TAI NAM CORPORATION Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: SHELLFISH TAGS NOT MAINTAINED FOR 90 DAYS FOR FIVE DIFFERENT SPECIES OF CLAMS AND OYSTERS. TAGS ON PREMISES FOR OCTOBER ONLY, ONE TAG FROM JUNE, ONE TAG FROM APRIL. OLD TAGS FROM YEAR 2014. INSTRUCTED MUST MAINTAIN SHELLFISH TAGS FOR A MINIMUM OF 90 DAYS. CRITICAL VIOLATION 7-38-005(B).

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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. DISPLAY COOLER FOUND AT 50.1F WITH FOODS SUCH AS EGGS AT 49.3F AND PORK LOAFS AT 47.8F. REFRIGERATION REPAIRMAN ARRIVED DURING THE INSPECTION AND REPAIRED COOLER TO MAINTAIN A TEMPERATURE OF 38F BY THE END OR THE INSPECTION. CRITICAL VIOLATION 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS FOUND HELD AT IMPROPER TEMPERATURES IN THE ABOVE MENTIONED COOLER. EGGS AT 49.3F, COCONUT MILK DRINK AT 48.2F, HEAD CHEESE AT 48.2F, DUCK EGGS AT 51.6F, PORK LOAF AT 47.8F, PORK ROLLS AT 44.4F. ALSO OBSERVED PORK ROLLS WRAPPED IN BANANA LEAF ON DISPLAY SHELVING IN GROCERY AT 63.7F. ALL FOODS DISCARDED. INSTRUCTED ALL COLD FOODS MUST BE HELD AT 40F OR BELOW, HOT FOODS AT 140F OR ABOVE. MANAGEMENT STATES ESTIMATED POUNDS DISCARDED TO BE 400LBS WITH AN ESTIMATED VALUE OF $700.00. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CARDBOARD AS A LINER FOR THE MEAT CUTTING BOARD AT THE THREE COMPARTMENT SINK. MUST REPLACE BROKEN/DAMAGED PLASTIC SPLASH GUARD AT THE MEAT GRINDER, NOT USE PLASTIC WRAP OR RUBBER BANDS TO SECURE SPLASH GUARD. PROVIDE A CLEANABLE SPLASH GUARD ON THE LEFT SIDE OF THE PRODUCE PREP EXPOSED HAND SINK. DIRTY SHELVING THROUGHOUT THE MEAT WALK-IN COOLER AND METAL RACK SHELVING IN SAME COOLER WITH EXCESSIVE RUST. MUST CLEAN, REMOVE RUST OR REPLACE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT GROCERY UNDER ALL SHELVING WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN. MUST NOT USE CARDBOARD AS MATTING FOR FLOORS IN THE MEAT PREP AREA.

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: WALLS INSIDE THE PRODUCE WALK-IN COOLER WITH BLACK AND PINK SLIME/MOLD. MUST CLEAN AND MAINTAIN. WATER DAMAGED CEILING TILES IN THE MEAT PREP AND PRODUCE PREP AREAS. MUST REPLACE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK UNDER THE THREE COMPARTMENT SINK. MUST REPAIR.

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: LEAK UNDER THE THREE COMPARTMENT SINK. MUST REPAIR.

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.