PASS W/ CONDITIONS
Risk 1 (High)
Costco Wholesale # 380 Gets Conditional Pass on Health Inspection - Chicago Grocery store
March 25, 2022
Canvass
License #1044650
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HOT WATER IS PROVIDED AT HANDWASHING SINKS IN THE COURT FOOD PREP/PIZZA AREA. PRESENTLY AT TEMP OF 55.6F, 71.4F TO 83.4F. AT 12:10 PM WATER TEMPERATURE AT SAID SINKS WAS 73.5FF TO 74.5F. AT 12:20, ONE HANDWASHING SINK HAD HOT WATER FROM 65F TO 78F. THE OTHER HANDWASHING SINK WAS UNABLE TO PROVIDE HOT WATER; IT REACHED 91F BUT INSTANTLY WENT DOWN TO 81F AND BELOW. INSTRUCTED TEMPORARILY TO USE ONE HANDWASHING SINK AT PREP PIZZA AREA. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT SAID HANDWASHING SINK.THREE COMPARTMENT SINK WATER TEMPERATURE AT 101F TO 105F. FOR A SHORT PERIOD (FROM 11:15 AM TO 1:20 PM FOOD PREPARATION WAS STOPPED UNTIL HOT WATER WAS PROVIDED AT 1:25 PM WATER TEMPERATURE OF HANDWASHING SINKS WAS 107F TO 110F. THREE COMPARTMENT SINK WATER TEMP OF 115F TO 117.9F. THE FOOD AREA RE-OPENED FOR BUSINESS AFTER HOT WATER WAS PROVIDED PRIORITY VIOLATION 7-38-030(C). CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OUTER OPENING NOT PROTECTED. A GAP OF 1/4" TO 1/2" AT BOTTOM OF REAR DELIVERY, IN REAR STORAGE AREA, INSTRUCTED TO SEAL TO MINIMIZE PEST ENTRY
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: BROKEN WRAPS AROUND ENCASED PIPE INSIDE THE BUTCHER'S PREP AREA.REPLACE WITH A SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: BROKEN WRAPS AROUND ENCASED PIPE INSIDE THE BUTCHER'S PREP AREA.REPLACE WITH A SMOOTH, CLEANABLE AND NON-ABSORBENT MATERIAL
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection