CENTRALS FINER FOODS Fails Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE WHILE PREPARING AND SERVING NACHO CHEESE, GROUND BEEF, ICE CREAM, SOUR CREAM, AND SLICED DELI MEAT. INSTRUCTED TO PROVIDE AT LEAST ONE CFM ON SITE AT ALL TIMES AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. #7-38-012. CITATION ISSUED.

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 WRITTEN EMPLOYEE HEALTH POLICY ON SITE DURING THE TIME OF INSPECTION FOR ALL FOOD AND CONDITIONAL EMPLOYEES. INSTRUCTED TO PROVIDE AND MAINTAIN ON-SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. #7-38-010. CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDSINK ON SITE IN THE PREP/DISHWASHING AREA DURING THE TIME OF INSPECTION. EMPLOYEE WORKING IN THAT AREA WHERE UNABLE TO WASH HANDS. INSTRUCTED TO PROVIDE A HAND SINK WITH HOT (AT LEAST 100F) AND COLD RUNNING WATER UNDER AS REQUIRED BY CODE, FULLY SUPPLIED WITH HAND CLEANSER AND PAPERTOWELS FOR PROPER HANDWASHING. MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C). NO CITATION ISSUED.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED INTERIOR SURFACES OF ALL COOLING/FREEZER UNITS WITH ACCUMULATED DRIED FOOD DEBRIS. INSTRUCTED TO CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE CLUTTER IN REAR STORAGE SPACE NEAR WALK IN COOLER, INSTRUCTED TO CLEAN AND REMOVE ITEMS IN ORDER TO PREVENT PEST HARBORAGE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE CLUTTER IN REAR STORAGE SPACE NEAR WALK IN COOLER, INSTRUCTED TO CLEAN AND REMOVE ITEMS IN ORDER TO PREVENT PEST HARBORAGE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.