MORELIA SUPERMARKET #2

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Sinks, utensils, cutting boards, interior ice machine panel, can opener, prep tables, cooking equipment, display shelves not cleaned. Instructed to detail clean and sanitize daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and under equipment not cleaned. Instructed to detail clean daily.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Outer openings not protected or roent proofed. Observed outer set of entry doors with 1/4 inch gap in corners. Also, noted 10-15 houseflies through-out kitchen and bakery. Instructed to rodent proof front entry doors to prevent rodent and insect entry and remove all live fly activity. Serious citation issued 7-38-020.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected 3-12-2012, report #167105: -30 Deli meats not properly labeled or dated. Instructed to manager when seal has been broken on deli loaves, must re-label use-by-date within 5 days. -35 Ceiling not maintained in butcher or bakery. Instructed to remove peeling paint and repaint and replace worn ceiling tile. -38 Sprayers on 3 comp sink in kitchen and butcher not maintained. Instructed to adjust spring and have elevated above waterline. Serious citation issued 7-42-090.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Bulk storage containers not labeled or dated. Instructed to label and date all foods not in original containers.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Sinks, utensils, cutting boards, interior ice machine panel, can opener, prep tables, cooking equipment, display shelves not cleaned. Instructed to detail clean and sanitize daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and under equipment not cleaned. Instructed to detail clean daily.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Several light bulbs not working in butcher area. Instructed to replace non-working bulbs.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Ice scoop not properly stored. Instructed to remove ice scoop from inside ice machine and store in sanitize holder or container.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found 24 lbs of skin-on pork belly in hot unit at 115.2 F. Instructed manager that all potentially hazardous foods must maintain 40 F or below cold or 140 F or above hot. Crtiical citation issued 7-38-005(A). Manager voluntarily denatured and discarded, value $120.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Deli meats not properly labeled or dated. Instructed manager when seal has been broken on deli loaves, must re-label use-by-date within 5 days.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards worn in butcher area. Instructed to replace worn cutting boards or resurface smooth.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Can opener, storage racks in bakery, bakery walk-in cooler, fan covers, sinks, utensils and storage cabinets not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor thru-out premises not cleaned. Instructed to detail clean daily.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Wall behind exposed hand sink in butcher and prep table not maintained. Instructed to seal hole in wall and replace damaged ceramic wall tile. Floor and wallbase not sealed in bakery. Instructed to install rubber coving along wallbase. Ceiling not maintaining in butcher or bakery. Instructed to remove peeling paint and repaint and replace worn ceiling tile.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Several in produce and butcher light bulbs not provided with end caps. Instructed to install end caps.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Sprayers on 3 comp sink in kitchen and butcher not maintained. Instructed to adjust spring and have elevated above waterline. Faucet at rear utility sink leaking. Instructed to replace faucet. Also, replace faucet at exposed hand sink in butcher and bakery.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Thermometer not provided in bakery cooler. instructed to provided thermometer conspicuous inside cooler.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: STORAGE/DISPLAY RACKS WITH DRIED FOOD DEBRIS ACCUMULATION AND WITH BLACK MOLD-LIKE BUILD-UP, INTERIOR AND EXTERIOR SURFACES OF 3 COMPARTMENT SINK IN MEAT PREP AREA, INTERIOR AND EXTERIOR SURFACES OF MEAT DISPLAY COOLER, STORAGE (PAN) RACKS INSIDE WALK-IN COOLER IN BAKERY SECTION, BAKING EQUIPMENT WITH HEAVY DRIED FOOD DEBRIS, INTERIOR SURFACES OF CHORIZO DISPLAY COOLER BEHIND DELI SECTION.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT BASEMENT ESPECIALLY UNDER STORAGE SHELVES, FLOORS INSIDE DAIRY WALK-IN COOLER, FLOORS IN REAR STORAGE AREA UNDER SHELVES. STOCKS AND USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN WALLS BEHIND 3 COMPARTMENT SINK IN MAIN KITCHEN AREA, WALLS THROUGHOUT BASEMENT WITH DRIED FOOD SPILLAGE AND MOLDLIKE BUILD-UP.---------MUST REMOVE PEELING PAINT ON CEILING THROUGHOUT BASEMENT STORAGE AREA AND/OR REPAINT.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO PROVIDE LIGHT SHIELD WITH END CAP ABOVE ONION STORAGE SHELVES IN THE BASEMENT.-------LIGHT SHIELD NEEDED INSIDE BAKERY WALK-IN COOLER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR FAUCET AT 3 COMPARTMENT SINK BEHIND MEAT PREP AREA (BROKEN SPRAYER) AT LEFT SIDE.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO REORGANIZE STOCKS STORED INSIDE WALK-IN FREEZER IN THE BASEMENT. MUST BE STORED 6" OFF THE FLOOR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAIR BROKEN AND MISSING FLOOR TILES IN REAR RECEIVING AREA AND IN BAKERY SECTION.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN AND REPAIR WALLS AND CEILING THROUGHOUT MEAT GRINDING/STORAGE COOLER BY MEAT PREP AREA.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS MUST BE SHIELDED ABOVE TORTILLA GRINDER IN THE BASEMENT AND MUST REPLACE MISSING LIGHT SHIELD ABOVE MEAT PREP LINE AND NEEDS LIGHTSHIED INSIDE PRODUCE WALK-IN COOLER IN THE BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR LEAKY BACKFLOW PREVENTER DEVICE ABOVE MOPSINK IN THE KITCHEN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE ALL UNNECESSARY ARTICLES STORED IN WATER METER ROOM. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING. CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REMOVE LARGE POTS IN THE KITCHEN, UNABLE TO FIT AT 3 COMPARTMENT SINK OR PROVIDE A 3 COMPARTMENT SINK OF SUFFICIENT SIZE TO PERMIT COMPLETE IMMERSION OF THE SAID POTS. INSTRUCTED TO REMOVE OLD CAULKING AROUND 3 COMPARTMENT SINK IN THE MAIN KITCHEN, MEAT PREP AREA, BAKERY PREP AREA, AND AROUND EXPOSED HAND SINK IN BAKERY SECTION (NOTED WORN-OUT CAULKING WITH BLACK AND PINK MOLD LIKE BUILD-UP).--- MUST REPAIR BROKEN RUBBER GASKET AROUND ICE MACHINE DOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOLLOWING IN NEED OF CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF FOOD EQUIPMENT, PREP TABLE IN BASEMENT PRODUCE PREP AREA, AND INTERIOR SURFACE OF ICE MACHINE

