Meat Food Poisoning

Priority foundation violation 7-38-012, citation issued

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handwashing sink in the rear food prep/ dishwashing area on the second floor with standing water and not draining. Instructed to repair mentioned sink and maintain. Priority foundation violation 7-38-030 (c), citation issued.

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed handwashing sink near the 3 compartment sink on the 2nd floor with no handwashing signage. Instructed to provide and maintain.

21. Proper hot holding temperatures
- comments: observed tcs cooked foods spring rolls (55. 0f), egg 53. 6f) crab-rangoons (67. 0f), and chicken (71. 0f) at improper hot holding temperatures, stored on the cart near deep fryingequipment on the side where rolls and foods are deep fried on the 2nd floor prep area. Food valued at $50 approx. 8lbs discarded at this time. Instructed to hold hot tcs foods at 135f or above. Priority violation 7-38-005, citation issued

22. Proper cold holding temperatures
- comments: observed improper cold holding temperatures of tcs foods throughout the main food prep area on the 2nd floor and the basement. The foods found out of compliance on the 2nd floor are as followed: chicken feet (50. F), pork (52. 8f) both found in the walk-in cooler, in a prep cooler across from the expeditors table on the side where egg rolls are fried 3 eggs (65. 6f), beef (48. 3f), all food items were discarded from a two door refrigerator near the dumpling prep area: pork, bbq pork, shrimp & chive, lotus rice, vegetable, shrimp & corn dumplings (71. 9f), stuffed peppers, preserved eggs, waterchestnut cakes, and various meat fillings for the dumpling of inside of prep cooler. In the walk-in freezer located in the basement there were 3 containers of shrimp found at temperatures ranging 50. 0f-53. 0f. Manager discarded approximately 355lbs at $1,000 worth of product. Must have cold holding foods at 41. 0f or below. Priority 7-38-005, citation consolidated with violation #21

33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed a two door refrigerator across from the expeditors table on the side where dumplings are prepared at an improper temperature of 60. 0f. Instructed all cold holding units must be at 41f or below and maintain. Priority violation 7-38-005, citation issued

37. Food properly labeled; original container
- comments: observed bulk dry ingredient storage containers not labeled on the second floor food prep area. Instructed to label all food storage containers and maintain.

38. Insects, rodents, & animals not present
- comments: observed pest infestation on site. Observed 50 or more live roaches and 500 mice droppings and more. Mice droppings were observed on the basement and the 2nd floor. The following floors on the 2nd floor were observed with droppings: in the rear food prep/ dishwashing area under the 2 compartment sink, 3 compartment sink, in the employee storage, behind the cold holding units near the walk-in cooler, under the dry ingredient storage containers throughout area, on the floors throughout prep area, in the dry goods storage closet near the women's toilet room. Mice droppings were observed on the shelving units were food ingredients were stored on the second floor and on thenlids of the dry ingredient storage containers. Mice droppings were observed in the basement in the storage area under shelving units and on boxes of glasses and in the food prep/ dishwashing area under the shelving units, push carts near the entrance door. The live roaches were observed on the second floor in the rear food prep/ dishwashing area on the under the 2 compartment sink, on the floor under the dry ingredient containers under the prep table, under the double decker ovens across from the 2 compartment sink, surrounding the 2 door cooler near the dumplings prep area and under the steam table for the dumplings. The outerior crevices of the following equipment: the rice cooker, the lower compartment 2 door refrigerator and freezer near where the dumplings are prepared, the lower compartment of a two door cooler near the rice cooker, instructed eliminate live pest activity, clean and sanitize recommended contacting pest control for a service. Priority violation 7-38-020(a), citation issued

38. Insects, rodents, & animals not present
- comments: observed a dead mouse on the floor under the double decker oven on the 2nd floor food prep area. Instructed to remove dead rodent, clean, and sanitize mentioned area.

38. Insects, rodents, & animals not present
- comments: observed the an openeing at the bottom of the door in the basement leading to the common hallway. Instructed to rodent proof mentioned door and maintain.

