FRESH THYME FARMERS MARKET LLC Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-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: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIOROTY FOUNDATION-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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED MALE FOOD HANDLER WITH PLASTIC GLOVES ON RUBBING HANDS ON APRON AND THEN PLACED BULK LUNCH MEAT ON SLICER AND USED GLOVED HANDS TO HOLD MEATS IN OFF OF SLICER WITH OUT WASHING HANDS AND THE SAME EMPLOYEE PLACED HIS GLOVED HAND ON TO FLOOR TO BALANCE AND REACH OTHER HAND IN TO COOLER AND PROCEEDED TO SLICE LUNCHEON MEATS AGAIN WITH OUT WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.COS(PRIORITY 7-38-010)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK NOT ACCESSIBLE.OBSERVED 2- ROLLING CARTS STORED IN FRONT OF HAND SINK AND A PLASTIC BOTTLE INSIDE OF HAND SINK BASIN IN MEAT PROCESSING AREA.ARTICLES WERE REMOVED FROM IN FRONT OF SINK DURING INSPECTION.MUST KEEP HAND SINK ACCESSIBLE AT ALL TIMES.COS(PRIORI TY FOUNDATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING DEVICE AT HAND SINK IN MEAT PROCESSING AREA. PAPER TOWELS WERE PROVIDED DURING INSPECTION.MUST MAINTAIN AT ALL TIMES.CONSOLIDATED VIOLATION (COS) (PRIORITY FOUNDATION 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE THERMOMETERS FOR ALL COLD HOLDING UNITS IN DELI AREA.

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.

GLOVES USED PROPERLY - Comments: INSTRUCTED PIC THAT GLOVES COULD BE A SOURCE OF CROSS CONTAMINATION IF NOT USED PROPERLY.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN DEBRIS FROM MEAT PROCESSING AREA- FAN GUARD COVERS,MEAT WRAPPING STATION.MEAT WALK IN COOLER-FAN GUARD COVERS. FRESH MEAT PREP AREA-MEAT WRAPPING STATION.DELI/BAKERY WALK IN COOLER- FAN GUARD COVERS.PRODUCE WALK IN COOLER-FAN GUARD COVERS.STAFF LOUNGE-LOWER STORAGE CABINETS AND COUNTER TOP UNDERNEATH MICROWAVE.PRODUCE PREP AREA-FAN GUARD COVERS AND INTERIOR PARTS OF ICE MACHINE.SOME COLD HOLDING DISPLAY CASES ON SALES FLOOR.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPAIR OR REPLACE LEAKY HAND SINK (HOT WATER) PEDAL AT MEAT PROCESSING HAND SINK.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A 3-FAUCET HAND SINK IN WOMEN'S TOILET ROOM AND 2- OF THE 3 WITH OUT HOT RUNNING WATER AT 3RD FAUCET ALSO SPINS AROUND AND NO COLD AT 1ST FAUCET.MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030(C)

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DEBRIS FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT INCLUDING FLOOR DRAINS IN MEAT PROCESSING AREA,MEAT WALK IN COOLER,DELI PREP AREA,DELI/BAKERY WALK IN FREEZER & COOLER,PRODUCE WALK IN COOLER AND MAIN WALK IN FREEZER.PRODUCE AND JUICING PREP AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE MISSING WALL BASE IN PRODUCE AND JUICING PREP AREA UNDER 3- COMPARTMENT SINK,DAMAGED WALL TRIM IN MEAT PROCESSING AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DUST BUILD UP ON CEILING TILES IN FRESH MEAT PREP AREA AND BAKERY/DELI WALK IN COOLER.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DUST BUILD UP ON CEILING TILES IN FRESH MEAT PREP AREA AND BAKERY/DELI WALK IN COOLER.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.