BP GAS Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON-IN-CHARGE WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AT LEAST ONE PERSON-IN-CHARGE WITH CERTIFIED MANAGER TRAINING AND ORIGINAL CITY OF CHICAGO CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.

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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO FOOD HANDLING EMPLOYEE WITH CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE ON-SITE AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE AT LEAST ONE FOOD HANDLING EMPLOYEE WITH CERTIFIED MANAGER TRAINING AND MAINTAIN ORIGINAL CITY OF CHICAGO CERTIFICATE ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-012.

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO COPIES OF EMPLOYEE HEALTH POLICY SIGNED BY ALL EMPLOYEES ON-SITE. INSTRUCTED TO PROVIDE COPIES OF EMPLOYEE HEALTH POLICY SIGNED BY ALL EMPLOYEES AND MAINTAIN COPIES ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-010.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO WRITTEN POLICY FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS AND MISSING REQUIRED CLEAN-UP MATERIALS ON-SITE. INSTRUCTED TO PROVIDE WRITTEN POLICY AND REQUIRED MATERIALS FOR CLEAN-UP OF VOMIT AND DIARRHEAL EVENTS AND MAINTAIN ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SINK IN FRONT FOOD PREP AREA AND NO HANDWASHING SINK IN REAR FOOD STORAGE AND WAREWASHING AREA. INSTRUCTED TO PROVIDE FUNCTIONING HANDWASHING SINK WITH HOT/COLD WATER UNDER CITY PRESSURE IN ALL FOOD PREPARATION, FOOD DISPENSING, AND WAREWASHING AREAS AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

THERMOMETERS PROVIDED & ACCURATE - Comments: NO PROBE THERMOMETER ON-SITE FOR MEASURING FOOD TEMPERATURES. INSTRUCTED TO PROVIDE FUNCTIONING PROBE THERMOMETER FOR MEASURING FOOD TEMPERATURES AND MAINTAIN ON-SITE AND READILY ACCESSIBLE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO PHYSICAL BARRIER BETWEEN FRONT FOOD PREP/WAREWASHING AREA AND PUBLIC (3-COMPARTMENT SINK AND NON-SELFSERVICE PIZZA OVEN IN FRONT PUBLIC AREA). INSTRUCTED TO RELOCATE 3-COMPARTMENT SINK AND PIZZA OVEN TO REAR AREA INACCESSIBLE TO THE PUBLIC TO PREVENT PERSONS UNNECESSARY TO FOOD OPERATIONS FROM ACCESSING FOOD PREPARATION/WAREWASHING AREAS AND EQUIPMENT AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL SANITIZER CONCENTRATION TEST STRIPS ON-SITE. INSTRUCTED TO PROVIDE CHEMICAL SANITIZER CONCENTRATION TEST STRIPS TO MEASURE SANITIZER CONCENTRATION CORRESPONDING TO SANITIZER USED FOR WAREWASHING AND MAINTAIN ON-SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED METAL CLAMP TOOL USED AS A LEVER TO CONTROL THE INSTALLED BIDET IN THE WASHROOM. INSTRUCTED TO REMOVE METAL CLAMP AND REPLACE WITH FIXTURE THAT IS SMOOTH AND EASILY-CLEANABLE AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED WASTE RECEPTACLE IN THE UNISEX WASHROOM TO BE UNCOVERED. INSTRUCTED TO PROVIDE COVER FOR ALL WASTE RECEPTACLES IN WOMEN'S AND UNISEX RESTROOMS FOR THE DISPOSAL OF SANITARY NAPKINS AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED WASTE RECEPTACLE IN THE UNISEX WASHROOM TO BE UNCOVERED. INSTRUCTED TO PROVIDE COVER FOR ALL WASTE RECEPTACLES IN WOMEN'S AND UNISEX RESTROOMS FOR THE DISPOSAL OF SANITARY NAPKINS AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.