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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: WE OBSERVED NO HANDWASHING SINK LOCATED IN THE BAKERY FRONT PASTRY PACKAGING AREA. INSTRUCTED TO INSTALL HANDWASHING SINK. ALSO NO HANDWASHING SINK LOCATED IN BACK REAR SALAD PREP AREA ADJACENT TO FRESH JUICE PREP AREA. INSTRUCTED TO INSTALL A HANDWASHING SINK WITH SOAP AND TOWEL DEVICE CONVENIENT FOR EMPLOYEE USE. PRIORITY FOUNDATION 7-38-030(C) NO CITATION

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HIGH TEMPERATURE DISHMACHINE SANITIZING AT FINAL RINSE TEMPERATURE OF 169.0F. INSTRUCTED HIGH TEMPERATURE DISHMACHINE MUST SANITIZE AT FINAL RINSE TEMPERATURE OF 180.0F. DISH MACHINE WILL BE TAGED HELD FOR INSPECTION BY THE HEALTH DEPT. INSTRUCTED NOT TO USE MACHINE UNTIL REPAIRED AND TAG IS REMOVED BY THE HEALTH DEPT.INSTRUCTED TO USE 3- COMPARTMENT SINK TO WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS, COS. PRIORITY VIOLATION ISSUED 7-38-025.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD TEMPERATURES OF TCS FOODS INSIDE OF COOLERS. APPROX 7-LBS OF CHICKEN SALAD AT IMPROPER COLD TEMPERATURE OF 44.8F, 45.F, AND 3-LBS OF TUNA AT 45.0F, PREPARED YESTERDAY( DATED 1/27/21).ALSO 2-LBS OF SLICED TOMATOES NOT DATED AT 49.0F. ALL FOODS REMOVED AND DISCARDED BY PIC AT COST APPROX $40.00-COS. INSTRUCTED TO MAINTAIN COLD FOODS AT 41.0F OR BELOW. PRIORITY VIOLATION ISSUED 7-38-005.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED DRY FOOD STORAGE BINS NOT LABELED WITH COMMON NAME IN KITCHEN PREP. MUST PROVIDE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED DAIRY OVER HEAD DOORS AND BAKERY EXIT DOOR NOT RODENT PROOF AT BOTTOM AREAS. INSTRUCTED TO REPAIR TO BE TIGHT-FITTING.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN SALAD PREP AREA NOT MAINTAINED, DARK GROVES. INSTRUCTED TO CLEAN, REPAIR OR REPLACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKY FAUCET AT 2- COMPARTMENT SINK AND LEAKY HANDLES ON 3- COMPARTMENT SINK IN KITCHEN. MUST REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKY FAUCET AT 2- COMPARTMENT SINK AND LEAKY HANDLES ON 3- COMPARTMENT SINK IN KITCHEN. MUST REPAIR.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.