ROOSEVELT AND KOSTNER / AMOCO Fails Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE OR VALID ORIGINAL CERTIFICATE POSTED FOR PUBLIC VIEW. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE FOR PUBLIC VIEW WHILE SERVING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (MILK, AND CREAMER FOR COFFEE). PRIORITY FOUNDATION VIOLATION. 7-38-012. NO CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED FACILITY TO PROVIDE AND MAINTAIN WITH VERIFIABLE DOCUMENTS ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. 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: OBSERVED NO WRITTEN PROCEDURE ONO SITE OR NECESSARY ITEMS OUTLINED IN POLICY AVAILABLE ON SITE FOR RESPONDING TO VOMIT AND DIARRRHEA EVENTS THAT CAN OCCUR IN THE FOOD ESTABLISHMENT. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

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: OBSERVED SELF SERVICE CAPPUCCINO, AND COFFEE MACHINE IN PLACE IN DESIGNATED AREA WHERE HANDSINK IS NOT IN PLACE FOR PROPER HAND-WASHING. INSTRUCTED TO INSTALL A HAND-SINK WITH HOT AND COLD RUNNING WATER UNDER CITY'S PRESSURE, WITH SOAP AND PAPER-TOWELS AVAILABLE. PRIORITY FOUNDATION VIOLATION. MUST MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-030 (c). NO 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER ON SITE FOR TESTING THE INTERNAL TEMPERATURES OF FOODS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON SITE FOR SANITIZING UTENSILS AT THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED HOT WATER TEMPERATURE @ 90.0F AT 3 COMPARTMENT SINK DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE HOT RUNNING WATER @ AT LEAST 110.F. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION. 7-38-030 (c). NO CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: OBSERVED HOT WATER TEMPERATURE @ 90.0F AT 3 COMPARTMENT SINK DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE HOT RUNNING WATER @ AT LEAST 110.F. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY VIOLATION. 7-38-030 (c). NO CITATION ISSUED.

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.