AFC SUSHI @JEWEL-OSCO #3345 Gets Conditional Pass on Health Inspection - Chicago Grocery(sushi prep)

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. Found display reach in cooler at improper cold holding temperature. (49.0F). Tagged cooler. Critical violation . citation issued.

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: All cold food shall be stored at a temperature of 40F or less. Found 38 containers of sushi rolls at improper temperatures. temperatures noted 58.9F, 55.9, and 58.3F. (Sushi roll ingredients include salmon, crabmeat, and whitefish) Found 90 pounds of salads, 30 pounds of cheese, and 15 pounds of deli sandwiches at improper temperatures. Temperatures noted at 45.9, 47.3, and 50.8F. Critical violation. citation issued. Approximately 175 pounds of potentially hazardous food disposed. Monetary value about $950.00

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: All cold food shall be stored at a temperature of 40F or less. Found 38 containers of sushi rolls at improper temperatures. temperatures noted 58.9F, 55.9, and 58.3F. (Sushi roll ingredients include salmon, crabmeat, and whitefish) Found 90 pounds of salads, 30 pounds of cheese, and 15 pounds of deli sandwiches at improper temperatures. Temperatures noted at 45.9, 47.3, and 50.8F. Critical violation. citation issued. Approximately 175 pounds of potentially hazardous food disposed. Monetary value about $950.00

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.