CELINA DELI Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: Observed no employee health policy on site. Must provide employee health policy for all employees. Priority foundation violation.

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 vomit and diarrhea policy on site, but kit incomplete. Must provide all items as outlined in the posted policy. Priority foundation violation.

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.

PROPER COOLING TIME AND TEMPERATURE - Comments: Observed cooked chicken and fried cabbage rolls sitting on top of display case at front customer counter. Found chicken @ 109.4F - 117.3F; and fried cabbage rolls @ 109.4F-114.1F. Instructed all TCS foods must be held at 41F or less, or 135F at all times. Operator voluntarily discarded 12lbs of denatured foods during inspection. Operator estimates total cost to be $50. Priority violation 7-38-005. Citation issued.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER DATE MARKING AND DISPOSITION - Comments: Observed prepped TCS foods in the walk in cooler without proper labels. Must properly label all prepped, TCS foods with discard date. Priority foundation violation.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER DATE MARKING AND DISPOSITION - Comments: Observed prepped TCS foods in the walk in cooler without proper labels. Must properly label all prepped, TCS foods with discard date. Priority foundation violation.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.