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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed Deli display cooler at improper temperature of 48.2f, at time of inspection, holding potentially hazardous foods. Also observed two door reach-in cooler at Deli sandwich prep area, at improper temperature of 50.2f, at time of inspection, holding potentially hazardous foods. Display cooler and 2 door reach in cooler were tagged during inspection. Site also instructed to maintenance display cooler and 2 door cooler, also ensure unit maintains a temperature of 40f or less. Site instructed not to use unit. Instructed not to remove tag and to contact cdph for tag removal. 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: Observed potentially hazardous food stored at improper temperature, in the following areas: - Deli Display cooler: 50.5f, 8.5lbs of Regular Tuna Salad at $84.00 46.6f 4lbs of Quiche, at a value of $3.50 50.1f, 4lbs of Spinach dip, at a value of $28.00 49.5f, 5lbs of Lite tuna salad, at a value of $45.00 50.0f, 3lbs of Lime tuna salad, at a value of $27.00 49.3f, 5lbs of Regular chicken salad, at a value of $45.00 47.5f, 2.5lbs of Lite chicken salad, at a value of $20.00 -Deli 2 door sandwich reach in cooler: 54.5f, 3lbs of Sliced tomatoes, at a value of 10.00 Manager voluntarily discarded and denatured a total weight of 35lbs at total a value of $262.50 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. 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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed dark deep grooves and stains on cutting board in basement prep area. Instructed manager to resurface and or replace. Maintain at all times.

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: Observed food and debris on exterior top surface of dish washing machine in deli area. Instructed manager to detail clean and maintain at all times.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed missing floor tile under prep table and under exposed hand sink, located on north wall, in dish washing area, in deli area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to provide title in said areas. Maintain at all times.

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 missing floor tile under prep table and under exposed hand sink, located on north wall, in dish washing area, in deli area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to provide title in said areas. Maintain at all times.

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.