HARVESTIME FOODS Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED INADEQUATE HOT WATER IN BOTH THE CUSTOMER WASHROOMS AND THE FRONT DELI/PREP HAND WASHING SINKS. WOMEN'S WASHROOM TEMPERATURE AT 88.9F AND 88.5F. MEN'S WASHROOM AT 66.2F FRONT DELI PREP AT 91.8. MANAGER INCREASED THE TEMPERATURE ON THE HOT WATER TANK AND RESTORED HOT WATER ABOVE 100F. PRIORITY 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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED BAKED TCS PASTRIES STUFFED WITH MEATS, SPINACH, CHEESE AND BACON IN A DISPLAY CASE IN THE GROCERY AISLE AT IMPROPER TEMPERATURES OF 77.2F, 75.9F, 94.5, 75.7F. REVIEWED ALL HOT FOODS MUST BE HELD AT A MINIMUM OF 135F OR ABOVE. ALL FOODS DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: BULK SALT CONTAINER MUST BE LABELED WITH THE PRODUCT COMMON NAME.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: ALL PREPARED FOODS PRE-PACKAGED AND SOLD IN DISPLAY CASES SUCH AS SALADS, MUST BE LABELED WITH THE LIST OF INGREDIENTS AND ANY ALLERGENS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST NOT STORE CLEAN UTENSILS HANGING DIRECTLY ABOVE THE WASHBASIN OF THE KITCHEN PREP THREE COMPARTMENT SINK.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: NOTED THE COOK IN THE MAIN KITCHEN WITHOUT AN EFFECTIVE HAIR RESTRAINT. MUST PROVIDE.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: NOTED IN-USE UTENSILS AT THE DELI PREP AREA BEING STORED IN A CONTAINER OF WATER AT A TEMPERATURE OF 76.3F. IF STORED IN HOT WATER, MUST MAINTAIN A MINIMUM TEMPERATURE OF 135F OR STORE ON/IN A CLEAN SURFACE/CONTAINER AND WASH, RINSE, SANITIZE AS NEED OR EVERY 4 HOURS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION INSIDE THE WALK-IN COOLERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: LEAK ON THE RIGHT SIDE FAUCET OF THE THREE COMPARTMENT SINK IN THE DELI PREP AREA. INSTRUCTED TO REPAIR.

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: LEAK ON THE RIGHT SIDE FAUCET OF THE THREE COMPARTMENT SINK IN THE DELI PREP AREA. INSTRUCTED TO REPAIR.

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.