ERIC'S FOOD CENTER Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED DISPLAY CASE ON SOUTH WALL ON SALES FLOOR, RED MEAT DISPLAY CASE ON NORTH WALL, AND WALK-IN COOLER INSIDE MEAT PREP ROOM ALL FOUND AT IMPROPER TEMPERATURES. INTERNAL AIR TEMPS FOUUND AT 44.1F, 45.6F, AND 45.7F. ALL REFRIGERATION UNITS MUST BE CAPABLE OF MAINTAINING AN INTERNAL AIR TEMP OF 40 DEGREES OR BELOW. INSTRUCTED TO REMOVE ALL PRODUCTS FROM DISPLAY CASES THAT WERE NOT AT PROPER TEMPERATURES AND HELD FOR INSPECTION TAG PLACED ON MEAT WALK-IN COOLER. HOT HOLDING UNIT FOR ROASTED CHICKEN AND TAMALES NOT TURNED ON, INSTRUCTED TO TURN UNIT ON AND TO MAKE SURE IT CAN MAINTAIN AN AIR TEMPERATURE OF 140 DEGREES OR ABOVE. CRITICAL VIOLATION 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: YOGURT-45.7F, MILK-46.6F, SOUR CREAM-46.2F, YOGURT-36.4F, BEEF ROUND STEAK-45.5F, EGGS-45.6F, PORK RIBS-46.7F, BOLOGNA-45.7F, ANGUS BEEF-45.7F TAMALES-87.4F. ALL POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES REMOVED FROM SALE, DENATURED AND/OR DISCARDED. CRITICAL VIOLATION 7-38-005(A).

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. ON PREMISES AT START OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOOD(ROASTED CHICKENS) WEREE BEING PREPARED. CITATION ISSUED-SERIOUS 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: INSPECTION REPORT SUMMARY NOT POSTED AND VISIBLE TO CUSTOMERS AT TIME OF INVESTIGATION. SERIOUS VIOLATION 7-42-010

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY EXTERIORS OF GREASE TRAPS UNDERNEATH 3 COMPARTMENT SINKS. DEFROST INTERIOR OF DEEP FREEZER IN REAR. PAINT INTERIOR OF CABINET UNDERNEATH WASHBOWL IN EMPLOYEE WASHROOM. STORE ALL UNCOVERED FOODS IN FOOD GRADE STORAGE BAGS AND CONTAINERS, NO PLASTIC GROCERY BAGS.

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: CLEAN THE FOLLOWING: EXTERIOR OF DEEP FREEZER IN REAR, INTERIOR AND EXTERIOR OF ICE MACHINE, PREP TABLE AND SHELVES IN PRODUCE PREP AREA.

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: LARGE PUUDLES OF WATER FOUND ON FLOORS IN MEAT PREP ROOM, INSIDE WALK-IN MEAT COOLER AND IN REAR BY ICE MACHINE. MUST KEEP ALL FLOORS DRY TO PREVENT INSECT BREEDING. CLEAN FLOORS ALONG WALL BASES AND IN CORNERS, IN REAR STORAGE AREA, IN PRODUCE PREP AREA, IN CLOSETS WHERE DIRTY UNIFORMS AND STYRO FOAM FOOD TRAYS ARE STORED, AND ALONG SIDE COOKING STOVE IN BREAK AREA.(DIRT, DEBRIS).

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR OR REPLACE FAUCETS AT BOTH 3 COMPARTMENT SINKS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR OR REPLACE FAUCETS AT BOTH 3 COMPARTMENT SINKS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.