FRESH MARKET PLACE #3 Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: - NO VERIFIABLE EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#: 7-38-010. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: - UNABLE TO OBSERVE THERMOMETERS INSIDE SOME OF THE COOLERS. MUST PROVIDE CONSPICUOUSLY PLACED AND EASILY READABLE THERMOMETERS INSIDE ALL COOLERS AND MAINTAIN AT ALL TIMES. -

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: - OBSERVED WATER, FROM THE UNIT CONDENSER, DRIPPING ONTO COVERED/BOXED MEATS IN THE MEAT WALK IN COOLER. MUST REMOVE MEATS FROM UNDER CONDENSER TO PREVENT EXPOSURE TO POTENTIAL SOURCES OF CONTAMINATION. -

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: - OBSERVED DRY GOODS STORED DIRECTLY UNDER WASTE WATER LINES IN THE BASEMENT. MUST REMOVE AND STORE ALL DRY GOODS IN A CLEAN DRY AREA THAT PREVENTS EXPOSURE TO POTENTIAL SOURCES OF CONTAMINATION. -

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: - OBSERVED SOME ARTICLES STORED DIRECTLY ON THE FLOOR AND AGAINST THE WALLS IN THE 2ND FL STORAGE AREA. OBSERVED SOME ARTICLES STORED ALONG THE FRONT ENTRANCE WALL IN THE STOREFRONT ON SHELVING THAT DOES NOT ALLOW FOR ADEQUATE FACILITY CLEANING. MUST REMOVE AND STORE ALL ARTICLES 6" OFF THE FLOOR ON SHELVING THAT PROVIDES FLOOR ACCESSIBILITY & LOCATED FAR ENOUGH OFF THE WALL TO ENSURE ACCESS FOR ADEQUATE FACILITY CLEANING. -

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: - MUST PROVIDE DRAIN PLUGS FOR THE 3 COMPARTMENT SINK TO ENSURE ADEQUATE WASH/RINSE/SANITIZE PROCEDURES FOR ALL UTENSILS. -

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: - OBSERVED SHELVING UNITS IN THE STOREFRONT THAT DO NOT HAVE REMOVABLE KICK PLATES TO ALLOW FOR ACCESSIBILITY BEHIND THEM TO ENSURE ADEQUATE FACILITY CLEANING. MUST PROVIDE. -

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: - MUST PROVIDE A VERIFIABLE, DETAILED, STEP BY STEP, OF THE EXACT WASH/RINSE/SANITIZE CLEANING PROCEDURE (INCLUDING EQUIPMENT/SUPPLIES USED, CONCENTRATION LEVELS, CONTACT TIMES ETC) FOR ALL FOOD-CONTACT UTENSILS AND EQUIPMENT THAT ARE TOO LARGE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK (LARGE COOKING POTS,CHICHARRONES BOWLS, MEAT STORAGE CONTAINERS, ETC). -

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: - MUST INSTALL A PREP SINK IN THE MEAT PREP AREA. MUST INSTALL A PREP SINK IN THE BASEMENT PREP AREA. -

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS ENCRUSTED ON THE VENT COVERS AND INSIDE THE EXHAUST VENTILATIONS IN THE TOILET ROOMS. MUST DETAIL CLEAN AND MAINTAIN. -

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: - OBSERVED AN ACCUMULATION OF DIRT/DEBRIS ENCRUSTED ON THE VENT COVERS AND INSIDE THE EXHAUST VENTILATIONS IN THE TOILET ROOMS. MUST DETAIL CLEAN AND MAINTAIN. -

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.