GRAND SHELL Gets Conditional Pass on Health Inspection - Chicago Grocery store

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED EMPLOYEE SPITTING INTO 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO CLEAN AND SANITIZE SINK WHERE COFFE POTS ARE WASHED, RINSED AND SANITIZED. CRITICAL VIOLATION 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP IN WASHROOM FOR EMPLOYEES/CUSTOMERS. INSTRUCTED MANAGER TO INSTALL LIQUID HAND SOAP TO PROPERLY WASH HANDS. BATHROOM IN NEED OF CLEANING AND SANITIZING TO REMNOVE FOUL SMELL. CLEAN AND MAINTAIN AT ALL TIMES. 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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING IN NEED OF DETAIL CLEANING: ALL REACH IN COOLERS, ALL CABINETS, ALL COUNTER TOPS, AND ALL SINKS. MUST DETAIL CLEAN TO REMOVE ALL SPILLS AND BUILD UP.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THEOUGH OUT IN NEED OF DETAIL CLEANING TO REMOVE ALL DEBRIS AND SPILLS UNDER AND AROUND ALL COUNTERS AND DISPLAYS. CLEAN UNDER ALL SINKS. ALL ITEMS MUST BE STORED OFF THE FLOOR 6 INCHES. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: WALLS IN NEED OF DETAIL CLEANING TO REMOVE ALL SPLATTER, AND DUST BUILD UP. MUST DETAIL THROUGH OUT AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT FAUCET ON 3 COMPARTMENT SINK. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY CLUTTER MUST BE REMOVED FROM REAR AREA. CORRECT AND MAINTAIN AT ALL TIMES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL UNNECESSARY CLUTTER MUST BE REMOVED FROM REAR AREA. CORRECT AND MAINTAIN AT ALL TIMES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.