EDGEWATER PRODUCE Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE GUIDELINES. INSTRUCTED TO HAVE ONE. PRIORITY FOUNDATION VIOLATION #7-38-012(A). NO CITATION ISSUED AT THIS TIME.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 MANAGEMENT UNABLE TO PROVIDE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA AT THIS TIME. INSTRUCTED TO HAVE ONE IN PLACE. PRIORITY FOUNDATION VIOLATION #7-38-005. NO CITATION ISSUED TODAY

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2)(A)NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR FOOD SAFETY TO BE IMPROPER INSIDE DELI DISPLAY COOLER:-HAM 45.1F/46.4F, CORN BEEF 46.4F, CHICKEN 47.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 25 LBS OF PRODUCTS WORTH $107.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11(A)(B)(C) NOTED HEAVY ICE BUILD UP INSIDE THE CHEST FREEZER AT THE FRONT DISPLAY AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN....MUST ALSO CLEAN AND MAINTAIN SHELVES INSIDE THE DAIRY DISPLAY COOLER WITH SPILLS AND DIRT.

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: 4-501.11(A)(B)(C) NOTED HEAVY ICE BUILD UP INSIDE THE CHEST FREEZER AT THE FRONT DISPLAY AREA. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN....MUST ALSO CLEAN AND MAINTAIN SHELVES INSIDE THE DAIRY DISPLAY COOLER WITH SPILLS AND DIRT.

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.