S. A. A. FOOD & LIQUORS Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REACH IN COOLER MAINTAINED AT IMPROPER COLD TEMPERATURE OF 47.9F.COOLER MUST MAINTAIN 40F OR BELOW.MUST COOLER MUST BE TAGGED.HELD FOR INSPECTION. DO NOT USE UNIT.CRITICAL CITATION ISSUED 7-38-005A

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED INSIDE REACH IN COOLER MAINTAINED AT IMPROPER TEMPERATURES.(EGGS AT 50.4F,MILK AT 46.4F-49.8F),WAS REMOVED AND DISCARDED,-CDI-TOTAL COST APPROX $75.00,TOTAL 40LBS.CRITICAL 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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: COOLERS ON PREMISES,USED/UNUSED NOT CLEAN INTERIOR/EXTERIOR,UNSED HOT PLATE AREA IN REAR.MUST CLEAN/MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS NOT CLEAN ON PREMISES AND FLOORS BEHIND FRONT COUNTER..MUST CLEAN/MAINTAIN. AND REPAIR FLOORS BEHIND COUNTER.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OPENINGS IN WALLS/CEILING.MUST SEAL.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER AND ARTICLES NOT USING FROM REAR.ALSO UNSED,UNCLEAN COOKING EQUIPMENT/HOT PLATE.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST REMOVE CLUTTER AND ARTICLES NOT USING FROM REAR.ALSO UNSED,UNCLEAN COOKING EQUIPMENT/HOT PLATE.

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.