PETE'S FRESH MARKET #5 Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURE,IE APPROX 10LBS OF COOKED ASIAN CHICKEN ON SALAD BAR MAINTAIN AT IMPROPER TEMPERATURE OF 50F.NO TEMPERATURE LOGS MAINTAINED/AVAILABLE AT THIS TIME.FOOD WAS REMOVED AND DISPOSED OF BY MANAGER-CDI. MUST MAINTAINED COLD FOODS AT 40F OR BELOW.TOTAL COST APPROX $60.00.CRITICAL 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED UPON INSPECTION 2 EMPLOYEE/FOOD HANDLERS IN PRODUCE FRONT ENTRANCE AREA OF STORE JUICEING FRESH (IE ORANGE,BEET)JUICES.THEN PROCEEDING TO MANUAL CAP AND BOTTLE JUICE AT THIS TIME OF INSPECTION.FOOD IS NOT PROTECTED ON PREP TABLE,(IE FRESH STRAWBERRIES,SPINACH,BEETS/VEGETABLES ,FRUITS THATS USED FOR BEVERAGE/JUICE BEFORE ITS JUICED AND BOTTLED AND CAPPED,FROM CONTAMINATION.NO EXPOSED HAND SINK IN AREA.MUST STOP PROCESS AT THIS TIME, MANUEL CAPPING,CROWNING OR CLOSING IS PROHIBITED.PROCESS IS NOT APPROVED AT THIS TIME BY THE DEPARTMENT OF HEALTH.OFFICE SUPV AND CHIEF V.CASTANEDA NOTIFIED.JUICE MACHINES WILL BE TAGED HELD FOR INSPECTION.MUST CONTACT CDPH TO HAVE TAGS REMOVED,(312-746-8030. SERIOUS CITATION ISSUED

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: UPON INSPECTION NO CERTIFIED FOOD MANAGER ON SITE(DUTY) WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,IE SALAD BAR,DELI AREA,ETC(TUNA,PORK CARNITAS,PASTAS,COOK SALMON,ETC).SERIOUS 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO BARRIER AT HAND SINK NEXT TO MEAT SLICER IN FRESH MEAT/FISH PREP ARE.MUST INSTALL.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO BARRIER AT HAND SINK NEXT TO MEAT SLICER IN FRESH MEAT/FISH PREP ARE.MUST INSTALL.

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.