PJ'S PANTRY 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.FOUND DISPLAY COOLER IN SERVING AREA AT IMPROPER TEMPERATURE(AIR TEMP OF 55F TO 60.1F).POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(VARIOUS KIND OF SANDWICHES; TUNA- HAM ROAST BEEF)TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE.FAX A LETTER WHEN UNIT IS FIXED,AND MAINTAINS TEMP OF 40F AND BELOW(FAX #312-746-4240) CRITICAL VIOLATION:7-38-005(a) HOOOO62525-13

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 cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE ABOVE DISPLAY COOLER:10 EACH OF EGG/SASAUGE MUFFIN AT TEMP OF 60F; 3 EACH OF MACARONI SALAD AT TEMP OF 55F; 3 EACH OF POTATOES SALAD AT TEMP OF 55F; HALF BOTTLE OF HALF/HALF AT TEMP 0F 48.9F; HALF BOTTLE OF 2DUCED MILK AT TEMP OF 45.5F; 26 EACH OF VARIOUS KIND OF SANDWICHES AT TEMP OF 55.6F TO 57.9F; 7 EACH YOGURTS AT TEMP OF 53.7F TO 59.3F.FOOD WAS DISCARDED AND DENATURED BY MANAGER.POUNDS 5, VALUE 88.78. NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED .CRITICAL VIOLATION:7-38-005(a)HOOOO62525-13

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN THE INTERIOR OF MICROWAVE(TOP PART HAS FOOD DEBRIS)

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.CLEAN THE INTERIOR OF MICROWAVE(TOP PART HAS FOOD DEBRIS)

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.