NORTH & PULASKI FRESH MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FROM 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 ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE. 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.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A)(1) OBSERVED IMPROPER HOT HOLDING TEMPERATURES OF TCS FOODS. OBSERVED CHICKEN AT 99.3F, PORK AT 105.8F, AND COOKED RICE AT 103.3F AT THE HOT HOLDING UNIT NEXT TO THE DELI COUNTER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 44# OF FOOD WORTH $175. PRIORITY 7-38-005. CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2) OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS. OBSERVED GREEN SALSA AT 45.2F, SOUR CREAM AT 49.7F, AND CUT TOMATOES AT 49.8F. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10 GALLONS AND 5# OF FOOD WORTH $120. PRIORITY 7-38-005. SEE VIOLATION #21 FOR CITATION.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17 OBSERVED READY-TO-EAT, TCS FOODS SUCH AS SALSA PREPARED AND HELD MORE THAN 24 HOURS, NOT DATE MARKED TO INDICATE WHEN THE FOOD MUST BE SOLD, CONSUMED OR DISCARDED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS WITH A MAXIMUM OF 7 DAYS WITH THE DATE OF PREPARATION COUNTING AS DAY 1. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 OBSERVED THE EXIT DOOR TO THE PARKING LOT FROM THE PRODUCE PREP AREA NOT RODENT PROOFED. THERE IS A 1/2" GAP ALONG THE BOTTOM OF THE DOOR. MANAGEMENT INSTRUCTED TO RODENT PROOF ALL EXIT DOORS.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-501.111 OBSERVED LIVE SMALL FLIES IN THE PRODUCE PREP AREA AND PRODUCE STORAGE AREA. APPROXIMATELY 25 LIVE SMALL FLIES WERE OBSERVED IN THIS AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

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: 3-306.11 OBSERVED FOOD NOT PROTECTED FROM CONTAMINATION DURING DISPLAY. OBSERVED TRIPE STORED ON A SHEET PAN ON TOP OF THE DELI PREP COOLER WITH NO DISPLAY CASE OR SNEEZEGUARD TO PROTECT AGAINST CONTAMINATION BY THE PUBLIC. MANAGEMENT INSTRUCTED TO STORE THE TRIPE IN A DISPLAY CASE OR OTHER MEANS TO PREVENT CONTAMINATION. PRIORITY 7-38-005. CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.12 OBSERVED SEVERAL SEWAGE LINES RUNNING ABOVE THE BASEMENT FOOD PREP AREA. MANAGEMENT INSTRUCTED TO SHIELD SEWER LINES TO INTERCEPT POTENTIAL DRIPS.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: 3-304.12(A) OBSERVED SALSA CONTAINERS WITHOUT HANDLES BEING USED AS SCOOPS FOR SALSA, SOFRITOS AND PICKLED VEGETABLES IN SEVERAL AREAS. MANAGEMENT INSTRUCTED TO USE A SCOOP WITH AN ATTACHED HANDLE TO SCOOP FOODS OUT OF CONTAINERS.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11(B) REPLACE THE TORN DOOR GASKETS INSIDE OF THE TAQUERIA 2 DOOR PREP COOLER.

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: 4-602.13 CLEAN THE PREP TABLE, PREP COOLERS AND MICROWAVE IN THE TAQUERIA FOOD PREP AREA.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 OBSERVED FOAM SHEATHING USED AS A CEILING SURFACE IN THE PRODUCE PREP AREA AND BASEMENT PREP AREAS. MANAGEMENT INSTRUCTED TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE FOR ALL CEILINGS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 OBSERVED FOAM SHEATHING USED AS A CEILING SURFACE IN THE PRODUCE PREP AREA AND BASEMENT PREP AREAS. MANAGEMENT INSTRUCTED TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE FOR ALL CEILINGS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.