GAGE PARK FOOD Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND WALK IN DISPLAY COOLER AT IMPROPER TEMPERATURE OF 55.9 DEGREES. COOLER HOLDS BOTH POTENIALLY HAZARDOUS PRODUCTS SUCH AS MILK, DELI MEATS AND HOT DOGS AS WELL AS BEVERAGES THAT ARE NOT POTENTIALLY HAZARDOUS. COOLER MAY NOT BE USED FOR STORAGE OF DAIRY PRODUCTS AT THIS TIME. UNIT BEING TAGGED HELD FOR INSPECTION. 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: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: 8 GALLONS OF MILK 55.4 DEGREES, 7 HALF GALLONS OF MILK 55.1 DEGREES, 3 QTS OF MILK 55 DEGREES, 10 PACKAGES OF DELI MEAT 54.9 DEGREES, 12 PACKAGES OF LUNCHABLES, 55.4 DEGREES. ALL PRODUCTS HAVE BEEN DISCARDED AND DENATURED. TOTAL VALUE $100.00 50 LBS. 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: CLEAN SODA DISPENSOR NOZZLES TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN SODA DISPENSOR NOZZLES TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN.

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.