NEW YORK MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 3-301.11 (B) OBSERVED THE EMPLOYEE SLICING TOMATOES WITH BARE HANDS AND PUTTING THE CONTAINER OF THE SLICED TOMATOES IN THE COLD HOLDING UNIT WITH THE OTHER CONDIMENTS FOR READY-TO-EAT FOODS. TOMATOES ARE USED AS A CONDIMENT FOR READY-TO-EAT FOODS (TURKEY BURGERS AND SANDWICHES). MUST USE GLOVES OR OTHER ALTERNATIVE APPROVED METHODS WHEN HANDLING READY-TO-EAT FOOD AND PRODUCTS. 5LBS OF PRODUCT AT $5.00 VOLUNTARILY DISCARDED AND DENATURED AT THIS TIME. PRIORITY VIOLATION 7-38-010, CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED EMPLOYEE'S TOILET ROOM WITHOUT HANDWASHING SIGNAGE. INSTRUCTED TO PROVIDE AND MAINTAIN.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) OBSERVED NO THERMOMETER INSIDE TWO COLD HOLDING UNITS IN THE FRONT AND REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COLD HOLDING UNITS AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B) OBSERVED NO THERMOMETER INSIDE TWO COLD HOLDING UNITS IN THE FRONT AND REAR FOOD PREP AREA. INSTRUCTED TO PROVIDE THERMOMETERS INSIDE OF ALL COLD HOLDING UNITS AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.