CITY FRESH MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT AND DIARRHEA CLEAN UP KIT AND PROCEDURE ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND SINK LOCATED AT SEAFOOD PREP AREA. MUST PROVIDE.

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.

PROPER COOLING TIME AND TEMPERATURE - Comments: OBSERVED IMPROPER COOLING OF CATFISH FILLETS IN PREP COOLER READING 82.6F. PERSON IN CHARGE STATED CATFISH FILLETS WERE COOKED AT 12:00 PM ON 4/19/2021. AT 2:00 PM ON 4/19/2021, WHEN I CHECKED THE TEMPERATURE OF THE CATFISH FILLETS, TEMPERATURE WAS READING 82.6F. PERSON IN CHARGE ALSO STATED THAT THE COOKED SALMON WITH ASPARAGUS WAS COOKED AT 12:00 PM ON 4/19/21 AND WHEN I CHECKED THE TEMPERATURE AT 2:00 PM, TEMPERATURE WAS READING 77.9F. MANAGER STATED THAT THEY WERE TRYING TO COOL DOWN THE FOOD. THE REQUIREMENT FOR COOLING COOKED TCS FOOD, IS THAT THE FOOD MUST BE COOLED FROM 135.0F TO 41.0F OR LESS IN 6 HOURS PROVIDED THAT THE FOOD IS COOLED FROM 135.0F TO 70.0F WITHIN THE FIRST 2 HOURS. PERSON IN CHARGE DISCARDED AND DENATURED FOOD. ALL FOOD WEIGHING APPROXIMATELY 40 LBS AT A COST OF $85.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Slow cooling allows spore-forming bacteria like C. perfringens to germinate and multiply to dangerous levels.

Foods must be rapidly cooled to safe temperatures.

Cool from 135°F to 70°F within 2 hours, then to 41°F within 4 additional hours; Use shallow pans, ice baths, cooling wands, or blast chillers; Monitor with thermometer.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE. APPROXIMATELY 45 BOTTLES OF KEFIR AND YOGURT DRINKS WERE FOUND AT IMPROPER COLD HOLDING TEMPERATURE OF 48.9F. INSTRUCTED MANAGER PROPER COLD HOLDING TEMPERATURE MUST BE AT 41.0F OR BELOW. MANAGER DISCARDED AND DENATURED FOOD ITEMS. ALL FOOD WEIGHING APPROXIMATELY 75 LBS AT A COST OF $200.00. PRIORITY VIOLATION. 7-38-005. SEE VIOLATION #20 FOR CITATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF COOLER READING 51.8F. INSTRUCTED MANAGER AMBIENT TEMPERATURE INSIDE OF COOLER MUST BE AT 41.0F OR BELOW TO STORE TCS FOODS AT PROPER COLD HOLDING TEMPERATURE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. COOLER IS TAGGED AND HELD FOR INSPECTION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CHIPPED ICE SCOOP AT ICE MACHINE IN BASEMENT. MUST REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DIRTY CUTTING BOARD IN MEAT PREP AREA WITH DARK STAINS AND DEEP GROOVES. MUST DETAIL CLEAN OR REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUSTY FAN VENTS IN PRODUCE WALK IN COOLER IN BASEMENT. MUST CLEAN AND MAINTAIN.

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 UNUSED CRATES LOCATED BY OUTSIDE GARBAGE DUMPSTER. INSTRUCTED TO REMOVE FROM PREMISES 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.

ALLERGEN TRAINING AS REQUIRED - Comments: ALLERGEN TRAINING CERTIFICATES ARE INCOMPLETE. INSTRUCTED TO PROVIDE ALLERGEN TRAINING CERTIFICATES FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: ALLERGEN TRAINING CERTIFICATES ARE INCOMPLETE. INSTRUCTED TO PROVIDE ALLERGEN TRAINING CERTIFICATES FOR EMPLOYEES WHO OBTAIN THE CITY OF CHICAGO FOOD SANITATION CERTIFICATE.

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.