FARMER'S BEST MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE WHILE TCS FOODS (CHICKEN, FISH, RICE, ETC.) ARE BEING PREPPED, COOKED AND SERVED. INSTRUCTED MUST HAVE A CITY OF CHICAGO FOOD SANITATION MANAGER ON SITE AT ALL TIMES WHEN TCS FOODS ARE BEING PREPPED, COOKED AND/OR SERVED. PRIORITY FOUNDATION VIOLATION 7-38-12. CITATION ISSUED.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: FOUND TCS FOODS AT IMPROPER TEMPERATURES IN THE HOT HOLD UNIT ON SALES FLOOR. FOUND THE FOLLOWING: FRIED SHRIMP @ 95F; CHICKEN WINGS @ 85.8F; CHILI RELLENOS @ 103.1F; WHOLE COOKED FISH @ 120.5F; SAUSAGE AND PEPPERS @ 93.2F; AND SALMON @ 88.3F. INSTRUCTED ALL TCS FOODS MUST BE HELD @ 135F OR HIGHER AT ALL TIMES WHILE IN HOT HOLDING UNIT. OPERATOR VOLUNTARILY DISCARDED 25LBS OF DENATURED FOODS DURING INSPECTION. OPERATOR ESTIMATES COST TO BE $30. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO LABELS ON LARGE CONTAINERS CONTAINING FLOUR, SUGAR, ETC IN KITCHEN. MUST LABLE ALL BULK FOOD CONTAINERS WITH PROPER NAME. MUST MAINTAIN SAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HEAVILIY SOILED CUTTING BOARDS WITH DEEP GROVES IN THE PRODUCE PREP AREA. MUST RESURFACE OR REPLACE CUTTING BOARDS TO PREVENT CROSS CONTAMINATION. MUST MAINTAIN SAME.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WRENCH ATTACHED TO FAUCET OF 3 COMPARTMENT SINK IN MAIN KITCHEN AS A MEANS OF REPAIR. MUST MAINTAIN ALL PLUMBING. MUST MAKE NECCESARY REPAIRS.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED WRENCH ATTACHED TO FAUCET OF 3 COMPARTMENT SINK IN MAIN KITCHEN AS A MEANS OF REPAIR. MUST MAINTAIN ALL PLUMBING. MUST MAKE NECCESARY REPAIRS.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.