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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14 (N)- OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO COMPLY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-010 NO 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11- FOUND NO PROCEDURES ON SITE FOR THE CLEAN UP OF VOMITING AND DIARRHEAL EVENTS. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14- OBSERVED NO HAND WASHING SIGNAGE AT HAND SINK IN THE FOLLOWING AREAS. -MEAT AND FISH DEPARTMENT -BASEMENT SALAD BAR PREP AREA, ADJACENT TO 3 COMPARTMENT SINK - EMPLOYEE BATHROOMS IN BASEMENT - HOT DELI DISH AREA AND FRONT PREP - EMPLOYEE BATHROOM ON 1ST FLOOR REAR BACK STOCK AREA INSTRUCTED MANAGER TO PROVIDE SIGNAGE AT SAID AREA. MAINTAIN AT ALL TIMES.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

APPROVED THAWING METHODS USED - Comments: 3-501.13- OBSERVED INTACT VACUUMED SEALED PACKAGES OF FISH THAWING IMPROPERLY IN FISH AND MEAT DEPARTMENT DISPLAY COOLER. INFORMED MANAGER THAT VACUUMED SEALED PACKAGES OF FISH MUST BE REMOVED FROM VACUUM PACKAGE AND THAWED UNDER REFRIGERATION OUT OF PACKAGE. INSTRUCTED MANAGER TO REMOVE FISH FROM VACUUMED SEALED PACKAGES AND THAW OUTSIDE OF PACKAGING UNDER REFRIGERATION. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(B)- OBSERVED NO INTERNAL THERMOMETER MEASURING DEVICE AT: -MEAT AND FISH DEPARTMENT DELI DISPLAY COOLER -HOT DELI COLD HOLING DELI UNITS/REFRIGERATORS -HOT DELI HOT HOLING DELI UNIT INSTRUCTED MANAGER TO PROVIDE INTERNAL THERMOMETER MEASURING DEVICE. MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11- 3-307.11- OBSERVED BOTTLES OF ALCOHOL, ETC. STORED ON SHELVING RACKS, THROUGHOUT BASEMENT DRY STORAGE AREA, UNDERNEATH CAST IRON SEWERS LINES. INSTRUCTED SITE TO RELOCATE INVENTORY OR ENCASE PIPE TO PREVENT CONTAMINATION. MAINTAIN AT ALL TIMES.

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: 3-307.11- OBSERVED NO TONGS OR BARRIERS STORED AT SELF SERVICE PASTRY DISPLAY CASE, IN HOT DELI AREA. INFORMED MANAGER THAT TONGS OR BARRIERS MUST BE PROVIDED AT SAID LOCATION TO PREVENT FOOD CONTAMINATION AT SELF SERVICE PASTRY DISPLAY CASE. MAINTAIN AT ALL TIMES.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: 6-501.19- OBSERVED NO SELF CLOSING DOOR AT EMPLOYEE RESTROOM IN BACK STOCK ROOM AREA REAR. INSTRUCTED MANAGER TO PROVIDE SELF CLOSING HINGE AT SAID LOCATION. MAINTAIN AT ALL TIMES.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11- OBSERVED MISSING FLOOR TITLE 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 TILE IN SAID AREA AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11- OBSERVED NO LIGHT SHIELD COVERS THROUGHOUT BASEMENT DRY STORAGE AREA, AS WELL AS AT SALAD PREP STATION IN BASEMENT. INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13- OBSERVED FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: 2-102.13- OBSERVED FOOD HANDLER REQUIREMENTS NOT MET. INSTRUCTED MANAGER TO PROVIDE. MAINTAIN AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.