LUCKY ONE FOOD STORE CORP. Fails Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 OBSERVED NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED ON THE PREMISES. PREMISES SERVES NACHO CHEESE AND GROUND BEEF FOR NACHOS. MANAGEMENT INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION 7-38-012. NO 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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO CLEAN UP PROCEDURE AND SUPPLIES ON THE PREMISES TO RESPOND TO VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE BOTH. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EXPOSED HAND WASHING SINK LOCATED ADJACENT TO THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO INSTALL. PRIORITY FOUNDATION 7-38-030(C). NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 OBSERVED NO SCREEN FOR THE VENTILATION FAN ABOVE THE 3 COMPARTMENT SINK. MANAGEMENT INSTRUCTED TO INSTALL A SCREEN TO PREVENT ENTRY OF INSECTS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11 OBSERVED THE 3 COMPARTMENT SINK ADJACENT TO THE DISPLAY AISLE NOT PROTECTED FROM CONTAMINATION BY THE PUBLIC. MANAGEMENT INSTRUCTED TO PROVIDE A BARRIER AT BOTH SIDES OF THE SINK.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) NO HOT WATER WAS PROVIDED AT THE 3 COMPARTMENT SINK OR OTHER SINKS THROUGHOUT THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 110F AT THE 3 COMPARTMENT SINK. PRIORITY 7-38-030(C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) NO HOT WATER WAS PROVIDED AT THE 3 COMPARTMENT SINK OR OTHER SINKS THROUGHOUT THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE HOT WATER ABOVE 110F AT THE 3 COMPARTMENT SINK. PRIORITY 7-38-030(C). CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.