SUPER MAS MARKET

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,(BEANS,RICE,STEAK,COOKED PORK,ETC) SERIOUS CITATION ISSUED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL/DATE ALL PREP COOED FOODS IN COOLERS.

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.CLEAN SPILLS AND DEBRIS FROM FLOORS IN REAR DELIVERY AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. ONE FLOOR DRAIN AT 2ND 3- COMP SINK POOR REPAIR ( MEAT PREP AREA) NOT BEING USED AT TIME OF INSPECTION. PREMISES HAS ADDITIONAL 3-COMP SINK IN SAME PREP AREA IN USE. MUST REPAIR.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND 50LBS OF CHORIZO SAUSAGE MAINTAINED AT IMPROPER TEMPERATURES(51F,56F,57F) HANGING INSIDE OPEN COOLER UNIT. NO TEMPERATURE LOGS MAINTAINED/ AVAILABLE. MEAT WAS DISPOSED OF BY MANAGER. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW. TOTAL COST APPROX $65.00. CRITICAL CITATION ISSUED

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.FLOOR DRAINS NOT CLEAN.MUST CLEAN. MUST ELEVATE STORAGE ON 2ND FLOOR AREA ON 2ND 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.CLEAN ALL FLOOR DRAINS,ELEVATE ALL STORAGE OFF FLOORS ON 2ND FLOOR AT LEAST 6-INCHES.

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.FLOOR DRAINS NOT CLEAN,MUST CLEAN,ELEVATE STORAGE ON 2ND FLOOR AREA.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.DELI REACH IN COOLER UNIT MAINTAINING IMPROPER TEMPERATURE OF 48.1F(OBSERVED EXCESSIVE ICE BUILD INSIDE THRU-OUT COOLER). UNIT TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL UNIT IS REPAIRED. ALSO COOLER UNIT FOR CHORIZO AIR TEMPERATURE-48.7. UNIT TAGGED. MUST HAVE UNIT SERVICED. MUST USE ADDITIONAL COOLER MAINTAINING 40F OR LESS.CDI-CRITICAL CITATION ISSUED

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS/READY TO EAT DELI MEATS MAINTAINED AT IMPROPER TEMPERATURES INSIDE REACH IN COOLER UNIT-(HAM-48.9F,TURKEY BREAST-48.7F,ROAST BEEF-45,6F,ETC)TOTAL 370 LBS,COST$757.00. ALSO APPROX-40 LBS/COST$80.00 OF CHORIZO HANGING INSIDE COOLER UNIT AT IMPROPER TEMPERATURES OF 51F,54.3F. NO TEMPERATURE LOGS MAINTAINED FOR FOODS IN COOLERS AVAILABLE AT THIS TIME. ALL FOOD WAS VOLUNTARILY DISPOSED/ DENATURED BY MANAGER.CRITICAL CITATION ISSUED

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees.NO PAPER TOWELS ACCESSIBLE CONVENIENT FOR FOOD HANDLERS AT ANY HAND WASHING SINKS IN RESTAURANT PREP,BAKERY PREP, WHILE PREPPING,COOKING FOOD AT THIS TIME. INSTRUCTED MANAGER TO PROVIDE-CDI CRITICAL CITATION ISSUED.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health. DISH WASHING FACILITIES NOT MAINTAINED AT 3-COMP SINK. NO HOT WATER AT FAUCETS OF TWO 3-COMP SINKS IN RESTAURANT PREP AREA AT THIS TIME.MUST REPAIR . SERIOUS CITATION ISSUED

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: When toilet and lavatory facilities are provided for the patrons of food establishments, such facilities shall be adequate in number, convenient, accessible, properly designed, and installed according to the municipal code. NO HOT WATER AT TWO EXPOSED HAND SINKS IN RESTAURANT PREP AREA. MUST REPAIR. SERIOUS CITATION ISSUED

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. FLOOR DRAINS NOT CLEAN,MUST CLEAN. MUST ELEVATE STORAGE ON FLOOR AREA ON 2ND FLOOR.

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. MUST REPAIR WALLS IN MEAT SERVICE AREA BEHIND COUNTER IN POOR REPAIR.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. MUST PROVIDE A SNEEZE GUARD FOR FISH DISPLAY CASE IN FISH PREP AREA AND PROVIDE BARRIERS ON BOTH SIDES OF TORTILLA PREP AREA TO PREVENT CUSTOMERS FROM ENTERING THIS AREA. NO CITATION ISSUED, MUST BE CORRECTED PRIOR TO OPENING FOR BUSINESS.

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. FINISH PAINTING ALL RAW WOOD SHELVES. SEAL EXTERIORS OF HOODS IN FOOD PREP AREAS.

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. FINISH CLEANING ALL SURFACES THROUGHOUT WHERE NEEDED.

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. CLEAN FLOORS THROUGHOUT WHERE NEEDED.