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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF SALAD DISPLAY COOLER TO BE IMPROPER AT 44.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. CITATION ISSUED FOR 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: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE 3 DOOR REFRIGERATION UNIT,DELI DISPLAY COOLER AND SALAD BAR DISPLAY COOLER TO BE IMPROPER: ROAST BEEF(57.7F,TURKEY 44.6F,HAM 45.3F,EGG SALAD 45.6F(3 DOOR REFRIGERATION UNIT),TUNA 44.3F,POTATO SALAD 44.5F(DELI MEAT DISPLAY COOLER),EGGS 48.2F,CRAB MEAT 48.9F,COLE SLAW 47.9(SALAD BAR DISPLAY COOLER). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 126 LBS OF PRODUCTS WORTH $1000.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEES CHANGING GLOVES AND MOVING FROM ONE STATION TO ANOTHER WITHOUT WASHING HANDS. NOTED EMPLOYEES AT THE DELI PREP COUNTER AFTER ASSISTING CUSTOMERS REMOVED GLOVES AND WENT TO CLEAN OTHER DISPLAY COOLERS, PLAYED WITH HAIR AND HAIR NET,THEN TO DISH OUT HOT FOODS BEHIND FOOD COUNTER,TO THE DI SWASHING ROOM THEN TO PULL OUT HOT FOODS FROM WARMER AND FINALLY BACK TO THE DELI MEAT COUNTER TO PUT ON NEW GLOVES; ALL THESE WITHOUT WASHING HANDS AT ANY TIME. INSTRUCTED TO WASH HANDS AT ALL TIMES ESPECIALLY WHEN MOVING FROM ONE PREP AREA TO ANOTHER AND AFTER CHANGING GLOVES. CITATION ISSUED FOR VIOLATION #7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED HAND WASH SINK AT THE PRODUCE PREP AREA AT THE BASEMENT TO BE INACCESSIBLE WITH GARBAGE CANS(BIG AND SMALL) AND A BOX IN FRONT OF SINK. INSTRUCTED TO HAVE ALL HAND WASH SINKS ACCESSIBLE AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RUSTY SHELVES INSIDE REFRIGERATION UNITS AT THE PREP AREA. INSTRUCTED TO CLEAN, REPAINT WITH A NON TOXIC FOOD GRADE PAINT AND/OR REPLACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN COOKING EQUIPMENT, SHELVES BELOW COOKING EQUIPMENT AND ALL SLICERS AT THE PREP AREA.

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: INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDER NEATH EQUIPMENT ESPECIALLY AT THE PREP AREA,UNDERNEATH THE DISH WASHING AREA, UNDERNEATH THE STAIR WAYS AND INSIDE WALK IN COOLER AT THE BASEMENT PREP AREA.

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: NOTED MULTIPLE HOLES AND OPENING AT ON CEILING AT TOP OF HAND WASH SINK AT THE KITCHEN DISH WASHING AREA, ON CEILING INSIDE THE MEAT WALK IN COOLER(HOLE)AND CRACKED WALL BASE BY ENTRANCE AT THE REAR EXIT DOOR.ALSO NOTED STAINED AND DIRTY WALLS AT THE DISH WASHING ROOM WITH FOOD STAINS AND DIRT. INSTRUCTED TO SEAL ALL HOLES AND OPENINGS, CLEAN WALLS AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKAGE AT THE BOTTOM OF THE DISH WASHER, LEAKAGE AT THE FAUCET OF THE 3 COMPARTMENT SINK AND LEAKAGE AT THE BOTTOM PIPING OF THE SAME 3 COMPARTMENT SINK ALL INSIDE THE MEAT PREP ROOM. MUST REPAIR AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED LEAKAGE AT THE BOTTOM OF THE DISH WASHER, LEAKAGE AT THE FAUCET OF THE 3 COMPARTMENT SINK AND LEAKAGE AT THE BOTTOM PIPING OF THE SAME 3 COMPARTMENT SINK ALL INSIDE THE MEAT PREP ROOM. MUST REPAIR AND MAINTAIN.

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.