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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINKS NOT ACCESSIBLE IN PREP AREAS. KNIVES STORED INSIDE HAND WASHING SINK IN FRONT MEAT PREP AREA, ROLLING CART BLOCKING HAND WASHING SINK IN DELI PREP AREA, CLEANING SUPPLIES, DISH SOAP, SCRUBBER, WINDEX STORED INSIDE HAND WASHING SINK IN REAR MEAT PREP AREA. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM HAND WASHING SINK. HAND WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES FOR PROPER HAND WASHING. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(C)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGN AT HAND WASHING SINK IN REAR MEAT PREP AREA. INSTRUCTED MANAGER TO PROVIDE HAND WASHING SIGNS AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED REFRIGERATED READY TO EAT DELI MEAT NOT LABELED AND DATED IN DISPLAY COOLER. INSTRUCTED MANAGER TO LABEL AND DATE ALL READY TO EAT TCS FOOD HELD MORE THAN 24 HOURS WITH DATE BY WHICH FOOD IS TO BE SOLD, DISCARDED, OR CONSUMED. PRIORITY FOUNDATION 7-38-005

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE ROTISSERIE CHICKEN HOT HOLDING UNIT. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PACKAGED SANDWICHES, SALADS, SALSA DISPLAYED IN COOLER FOR CUSTOMER SERVICE AND NOT LABELED WITH INGREDIENTS, NET WEIGHT, BUSINESS, NAME AND ADDRESS. INSTRUCTED MANAGER TO PROPERLY LABEL ALL PACKAGED ITEMS DISPLAYED FOR CUSTOMER SERVICE.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: OBSERVED MULTI-USE KNIVES STORED BEHIND 3-COMPARTMENT SINK IN KITCHEN. INSTRUCTED MANAGER TO REMOVE KNIVES, RE-WASH, RINSE, SANITIZE UTENSILS AND PROPERLY STORE IN A SANITARY MANNER.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD DEBRIS AND SPILLS ON SLICERS, GRINDERS, CUTTING BOARDS, PREP TABLES, COOLERS IN PREP AREAS. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED DRAINPIPE LEAKING IN REAR MEAT PREP AREA. INSTRUCTED MANAGER TO REPAIR DRAINPIPE 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS AND SPILLS ON FLOOR IN DELI, MEAT, PRODUCE, AND KITCHEN PREP AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS AND MAINTAIN OBSERVED DUST BUILDUP ON FANS IN WASHOOMS. INSTRUCTED TO 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD DEBRIS AND SPILLS ON FLOOR IN DELI, MEAT, PRODUCE, AND KITCHEN PREP AREAS. INSTRUCTED MANAGER TO CLEAN FLOORS AND MAINTAIN OBSERVED DUST BUILDUP ON FANS IN WASHOOMS. INSTRUCTED TO 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.