GOLD COAST MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED INCOMPLETE KIT FOR RESPONDING TO VOMIT AND DIARRHEA AT TIME OF INSPECTION. INSTRUCTED TO PROVIDE CORRECT KIT AND MAINTAIN ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-005. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO PAPER TOWELS AT EXPOSED HAND WASHING SINK IN PREP AREA AND AT WASHBOWL SINK IN EMPLOYEE TOILET ROOM. INSTRUCTED TO MAINTAIN PAPER TOWELS AT ALL HANDWASHING AREAS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-030(C). CITATION ISSUED.

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.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: OBSERVED UNAUTHORIZED CONTAINER OF RODENT BAIT PELLETS ON FLOOR BEHIND ICE CREAM FREEZER. INSTRUCTED TO ONLY USE COMMERCIAL PEST CONTROL SERVICES. PRIORITY VIOLATION 7-38-015. CITATION ISSUED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER IN THE DELI COOLER. INSTRUCTED TO PROVIDE

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBESERVED NO BACKFLOW PREVENTION DEVICE AT THE BACK OF THE COFFEE MACHINE. INSTRUCTED TO FIX

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING FOR ONE EMPLOYEE. INSTRUCTED ALL EMPLOYEE NEED TO HAVE A FOOD HANDLER TRAINING CERTIFICATION ON SITE AT ALL TIME.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING ON SITE. INSTRUCTED ALL CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGERS TO COMPLETE ALLERGEN TRAINING AND KEEP ON SITE ALL TIME

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED NO ALLERGEN TRAINING ON SITE. INSTRUCTED ALL CERTIFIED CITY OF CHICAGO FOOD SERVICE MANAGERS TO COMPLETE ALLERGEN TRAINING AND KEEP ON SITE ALL TIME

Inadequate allergen knowledge can cause life-threatening allergic reactions.

Food allergen training required for certified managers.

Certified managers must complete allergen training; Staff must understand major allergens; Prevent cross-contact; Respond to customer inquiries.