40. Personal cleanliness
- comments: observed food handlers with no hair restraints in the food prep areas on site. Instructed all food handlers must wear hair restraints and maintain.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed the dry storage closet next to the women's toilet room with boxes not elevated. Instructed to elevate items on the floor in mentioned area and maintain.

49. Non-food/food contact surfaces clean
- comments: observed severe grease build up on the inside of the lower compartment of the deep-frying units, on the pipes on the walls near the deep-frying units where the egg rolls are prepared and outerior of the cooking equipment throughout food prep/ dishwashing area on the 2nd floor. Also, observed the outerior and interior of the cooking equipment and cold holding units throughout the 2nd floor food prep/ dishwashing area with food debris build up and not maintained. Instructed to clean and maintain.

55. Physical facilities installed, maintained & clean
- comments: observed the floors throughout the 2nd floor food prep/ dishwashing area with grease build up and food debris. Especially under the cooking equipment (deep fryers and wok station), cold holding equipment, and food prep tables.

55. Physical facilities installed, maintained & clean
- comments: observed on the 2nd floor rear food prep area the wall with the window with grease build up. Also observed mold like substance on the ceilings throughout the basement dishwashing/ food prep area, especially under the dishwashing equipment. Also, observed condensation dripping from pipes by the dishwashing equipment in the basement. Instructed to clean entire wall and windowsill and maintain. Also, must remove black like substance and stop leaking in the basement.

55. Physical facilities installed, maintained & clean
- comments: observed clutter under the stairs leading to the basement area. Instructed to declutter, organize, and remove unneccessary items and maintain.

Source: chicago.gov

ground beef items were produced on April 26-27, 2024. The following products are subject to recall:
- 2.25-lbs. plastic-wrapped trays containing "93% LEAN 7% FAT ALL NATURAL LEAN GROUND BEEF" with lot code 117 and establishment number "EST. 86P" printed on the back of the label.
- 1.33-lbs. plastic-wrapped trays containing four "PRIME RIB BEEF STEAK BURGERS PATTIES" with lot code 118 and establishment number "EST. 86P" printed on the back of the label.
- 2.25-lbs. plastic-wrapped trays containing "85% LEAN 15% FAT ALL NATURAL ANGUS PREMIUM GROUND BEEF" with lot code 117 and establishment number "EST. 86P" printed on the back of the label.
- 2.25-lbs. plastic-wrapped trays containing "80% LEAN 20% FAT ALL NATURAL GROUND BEEF CHUCK" with lot code 118 and establishment number "EST. 86P" printed on the back of the label.
- 1.33-lbs. plastic-wrapped trays containing four "80% LEAN 20% FAT ALL NATURAL GROUND BEEF CHUCK PATTIES" with lot code 118 and establishment number "EST. 86P" printed on the back of the label.
- 1.33-lbs. plastic-wrapped trays containing four "90% LEAN 10% FAT ALL NATURAL GROUND BEEF SIRLOIN PATTIES" with lot code 118 and establishment number "EST. 86P" printed on the back of the label.

Some products may be in consumers' refrigerators or freezers. Consumers who have purchased these products are urged not to consume them. These products should be returned to the place of purchase.

In case you are experiencing E. coli symptoms such as watery diarrhea (often bloody), vomiting; stomach cramps; and mild fever, it is important to report it. It can help to detect & resolve outbreaks early and prevent others from being harmed, and it enables better surveillance. If symptoms persist, seek medical care.

Source: www.fsis.usda.gov

8 pounds of salmon, 6. 8 pounds of chorizo, 3. 6 pounds sausage, 3. 9 pounds chicken sausage, 20 pounds chicken, 5 pounds of burger meat ($200) priority violation 7-38-005 citation issued.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed cooler with an inadequate ambient air temperature of 51 f. Instructed manager to ensure all cold holding units have an ambient air temperature of 41 f and below. Cooler tagged. Priority violation 7-38-005

54. Garbage & refuse properly disposed; facilities maintained
- comments: observed outside grease receptacle with lid open and unable to close fully. Instructed manager to ensure all outside receptacles have tight-fitting lids. Priority foundation violation 7-38-020(b) citation issued.

