CITGO FOOD MART Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: WALK-IN COOLER NOT MAINTAINING PROPER TEMPERATURE 49.2F INSTRUCTED MANAGER TO REPAIR COOLER. MUST MAINTAIN 40F OR BELOW. COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. CRITICAL VIOLATION 7-38-005A

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: IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS STORED IN WALK-IN COOLER, 25-1LB HOT DOGS 48.4F, 12 1-LB POLISH 48.9F, 10-140Z MILK 48.2F 13 GALLONS OF MILK 48.4F INSTRUCTED MANAGER TO DISCARD APPROXIMATLEY 100 LBS AND $300 OF PRODUCT. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE. CRITICAL VIOLATION 7-38-005A

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REPLACE ALL SOILED CARDBOARD ON CHIP DISPLAY SHELVES. DEFROST INTERIOR OF UPRIGHT FREEZER IN PREP AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR OF CABINET IN WASHROOM, COOLERS/FREEZERS IN PREP AREA, AND SHELVES IN WALK-IN COOLER.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FLOORS UNDER CANDY DISPLAY SHELVES IN PREP AND DISPLAY SHELVES IN WALK-IN COOLER(FOOD DEBRIS, LITTER, ETC).

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE ALL STAINED AND MISSING CEILING TILES IN SALES AREA, AND REAR NEAR ELECTRICAL EQUIPMENT AND WATER HEATER. CLEAN FILTERS INSIDE VENTILATION HOOD(GREASE AND DUST BUILDUP).

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE ALL STAINED AND MISSING CEILING TILES IN SALES AREA, AND REAR NEAR ELECTRICAL EQUIPMENT AND WATER HEATER. CLEAN FILTERS INSIDE VENTILATION HOOD(GREASE AND DUST BUILDUP).

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.