CVS/PHARMACY #8747 Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOODS ON DISPLAY COOLERS (RESTAURANT PREPARED CHICKEN,HAM,TURKEY, BEEF, CHICKEN VEGETABLE SALADS,ETC SANDWICHES,FRESH CUT FRUITS AND VEGGIE CUPS,CHEESE CAKES ETC.) AT IMPROPER TEMPERATURES RANGING FROM 43.9F TO 48.9F AT THE TIME OF COMPLAINT INSPECTION. CITATION ISSUED 7-38-005(a)CRITICAL INSTRUCTED TO MAINTAIN ABOVE FOODS AT 40.0F OR BELOW AT ALL TIMES,ALSO TO CHECK TEMPERATURES AT DELIVERY BEFORE ACCEPTANCE. MANAGER VOLUNTERILY PULLED ABOUT HUNDRED AND TWENTY CHICKEN EGGS,HAM , TURKEY SALAD BOWLS ,SANDWICHES,FRESH CUT FRUIT & VEGGIE CUPS OFF SHELVES FOR DISTRIBUTORS PICK UP OR CREDITS.ABOVE PRODUCTS WERE SUPPLIED BY MARKPOL DISTRBUTOR INC AT 9815 W LELAND AVE. IN SCHILLER IL. CONTAINERS OF FOODS WERE FOUND SWEATING AND CLOUDY,ACCORDING TO MANAGER WAS DELIVERED TODAY 11-04-11,BUT TEMPERATURE WAS NOT CHECKED.FOODS ARE TAGGED AT TOTAL COST OF $550.00, 60 POUNDS. INSTRUCTED TO INFORM FOOD PROTECTION VIA PHONE OR FAX TO REMOVE TAG. DISPLAY COOLER TEMPERATURE = 41.2F HEARING FOR TICKET NUMBER H000074321 -10 WILL BE ON 12-15-11 AT 400 W SUPERIORE AVE ROOM 112 AT 10:00am

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. REPAIR SOAP AND PAPER TOWEL DISPENSERS IN RESTROOMS.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. CLEAN STAINS AND DEBRIS ON TOILET SEATS,TOILET BOWLS,HAND WASH SINKS IN RESTROOMS,EXPOSE SINKS AT PHARMACY & STAFF LOUNGE,CABINET UNDER EXPOSE HAND SINK IN STAFF LOUNGE,MOP SINK,COOLER PAPER DISPENSER & MICROWAVE OVEN IN STAFF LOUNGE,COOLER IN PHARMACY AREA, SINK AND IN PHOTO DEVELOPPING ROOM.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN DEBRIS AND STAINS ON FLOORS IN THE FOLLOWING AREAS : EMPLOYEES LOUNGE,HOT WATER TANK ROOM,MOP SINK ROOM,PHARMACY AREA STORAGE ROOM,PHOTO DEVELOPING ROOM,WALK IN COOLER FLOORS INCLUDING UNDER THE SHELVES,RESTROOM FLOORS,AND ELEVATE PRODUCT BOXES AT ABOVE LOCATIONS 6" OFF THE FLOORS AT ALL TIMES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. CLEAN DEBRIS AND STAINS ON FLOORS IN THE FOLLOWING AREAS : EMPLOYEES LOUNGE,HOT WATER TANK ROOM,MOP SINK ROOM,PHARMACY AREA STORAGE ROOM,PHOTO DEVELOPING ROOM,WALK IN COOLER FLOORS INCLUDING UNDER THE SHELVES,RESTROOM FLOORS,AND ELEVATE PRODUCT BOXES AT ABOVE LOCATIONS 6" OFF THE FLOORS AT ALL TIMES.

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.