PEORIA PACKING LTD Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DISPLAY COOLER IN DELI PREP AREA NOT MAINTAINING ADEQUATE TEMPERATURE. AIR TEMPERATURE RECORDED AT 44.1F. INSTRUCTED TO REMOVE ALL PRODUCTS FROM THE UNIT FOUND AT IMPROPER TEMPERATURES AND HAVE UNIT SERVICED. 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: DELI MEATS FOUND AT IMPROPER TEMPERATURES. SAUSE MEAT-49.1F, BOLOGNA-47.1F,-45.1, HAM-46.9F,-46.6F, OLD FASHIONED LOAF-48.9F, TURKEY-45.6F,-47.8F,-46.1F,-52.2F, HARD SALAMI-52.1F. ALL POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES REMOVED FROM SALE AND DISCARDED(225LB VALUED AT $500). 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT ALL STORAGE AREAS ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(DIRT AND DEBRIS PRESENT).

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, REPAIR, AND PAINT WALLS IN EMPLOYEE BREAK AREA AND ABOVE MOP SINK. CLEAN DUST BUILD-UP FROM VENT COVER IN MEN'S EMPLOYEE WASHROOM.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN, REPAIR, AND PAINT WALLS IN EMPLOYEE BREAK AREA AND ABOVE MOP SINK. CLEAN DUST BUILD-UP FROM VENT COVER IN MEN'S EMPLOYEE WASHROOM.

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.