76 ENTERPRISES, INC. Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 4-DOOR WALK IN COOLER MAINTAINING IMPROPER AIR TEMPERATURES OF 44.8F NEAR THE REACH IN DOOR SECTION OF COOLER WHERE 1- OF THE DOORS IN POOR REPAIR.MUST REPAIR. COOLER WILL BE TAGGED HELD FOR INSPECTION.MUST NOT USE FOR STORAGE OF ANY POTENTIALLY HAZARDOUS FOODS UNTIL TAG IS REMOVED BY HEALTH DEPT.-CDI CRITICAL VIOLATION ISSUED-7-38-005A

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND APPROX 65LBS MILK MAINTAINED AT IMPROPER TEMPERATURES,(43.9F-48.6) INSIDE 4-DOOR WALK IN COOLER.MUST MAINTAIN MILK AT 40F OR BELOW.MILK WAS REMOVED AND DISCARDED BY OWNER-CDI. COST APPROX $60.00 CRITICAL VIOLATION ISSUED 7-38-005- B1.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND APPROX 65LBS MILK MAINTAINED AT IMPROPER TEMPERATURES,(43.9F-48.6) INSIDE 4-DOOR WALK IN COOLER.MUST MAINTAIN MILK AT 40F OR BELOW.MILK WAS REMOVED AND DISCARDED BY OWNER-CDI. COST APPROX $60.00 CRITICAL VIOLATION ISSUED 7-38-005- B1.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.