PASS W/ CONDITIONS
Risk 3 (Low)
ALTAVISTA FOODS Gets Conditional Pass on Health Inspection - Chicago Grocery store
June 28, 2017
Canvass
License #1887924
3
Total Violations
2
Critical
1
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on June 28, 2017. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 3 (Low), which determines the inspection frequency and focus areas.
The inspector documented 3 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
3
Violation #2
CRITICAL
Violation Details
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.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #3
CRITICAL
Violation Details
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.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #3
CRITICAL
Violation Details
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.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection