TREASURE ISLAND FOODS Fails Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED APPROXIMATLY 5 LBS OF BANANNA PUDDING VALUED AT $10 WITH MOLD ACCUMULATION. BANANNA PUDDING WAS DISCARDED. CRITICAL VIOLATION 7-38-005(B)(B2)

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: OBSERVED BAKERY COOLER CONTAINING POTENTIALLY HAZARDOOUS FOOD AT RANGING FROM 47.4 F- 67.0F. COOLER WAS TAGGED AND NOT TO BE USED FOR POTENTIALLY HAZARDOUS FOOD. 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: OBSERVED 2 KEY LIME PIES WEIGHING APPROXIMATLY 6LBS VALUED AT $10 AT 48.6F. OBSERVED STRAWBERRY CREAM CAKE WEIGHING APPROXIMATLY 5LBS VALUED AT $10 AT 67.4F. FOOD WAS DISCARDED AND DENATURED 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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED 3 COMPARTMENT SINK WITHIN DELI AREA BACKING UP. WHEN ONE OF THE END COMPARTMENTS IS DRAINED IT BACKS UP INTO MIDDLE COMPARTMENT. INSTRUCTED TO NOT USE SINK. SERIOUS VIOLATION 7-38-030 005 A

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED PREPACKAGED FOOD WITHOUT PROPER LABELING. ALL PREPACKAGED FOOD MUST HAVE NAME OF STORE, ADDRESS OF STORE AND LIST OF INGREDIENTS ON PRODUCT.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED PLASTIC DOORS ON DELI BAKERY AND FISH CASES WITH BROKEN PLASTIC. ALL BROKEN PLASTIC MUST BE REPIARED AND NO DOORS ARE ALLOWED TO BE REPIRED WITH TAPE.

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: OBSERVED CUTTING BOARD WITHIN BAKERY WITH DARK GROOVES. CLEAN CUTTING BOARD AND REMOVE ALL DARK GROOVES OR REPLACE.

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: OBSERVED FLOORS UNCLEAN WITHIN BOTH WALK IN FREEZERS. CLEAN ALL FLOOR DRAINS.

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: OBSERVED WALL BEHIND 3 COMPARTMENT SINK IN BUTCHER ROOM UNCLEAN WITH BLACK MOLD LIKE SUBSTANCE. CLEAN AND MAINTAIN WALL. OBSERVED CAULKING IN DISREPAIR WHERE SINK ATTATCHES TO WALL. REATTACH SINK AND RECAULK.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED THERMOMETERS NOT AVAILABLE OR NOT EASILY READABLE. ALL REFRIGERATORS, WALK INS AND DELI/BAKERY COOLERS MUST HAVE THERMOMETERS THAT ARE ACCESSIBLE AND EASY TO READ. THERMOMETERS NEED TO BE CHECKED OFTEN TO INSURE ALL COOLERS ARE AT 40F OR BELOW AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: OBSERVED THERMOMETERS NOT AVAILABLE OR NOT EASILY READABLE. ALL REFRIGERATORS, WALK INS AND DELI/BAKERY COOLERS MUST HAVE THERMOMETERS THAT ARE ACCESSIBLE AND EASY TO READ. THERMOMETERS NEED TO BE CHECKED OFTEN TO INSURE ALL COOLERS ARE AT 40F OR BELOW AT ALL TIMES.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.