GO! GROCER Gets Conditional Pass on Health Inspection - Chicago Grocery store

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED HANDSINK IN REAR PREP/DISH ROOM TO BE INACCESSIBLE DUE TO THE WATER BEING SHUT OFF AT THE LOWER VALVES AND A MOP LAYING ACROSS THE BASIN. ALSO NOTED NO SOAP OR SANITARY HAND DRYING DEVICE AT THIS SINK. INSTRUCTED THAT ALL HAND SINKS MUST BE OPEN AND ACCESSIBLE AND PROVIDED WITH A SUPPLY OF SOAP AND SANITARY HAND DRYING DEVICE AT ALL TIMES. EMPLOYEE REMOVED MOP, OPENED LOWER VALVES AND PROVIDED SOAP AND PAPER TOWELS DURING INSPECTION. CRITICAL VIOLATION: 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SOUTHWEST CORNER OF GROCERY GOODS (DRY GOODS SHELVING AND OPEN FACED COOLERS) UNDER PORTIONS OF EXPOSED SEWER LINES. INSTRUCTED THAT FOOD MUST NOT BE STORED DIRECTLY UNDER EXPOSED SEWER LINES. OPERATOR MUST PROVIDE GUTTERS OR OTHER TYPE OF SHIELDING ON THE EXPOSED SEWER LINES WHERE IT CROSSES ABOVE FOOD OR COOLERS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SOUTHWEST CORNER OF GROCERY GOODS (DRY GOODS SHELVING AND OPEN FACED COOLERS) UNDER PORTIONS OF EXPOSED SEWER LINES. INSTRUCTED THAT FOOD MUST NOT BE STORED DIRECTLY UNDER EXPOSED SEWER LINES. OPERATOR MUST PROVIDE GUTTERS OR OTHER TYPE OF SHIELDING ON THE EXPOSED SEWER LINES WHERE IT CROSSES ABOVE FOOD OR COOLERS.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.