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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDSOAP AVAILABLE AT THE BUTCHER PREP AREA DURING THE TIME OF INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.7-38-030 (c). CITATION ISSUED. PIC PROVIDED AT THIS TIME.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 50 LBS SAUSAGES AS WELL AS 50 LBS PORK SKIN WITH MEAT ATTACHED HANGING ON POLES RANGING BETWEEN 75F-85F LOCATED IN REAR PREP AREA DURING TIME OF INSPECTION. INSTRUCTED TO HOLD ALL COLD TCS FOOD AT 41F OR BELOW AT ALL TIMES AND MAINTAIN. PRIORITY VIOLATION. #7-38-005. CITATION ISSUED. PERSON IN CHARGE DISCARDED DURING THIS TIME.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED CONTAINERS IN THE GROCERY AISLE WITHOUT LABELS (BREADCRUMBS). INSTRUCTED TO PROVIDE AND MAINTAIN

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RAW MEAT STORED INSIDE GROCERY BAGS INSIDE WALK-IN COOLER. INSTRUCTED TO FIND FOOD-GRADE BAGS FOR FOOD STORAGE AND MAINTENANCE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED RAW MEAT STORED INSIDE GROCERY BAGS INSIDE WALK-IN COOLER. INSTRUCTED TO FIND FOOD-GRADE BAGS FOR FOOD STORAGE AND MAINTENANCE.

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.