BANGKOK VIDEO & GROCERY INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: SOURCE SOUND CONDITION. FOUND FOOD ON PREMISES FROM UNKNOWN FOOD SOURCE: COOKED FISH,HOME MADE SAUSAGE,RICE AND PORK,ALSO BEEF JERKY WITH SESAME SEEDS.SOME RECEIPTS ON PREMISES ONLY HAD FOOD NAME, QUANTITY, COST AND DATE OF WHEN PRODUCT WAS DROPPED OFF,OTHER RECEIPTS JUST THE AMOUNT OF THE COST.NO INFORMATION WERE FOOD CAME FROM. FOOD DISCARDED AND DENATURED,POUNDS 2.5, VALUE $35.FOOD IS TO BE OBTAINED FROM AN APPROVED SOURCE. CRITICAL VIOLATION:7-38-005(B)

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. FOUND 6 PACKAGED FOOD:COOKED RICE AND KABOB PORK AT TEMP OF 82.7F TO 87.7F;COOKED FISH AT TEMP OF 70F;FOOD WERE STORED ON TOP THE DISPLAY CASE AT ROOM TEMPERATURE. FOOD DISCARDED AND DENATURED.POUND 2,VALUE $30.COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW,HOT 140F AND ABOVE. 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXTREMELY STAINED CARPET IN SELLING AREA,INSTRUCTED TO SHAMPOO SAID CARPET AND MAINTAIN OR REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: EXTREMELY STAINED CARPET IN SELLING AREA,INSTRUCTED TO SHAMPOO SAID CARPET AND MAINTAIN OR REPLACE.SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.