FRESH MARKET PLACE Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: - FOUND NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED FACILITY TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY/TRAINING SYSTEM AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-012. 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: - FOUND NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED FACILITY TO IMPLEMENT AN APPROPRIATE PROCEDURE, WITH NECESSARY SUPPLIES, AND TO MAINTAIN. PRIORITY FOUNDATION VIOLATION 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: - FOUND MULTIPLE HANDWASHING SINKS TO BE INACCESSIBLE: FOUND THE HANDWASHING SINK NEAR THE EAST WALL IN THE HOT FOOD PREP AREA TO NOT DRAIN. ADDITIONALLY IN THE HOT FOODS PREP AREA FOUND ONE SINK BLOCKED BY A BAKING RACK AND ANOTHER BLOCKED BY A BAG, AND THE REAR PRODUCE PREP SINK TO BE BLOCKED BY A ROLLING CART. INSTRUCTED FACILITY TO MAINTAIN HANDWASHING SINKS ACCESSIBLE AT ALL TIMES. FACILITY CORRECTED ON SITE BY REMOVING SAID ITEMS BUT SINK STILL NOT DRAINING. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(C).

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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: - FOUND NO SIGNS OR POSTERS AT HANDWASHING SINKS TO NOTIFY EMPLOYEES TO WASH THEIR HANDS. INSTRUCTED FACILITY TO INSTALL AND MAINTAIN.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: - FOUND FOODS AT IMPROPER TEMPERATURES IN THE SALAD BAR: 2.5LBS OF PASTA SALAD AT 47.1F, 2.7LBS OF TOFU CURRY SALAD AT 46.2F, 2.9LBS OF ZUCCHINI SALAD AT 45.2F, 2.7LBS OF COOKED CHICKEN AT 50F, AND 1.3LBS OF HARD BOILED EGGS AT 49.6F. INSTRUCTED FACILITY TO MAINTAIN ALL COLD TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT 41F OR BELOW. OPERATOR DISCARDED SAID FOODS, WITH A STATED VALUE OF $78.53. PRIORITY CITATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: - FOUND NO REMINDER ON FACILITY'S MENUS. INSTRUCTED FACILITY TO PUT A REMINDER SYSTEM IN PLACE THAT ACCOMPANIES THE DISCLOSURE ALREADY ON THE MENU AND TO MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: - FOUND A CONTAINER OF "EASY OFF" OVEN CLEANER, WINDEX GLASS CLEANER, AND PEPTO BISMOL MEDICINE STORED ON A LEDGE DIRECTLY ABOVE FOOD CONTACT EQUIPMENT AND OPEN FOODS. INSTRUCTED FACILITY TO STORE POTENTIALLY POISONOUS OR TOXIC MATERIALS IN AN APPROPRIATE MANNER SO THAT CONTAMINATION IS PREVENTED. FACILITY RELOCATED SAID ITEMS AT TIME OF INSPECTION. PRIORITY CITATION ISSUED 7-38-005.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: - FOUND DEEP, DARK GROOVES IN THE MEAT DEPARTMENT FRONT COUNTER CUTTING BOARD, CLOSEST TO THE ENTRY WAY. INSTRUCTED FACILITY TO REPLACE OR 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: - FOUND DEEP, DARK GROOVES IN THE MEAT DEPARTMENT FRONT COUNTER CUTTING BOARD, CLOSEST TO THE ENTRY WAY. INSTRUCTED FACILITY TO REPLACE OR 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.