PETE'S MARKET #4 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND END CAP ON REACH IN COOLER NOT UNDER REFRIGERATION. CORNER HAS NO AIR FLOW TO REFIGERATE PRODUCT. ALL PRODUCT WAS REMOVED AT TIME OF INSPECTION. AREA MAY ONLY BE USED FOR NON REFRIGERSTED PRODUCT. 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: THERE WERE 15 PARFAIT CUPS, 5 FRUIT CUPS, AND 10 FLAN FOUND AT IMPROPER TEMPERATURE 45-47 DEGREES. ALL CUPS WERE DISCARDED AT THIS TIME. TOTOL VALUE 30 CUPS $95.00 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEANING NEEDED TO ALL COOKING AND HOLDING EQUIPMENT IN HOT FOODS SECTION, AND DELI. CLEAN TO REMOVE ALL BUILD UP AND SPLATTER.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEANING NEEDED TO ALL COOKING AND HOLDING EQUIPMENT IN HOT FOODS SECTION, AND DELI. CLEAN TO REMOVE ALL BUILD UP AND SPLATTER.

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.