CHICAGO BEST Fails Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED FACILITY WITH INCOMPLETE WRITTEN CLEAN-UP PROCEDURES AND SUPPLIES FOR RESPONDING TO VOMITING OR DIARRHEAL EVENTS. SUPPLIES MUST INCLUDE ADEQUATE SANITIZER THAT ELIMINATES NOROVIRUS. INSTRUCTED FACILITY TO PROVIDE COMPLETED CLEAN UP PROCEDURE TO INCLUDE SANITIZER CONCENTRATION LEVELS AND A LIST OF SUPPLIES TO PROPERLY HANDLE BODILY FLUID SPILLS ON SITE. (REFER TO REQUIREMENTS LISTED ABOVE) PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NOTED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF FOODS THE FACILITY MAY RECEIVE DURING DELIVERIES (I.E. PACKAGED DELI MEAT, HOT DOGS ETC.). FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: NOTED NO METAL STEM THERMOMETER ON SITE TO MONITOR THE INTERNAL FOOD TEMPERATURE OF FOODS THE FACILITY MAY RECEIVE DURING DELIVERIES (I.E. PACKAGED DELI MEAT, HOT DOGS ETC.). FACILITY MUST OBTAIN AND MAINTAIN PROPER THERMOMETERS ON SITE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED

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.