Farm Super Market Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010 NO CITATION ISSUED.

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: NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS. INSTRUCTED TO PROVIDE AND PROVIDE CLEANING SUPPLIES KIT. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND WASHING SINK IN THE PREP MEAT AREA. INSTRUCTED TO INSTALL WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AND PROVIDE PAPER TOWEL AND HAND SOAP. PRIORITY FOUNDATION 7-38-030(C)NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: ALL FOOD STOCKS INSIDE THE WALK IN COOLER MUST BE ELEVATED 6" OFF THE FLOOR OR PROVIDE RAISED SHELVINGS TO STORE SUCH ITEMS.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: WIPING CLOTH FOR WIPING THE PREP TABLE, CHOPPNG BOARD MUST BE STORED ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARD WITH DEEP CUTS AND BLACK COLOR MUST BE REFINISH OR REPLACE AND MAINTAIN.

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: RUBBER GASKET ON THE DOOR OF THE TWO DOOR REACH IN COOLER IN THE FRONT AREA CLOSE TO THE FRONT DOOR RIPPED OFF. INSTRUCTED TO REPAIR AND MAINTAIN.

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: MUST REMOVE ALL CARDBOARD BEING USED AS A FLOOR MAT IN THE MEAT PREP AREA. INSTRUCTED TO REPLACE WITH RUBBER FLOOR MAT.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: MUST PROVIDE LID/COVER FOR THE WASHROOM WASTE RECEPTACLES FOR FEMALE FEMININE USE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST SEAL ALL HOLES ON THE CEILING IN THE BASEMENT DRY FOOD, CANNED FOOD STORAGE AREA AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST SEAL ALL HOLES ON THE CEILING IN THE BASEMENT DRY FOOD, CANNED FOOD STORAGE AREA AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.