GATEWAY NEWSTANDS Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED COOLER BEING USED MAINTAINING IMPROPER COLD TEMPERATURE OF 52.7F. COOLER MUST MAINTAIN 40.0F OR BELOW. COOLER TAG HELD FOR INSPECTION. DO NOT USE COOLER UNTIL REINSPECTED BY THE HEALTH DEPT. INSTRUCTED TO USE ADDITIONAL COOLER ON PREMISES THAT 40.OF OR BELOW. CRITICAL VIOLATION 7-38-005A

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 POTENTIALLY HAZARDOUS FOODS,( MILK ) 49.9F,48.4F,50.0F. INSTRUCTED TO MAINTAIN COLD FOODS AT 40.0F OR BELOW. APPROX 12 LOWFAT CHOCOLATE MILK AND 2 HALF PINT SIZE WHITE MILK,( APPROX 5-LBS) WAS REOVED AND DISCARDED BY MANAGER-CDI. CRITICAL VIOLATION 7-38-005A

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS,( MILK ) 49.9F,48.4F,50.0F. INSTRUCTED TO MAINTAIN COLD FOODS AT 40.0F OR BELOW. APPROX 12 LOWFAT CHOCOLATE MILK AND 2 HALF PINT SIZE WHITE MILK,( APPROX 5-LBS) WAS REOVED AND DISCARDED BY MANAGER-CDI. CRITICAL VIOLATION 7-38-005A

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.