FINEST FOOD & SUBS Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED SPOILED, MOLDY, FRESH PRODUCE. APPROXIMATELY 3 LBS FRESH, PRE-PACKAGED JALAPE�O PEPPERS IN DISPLAY COOLER FOR SALE COVERED IN MOLD. MANAGEMENT DISCARDED. ESTIMATED VALUE TO BE $2.00. CRITICAL VIOLATION. CRITICAL VIOLATION 7-38-005(B).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES. APPROXIMATELY 1/2 LB COOKED BEEF IN A STEAM TABLE THAT WAS NOT TURNED ON AT 75.9F AND 1 LB CHEESE SAUCE IN THE SAME UNIT AT 94.5F. ALSO OBSERVED ONE PRE-PACKAGED PREPARED ITALIAN BEEF SANDWICH IN FRONT DISPLAY COOLER FOR SALE AT 44.1F. ALL FOODS DISCARDED. MANAGEMENT ESTIMATED VALUE TO BE $10.00. 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.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO SOAP OR PAPER TOWELS AT THE REAR DISH WASHING AREA EXPOSED HAND SINK. MUST PROVIDE SOAP AND PAPER TOWELS AT HAND WASHING SINKS AT ALL TIMES. CRITICAL VIOLATION. 7-38-030.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: BULK SUGAR CONTAINER MUST BE LABELED. ALL PRE-PACKAGED, PREPARED FOODS FOR SALE ON DISPLAY MUST BE PROPERLY LABELED WITH BUSINESS NAME, ADDRESS AND LIST OF INGREDIENTS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR TWO DOOR PREP COOLER FOUND DIRTY. MUST CLEAN AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: UNUSED COOKING EQUIPMENT IN THE REAR MUST BE REMOVED FROM THE PREMISES TO PREVENT INSECT HARBORING. ALL ARTICLES STORED THROUGHOUT THE REAR MUST BE ELEVATED FROM THE FLOOR 6" OR ABOVE.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: ICE SCOOP MUST BE HELD IN A CLEAN CONTAINER.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.