GREEN LINE FOOD MART Fails Health Inspection - Chicago Grocery store

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT RUNNING WATER ON PREMISES AT TIME OF INVESTIGATION, MUST PROVIDE. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND 8 LARGE CANS OF NACHO CHEESE AND 5 LARGE JARS OF GIARDENERA ON PREMISES. MUST PROVIDE A RECEIPT OF ENROLLMENT IN FOOD SERVICE SANITATION CLASS OR A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WHICH IS REQUIRED TO PREPARE AND SERVE POTENTIALLY HAZARDOUS FOODS AT NEXT INSPECTION. SERIOUS VIOLATION 7-38-012(A).

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: FOUND 8 LARGE CANS OF NACHO CHEESE AND 5 LARGE JARS OF GIARDENERA ON PREMISES. MUST PROVIDE A RECEIPT OF ENROLLMENT IN FOOD SERVICE SANITATION CLASS OR A VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WHICH IS REQUIRED TO PREPARE AND SERVE POTENTIALLY HAZARDOUS FOODS AT NEXT INSPECTION. SERIOUS VIOLATION 7-38-012(A).

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.