GREEN FOODS & LIQUOR, INC. Gets Conditional Pass on Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON IN CHARGE DURING INSPECTION. INSTRUCTED MANAGER TO DESIGNATE PERSON IN CHARGE DURING ALL HOURS OF OPERATION. PRIORITY FOUNDATION

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CHICAGO FOOD SANITATION MANAGER ON SITE WHEN COOKED GROUND BEEF 173.1F PREPARED AND SERVED. A CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES TCS FOOD PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION 7-38-010

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE WASHING HANDS IN 3-COMPARTMENT SINK. HANDS SHALL BE WASHED IN APPROVED HAND WASHING SINK WITH HOT AND COLD RUNNING WATER, SOAP AND PAPER TOWELS. WASHING OF HANDS IN A SINK USED FOR FOOD PREPARATION OR WAREWASHING IS PROHIBITED. PRIORITY FOUNDATION 7-38-010

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN REAR MEAT PREP AREA AND WASHROOM. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED BAGS OF ICE NOT LABELED IN DISPLAY FREEZER. INSTRUCTED MANAGER TO PROPERLY LABEL ALL BAGS OF ICE WITH BUSINESS NAME, ADDRESS, NET WEIGHT, ETC

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. ALL FOOD HANDLERS MUST WEAR EFFECTIVE HAIR RESTRAINTS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE SERVICE CONTAINERS NOT INVERTED BEHIND FRONT COUNTER. INSTRUCTED MANAGER TO INVERT ALL CONTAINERS TO PROTECT FROM CONTAMINATION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DIRT, DUST, AND DEBRIS ON SHELVES BEHIND FRONT COUNTER AND IN SALES AREA. INSTRUCTED MANAGER TO CLEAN ALL SHELVES AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACKFLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO BACKFLOW DEVICE ON UTILITY SINK. INSTRUCTED MANAGER TO PROVIDE

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.