CIRCLE K # 6711 Gets Conditional Pass on Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: NO PERSON IN CHARGE AT TIME OF INSPECTION. PRIORITY FOUNDATION. NO CITATION ISSUED.

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 ORIGINAL CITY OF CHICAGO FOOD MANAGER CERTIFICATE POSTED ON SITE. MUST PROVIDE AND POST ON SITE AT ALL TIMES. PRIORITY FOUNDATION. 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: 2-102.14(O)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE FOLLOWING THE NEW CODE AND GUIDELINES. MUST PROVIDE. PRIORITY FOUNDATION. 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15-FOUND NO DUMP/PREPARATION SINK AT FRONT FOOD AND DRINK DISPENSING AREAS(CUSTOMER SELF SERVICE). MUST INSTALL PREPARATION SINK EASILY ACCESSIBLE HOT/COLD WATER UNDER CITY PRESSURE AT FRONT FOOD AND DRINK DISPENSING AREAS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15-FOUND NO DUMP/PREPARATION SINK AT FRONT FOOD AND DRINK DISPENSING AREAS(CUSTOMER SELF SERVICE). MUST INSTALL PREPARATION SINK EASILY ACCESSIBLE HOT/COLD WATER UNDER CITY PRESSURE AT FRONT FOOD AND DRINK DISPENSING AREAS.

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.