POTASH BROS INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED CHLORINE SANITIZER CONCENTRATION MEASURED AT 0PPM AT DELI DISH MACHINE ON FIRST FLOOR AND BASEMENT. INSTRUCTED TO MAINTAIN IT AT PROPER CONCENTRATION. UNIT WAS TAGGED AND HELD FOR INSPECTION. ECO-LAB REP ARRIVED ON SITE AND REPAIRED BOTH DISH MACHINES. PRIORITY 7-38-025 CITATION ISSUED.

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.

APPROVED THAWING METHODS USED - Comments: FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN COMMERCIAL REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: PREPACKAGED PREPARED FOODS STORED IN THE REACH IN OF THE BUFFET CASE DOES NOT HAVE AN ADDRESS LISTED ON LABELS. FACILITY 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: INSECT CONTROL DEVICE (WHITE AND BLUE RECTANGLE HANGERS) STORED AROUND THE DELI AND BASEMENT PREP AREA, ABOVE/NEXT TO VEGETABLE STORAGE IN AISLE AND BASEMENT. DEVICES SHALL BE INSTALLED SO THAT: 1)THEY ARE NOT OVER FOOD PREPARATION AREAS, 2) DEAD INSECTS OR INSECT PARTS DO NOT FALL ONTO EXPOSED FOOD, EQUIPMENT, UTENSILS, OR SINGLE SERVICE ITEMS.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SINGLE USE PLASTIC CUPS WITHOUT A HANDLE USED AS SCOOPS FOR ALL DRY SEASONINGS. FACILITY MUST PROVIDE SCOOPS WITH HANDLES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SINGLE USE PLASTIC CUPS WITHOUT A HANDLE USED AS SCOOPS FOR ALL DRY SEASONINGS. FACILITY MUST PROVIDE SCOOPS WITH HANDLES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.