POTASH BROS. SUPERMARKET Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS (2 WHOLE COOKED CHICKENS 4LBS APPROXIMATE VALUE $25.00) AT IMPROPER TEMPERATURE OF 127F AND 129F RESPECTIVELY AT A REACH-IN HOT HOLDING UNIT.HOT HOLDING UNIT IS IN WORKING ORDER MAINTAINING PROPER TEMPERATURE OF 140F AND ABOVE AT THIS TIME. INSTRUCTED MANAGER THAT HOT POTENTIALLY HAZARDOUS FOODS MUST ALWAYS MAINTAIN A PROPER TEMPERATURE OF 140F AT ALL TIMES.MANAGER VOLUNTARILY DISCARDED ABOVE STATED FOOD PRODUCT.CRITICAL CITATION ISSUED.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: DURING INSPECTION FOUND THE EXPOSED HAND SINK IN THE DISH MACHINE ROOM AREA WITHOUT HOT WATER NOT PROPERLY MAINTAINED. FOUND HOT WATER TEMPERATURE AT 39F. FACILITY GIVEN 48 HOURS TO REPAIR ABOVE STATED SINK.INSTRUCTED MANAGER TO USE THE EXPOSED HAND SINK ACROSS THE WAY IN THE DELI AREA. ALL HAND SINKS MUST HAVE HOT WATER (MINIMUM OF 85F DEGREES AT ALL TIMES) AND COLD WATER.CRITICAL CITATION ISSUED.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: FOUND SLIGHT WHITE AND GRAY BULD-UP AT THE INNER PANEL OF THE LARGE ICE MACHINE IN THE BASEMENT STORAGE AREA.MUST CLEAN, SANITIZE AND MAINTAIN. FOUND DIRTY SHELVING INSIDE THE 3DR REFRIGERATOR IN THE DELI AREA WITH FOOD SPLASHES AND FOOD DEBRIS.MUST CLEAN, SANITIZE AND MAINTAIN.

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: FOUND DIRTY FLOORS INSIDE THE BEER AND WINE COOLERS.MUST DETAIL CLEAN FLOORS INSIDE THE BEER AND WINE COOLERS LOCATED IN THE BASEMENT TO REMOVE SPILLED WINE, BEER AND BROKEN GLASS.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND DIRTY FLOORS INSIDE THE BEER AND WINE COOLERS.MUST DETAIL CLEAN FLOORS INSIDE THE BEER AND WINE COOLERS LOCATED IN THE BASEMENT TO REMOVE SPILLED WINE, BEER AND BROKEN GLASS.

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.