OLIVIA'S MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SANDWICHES, SALADS PASTA AND DELI MEATS ETC. INSTRUCTED ABOVE TO HAVE A CERTIFIED FOOD MANAGER AT ALL TIMES FOOD PREPARED AND HANDLING. SERIOUS VIOLATION 7-38-012.

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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: NOTED NO CURRENT INSPECTION REPORT SUMMARY POSTED FROM REPORT #1442175 DATED 10/21/2015.(SUMMARY REPORT POSTED WAS FROM 2014I NSPECTION). INSTRUCTED TO POST CURRENT INSPECTION REPORT SUMMARY AT ALL TIMES. SERIOUS VIOLATION #742-010(B).

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKING FAUCETS AT THE REAR 3 COMPARTMENT SINK AND HAND WASH SINK AT FRONT PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED HEAVY CLUTTER AT THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: NOTED HEAVY CLUTTER AT THE REAR DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.