Meat Food Poisoning

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