POTASH BROS. SUPERMARKET Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES AT THE DELI HOT HOLDING CASES AND SALAD BAR. OBSERVED THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE INSIDE OF THE DELI HOT HOLDING CASES: FRIED CHICKEN AT 122F, TURKEY AT 105.8F-130F, GRAVY AT 119.8F, POLISH SAUSAGE AT 114.8F, CHEESY EGGS AT 117/1F, VEGETABLE LASAGNA AT 123F, EGG SANDWICHES AT 120.7F, HOT DOGS AT 128.3F. OBSERVED THE FOLLOWING ITEMS AT THE SALAD BAR: EGGS AT 51F, CHICKEN AT 50.1F, BLUE CHEESE CRUMBLES AT 56.6F, COTTAGE CHEESE AT 53.9F, FETA CHEESE AT 53.2F, PASTA SALAD AT 52.5F, CUT MELON AT 50F, COOKED CORN AT 51F. MANAGEMENT VOLUNTARILY DISCARDED 40# OF FOOD WORTH $340. CRITICAL VIOLATION 7-38-005A.

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZER WAS DETECTED AT THE LOW TEMPERATURE DISHMACHINE IN THE DELI PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE MACHINE SO THAT 100PPM CHLORINE IS AVAILABLE AT THE FINAL RINSE. CRITICAL VIOLATION 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES ON THE WALLS AND CEILING OF THE DELI PREP AREA AND PRODUCE AISLE. 20 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION FROM REPORT #1139039 ON 7/8/13 NOT CORRECTED: 35/01 - PEELING PAINT AT CEILING ABOVE 1ST FLOOR PREP/ DISH AREA, INSTRUCTED TO REMOVE. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE PREP TABLES IN THE DELI PREP AREA, INTERIOR OF PREP COOLERS, SHELVES IN THE DELI DISHROOM, INTERIOR OF THE ICE MACHINE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPAIR THE FLOOR TILE UNDER THE CHICKEN BROILER. REMOVE STANDING WATER FROM THE DISHROOM FLOOR ALONG THE WALL UNDER THE 3 COMPARTMENT SINK IN THE CORNER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CHIPPED PAINT ON THE CEILING OF THE DELI AREA NEXT TO THE PREP COOLER. MUST SCRAPE AND REPAINT THE CEILING. DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE WALLS OF THE DELI DISHROOM.

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: OBSERVED CHIPPED PAINT ON THE CEILING OF THE DELI AREA NEXT TO THE PREP COOLER. MUST SCRAPE AND REPAINT THE CEILING. DETAIL CLEAN THE GREASE AND FOOD DEBRIS ON THE WALLS OF THE DELI DISHROOM.

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.