DISCOUNT MEAT COMPANY Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: AIR TEMP OF WALK-IN COOLER BY BUTCHER'S PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE, AIR TEMP RECORDED AT 44.2-45.1 DEGREES -INSTRUCTED TO REMOVE ALL ITEMS AT IMPROPER TEMPERATURES AND HAVE UNIT SERVICED. MAY ALSO REQUIRE REPLACING PLASTIC FLAPS WITH A DOOR. UNIT TAGGED HELD FOR INSPECTION. CITATION ISSUED-CRITICAL 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: POLISHES-45.6F, POLISHES-51.4F, MACARONI SALAD-55.1F, POTATO SALAD,-55.1F, HAM HOCKS-51.3F.-CITATION ISSUED-CRITICAL 7-38-005(A). CITATION ISSUED-CRITICAL 7-38-005(A). VOLUNTARILY DISCARDED 30LB VALUED AT $100.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POLISHES-45.6F, POLISHES-51.4F, MACARONI SALAD-55.1F, POTATO SALAD,-55.1F, HAM HOCKS-51.3F.-CITATION ISSUED-CRITICAL 7-38-005(A). CITATION ISSUED-CRITICAL 7-38-005(A). VOLUNTARILY DISCARDED 30LB VALUED AT $100.

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.