SAMS DELI & MARKET INC. Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON PREMISES AS REQUIRED; MUST PROVIDE AND MAINTAIN. INSTRUCTED TO PROVIDE DOCUMENTATION OF EMPLOYEES RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. 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.

FOOD SEPARATED AND PROTECTED - Comments: FOUND NO BARRIER BETWEEN FOOD PREP/DISWASHING AREA FROM THE SALES FLOOR AREA; INSTRUCTED TO PROVIDE. AREA WHERE FOOD IS TO BE PREPPED AND SERVED AND UTENSILS WASHED RINSED AND SANITIZED MUST BE PROTECTED FROM CUSTOMERS. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD SEPARATED AND PROTECTED - Comments: FOUND NO BARRIER BETWEEN FOOD PREP/DISWASHING AREA FROM THE SALES FLOOR AREA; INSTRUCTED TO PROVIDE. AREA WHERE FOOD IS TO BE PREPPED AND SERVED AND UTENSILS WASHED RINSED AND SANITIZED MUST BE PROTECTED FROM CUSTOMERS. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.