57. All food employees have food handler training
- comments: observed food handlers with expired certifications. Instructed manager to ensure all employee food handler certificates are current and not expired.

Source: chicago.gov

from box prepared or sold to record dates priority foundation violation 7-38-005 citation issued.

16. Food-contact surfaces: cleaned & sanitized
- comments: observed excessive black and pink slimy substance build up on inside interior panel of ice machine and dripping onto ice for human consumption. Must remove build up, clean, and sanitize. Priority foundation 7-38-005 citation issued

22. Proper cold holding temperatures
- comments: found tcs food at improper cold holding temperature in raer prep: 1 pound of marinara sauce at temp of 46. 5f, 2lbs of pastrami dei meat at temp of 52. 2f and 1/2 pound sliced tomatoes at 45. 3f. Food discarded and denatured by manager 3 pounds, $10. 00 value. Refrigerated base cooler aimbient air temperatures at 52. 5f, cooler has been tagged and held for inspecion. Priority violation:7-38-005, citation issued

25. Consumer advisory provided for raw/undercooked food
- comments: noted establishment serving undercooked food items (steak and egg's) menu does not disclose or remind consumers of specific items such as steak and eggs that may be undercooked. Instructed manager to provide a consumer advisory with discloser 1. An asterik next to the food 2. Statement about the food with reminder on menu or table tents/ placecard on all tables. Priority foundation violation priority foundation violation #7-38-005 citation issued.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: base cooler in rear prep aimbient air temperatures at 52. 5f, cooler has been tagged and held for inspecion. Found tcs food at improper cold holding temperature in raer prep. Priority foundation 7-38-005 citation issued.

41. Wiping cloths: properly used & stored
- comments: noted dirty wiping cloths on prep tables at front and rear prep areas. Not properly stored, instructed to properly store all washcloths in a sanitizing solution especially when not in use.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: noted deli cups stcaked while wet in dishwashing area and glass bottels with swing lid closed while wet in server station in front prep, instructed to air dry all multi-untensilsand equipment after wshing.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: see violation#60 noted using disposable cups as a scoop for bulk food containers. Instructed to use proper scoops

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed milk crates being used as elevation in dry storage in rear prep, instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage, all food items must also be stored 6" from floor and wall.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed cutting boards with open seams and dark stains, instructed to refinish or replace damaged or stained cutting boards.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted ice build up in walk in freezer on floors, instructed to repair and maintain.

48. Warewashing facilities: installed, maintained & used; test strips
- comments: facility uses high temperature sanitizing dish machine and doesn't have proper temperature measuring irreversible registering temperature indicator or thermometer that shall be provided and readily accessible for measuring the utensil surface temperature during hot water sanitation. Priority foundation violation 7-38-005 citation issued

54. Garbage & refuse properly disposed; facilities maintained
- comments: noted outside garbage overloaded and preventing proper lid closer. Instructed to always have dumpster lid closed to prevent food source for pest. Priority foundation 7-38-020(b) citation issued

55. Physical facilities installed, maintained & clean
- comments: must remove or organize unnecessary items/nonfunctional equipment found in outdoor storage closet. The premises shall be free of items unnecessary items/ nonfunctional equipment to the operation or maintenance of the establishment. This includes equipment that is nonfunctional or no longer used.

56. Adequate ventilation & lighting; designated areas used
- comments: noted employee's belongings in milk crates in dry storage in rear prep with food items, instructed to provide a designated area for employes to store their belongings.

56. Adequate ventilation & lighting; designated areas used
- comments: noted heavy dirt and grease accumulation inside on pipes/conduits and on edges of the exhaust hood and filters above cooking equipment in rear prep. Instructed to detail clean and maintain hoods.

