FRANCISCO ESPINOZA Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 4-DOOR REACH-IN COOLER BY MEAT DEPT HOLDING AT 44 DEGREES. INSTRUCTED TO REMOVE ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES AND ADJUST THERMOSTAT OR CONTACT REPAIRMAN. 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: MILK-45.1F, 46.6F, EGGS-44.8F, YOGURT-45.4F- ALL PRODUCTS NOTED MUST BE STORED AT 40 DEGREES OR BELOW. ALL PRODUCT FOUND AT IMPROPER TEMPERATURES 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN INTERIOR OF MEAT COUNTER AND PREP TABLE OF OLD FOOD DEBRIS,ESPECIALLY BETWEEN RUNNERS OF DOORS AT MEAT COUNTER,INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT

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: DETAIL CLEAN FLOORS IN THE MEAT PREP AREA, ALONG WALL BASE AND CORNERS

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT SHIELD COVERS FOR BULBS AT THE OPEN PRODUCE DISPLAY COOLER

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE THERMOMETERS INSIDE ALL COLD HOLDING UNITS

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.