TAI NAM CORPORATION Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND FRESH WIDE NODDLE STORED INSIDE THE DISPLAY SERVING COOLER IN SELLING AREA AT IMPROPER TEMPERATURE.MANAGERS STATED "FOOD WAS DELIVERED WARM THE DAY BEFORE".PRESENTLY NOODLES TEMPERATURE: 47.8F; 48F; 51.4F52.2F; 53.7F; 53.9F.COOLER UNIT MAINTAINS AIR TEMP OF 39.9F TO 40.2F.FOUND DEFROSTING MEAT IN WATER INSIDE PLASTIC CONTAINERS STORED ON FLOOR UNDER THE PREP SHELVES FROM YESTERDAY IN ROOM TEMPERATURE.BEEF AT TEMP OF 55.5F AND WATER TEMPERATURE OF 57.3F; TRIPPE AT TEMP OF 57.2F AND 56,6F,WATER TEMPERATURE AT 57.3F AND 57.9F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.INFORMATION ON DEFROSTING PROCESS GIVEN.FOOD DISCARDED AND DENATURED.POUNDS 220,VALUE 600. CRITICAL VIOLATION:7-38-005(A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP PROVIDE AT EXPOSED HAND SINK IN PREP BUTCHERS/FISH AREA.OBSERVED CLOTH TOWEL DISPENSER BROKEN.DIRTY LINENS ARE NOT ABLE TO RETRACT INSIDE THE UNIT, REMAINS HANGING. OBSERVED EMPLOYEE GRABBED RAW MEAT AND WIPING HANDS AT DIRTY LINEN TOWELS,ANOTHER EMPLOYEE WASHED HAND AND WIPED HIS HAND AT SAME SPOT OF PREVIOUS EMPLOYEE.INSTRUCTED TO REPAIR/REPLACE UNIT.TEMPORARILY PAPER TOWELS PROVIDED AT SAID SINK UPON MY REQUEST. CRITICAL VIOLATION:7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD(ICE) NOT PROTECTED DURING STORAGE.OBSERVED INTERIOR OF TWO ICE MACHINE WATER RESERVOIR AND INTERIOR PANELS WITH SLIME SUBSTANCE DRIPPINGS INTO WATER RESERVOIR AND INTO ICE CUBES.INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN BOTH UNITS.ALSO OPENED FOOD(COOKED RICE)AND FOOD PRODUCTS STORED ON TOP THE TABLES AT INSIDE GANGWAY ACCESS TO ANYONE/PUBLIC.INSTRUCTED TO RELOCATE OPENED FOOD AND FOOD PRODUCTS INSIDE THE PREMISES. SERIOUS VIOLATION:7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OVER 40 SMALL FLIES ON WALLS AT KITCHENETTE / PRODUCE REPACKING AREA AND ON WALLS INSIDE GANGWAY WERE FOOD IS STORED.FOUND UNCOVERED LARGE MEAT TALL BINS ALONG WALLS WITH SCRAPS OF RAW MEAT AND ENCRUSTED BLOOD INSIDE THE MENTIONED BINS. INSTRUCTED TO REMOVE CONTAINERS OR PROVIDE LIDS TO MINIMIZE INSECTS ACTIVITY.REMOVE SMALL FLIES,CLEAN AND SANITIZE AREA MENTIONED. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND KNIFE STORED BETWEEN WALLS AND PREP TABLES AT SHRIMP STATION,INSTRUCTED TO PROVIDE KNIFE RACKS.WATER HOSES ATTACHED TO FRESH WATER LINES FOR LIVE CRABS AND LOBSTERS TANKS, WITH BLACK SLIME BUILD-UP INSTRUCTED TO REPLACE.OBSERVED CARDBOARDS USED FOR SHELF LINERS,TO STORE FOOD INSIDE THE COOLERS AND FREEZERS.ALSO IS USED TO DIVIDE FOOD INSIDE THE OPENED CHEST COOLERS AND FREEZER AT SELLING AREA.INSTRUCTED TO REMOVE AND REPLACE WITH A SMOOTH CLEANABLE AND NONABSORBENT MATERIAL.

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: ENCRUSTED MEAT ON KNIVES STORED INSIDE THE KNIFE RACK,IN FISH/BUTCHER'S AREA,INSTRUCTED TO CLEAN AND SANITIZE KNIVES PRIOR TO STORE THEM TO KNIFE RACK.

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: DEBRIS BUILD-UP ON FLOORS INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER UNDER SHELVES AND THROUGHOUT.ITEMS STORED ON FLOOR INSIDE THE WALK-IN COOLER,WALK-IN FREEZER AND STORAGE AREA MUST BE ELEVATED 6"OFF THE FLOOR

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED AND SINK PROVIDED AT KITCHENETTE AREA,WERE FOOD IS HANDLED AND COOKED. NO EXPOSED HAND SINK IS PROVIDED AT READY TO EAT FOOD(VARIOUS KIND OF NUTS)AT REPACKING STATION,INSIDE THE LARGE SOUTH END STORAGE. INSTRUCTED TO INSTALL AN EXPOSED HAND SINK OR RELOCATE REPACKING STATION BY AN EXPOSED HAND SINK AREA.ALSO MUST INSTALL AN EXPOSED HAND SINK AT KITCHENETTE.EXPOSED HAND SINKS MUST BE INSTALLED UNDER CITY PLUMBING CODE,ALSO SOAP AND PAPER TOWEL/HAND DRYING DEVICE MUST BE PROVIDED AT SAID SINKS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO EXPOSED AND SINK PROVIDED AT KITCHENETTE AREA,WERE FOOD IS HANDLED AND COOKED. NO EXPOSED HAND SINK IS PROVIDED AT READY TO EAT FOOD(VARIOUS KIND OF NUTS)AT REPACKING STATION,INSIDE THE LARGE SOUTH END STORAGE. INSTRUCTED TO INSTALL AN EXPOSED HAND SINK OR RELOCATE REPACKING STATION BY AN EXPOSED HAND SINK AREA.ALSO MUST INSTALL AN EXPOSED HAND SINK AT KITCHENETTE.EXPOSED HAND SINKS MUST BE INSTALLED UNDER CITY PLUMBING CODE,ALSO SOAP AND PAPER TOWEL/HAND DRYING DEVICE MUST BE PROVIDED AT SAID SINKS.

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.