ALTAVISTA FOODS Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND REACH IN COOLER AT IMPROPER COLD HOLDING TEMPERATURES. COLD HOLDING AT 50.OF. CRITICAL VIOLATION. 7-38-005A. TAGGED COOLER.

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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. 20 POUNDS RAW CHICKEN AT 51.5F, 20 POUNDS RAW BEEF AT 51.3F, 15POUNDS RAW PORK AT 54.8F, 100 POUNDS CHEESE AT 48.7F, 15 POUNDS PASTA AT 53.2F, 60 POUNDS HUMMUS AT 47.3F, AND 20 POUNDS 50.0F. CRITICAL VIOLATION. 7-38-005A. DISPOSED OF APPROXIMATELY 250 POUNDS FOOD VALUE AT 1000 DOLLARS.

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 POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. 20 POUNDS RAW CHICKEN AT 51.5F, 20 POUNDS RAW BEEF AT 51.3F, 15POUNDS RAW PORK AT 54.8F, 100 POUNDS CHEESE AT 48.7F, 15 POUNDS PASTA AT 53.2F, 60 POUNDS HUMMUS AT 47.3F, AND 20 POUNDS 50.0F. CRITICAL VIOLATION. 7-38-005A. DISPOSED OF APPROXIMATELY 250 POUNDS FOOD VALUE AT 1000 DOLLARS.

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.