LOUIE GROCERY Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DURING INSPECTION SMELLED A ODOR COMING FROM REFRIGERATION UNIT IN REAR PREP AREA,TOOK AIR TEMPERATURE OF REFRIGERATOR AND TEMPERATURE WAS FOUND AT 57.0F,MANAGER STATES PLUG WAS OUT WHEN HE ARRIVED THIS MORNING,INSTRUCTED TO REPAIR COOLER,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: TOOK TEMPERATURE OF SEVERAL FOOD ITEMS INSIDE REFRIGERATOR UNIT AT PREP AREA,FOUND IMPROPER TEMPERATURE OF GROUND BEEF AND PORK AT 57.0F,TOTAL WEIGHT FOR THE GROUND BEEF WAS 100LBS AND TOTAL COST WAS $200.00,TOTAL WEIGHT FOR THE PORK WAS 40LBS,TOTAL COST WAS $120.00,food ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: TOOK TEMPERATURE OF SEVERAL FOOD ITEMS INSIDE REFRIGERATOR UNIT AT PREP AREA,FOUND IMPROPER TEMPERATURE OF GROUND BEEF AND PORK AT 57.0F,TOTAL WEIGHT FOR THE GROUND BEEF WAS 100LBS AND TOTAL COST WAS $200.00,TOTAL WEIGHT FOR THE PORK WAS 40LBS,TOTAL COST WAS $120.00,food ITEMS WERE DENATURED AND DESTROYED DURING INSPECTION,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.