CIRCLE K #6736 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THE SANDWICH HOT HOLDING CASE TO BE HOLDING IMPROPER AMBIENT TEMPERATURE OF 108 DEGREES, WITH POTENTIALLY HAZARDOUS FOOD STORED INSIDE. INSTRUCTED THAT FACILITIES MUST MAINTAIN HOT HOLDING EQUIPMENT AT 140 DEGREES OR ABOVE AT ALL TIMES. THE UNIT WAS TAGGED DURING INSPECTION AND MUST NOT BE USED UNTIL IT IS REPAIRED AND THE TAG HAS BEEN REMOVED BY THE CDPH. CRITICAL CITATION ISSUED: 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS STORED AT IMPROPER TEMPERATURES: BURGER, 96 DEGREES, .5 LBS, $3; CHICKEN SANDWICH, 105 DEGREES, 1/2 LB, $3; BEEF SANDWICH, 130 DEGREES, 1/2LB, $3. THE OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED TO HOLD ALL HOT POTENTIALLY HAZARDOUS FOOD AT 140 DEGREES OR ABOVE. CRITICAL CITATION ISSUED: 7-38-005(A)

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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HANDWASHING FACILITIES WITHOUT PROPER WASHING AND/OR DRYING DEVICES. NOTED THE FRONT PREP HAND SINK WITH NO SOAP. NOTED THE REAR HAND SINK WITH NO SOAP AND NO PAPER TOWELS CONVENIENTLY ACCESSIBLE NEAR THE SINK. INSTRUCTED THAT FACILITY MUST MAINTAIN A SUPPLY OF CONVENIENTLY ACCESSIBLE SOAP AND PAPER TOWELS AT EACH HAND SINK AT ALL TIMES. CRITICAL CITATION ISSUED: 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED MANAGER ON SITE AND NO VALID CITY OF CHICAGO CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOOD (MILK, HOT DOGS, TAQUITOS) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, AND VALID CERTIFICATE MUST BE POSTED. SERIOUS CITATION ISSUED: 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED MANAGER ON SITE AND NO VALID CITY OF CHICAGO CERTIFICATES POSTED, WHILE POTENTIALLY HAZARDOUS FOOD (MILK, HOT DOGS, TAQUITOS) ARE PREPARED AND SERVED. INSTRUCTED THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED, AND VALID CERTIFICATE MUST BE POSTED. SERIOUS CITATION ISSUED: 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.