER 24 HOURS WITHOUT PROPER DATE MARKING (ALL OPENED 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 10LBS $50 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: CASHIER CUTTING AND PREPARING READY TO EAT NOPALES AT REGISTER AREA WHERE CUSTOMERS ARE. INSTD TO PREPARE FOOD IN DESIGNATED PREP AREA ONLY. PRIORITY FOUNDATION 7-38-005.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: CASHIER CUTTING AND PREPARING READY TO EAT NOPALES AT REGISTER AREA WHERE CUSTOMERS ARE. INSTD TO PREPARE FOOD IN DESIGNATED PREP AREA ONLY. PRIORITY FOUNDATION 7-38-005.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.