Supermercado Santos Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Inspector Comments: OBSERVED NO EMPLOYEE HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: Inspector Comments: OBSERVED NO CLEAN -UP POLICY PROCEDURE FOR VOMITING AND DIARRHEAL.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: Inspector Comments: OBSERVED NO VARIANCE FOR BEEF BEING CURED HANGING ON OVER HEAD PADDLES OVER LARGE COOKERS IN PREP AREA .MUST CONTACT CDPH AND PROVIDE DOCUMENTATION

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: Inspector Comments: OBSERVED EVIDENCE OF APPX. 25 OR MORE LIVE ROACHES CRAWLING ON FLOOR IN BETWEEN AND AROUND MOTORS OF3- POP COOLERS AND ICE CREAM FREEZER ON SALES FLOOR,MOTOR OF MEAT DISPLAY UNIT AND ON TOP OF MEAT CUBER.APPX.15 OR MORE LIVE LARGE FLIES AND APPX.25 OR MORE LIVE SMALL FLIES FLYING AROUND PREMISES AND PRE/DISH WASHING AREAS.RECOMMENDED TO HAVE A PEST A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/8/18.(PRIORITY FOUNDATION 7-38-020A)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Inspector Comments: MUST REPAIR OR REPLACE DAMAGED LID ON FOOD STORAGE CONTAINER,INTERIOR DOOR PANEL OF BAGGED ICE FREEZER IN POOR REPAIR

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: Inspector Comments: OBSERVED NO CHEMICAL TEST KIT TO CHECK SANITIZER SOLUTION CONCENTRATION.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM CUTTING BOARDS,PREP TABLES,MICROWAVE,ROLLING CARTS,FOOD STORAGE SHELVES,CHIP DISPLAY RACKS,ALL REACH IN AND WALK IN COOLERS SHELVING UNITS,LOWER SHELF OF STEAM TABLE,SAW MACHINE,ALL UNUSED EQUIPMENT

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: Inspector Comments: MUST CLEAN EXTERIOR OF GREASE TRAP AT 3- COMP SINK.MUST CLEAN MOPSINK BASIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Inspector Comments: MUST CLEAN MOLD BUILD UP FROM WALLS IN BOTH WALK IN COOLERS AND FOOD DEBRIS FROM WALLS IN PREP AREAS.MUST CLEAN SPIDER WEBS FROM WALLS IN TOILETROOMS.MUST CLEAN DUST BUILD UP FROM CEILING VENTS.MUST CLEAN DEBRIS FROM FLOOR THROUGHOUT AND ON SALES FLOOR UNDER DISPLAY SHELVES

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: Inspector Comments: MUST REPAIR OR REPLACE DAMAGED AND BROKEN FLOOR AND WALL TILES THROUGHOUT,STAINED AND DAMAGED CEILING .MUST SEAL ALL GAPS AND HOLES IN WALLS THROUGHOUT

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: Inspector Comments: MUST REPLACE BURNTOUT LIGHTS IN PREP AREAS AND MOPSINK CLOSET

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: Inspector Comments: MUST REPLACE BURNTOUT LIGHTS IN PREP AREAS AND MOPSINK CLOSET

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.