NUTS ON CLARK Gets Conditional Pass on Health Inspection - Chicago Grocery store

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED INCOMPLETE VOMIT AND DIARRHEAL CLEAN UP KIT. (MISSING APPROPRIATE SANITIZER THAT KILLS NOROVIRUS). INSTRUCTED THE PERSON IN CHARGE TO MAINTAIN A KIT WITH ALL NECESSARY SUPPLIES INCLUDING A SANITIZER RATED AS EFFECTIVE AGAINST NOROVIRUS ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. 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 SOAP AT EXPOSED HANDWASHING SINK IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ENSURE ALL HANDWASHING SINKS ARE SUPPLIED WITH SOAP, SO THAT EMPLOYEES CAN FREQUENTLY WASH THEIR HANDS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030 (C), CITATION ISSUED. EMPLOYEE PROVIDED SOAP FOR HANDWASHING SINK DURING THE INSPECTION.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXED FOOD ITEMS ON FLOOR THROUGHOUT REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ELEVATE ALL FOOD ITEMS SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED ACCUMUALTED FOOD DEBRIS AND DIRT ON FLOOR , ALONG WALLS, AND IN ALL CORNERS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOOR, ALONG WALLS AND IN ALL CORNERS AND MAINTAIN.

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: OBSERVED ACCUMUALTED FOOD DEBRIS AND DIRT ON FLOOR , ALONG WALLS, AND IN ALL CORNERS IN THE REAR PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO CLEAN FLOOR, ALONG WALLS AND IN ALL CORNERS AND MAINTAIN.

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.