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN AND MAINTAIN FLOORS IN THE BASEMENT FOOD STORAGE AREA ESPECIALLY UNDER AND AROUND PALLETS, ALONG THE WALLS AND IN ALL CORNERS. NOTED DRIED FOOD PARTICLES, GREASE AND DUST BUILD-UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER IN DAIRY DISPLAY COOLER WITH DUST BUILD-UP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: NOTED SOME LIGHTS WITHOUT SHIELD INSIDE BREAD DISPLAY CABINET, AND MISSING LIGHT SHIELD ABOVE BAKERY PREP AND IN MEAT PREP AREA. INSTRUCTED TO PROVIDE.----MUST REPLACE DEAD LIGHTBULBS INSIDE WALK-IN FREEZER IN THE BASEMENT

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED 3 COMPARTMENT SINK IN PRODUCE PREP AREA IN THE BASEMENT WITH SPRAYER WITHOUT FAUCET. INSTRUCTED TO INSTALL FAUCET LONG ENOUGH TO REACH 3 COMPARTMENT OF THE 3 COMPARTMENT SINK.-------MUST REPAIR LEAKY DRAINPIPE UNDER EXPOSED HANDSINK IN MEAT PREP AREA.----- MUST REPLACE MISSING HOT FAUCET HANDLE AT MOPSINK IN MAIN KITCHEN.-----MUST PROVIDE WORKING DRAINSTOPPERS AT ALL (6) 3 COMPARTMENT SINK.---- NOTED HOSE CONNECTED INTO FAUCET. INSTRUCTED TO REMOVE HOSE AND MUST PROVIDE BACKFLOW PREVENTER DEVICE IN MEAT PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REMOVE LARGE POTS IN THE KITCHEN, UNABLE TO FIT AT 3 COMPARTMENT SINK OR PROVIDE A 3 COMPARTMENT SINK OF SUFFICIENT SIZE TO PERMIT COMPLETE IMMERSION OF THE SAID POTS. INSTRUCTED TO REMOVE OLD CAULKING AROUND 3 COMPARTMENT SINK IN THE MAIN KITCHEN, MEAT PREP AREA, BAKERY PREP AREA, AND AROUND EXPOSED HAND SINK IN BAKERY SECTION (NOTED WORN-OUT CAULKING WITH BLACK AND PINK MOLD LIKE BUILD-UP).--- MUST REPAIR BROKEN RUBBER GASKET AROUND ICE MACHINE DOOR.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. FOLLOWING IN NEED OF CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF FOOD EQUIPMENT, PREP TABLE IN BASEMENT PRODUCE PREP AREA, AND INTERIOR SURFACE OF ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS IN THE BASEMENT FOOD STORAGE AREA ESPECIALLY UNDER AND AROUND PALLETS, ALONG THE WALLS AND IN ALL CORNERS. NOTED DRIED FOOD PARTICLES, GREASE AND DUST BUILD-UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER IN DAIRY DISPLAY COOLER WITH DUST BUILD-UP.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. NOTED SOME LIGHTS WITHOUT SHIELD INSIDE BREAD DISPLAY CABINET, AND MISSING LIGHT SHIELD ABOVE BAKERY PREP AND IN MEAT PREP AREA. INSTRUCTED TO PROVIDE.----MUST REPLACE DEAD LIGHTBULBS INSIDE WALK-IN FREEZER IN THE BASEMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NOTED 3 COMPARTMENT SINK IN PRODUCE PREP AREA IN THE BASEMENT WITH SPRAYER WITHOUT FAUCET. INSTRUCTED TO INSTALL FAUCET LONG ENOUGH TO REACH 3 COMPARTMENT OF THE 3 COMPARTMENT SINK.-------MUST REPAIR LEAKY DRAINPIPE UNDER EXPOSED HANDSINK IN MEAT PREP AREA.----- MUST REPLACE MISSING HOT FAUCET HANDLE AT MOPSINK IN MAIN KITCHEN.-----MUST PROVIDE WORKING DRAINSTOPPERS AT ALL (6) 3 COMPARTMENT SINK.---- NOTED HOSE CONNECTED INTO FAUCET. INSTRUCTED TO REMOVE HOSE AND MUST PROVIDE BACKFLOW PREVENTER DEVICE IN MEAT PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL COOLERS.