F & G LIQUOR AND FOOD MART Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: All food shall be from sources approved by health authorities and safe for human consumption. ICE FROM UNAPPROVED SOURCE. PACKAGING OWN ICE FROM UNSANITARY ICE MACHINE. ICE MACHINE IS NOT ABLE TO BE BROKEN DOWN .WASHED RINSED AND SANITIZED. IN ADDITION BAGS OF ICE NOT LABELED, DATED NO SOURCE OF NAME, PACKAGED OR PURCHASED. ALL ICE DISCARDED.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. NO PAPER TOWELS AT EITHER WASHROOM OR EXPOSED HAND SINKS.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. ICE (FOOD) NOT PROTECTED FROM CONTAMINATION. FOUND INTERIOR ICE MACHINE WITH DIRT, RUST INSIDE WHERE ICE IS BEING HELD. MACHINE TAGGED HELD FOR INSPECTION. MUST NOT USE UNTIL CLEANED, SANITIZED AND C.D.P.H. CONTACTED FOR INSPECTION AND TAG REMOVAL.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

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. BASEMENT FLOORS THROUGHOUT DIRTY WITH DEBRIS. MUST CLEAN, ELEVATE ALL ITEMS 6" OR ABOVE AND MAINTAIN.

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. BASEMENT FLOORS THROUGHOUT DIRTY WITH DEBRIS. MUST CLEAN, ELEVATE ALL ITEMS 6" OR ABOVE AND MAINTAIN.

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.