FRESH MARKET PLACE Fails Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED A BAG OF OYSTERS INSIDE THE WALK IN COOLER WITH NO TAGS ATTACHED. INSTRUCTED TO ALWAYS HAVE TAGS ON PRODUCTS UNTIL THE LAST BADGE IS CONSUMED AND THEN THE TAGS MUST BE STORED ON FILE FOR AN ADDITIONAL 90 DAYS.MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCT WORTH $14.00 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.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF DAIRY DISPLAY COOLER AND PRODUCE DISPLAY COOLER TO BE IMPROPER AT 57.2F AND 54.8F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. 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: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE THE DELI DISPLAY COOLER,DAIRY DISPLAY COOLER, PRODUCE DISPLAY COOLER AND MAIN HOT HOLDING UNIT TO BE IMPROPER:-45 LBS FISH 113F, 4 LBS GRILLED VEGETABLES 129.8F(HOT HOLDING),12 LBS COLE SLAW 44.1F, 12 LBS BBQ CHICKEN SALAD 44.5F, 12 LBS CHICKEN SALAD 44.3F, 10 LBS PASTA SALAD 44F, 10 LBS ASSORTED BRANDS OF YOGURTS 49.5-53.6F, EGGS 54.6F, NESQUICK MILK 58.3F, YOGURT SMOOTHIES 55.3F, RICE PUDDING 54.1F, RICOTTA CHEESE 55.3F, SOUR CREAM 48.5F, PORK SAUSAGE 48.2F, HONEY HAM 51.1F, SALAMI 51.0F, 25 LBS GUACAMOLE 55.8F, 30 LBS HUMMOS 52.155.9F, GREEK YOGURT 57.2F, 20 LBS TOFU 54.3-56.5F, 15 LBS PACKAGED CUT LEAFY GREENS (SPINACH AND MIXED GREENS) 57.7-58.5F, 15 LBS. CUT MELONS (WATERMELON, HONEYDEW, CANTALOUPE) 53.8-58.0F, 50 LBS VARIOUS UNPASTEURIZED BOTTLED ON-SITE FRUIT JUICES 49.5-52.1 MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF APPROXIAMATELY 1200 LBS OF PRODUCTS WORTH $25,000 THROUGH DENATURING PROCESS. 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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NOTED OVER 45 FLYING INSECTS AND OVER 5 LARGE FLIES ON WALLS, CEILING, BOXES ETC AT THE MAIN KITCHEN PREP, DELI PREP AND AT THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. SERIOUS VIOLATION #7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED A HAND WASH SINK BY THE FOOD PREP TABLE WITH SPLASH GUARD. INSTRUCTED TO INSTALL A SPLASH GUARD AT THE HAND WASH SINK....ALSO NOTED LEAKING FAUCET AT THE 3 COMPARTMENT SINK BY THE OVEN AT THE MAIN KITCHEN PREP AREA.INSTRUCTED TO REPAIR AND MAINTAIN.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED EMPLOYEE BELONGINGS AT BOTTOM SHELVES OF PREP TABLE AT THE DELI PREP AREA. INSTRUCTED TO STORE ALL EMPLOYEE BELONGINGS AT A DESIGNATED AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED EMPLOYEE BELONGINGS AT BOTTOM SHELVES OF PREP TABLE AT THE DELI PREP AREA. INSTRUCTED TO STORE ALL EMPLOYEE BELONGINGS AT A DESIGNATED AREA.

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.