LOS DOS RIOS Gets Conditional Pass on Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER (CFM) ON SITE AT START TIME OF THE INSPECTION WHILE TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS ARE BEING STORED, PREPARED AND/OR SERVED. CFM ARRIVED ON SITE AT APPROXIMATELY 9:25AM, AT THE END OF THE WALK THROUGH. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD ITEMS (SODA POPS) STORED ON THE FLOOR IN THE REAR OF THE FACILITY. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.

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.

GLOVES USED PROPERLY - Comments: OBSERVED FOOD HANDLER IN THE DELI AREA HANDLE BEEF AND THEN HANDLE CHICKEN WITHOUT CHANGING GLOVES. INSTRUCTED FOOD HANDLER TO CHANGE GLOVES BETWEEN HANDLING DIFFERENT FOOD ITEMS TO AVIOD CROSS-CONTAMINATION.

Improper glove use spreads contamination worse than bare hands.

Single-use gloves must be used correctly.

Wash hands before donning; Change when contaminated; Change between tasks; Single use only; Not a substitute for handwashing.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT, IN THE DISPLAY COOLER, ON THE FLOOR IN THE PREP AREA AND UNDER THE EQUIPMENT IN THE FRYER AREA. INSTRUCTED TO REMOVE.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD USED AS LINER ON FOOD PREP EQUIPMENT, IN THE DISPLAY COOLER, ON THE FLOOR IN THE PREP AREA AND UNDER THE EQUIPMENT IN THE FRYER AREA. INSTRUCTED TO REMOVE.

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.