Supermercado Martin

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed walk-in cooler not maintaining proper temperature 49f. Instructed manager to repair and maintain cooler at 41f or below. Prep cooler is tagged held for inspection and must not be used until reinspected by chicago department of health. Priority 7-38-005 citation issued.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed over 50 dead roaches throughout the rear prep area. Also observed a decomposing rat located in the basement storage area. Must remove and clean.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed inadequate insects control, found about 5 live roaches scattered through out prep and dry storage area. Instructed to eliminate insects activity in all affected areas, pest control service is recommended. Priority foundation violation 7-38-020(a)

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloth for wiping the prep tables, chopping board. Must be stored on a bucket with sanitizing solution in between uses.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard used as liner on shelving units in prep and storage areas. Instructed manager to remove all cardboard from shelving units. All food and non-food contact surfaces must be smooth and easily cleanable.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the meat slider in the rear food prep area with a build up of food/meat debris inside where the meat is cut. Instructed to clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the inside of the deep fryer oil filtering unit with a build up of grease and food debris. Instructed to clean and maintain all

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Nstructed to detail clean and maintain floors with grease and dried food debris accumulation along the walls and in all corners throughout kitchen prep/cooking area and at customer area underneath produce display storage racks and underneath the grocery display shelfs to remove excessive dirt,debris.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed clear liquid pooling on floors in walk in cooler and the hot food prep area. Must keep floors clean and dry to prevent pest harborage.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a heavy accumulation of dirt, dust, grease, food splatter and food debris on the walls and floors especially along the hot food prep line under and around the cooking equipment and non cooking equipment. Instructed to clean and maintain all areas.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed fly traps and rodent bait stations trhoughout premises not provided by pest control company. Instructed pic pest control bait stations must be provided by a licensed pest control technician.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed dirty wiping cloths improperly stored. Instructed to store all washcloths in sanitizing solution in between in use.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish or replace damaged or stained cutting boards and maintain at all times.

Equipment and surfaces were dirty.

Inspector’s note: Observed the interior of all coolers throughout in need of cleaning. Instructed to detail clean accumulated food debris and spills.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grease buildup, food debris, and dirt on floor under cooking equipment, along walls and in all corners in prep, dish washing, storage and basement areas. Instructed manager to clean floors under all equipment, along walls and in all corners in all areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Noted unfinished concrete floors in the walk-in cooler. Instructed person in charge that floors except in dry storage area shall be finished and sealed to provide a smooth, nonabsorbent and easily cleanable surface. Instructed to seal unfinished floors.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed packaged produce for customer self service without any label. Must provide label with name of food, address, net quantity.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: OBSERVED OVER 30 MICE DROPPINGS ALONG WALLS IN REAR STORAGE ROOM. MUST CLEAN AND ELIMINATE EVIDENCE OF PEST ACTIVITY ON PREMISES. PRIORITY FOUNDATION VIOLATION. 7-38-020(a). CITATION ISSUED.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Found food containers not stored properly on shelving units.must store inverted.

Equipment and surfaces were dirty.

Inspector’s note: Found shelving units inside walk in cooler not clean.must clean.

Equipment and surfaces were dirty.

Inspector’s note: Clean the exterior of the bread oven, exterior of hot holding cabinet, oven, stove and deep fryer in the kitchen prep area.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed one of the unisex washrooms without a covered waste receptacle. Management instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Repair the broken corner wall tiles and corner wall at the baseboard at the corner behind the meat counter next to the exposed hand washing sink.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Clean the walls and floor in the kitchen prep area and the walls behind the meat prep area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must clean and organize items in both sections of the basement and remove garbage and litter to eliminate pest harborage conditions.

Ventilation or lighting was inadequate.

Inspector’s note: Observed excessive grease buildup on the ventilation hood and filters above the cooking equipment. Must clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found walls and ceiling at basement storage not smooth and easy to clean. Must seal walls and ceiling at basement storage.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed stained cutting boards in the deli prep area. Instructed to resurface or replace the cutting boards.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Obdserved approx:1/4" gap at bottom of front west entrance door.must make door tight fitting all across the bottom to prevent pest entry.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Found approx:60 rodent(mice)droppings on floors underneath the storage racks along walls and corners at rear storage room and (1)live cockroach crawling on floor behind the stand-up oven at rear kitchen food-prep area.instructed to detail clean and sanitize remove all pest activity from all affected areas. Additional pest control service is needed to eliminate the pest activity.priority foundation 7-38-020(a),citation issued.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed stained cutting boards in the deli prep area. Instructed to resurface or replace the cutting boards.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed chipped paint and rust on the wire storage racks in the rear meat walk-in cooler.instructed to remove chipped paint and rust and repaint or replace the shelves.

