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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED THE FOLLOWING REFRIGERATION AND FREEZER EQUIPMENT TO BE IMPROPER:-2 DOOR REFRIGERATION UNIT 51.3F, UPRIGHT REFRIGERATION 47.8F, 3 DOOR FREEZER UNIT 4`.4F, 2 DOOR FREEZER UNIT 15.7. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS READING 40F AND BELOW AND FREEZER IS READING 0F OR BELOW. OWNER IMMEDIATELY CALLED FOR MAINTENANCE. 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: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOODS INSIDE REFRIGERATION UNITS AND INSIDE DISPLAY FREEZER TO BE IMPROPER:- EGGS 53.6F, MILK 54.3F, YOGURT 46.4F. ((FROZEN)BEEF(PHILLY SANDWICH) 26.6F, CHICKEN NUGGETS 26.6F/30.0F, CHICKEN PATTIES 33.3, GRYROS 31.3F PRE-FRIED FALAFEL 28.6F, FALAFEL 34.5F, CHICKEN PATTIES 26.1, PIZZA 28.4). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 59 LBS OF PRODUCTS WORTH $ 66.00 THROUGH DENATURING PROCESS. 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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NOTED NO HOT RUNNING WATER ON PREMISE AT THE FOLLOWING AREAS HAND WASH SINK 78.1F, 3 COMPARTMENT SINK 79.2F, BATHROOM HAND WASH SINK 77.2F. INSTRUCTED TO ALWAYS HAVE HOT AND COLD RUNNING WATER. CRITICAL VIOLATION #7-38-030

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT 3 DOOR REFRIGERATION UNIT. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED TORN RUBBER GASKET AT 3 DOOR REFRIGERATION UNIT. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.