J FRESHMART Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 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.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED NO BARRIER AT FRONT BUTCHER AREA AT BOTH SIDES OF THE COLD HOLDING UNIT FOR SEAFOOD TO AVOID POSSIBLE CONTAMINATION FROM CUSTOMERS; MUST PROVIDE. ALSO OBSERVED NO PROTECTION (LIDS) FOR FISH TANKS THAT EXTEND OUT ONTO THE SELLING FLOOR; INSTRUCTED TO PROVIDE A LID FOR THE TOP OF THE TANK. PRIORITY VIOLATION 7-38-005.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED NO BARRIER AT FRONT BUTCHER AREA AT BOTH SIDES OF THE COLD HOLDING UNIT FOR SEAFOOD TO AVOID POSSIBLE CONTAMINATION FROM CUSTOMERS; MUST PROVIDE. ALSO OBSERVED NO PROTECTION (LIDS) FOR FISH TANKS THAT EXTEND OUT ONTO THE SELLING FLOOR; INSTRUCTED TO PROVIDE A LID FOR THE TOP OF THE TANK. PRIORITY VIOLATION 7-38-005.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.