Equipment and surfaces were dirty.

Inspector’s note: Instructed to detail clean the prep tables,coolers,stove oven and storage shelfs at rear kitchen food prep area to remove excessive grease build-up.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain floors with grease and dried food debris accumulation along the walls and in all corners throughout kitchen prep/cooking area and at customer area underneath produce display storage racks and underneath the grocery display shelfs to remove excessive dirt,debris.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and organize utility mop sink area and basement storage areas and remove unnecessary articles due to potential pest harborage and elevate mops,brooms cleaning equipments off the floor at least 6" inches.

Ventilation or lighting was inadequate.

Inspector’s note: Instructed to detail clean kitchen exhaust hood/filters to remove excessive grease build-up and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2359235 DATED:01/23/2020 41- 3-304.14: Wiping Cloths, Use Limitation WIPING CLOTH FOR WIPING THE PREP TABLES, CHOPPING BOARD ,COOLERS MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES. Apr 23, 2020 49- 4-602.13: NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. MUST DETAIL CLEAN ALL THE BOTTOM SHELVE OF THE PREP TABLES IN THE KITCHEN, ALL THE EXTERIOR SURAFCES OF ALL THE COOKING EQUIPMENT AND MAINTAIN. Apr 23, 2020 55- 6-201.11: Floors, Walls, and Ceilings- Cleanability DETAIL CLEAN THE WALLS IN THE KITCHEN BY THE PREP TABLES, WALLS BY THE PREP TABLES IN THE PREP/SERVING AREA WITH FOOD SPLASHED AND MAINTAIN. DETAIL CLEAN THE FLOOR THROUGHOUT THE KITCHEN AND PREP/DISH WASHING AREA AND DRY THE FLOOR . Apr 23, 2020 57- 2-102.13: Food…

Wiping cloths weren’t used or stored properly.

Inspector’s note: Wiping cloth for wiping the prep tables, chopping board ,coolers must be stored on a bucket with sanitizing solution in between uses.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: All clean utensils, pots,pans, food containers must be stored upside down /inverted to prevent possible contamination and dust build-up.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Torn rubber gasket on the right door of the reach in cooler for the cakes. Must repair and maintain.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Upgraded to priority foundation.

Equipment and surfaces were dirty.

Inspector’s note: Must detail clean all the bottom shelve of the prep tables in the kitchen, all the exterior surafces of all the cooking equipment and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Upgraded to priority foundation.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Detail clean the walls in the kitchen by the prep tables, walls by the prep tables in the prep/serving area with food splashed and maintain. Detail clean the floor throughout the kitchen and prep/dish washing area and dry the floor .

Ventilation or lighting was inadequate.

Inspector’s note: Upgraded to priority foundation.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations not corrected from report #2262044 dated 2/15/19. #48-4-603.15- observed large pots too big to be submerged in the 3 compartment sink. Instructed to remove said large pots or replace the 3 compartment sink with a 3 compartment sink that has larger compartments to wash rinse and sanitize all pots. #51-5-204.12 instructed to provide a back flow prevention device for mop sink and to maintain. #56- 6-202.11-observed missing light bulb in the kitchen rear 2 door stand-up cooler.instructed to provide light bulb and protective shielding or shatter-proof light bulb and to maintain. Priority foundation 7-42-090 citation issued,cos

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed two cutting boards in the deli prep area discolored and deep cuts. Instructed to re-place and maintain.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed large pots to big to be submerged in the 3 compartment sink. Instructed to remove said large pots or replace the 3 compartment sink with a 3 compartment sink that has larger compartments to wash rinse and sanitize all pots.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Instructed to provide a back flow prevention device for mop sink and to maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found cluttered conditions and unused food equipments at rear storage areas.instructed to remove unnecessary articles/items due to potential pest harborage and to maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found broken floor tiles in the 3 compartment dish washing area. Must repair and maintain floor tiles to smooth,easily cleanable surfaces.

Ventilation or lighting was inadequate.

