BROADWAY SUPERMARKET

Recorded violations

• 1

  SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: All food shall be from sources approved by health authorities and safe for human consumption. Mollusc's shell stock shall be obtained in containers bearing legible source identification tags or labels. Shellfish shall be obtained from an approved source and kept in their original package until sold. FOUND FRESH SHELLFISH(CLAMS AND OYSTERS) STORED INSIDE THE DISPLAY SERVING COOLER IN SELLING AREA WITHOUT TAGS.MANAGER GOT TAGS FROM REAR STORAGE AREA.THE CLAMS(COUNT) WERE DEAD WITH A FOUL ODOR(TAPPED THE OPENED CLAMS,DID NOT CLOSE).THE OYSTERS(186 COUNT) WHICH THE TAGS STATED"1-BOX 80 COUNT SHELL OYSTERS",HOWEVER ON DISPLAY SERVING COOLER WERE 186 COUNT.MANAGER(LANA THIEN THAI) STATED "SOMETIMES WE PUT IT TOGETHER BECAUSE CUSTOMERS DOESN'T BUY IF IS TOO LITTLE AMOUNT STORED IN CONTAINER".FOOD DISCARDED AND DENATURED.INFORMATION GIVEN ON SHELLFISH TAGS AND HOW TO STORE PRODUCTS VALUE OF BOTH PRODUCTS 85.77.CRITICAL VIOLATION:7-38-005(B2) 74494-12

• 3

  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 32 EACH BALLUT EGGS STORED IN SELLING ARE AT TEMP OF 56.4F, 56.8F AND 57F,EGGS MUST MAINTAIN TEMP OF 40F TO STOP THE GROWTH OF THE EMBRYO/DUCKLING.FOOD DISCARDED AND DENATURED.FOOD VALUE 28.80. CRITICAL VIOLATION:7-38-005(A) H000074494-12

• 32

  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. PAINT WITH NON-TOXIC PAINT RUSTY SHELVES INSIDE THE WALK-IN COOLER OR REPLACE THEM.(STATIONARY AND MOBILE CARTS). OBSERVED KNIFE THAT ARE USED TO CUT PRODUCE ARE STORED BETWEEN WALLS AND REPACKING TABLE, INSTRUCTED TO PROVIDE A KNIFE RACK.INSTRUCTED THE BUTCHERS TO STORE ONLY CLEAN KNIFE INSIDE THE KNIFE RACK IN BUTCHER'S AREA.

• 33

  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.CLEAN AND ORGANIZE ALL EMPTY/UNUSED FISH TANKS.EXTRA MATERIAL AND DUST BUILD-UP.KEEP THE RE-PAKING TABLE CLEAN,ORGANIZE UNDER THE SHELVES.

• 34

  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. SWEEP FLOOR IN ALL STORAGE AREA,UNDER THE SHELF,DUST AND OTHER ITEMS .

• 38

  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. PROVIDE AN UNTHREAD FAUCET AT 3 COMPARTMENT SINK.OBSERVED BUTCHER NOT WASHING HAND BETWEEN TASK, INSTRUCTED TO INSTALL AN EXPOSED HAND SINK, FOLLOW PLUMBER CITY CODE.ALSO PROVIDE SOAP AND PAPER TOWELS.

• 41

  PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. ALL EMPLOYEES PERSONAL ITEMS MUST BE STORED AWAY FROM FOOD AND FOOD PRODUCTS.