J FRESHMART Fails Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY AS REQUIRED; MUST MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-012 ISSUED.

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: 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 ISSUED.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED CUTTING BOARDS IN FISH PREP AREA UNCLEAN AND WITH DEEP GROOVES; INSTRUCTED TO REPLACE BOARDS.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: FOUND OPEN BAIT ON A DRY FOOD STORAGE SHELF IN A TRAY; INSTRUCTED TO REMOVE AT ONCE. OPEN BAIT MUST BE CONTAINED IN A COVERED TAMPER RESISTANT STATION. PRIORITY VIOLATION 7-38-015 ISSUED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED PEST ACTIVITY ON PREMISES. FOUND 4 LIVE ROACHES ON PREMISES IN THE PRODUCE PREP AREA ON THE WALL AND BOXES AND RODENT (MICE) ACTIVITY THROUGHOUT AREAS OF THE STORE (UNDER SHELVES, ON SHELVES, BEHIND AND IN BETWEEN REFRIGERATION AND FREEZER UNITS ON THE SELLING FLOOR. 100 DROPPINGS OBSERVED. INSTRUCTED TO CLEAN ALL AREAS AND HAVE PEST CONTROL COMPANY SERVICE PRIOR TO REINSPECTION NEXT WEEK. PRIORITY FOUNDATION VIOLATION 7-38-020(A) ISSUED.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED KNIVES FOR CUTTING FISH AND MEAT ON BOTTOM OF PREP TABLE IN THE BUTCHER AREA; INSTRUCTED TO STORE CLEAN UTENSILS IN A CLEAN CONTAINER.

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: OBSERVED CRACKS IN DOORS TO THE BUTCHER DISPLAY COOLER ON THE SERVING SIDE; INSTRUCTED TO REPLACE CRACKED DOORS. OBSERVED A HOLE IN THE BARRIER AT THE TABLE WHERE MEATS ARE BEING WRAPPED; INSTRUCTED TO REPLACE BARRIER.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED RUSTY AND UNCLEAN STORAGE SHELVES INSIDE OF THE WALK-IN COOLER; INSTRUCTED TO CLEAN SHELVES.

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 A LEAK AT THE PIPE UNDERNEATH THE THREE COMP SINK IN THE BUTCHER AREA; INSTRUCTED TO REPAIR LEAK AT PIPE.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: INSTRUCTED TO CLEAN PLUMBING FIXTURES IN TOILET ROOMS AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN THE FLOORS UNDER AROUND AND BEHIND EQUIPMENT WHERE NEEDED. INSTRUCTED TO CLEAN THE WALLS AROUND AND BEHIND FISH TANKS, SINKS AND OTHER EQUIPMENT WHERE NEEDED IN STORE. INSTRUCTED TO CLEAN THE FLOOR DRAINS AT THE SINKS IN BUTCHER AREA WHERE NEEDED AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: FOUND NO LIGHT SHIELD FOR THE BULB INSIDE OF THE WALK-IN COOLER; INSTRUCTED TO PROVIDE A LIGHT SHEILD.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: FOUND NO LIGHT SHIELD FOR THE BULB INSIDE OF THE WALK-IN COOLER; INSTRUCTED TO PROVIDE A LIGHT SHEILD.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.