POTASH BROS. SUPERMARKET Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: LIQUID SOAP NOT PROVIDED AT HAND WASHING SINK IN BASEMENT PREPARATION AND MAIN COOKLINE ON 1ST FLOOR. FACILITY MUST ENSURE SOAP IS PROVIDED AT ALL HAND SINKS IN THE FACILITY. SOAP PROVIDED WHILE ON SITE. PRIORITY FOUNDATION VIOLATION 7-38-030 (c) CITATION ISSUED.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED CHLORINE SANITIZER CONCENTRATION AT 0PPM AT KITCHEN LOW TEMP. DISH MACHINE. INSTRUCTED TO REPAIR. UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY CANNOT USE THE DISH MACHINE UNIT IT MAINTAINS PROPER CONCENTRATION. COMPANY REP. ARRIVED ON SITE AND PROVIDED SANITIZER FOR DISH MACHINE. CONCENTRATION MEASURED AT 50PPM. PRIORITY 7-38-025 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE STATED IMPROPER TEMPERATURES: BAKED CHICKEN IN FRONT DELI DISPLAY COOLER HELD AT 51.6F. APPROXIMATELY 3LBS OF TCS ITEMS DISCARDED AT AN APPROXIMATE COST OF $30. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: PREPACKAGED FOODS (SALADS, CAKES, COLD HOLDING CHICKEN MEALS, AND HOT HOLDING SANDWICHES) IN THE DISPLAY COOLER IS NOT PROPERLY LABELED. LABEL WITH: 1) COMMON NAME OF FOOD, 2) INGREDIENTS, 3) NET QUANTITIES, 4) NAME AND ADDRESS OF PACKAGER.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: BOXES OF FOOD STORED ON THE FLOOR IN THE WALK-IN FREEZER. ITEMS MUST BE PLACED AT LEAST 6 INCHES ABOVE THE FLOOR.

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: OBSERVED WATER/ICE DRIPPING FROM CONDENSER THAT IS LOCATED IN MEAT CUTTING AREA. FACILITY MUST REPAIR TO ENSURE THERE IS NO CONTAMINATION ON PREPARATION SURFACES IN THE MEAT CUTTING AREA.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CUTTING BOARDS ARE SERVERELY SCRATCHED WHICH PREVENTS PROPER CLEANING AND SANITIZING OF EQUIPMENT IN THE RAW MEAT CUTTING AREA. FACILITY MUST RESURFACE BOARD OR REPLACE CUTTING BOARD.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LOW HOT WATER PRESSURE AT THE HAND SINK LOCATED IN THE DISH/KITCHEN AREA. FACILITY MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED EXTERIOR OF GREASE TRAP CONTAINER SOILED LOCATED IN GARAGE STORAGE ROOM. SOILED RECEPTABLES AND WASTE HANDLING UNTIS SHALL BE CLEANED AT A FREQUENCY NECESSARY TO PREVENT THEM FROM DEVELOPING A BUILDUP OF SOIL OR BECOMING ATTRACTANTS FOR INSECTS AND RODENTS.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED GARBAGE/DEBRIS/CHUNKS OF ICE ACCUMILATED ON FLOORS OF THE WALK-IN COOLER AND WAKL-IN FREEZER. FACILITY MUST CLEAN AND MAINTAIN.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER CERTIFCATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES WHO DO NOT HAVE A CITY MANAGER CERTIFICATION MUST OBTAIN A VALID FOOD HANDLER CERTIFICATE AND PROVIDE ON SITE 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: FOOD HANDLER CERTIFCATIONS NOT PROVIDED ON SITE. ALL FOOD EMPLOYEES WHO DO NOT HAVE A CITY MANAGER CERTIFICATION MUST OBTAIN A VALID FOOD HANDLER CERTIFICATE AND PROVIDE ON SITE 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.