RIO VALLEY MARKET #2 Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(N) NO EMPLOYEE HEALTH POLICY/TRAINING ON SITE. INSTRUCTED TO ESTABLISH A POLICY AND PROVIDE PROOF THAT EACH FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE HAS KNOWLEDGE OF HEALTH POLICY/TRAINING. PRIORITY FOUNDATION 7-38-012 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 NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED TO OBTAIN THE NECESSARY DOCUMENTS AND SUPPLIES FOR HANDLING SUCH EVENTS. MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005

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 NO HAND WASHING SIGNS AT HAND WASHING SINKS. INSTRUCTED TO PROVIDE SIGNS TO ALL DESIGNATED HAND WASHING SINKS. MAINTAIN SAME.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14(B) WASH CLOTHS NOT PROPERLY STORED IN THE MEAT FOOD PREPARATION AREA. INSTRUCTED TO STORE WASH CLOTHS IN SANITIZING SOLUTION (SOLUTION MUST BE AT THE REQUIRED PPM) WHEN NOT IN USE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 FOUND THE CUTTING BOARDS IN THE MEAT FRONT FOOD PREPARATION AREA WITH DEEP, DARK GROOVES AND STAINS. INSTRUCTED TO SAND OR REPLACE. MUST MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 FOUND THE INTERIOR OF THE STOVE IN THE FRONT FOOD PREPARATION AREA WITH ACCUMILATED FOOD, DIRT AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO, MUST CHANGE THE DIAPER ON THE LOWER SHELF IN THE DAIRY DISPLAY COOLER. DIRT/DEBRIS AND MILK SPILLS NEED TO BE REMOVED.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 FOUND THE INTERIOR OF THE STOVE IN THE FRONT FOOD PREPARATION AREA WITH ACCUMILATED FOOD, DIRT AND GREASE. INSTRUCTED TO CLEAN AND MAINTAIN. ALSO, MUST CHANGE THE DIAPER ON THE LOWER SHELF IN THE DAIRY DISPLAY COOLER. DIRT/DEBRIS AND MILK SPILLS NEED TO BE REMOVED.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.