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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED NO HAND WASHING SIGNS LOCATED INSIDE OF THE TOILET ROOMS. INSTRUCTED TO PROVIDE.

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.

PROPER HOT HOLDING TEMPERATURES - Comments: 3-501.16(A:1) OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (COOKED CHICKEN) NOT AT THE PROPER HOT HOLDING TEMPERATURES LOCATED UNDER A HOT HOLDING LAMP IN THE PREPARED FOODS SECTION; 10 LBS OF COOKED CHICKEN AT 100F-110F DURING THE INSPECTION, 5 LBS OF COOKED BEEF AT 98F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND TO ALWAYS MAINTAIN ALL HOT HOLDING TCS FOODS AT 135F OR ABOVE AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE PREPARED HOT FOODS SECTION AND IN THE SALAD PREP AREA; 3 LBS OF COOKED CHICKEN AT 50.5F, 3 LBS OF COOKED SHRIMP AT 54.3F, 10 LBS OF SHRIMP COCKTAIL AT 50.5F AND ABOUT 3 DOZEN BOILED EGGS AT 54.6F. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION #21.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN THE PREPARED HOT FOODS SECTION AND IN THE SALAD PREP AREA; 3 LBS OF COOKED CHICKEN AT 50.5F, 3 LBS OF COOKED SHRIMP AT 54.3F, 10 LBS OF SHRIMP COCKTAIL AT 50.5F AND ABOUT 3 DOZEN BOILED EGGS AT 54.6F. INSTRUCTED TO DISCARD AND DENATURE SAID ITEMS AND TO ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED UNDER VIOLATION #21.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.