AFC Sushi @ Jewel Osco #3443 Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: FRESH TUNA AT TEMP OF 47.6F TO 48F; FRESH SALMON AT TEMP OF 51.2F,BOTH PRODUCTS WERE STORED AT DISPLAY PREP COOLER WHICH MAINTAINS AIR TEMP OF 33.2F.TWO TRAYS OF READY TO EAT SUSHI:TUNA AND SALMON AT TEMP OF 44,4F TO 44.6F,BOTH TRAYS WERE STORED AT OPENED DISPLAY COOLER IN SELLING AREA,UNIT MAINTAIN AIR TEMP OF 36.3F ALL PRODUCTS WERE DISCARDED AND DENATURED.POUND 5,VALUE 25.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW. CRITICAL VIOLATION:7-38-005(A)

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEE WITH FOOD GLOVES ON TALKING ON THE CELL PHONE AND WITHOUT REMOVING FOOD GLOVES AND WASHING HANDS WENT BACK AND HANDLED SUSHI PRODUCTS AND STORE THEM IN CONTAINERS,AND PLACED AT SELLING COOLER. INFORMATION ON HAND WASHING PROCEDURE GIVEN. CRITICAL VIOLATION:7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING,RINSING A KNIFE,WHICH IS USED FOR FRESH FISH/SUSHI. SOLUTION CONCENTRATION WAS(0ppm);CHEMICAL DISPENSER NOT DISPENSING PROPER SOLUTION CONCENTRATION.SINK PROPERLY SET UP:WASH,RINSE AND SANITIZE,200ppm.TECHNICIAN CALLED CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION PROVIDED AT THREE COMPARTMENT SINK.OBSERVED EMPLOYEE WASHING,RINSING A KNIFE,WHICH IS USED FOR FRESH FISH/SUSHI. SOLUTION CONCENTRATION WAS(0ppm);CHEMICAL DISPENSER NOT DISPENSING PROPER SOLUTION CONCENTRATION.SINK PROPERLY SET UP:WASH,RINSE AND SANITIZE,200ppm.TECHNICIAN CALLED CRITICAL VIOLATION:7-38-030

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.