ZAVALA'S GROCERY STORE INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: SOURCE OF CROSS CONTAMINATION NOT CONTROLLED, OBSERVED FOOD HANDLER CUTTING LETTUCE ON CUTTING BOARD WITH VISIBLE BLOOD JUICES AND RAW MEAT ON SAME BOARD. INSTD MGR ON PROPER PROCESSING OF READY TO EAT AND RAW MEATS SEPARATELY. MGR IMMEDIATELY DISCARDED AND DENATURED LETTUCE, APPROX, 1OLBS $20 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HANDSINK IN MEAT/DELI PREP AREA NOT ACCESSIBLE. BLOCKED WITH NUMBEROUS BOXES IN FRONT OF SINK. ALSO NO SANITARY HAND DRYING DEVICE AT SAME SINK . NO SOAP NOR SANITARY HAND DRYING DEVICE AT REAR EXPOSED HANDSINK. INSTD TO MAINTAIN SINKS AT ALL TIMES, HAVE ACCESSIBLE AND PROVIDE SOAP AND SANITARY HAND DRYING DEVICE AT SINKS. CITATION ISSUED 7-38-030 CRITICAL.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALUMINUM FOIL ON STORAGE SHELVES. INSTD TO REMOVE SAME AND SEAL/PAINT RAW WOOD SURFACES. CHEST FREEZER IN BASEMENT WITH EXCESSIVE ICE BUILD-UP. INSTD TO REMOVE ICE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT OUT IN BASEMENT. INSTD TO REPLACE SAME.

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: LIGHT OUT IN BASEMENT. INSTD TO REPLACE SAME.

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.