LILY SUPERMARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED PREP COOLER IN THE KITCHEN WHICH HOLDS POTENTIALLY HAZARDOUS FOODS AT IMPROPER INTERIOR AIR TEMP OF 59.8F. INSTRUCTED MANAGER TO REMOVE ALL FOOD ITEM. PREP COOLER TAGGED/ HELD FOR INSPECTION. CRITICAL CITATION ISSUED #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 POTENTIALLY HAZARDOUS FOODS IN THE PREP COOLER IN THE KITCHEN AT IMPROPER INTERNAL TEMPERATURES SUCH AS: STEAK AT 58.2F, MILK AT 60.9F,COOKED RICE AT 59.2F,DICE TOMATOES AT 60.9F AND EGGS AT 58.3F. ALL FOODS WERE DISCARDED AND DENATURED. TOTAL COST $175 AND WEIGHT 55LBS. CRITICAL CITATION ISSUED #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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE STORAGE SHELVING,COOKING EQUIPMENT,PREP TABLES,MEAT SLICER, BAND SAW AND INTERIOR OF COOLER TO REMOVE DEBRIS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NEED DETAIL CLEANING THROUGH OUT 1ST FLOOR AND BASEMENT TO REMOVE DEBRIS, SPILLS AND LITTER. ALSO MUST REPAIR DAMAGED FLOOR TILES WHERE NEEDED ON THE 1ST FLOOR.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED DAMAGED CEILING IN THE BASEMENT DRY AND PAPER GOOD STORAGE. MUST REPAIR AND MAINTAIN. MUST CLEAN THE FILTERS AND HOOD ABOVE THE COOKING EQUIPMENT TO REMOVE GREASE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED FAUCET AT THE 3 COMPARTMENT SINK IN THE KITCHEN IN POOR REPAIR. MUST REPAIR AND MAINTAIN.

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: NOTED FAUCET AT THE 3 COMPARTMENT SINK IN THE KITCHEN IN POOR REPAIR. MUST REPAIR AND MAINTAIN.

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.