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

HANDS CLEAN & PROPERLY WASHED - Comments: NOTED EMPLOYEE AT THE PREP AREA DO THE FOLLOWING:- -GOES TO THE DISPLAY AREA AND COLLECTS ONIONS TO USE FOR PREPPING -SLICES ONIONS WITHBARE HANDS, NO HAND WASHING OR GLOVES ON -THEN PUTS ON GLOVES WIHOUT WASHING HANDS -TAKES THE PEELS OF THE ONONS THE THE GARBAGE TO DISPOSE OF THEM AND BACK TO THE PREP TABLE TO CONTINUE PREPPING WITH THE SAME GLOVES. -PROCEEDS TO WIPE THE PREP TABLE AND KNIFE WITH THE SAME GLOVE AND CONTINES PREPPING. ALL WITH OUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT POLICY WITH READY TO EAT FOODS. MUST WASH HANDS AND CHANGES GLOVES AFTER EACH TASK OR MOVING FROM ONE AREA TO ANOTHER. PRIORITY VIOLATION #7-38-010. CITATION ISSUED

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: FOOD CONTAINERS STORED ON FLOOR IN PREP, STORAGE AND WALK-IN COOLER/FREEZERS. MUST PROVIDE PROPER, RAISED SHELVING TO STORE FOOD CONTAINERS 6" OFF FLOOR.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED ICE BUILD UP INSIDE THE UPRIGHT FREEZER AT THE REAR. INSTRUCTED DEFROST, CLEAN AND MAINTAIN UNITS.

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: NOTED UNFINISHED WOOD USED FOR SHELVING AT THE BASEMENT FOOD DISPLAY AREA. INSTRUCTED TO PROVIDE SHELVES WITH NON POROUS WOOD THAT ARE EASILY CLEANABLE AND MAINTAINED.

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: NOTED CARDBOARD BOXES USED TO LINE SHELVES. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED BROWISH SPILLS AND MOLD LIKE SUBSTANCE INSIDE SODA DISPLAY COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED LEAKING FAUCET THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED LEAKING FAUCET THE 3 COMPARTMENT SINK. INSTRUCTED TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.