56. Adequate ventilation & lighting; designated areas used
- comments: observed burned light bulbs in walk in cooler, instructed to repair and maintain.

58. Allergen training as required
- comments: noted certified food manager on duty with no allergen training certification. Instructed management that all food service managers are required to have allergen training certification.

60. Previous core violation corrected
- comments: noted the following core violation# 47 rule4-101. 11(b, c, d, e) from inspection report#: 2582863 dated 10/04/23 not corrected. Using disposable cups as a scoop for bulk food containers. Instructed to use proper scoops. Priority foundation 7-42-90 citation issued.

Source: chicago.gov

food manager on duty nor his certificate posted to view while tcs foods are being prepared,handled and served such as (gyros,cooked taco meat,pizza, etc)must be site at all times. Must provide certificate and maintain. (priority foundation 7-38-012)(citation issued)

3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: observed no signed employees health policies for employees must provide and maintain. (priority foundation 7-38-010)(citation issued)

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hand washing signs at hand sinks in toilet rooms for customers must provide and maintain.

16. Food-contact surfaces: cleaned & sanitized
- comments: observed multi-use utensils being sanitized at 0. 0p. P. M. 's at 3- compartment sink. Observed male employee washing dishes at 3- compartment sink with soapy water and rinsing utensils and placing them on overhead drying shelf without sanitizing utensils. Manager set-up sink during inspection. (cos)(priority 7-38-025)(citation issued)

21. Proper hot holding temperatures
- comments: observed improper temperatures of tcs ready to eat foods such as 20lbs. Gyros on spit 81. 3f. 10lbs. Cooked taco meat 131. 7f. Product was discarded by manager must have hot holding foods at 135. 0f or above. Appx. 30lbs. $120. (priority 7-38-005)(cos)(citation issued)

37. Food properly labeled; original container
- comments: must label food storage containers when food is not in original package (squeeze bottles/shakers).

38. Insects, rodents, & animals not present
- comments: observed evidence of appx. 30 or more mice droppings on ledge around co2 tanks, on floor under food storage shelf behind bucket,in tool closet, on lower shelf of bun storage cabinet in front prep area. Must remove droppings clean and sanitize areas. Recommended to have a pest control operator to service premises on or after 4/25/24. (priority foundation 7-38-020(a)(citation issued)

39. Contamination prevented during food preparation, storage & display
- comments: must elevate food products off of floor in walk in cooler & freezer to prevent cross contamination.

41. Wiping cloths: properly used & stored
- comments: must store wiping cloths in a sanitizing solution when not in use.

45. Single-use/single-service articles: properly stored & used
- comments: must store plastic wear with handles in upright position.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must eliminate crates used for food storage in walk in cooler & freezer,dry food storage area. Must eliminate cardboard on walk in cooler shelving units.

49. Non-food/food contact surfaces clean
- comments: must clean grease and food debris build up from fryer cabinets, grill table, steam table.

55. Physical facilities installed, maintained & clean
- comments: must elevate articles off of floor in dry food storage area.

Source: chicago.gov

adhering to the permanent inspection slaughter process, potentially affecting their health quality. As of now, no cases of illness associated with the consumption of these products have been reported.

The affected products are:

- Bovine meat (various parts, cuts, and minced meat). All products packaged between March 7 and 11, 2024, and whose traceability number is one of the following: 5827, 5828, 5829

- Cattle offal. All products packaged between March 7 and 11, 2024

- Sheep carcass. All products packaged between March 7 and 11, 2024, and whose traceability number is the following: 504765086

The products were sold at Abattoir les Vins du Pontiac.

Consumers are advised not to consume the recalled products as a precautionary measure and return it to the store where it was purchased.

If you or a loved one are harmed or experiencing any symptoms, it is important to report it. Reporting can help to detect & resolve outbreaks early and prevent others from being harmed, and enable better surveillance. If symptoms persist, seek medical care.

Source: www.quebec.ca