RIVIERA FOODS Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO PERSON OR EMPLOYEE HEALTH POLICY IN PLACE. INSTRUCTED MANAGER TO PROVIDE DOCUMENTATION THAT ALL FOOD EMPLOYEES ARE INFORMED OF THEIR RESPONSIBILITY TO REPORT ANY DIEASE TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-012 (A) NO CIATION.

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: OBSERVED NO CLEAN UP OF VOMITING AND DIARRHEA PROCEDURE AND CLEAN UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID PROCEDURE ALONG WITH REQUIRED EQUIPMENT FOR CLEAN UP. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 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: MUST PROPERLY MARKED ALL HAND WASHING SINKS

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 EXPOSED HANDSINK IN THE DEIL AREA, THIS IS WHERE THEY MAKE SANDWICHES,CUT DEIL MEATS ECT. NO CITATION ISSUE, PRIORITY FOUNDATION VIOLATION 7-38-030C

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED FOODS AT IMPROPER TEMPERATURE AT THREE DOOR REACH-IN COOLER AT SELLING AREA.FOODS MILK 45.5F,SALTED COD 46F ,MARSCAPONE CHEESE 55F.EGGS 45F.TOTAL AMMOUNT OF FOOD VOLUNTARILY DENATURED TOTAL PRICE $200 TOTAL POUNDS 40LBS CITATION ISSUED 7-38-005

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO PROPER DATE MARKING ON TCS FOODS STORED INSIDE OF FRONT DISPLAY COOLERS FOR MORE THAN 24 HOURS. MUST PROVIDE AND MAINTAIN,PRIORITY FOUNDATION NO CITATION ISSUED 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THREE DOOR DISPLAY COOLER NOT HOLDING COLD FOODS AT PROPER TEMPERATURE.FOODS IN COOLER WERE REGISTERING TEMPERATURES FROM 45.5F TO 55.9F.INSTRUCTED MANAGEMENT TO REPAIR COOLER.THREE DOOR COOLER TAGGED PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED THAT FACILITY HAVE PROPER FOOD THERMOMETER BUT NOT WORKING. MUST PROVIDE PROPER TEMPERATURE MEASURING DEVICE WITH PROBE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUE.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED THAT FACILITY HAVE PROPER FOOD THERMOMETER BUT NOT WORKING. MUST PROVIDE PROPER TEMPERATURE MEASURING DEVICE WITH PROBE. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUE.

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.