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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MISSING HANDWASH SIGNAGE AT HANDWASH SINKS. INSTD TO PROVIDE SIGNAGE AND MAINTAIN.

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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: LAB LETTER ON SITE FOR CHORIZO TO BE HELD UNREFRIGERATED IS OVER 5 YEARS OLD. INSTD TO PROVIDE UPDATED LAB LETTER WITHIN 5 YEARS OR STORE UNDER REFRIGERATION 41F OR BELOW AT ALL TIMES. PRIORITY FOUNDATION 7-38-005

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: SEE 29

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MISSING SPLASHGUARDS INBETWEEN HANDWASH SINK AND PREP TABLES IN MEAT PREP AREA. INSTD TO PROVIDE AND MAINTAIN

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: EXCESSIVE ICE ON CONDENSOR IN MEAT WALK IN COOLER. INSTD TO REPAIR AND MAINTAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: EXCESSIVE ICE ON CONDENSOR IN MEAT WALK IN COOLER. INSTD TO REPAIR AND MAINTAIN.

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.