Supermercado Santos Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: IMPROPER PEST CONTROL OBSERVED ON PREMISES. 10 RAT DROPPINGS FOUND IN THE FOLLOWING AREAS: ON FLOOR BEHIND COOKING EQUIPMENT IN REAR HOT FOOD PREP AREA AND ON FLOOR BEHIND THE HOT WATER TANK IN MOP CLOSET. MUST CLEAN AND SANITIZE ALL AFFECTED AREAS, SEAL UP ANY OPENINGS FOUND AND REQUEST ADDITIONAL SERVICE VISIT FROM PEST CONTROL COMPANY. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: EXTERIOR OF LID TO GREASE DUMPSTER IN REAR OUTSIDE AREA NOT PROPERLY MAINTAINED, GREASE AND DEBRIS FOUND ON FRONT AND REAR SECTIONS OF LID. MUST KEEP EXTERIOR OF GREASE RECEPTACLE CLEAN . SERIOUS VIOLATION 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3 COMPARTMENT SINK NOT PROPERLY DRAINING, WATER BACKING UP INTO FIRST AND THIRD SECTIONS OF THE SINK WHEN WATER IS TURNED ON I THE CENTER SECTION OF SINK. MUST HAVE SINK REPAIRED. SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: THE FOLLOWING PREVIOUS MINOR VIOLATIONS NOTED ON REPORT # 1567049 DATED 9-1-15 NOT CORRECTED:-30-OBSERVED TRAYS OF PORK AND BEEF IN THE WALK IN COOLER NOT LABELED WITH PRODUCT NAME OR DATE. INSTRUCTED TO LABEL ALL FOODS THAT ARE OUTSIDE OF THE ORIGINAL PACKAGES. OBSERVED GUACAMOLE AND SALSA FOR SALE WITHOUT LABELS CONTAINING PRODUCT INGREDIENTS OR NAME AND ADDRESS OF BUSINESS. INSTRUCTED TO PROPERLY LABEL ALL FOODS FOR SALE WITH BUSINESS NAME, ADDRESS AND INGREDIENTS.-32-OBSERVED A RUSTY GREASE TRAP UNDER THE 3 COMPARTMENT SINK LOCATED IN THE REAR PREP AREA. OBSERVED RUSTY SHELVES IN THE SODA REFRIGERATORS LOCATED IN THE GROCERY STORE AREA. INSTRUCTED TO REPLACE OR REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND MAINTAIN. OBSERVED CARDBOARD BEING REUSED AS A SHELF LINER IN THE SODA REFRIGERATOR. INSTRUCTED NOT TO REUSE CARDBOARD IN ORDER TO PREVENT PEST HARBORAGE. ALL SURFACES SHOULD BE SMOOTH AND EASILY CLEANABLE.-38- OBSERVED THE WASHBOWL HAS A MINOR LEAK AT THE T-TRAP LOCATED IN THE WASHROOM. INSTRUCTED TO REPAIR AND MAINTAIN. NON COMPLIANCE WITH EXISTING VIOLATIONS 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST PROPERLY STORE UTENSIL USED FOR DISPENSING BAKED PRODUCTS ON SALES FLOOR IN A CLEAN SANITARY MANOR PREVENTING 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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY SHELVES UNDERNEATH PREP TABLES AND RUSTY EXTERIORS OF DEEP FREEZERS. REPAIR DOORS TO WALK-IN COOLERS THAT ARE NOT SELF CLOSING(OFF TRACK).

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 FOLLOWING: ALL FOOD/POP DISPLAY SHELVES ON SALES FLOOR, EXTERIORS OF ALL DEEP FREEZERS THROUGHOUT, ALL FAN GUARDS AND COILS IN ALL WALK-IN COOLERS, ALL SINKS, STEAM TABLE AND HOT HOLDING UNIT IN HOT FOOD SERVICE LINE AREA, ALL SHELVES IN ALL FOOD PREP AREAS WHERE FOOD DEBRIS IS PRESENT, INTERIOR OF MICROWAVE OVEN, INTERIOR OF PRODUCE DISPLAY CASE, AND INTERIORS AND EXTERIORS OF GLASS SLIDING DOORS TO MEAT CASES IN THE MEAT DEPT.

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 UNDERNEATH ALL DISPLAY SHELVES ON SALES FLOOR, ALONG THE BASES OF THE WALLS IN BETWEEN ALL HEAVY EQUIPMENT THROUGHOUT(DIRT, FOOD DEBRIS).

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 ALL DUST BUILD-UP FROM CEILING VENTS WHERE PRESENT. CLEAN DIRT, FOOD SPLATTERS AND STAINS FROM WALLS THROUGHOUT WHERE PRESENT.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE ALL MISSING LIGHT SHIELDS THROUGHOUT IN DISH WASHING AREA, AND IN FOOD PREP AREAS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE ALL MISSING LIGHT SHIELDS THROUGHOUT IN DISH WASHING AREA, AND IN FOOD PREP AREAS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.