JET STAR FOOD MART Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed 3 door display cooler unable to maintain proper temperature of 40F or less. Observed ambient air temperatures of 51.4F - 55.4F. Must keep at refrigeration at 40F or less at all times. Cooler has been emptied, tagged and held for inspection. Must not use cooler until temperature restored to 40F or less, and tag has been removed by City of Chicago. Critical violation 7-38-005(a)

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 the following potentially hazardous foods at improper temperatures in the display case coolers ranging in temperatures from 51.8F -55.4F: milk, raw eggs, french onion dip, deli meats (beef, turkey, bologna, etc.) and beef sausage. All potentially hazardous foods must be held at 40F or less or 140F or higher. Operator voluntarily discarded approximately 50 lbs of denatured foods, valued at $50. Critical violation 7-38-005(a).

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed broken sliding door on rear cooler in rear prep area. Cooler has cardboard in place of broken glass. Must repair to make non-porous, smooth and easily cleanable. Must maintain same.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed cracked flooring in rear of store. Must repair and maintain same. Observed items stored on the floor throughout rear of store. Must elevate all items at least 6 inches above the floor to allow proper cleaning. Must maintain same.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Must provide thermometers in all refrigeration units, in a conspicuous spot. Must maintain same.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Must provide thermometers in all refrigeration units, in a conspicuous spot. Must maintain same.

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.