BIG SALEM INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK-IN COOLER FOUND AT IMPROPER TEMPERATURE, AIR TEMP RECORDED AT 44.5F TO 45.7F. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURE AND HAVE UNIT SERVICED. CRITICAL VIOLATION 7-38-005(A).

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: MILK AND EGGS FOUND AT IMPROPER TEMPERATURES RANGING FROM 44.1F TO 45.9F. INSTRUCTED TO REMOVE ALL POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES FROM WALK-IN COOLER. PRODUCT VOLUNTARILY DENATURED AND REMOVED FROM SALE. MILK TAGGED HELD FOR INSPECTION, MUST REMAIN ON PREMISES UNTIL RELEASED BY THE HEALTH DEPT. 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE INTERIOR OF MICROWAVE OVEN IN REAR.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THROUGHOUT NEED DETAIL CLEANING ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT AND STOCK(INCLUDING BASEMENT). MUST ELEVATE ALL STOCK IN REAR STORAGE AREA AND ON SALES 6 INCHES OFF FLOOR.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN, PAINT AND REPAIR WALLS, DOORS AND BASEBOARDS THROUGHOUT FRONT SECTIONS BY WASHROOM, IN STORAGE AREA BY DOOR TO WALK-IN COOLER, IN DISHWASHING AREA AND IN AREA BY REAR EXIT DOOR. CLEAN DEBRIS FROM ALL LUGHT SHIELDS THROUGHOUT. REPLACE ALL STAINED CEILING TILES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN, PAINT AND REPAIR WALLS, DOORS AND BASEBOARDS THROUGHOUT FRONT SECTIONS BY WASHROOM, IN STORAGE AREA BY DOOR TO WALK-IN COOLER, IN DISHWASHING AREA AND IN AREA BY REAR EXIT DOOR. CLEAN DEBRIS FROM ALL LUGHT SHIELDS THROUGHOUT. REPLACE ALL STAINED CEILING TILES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.