PETE'S FRESH SUPERMARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.THE HOT HOLDING DISPLAY UNIT ON THE NORTH END HAVE A 120.0F AMBIENT AIR TEMPERATURE,SOME ITEMS ARE ON DOUBLE PANS.THE UNIT WAS PULLED APART AND THE TEMPERATURE WAS RAISED TO 142.6F AT THIS TIME.(CRITICAL 7-38-020)CITATION ISSUED .

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: All hot food shall be stored at a temperature of 140F or higher.20-25 LBS. OF COOKED MEAT LOAF,PORK CARNITAS,SAUSAGE & BEEF WAS FOUND AT 123.6F-130.0F.THE BEEF IN THE TURNED OFF ROTISSERE SPINDLE WAS 64.5F.ALL ITEMS WERE QUICKLY COOKED AND OR REHEATED TO 165F AT THIS TIME.THE TEMPERATURE LOG BOOK WAS BEING REORGANIZED AND WAS CHECKED AT THE END OF INSPECTION.(CRITICAL 7-38-005A)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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.THE BUTCHER KNIVES ARE STORED DIRTY IN THE HOLDER & THE SMALL MEAT GRINDER PLUNGER IS STAINED.WASH,RINSE & SANITIZE ALL FOOD UTENSILS PRIOR TO STORAGE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.THE FOOD CARTS ON WHEELS AND WALK IN KITCHEN COOLER SHELVING ARE RUSTY,REPAIR OR REPLACE UNSANITARY EQUIPMENT INCLUDING THE FIRE SPRINKLER HEAD ESCUTCHEON IN THE BUTCHER SHOP.MOVE THE MEAT GRINDER FROM UNDER THE COOLER DRAIN LINE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.REPAIR THE RUSTY SPOTS ABOVE THE BUTCHER ROOM THREE COMPARTMENT SINK AREA.

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: The walls and ceilings shall be in good repair and easily cleaned.REPAIR THE RUSTY SPOTS ABOVE THE BUTCHER ROOM THREE COMPARTMENT SINK AREA.

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.