PAULINA FOODS Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND REACH-IN 4 DOOR COOLER( WHERE MILK & EGGS ARE STORED) WITH AN AIR TEMP OF 52.4 DEGREES AND MEAT CASE AT 52.2 DEGREES- BOTH UNITS MUST BE CAPABLE OF MAINTAINING AIR TEMPS OF 40 DEGREES OR BELOW. THERMOSTAT SET AT 50 DEGREES IN MILK COOLER, INSTRUCTED TO TURN IT DOWN(MILK WAS DELIVERED DURING INVESTIGATION). MEAT CASE TAGGED HELD FOR INSPECTION, MUST BE SERVICED AND A REQUEST MUST BE FAXED TO CDPH AT 312-746-4240 WHEN READY FOR UNIT TO BE REINSPECTED AND TAG REMOVED-CITATION ISSUED-CRITICAL

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: HOT DOGS- 50.1 DEGREES, SUPREMA CREAMA-49.9 DEGREES, BOLOGNA- 49.8 DEGREES-ALL PRODUCT FOUND AT IMPROPER TEMPERATURES VALUED AT 50.00 (15LB)VOLUNTARILY DISCARDED BY OWNER-CITATION ISSUED-CRITICAL

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT OR REPLACE ALL RUSTY STORAGE SHELVES AND RACKS IN REAR, ON SALES FLOOR AND INSIDE COOLERS.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: ALL SHELVES, RACKS, INTERIORS OF ALL COOLERS(USED AND UNUSED), FREEZERS, SINKS, COUNTERS AND ALL OTHER UNCLEAN SURFACES THROUGHOUT.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN ALL FLOORS THROUGHOUT ALONG ALL WALL BASES, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(INCLUDING BASEMENT). REPLACE MISSING FLOOR TILES WHERE NEEDED AND REPAIR SECTIONS OF FLOOR BEHIND COOLERS ON SOUTH WALL.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN AND PAINT ALL WALLS & PIPES THAT ARE NO LONGER EASILY CLEANABLE THROUGHOUT. CLEAN AND OR PAINT RUSTY LIGHT FIXTURES IN CEILINGS WHERE NEEDED AND CEILING WHERE NEEDED. REPAIR BOTTOMS OF ENTRY DOORS MAKING THEM TIGHT-FITTING TO PREVENT RODENT ENTRY.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAK ON HOT WATER SIDE OF WASHBOWL IN WASHROOM.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST KEEP THERMOMETERS IN ALL COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST KEEP THERMOMETERS IN ALL COOLERS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.