GROCERY BASKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY COOLER NOT MAINTAINING PROPER TEMPERATURE 53.4-60.5F INSTRUCTED MANAGER TO REPAIR. DISPLAY COOLER MUST MAINTAIN 40F OR BELOW. DISPLAY COOLER IT TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMETNT OF HEALTH. CRITICAL VIOLATION 7-38-005A

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED COLD POTENTIALLY HAZARDOUS FOOD STORED AND DISPLAYED FOR SALE IN DISPLAY COOLER AT IMPROPER TEMPERATURE ,BACON 53.1-53.8F, SMOKED SAUSAGE 50.8F, SOUSE 54.3F, TURKEY 63.5F, HEAD CHEESE 55.5F, LUNCHMEAT 61.7F, LIVER CHEESE 56.7F, SAUSAGE 48.3F, POTATOES 55.7F, MILK 47.5-59.2F. INSTRUCTED MANAGER TO DISCARD APPROXIMATELY 500 LBS AND $1000 OF PRODUCT. ALL COLD FOOD MUST MAINTAIN 40F OR BELOW DURING STORAGE, DISPLAY AND SERVICE. CRITICAL VIOLATION 7-38-005A

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL ALL HOLES IN WALLS IN EAST PREP AREA ABOVE 3-COMPARTMENT SINK. WALLS NEED CLEANING AND PAINTING MEN AND WOMEN BASEMENT WASHROOM AND FIRST FLOOR EAST WASHROOM. REPLACE MISSING BASEBOARDS IN MEAT PREP AREA. SEAL OPENINGS ALONG BASEBOARDS IN MEN BASEMENT WASHROOM

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE MISSING LIGHT SHIELDS IN DAIRY WALK-IN COOLER AND BASEMENT WALK-IN FREEZER.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL AN EXPOSED HAND WASHING SINK IN PRODUCE PREP AREA. REPAIR LEAKING RIGHT FAUCET ON 3-COMPARTMENT SINK IN MEAT PREP AREA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTALL AN EXPOSED HAND WASHING SINK IN PRODUCE PREP AREA. REPAIR LEAKING RIGHT FAUCET ON 3-COMPARTMENT SINK IN MEAT PREP AREA.

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.