Inspector’s note: Observed missing light bulb in the kitchen rear 2 door stand-up cooler.instructed to provide light bulb and protective shielding or shatter-proof light bulb and to maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed two cutting boards in the deli prep area discolored and deep cuts. Instructed to re-place and maintain.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed large pots to big to be submerged in the 3 compartment sink. Instructed to remove said large pots or replace the 3 compartment sink with a 3 compartment sink that has larger compartments to wash rinse and sanitize all pots.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed 3 compartment sink not maintained.observed waste water (with food debris) backing up from second compartment into first compartment when water is released from third compartment of the dish washing 3 compartment sink,then slowly draining. Instructed to repair plumbing and maintain. Priority foundation violation 7-38-025,citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Detail clean interior/exterior gaskets of kitchen refrigeration units and sides of hot cooking equipments to remove accumulation of grease build-up and to maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Instructed to provide a back flow prevention device for mop sink and to maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found broken floor tiles in the 3 compartment dish washing area. Must repair and maintain floor tiles to smooth,easily cleanable surfaces.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found cluttered conditions and unused food equipments at rear storage areas.instructed to remove unnecessary articles/items due to potential pest harborage and to maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dim lighting in the 3 compartment sink dishwashing area.insrtucted to provide adequate lighting and to maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed missing light bulb in the kitchen rear 2 door stand-up cooler.instructed to provide light bulb and protective shielding or shatter-proof light bulb and to maintain.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All cooked potentially hazardous foods inside the walk in cooler must have a date and label(name of the product).

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Broken floor tiles in the dish washing area . Must repair and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Damaged ceiling tiles above the display cooler with meat. Must replace and maintain. Walls by the kitchen/prep area, behind the prep tables. Filter on the hood with grease build up. Must clean, remove grease and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Clutter in the basement. Instructed to elevate all items/articles off the floor to prevent rodent/insects harborage. Found cleaning equipments(brooms,dust pans) stored on the prep area by the prep tables. Instructed to store all cleaning equipments by the mop sink area.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: All wash cloth for wiping the prep tables, coolers,chopping boards must be stored on a bucket with sanitizing solution.

Food handler requirements met

Inspector’s note: No food handlers certificate for the other 3 employees. Must provide.

* inspection report summary displayed and visible to all customers

Inspector’s note: No previous summary report posted/displayed on site in plain view for the customer to see. Serious violation 7-42-010(b).new summary report issued and posted.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violations not corrected from report #1979128 dated 1/10/17. # 34- must replace broken floor tiles in the delivery exit door and maintain. #35- must install a baseboard thru-out the prep area and maintain. #36-missing end caps on the light bulb to hold the plastic light shield in the display cooler for the meat and deli. Two (3 door reach in coolers) light bulbs missing light shield and end caps. Serious violation 7-42-090.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All cooked potentially hazardous foods inside the walk in cooler must have a date and label(name of the product).

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Must store all clean utensils, pots, pans, food containers, trays inverted upside down to prevent dust accumulation and possible contamination.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean and sanitize the following: inside bottom shelve of the 2 door reach in freezer; inside display cooler for meat; fan guard of the 2 door reach in cooler in the front area and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Broken floor tiles in the dish washing area . Must repair and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Damaged ceiling tiles above the display cooler with meat. Must replace and maintain. Walls by the kitchen/prep area, behind the prep tables. Filter on the hood with grease build up. Must clean, remove grease and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Clutter in the basement. Instructed to elevate all items/articles off the floor to prevent rodent/insects harborage. Found cleaning equipments(brooms,dust pans) stored on the prep area by the prep tables. Instructed to store all cleaning equipments by the mop sink area.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: All wash cloth for wiping the prep tables, coolers, must be stored on a bucket with sanitizing solution.

Food handler requirements met

Inspector’s note: No food handlers certificate for the other 3 employees. Must provide.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must seal or paint the raw wood on the splash guard of the 3 compt sink. Must provide working drain stopper for the 3 compt sink.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean the mop sink and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must replace broken floor tiles in the delivery exit door and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Ceiling vent cover inside the employee's washroom with dust build-up. Must clean and remove dust and maintain. Must clean in detail the walls by the 3 compt sink and maintain. Must install a baseboard thru-out the prep area and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Missing end caps on the light bulb to hold the plastic light shield in the display cooler for the meat and deli. Two (3 door reach in coolers) light bulbs missing light shield and end caps.