SAVE A LOT Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON-SITE AT THE TIME OF INSPECTION. INSTRUCTED TO OBTAIN AND MAINTAIN. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT RUNNING WATER AT THE HANDWASHING SINKS IN THE ALL GENDER (71.9 F), MEN (69.7 F), AND WOMEN (71.4 F) TOILET ROOM ON SITE. THE TEMPERATURE OF WATER WAS RANGED FROM 69.7-71.9 F AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT (100 F) AND COLD RUNNING AT ALL HAND WASH SINKS. PRIORITY VIOLATION 7-38-030(C), NO CITATION ISUSED

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 SOAP AT THE HANDWASHING SINKS THROUGHOUT THE FACILITY IN THE FOLLOWING AREAS: THE ALL GENDER TOILET ROOM UPSTAIRS, IN THE MEN'S TOILET ROOM, THE EXPOSED HANDWASHING SINKS IN THE SEAFOOD DPEARTMENT, THE BAKERY, AND AT THE REAR RECEIVING AREA. INSTRUCTED TO PROVIDE HANDWASHING SOAP AT ALL HANDWASHING SINKS IN THE FACILITY AND MAINTAIN. PRIORITY FOUNDATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FACILITY MISSING THE REQUIRED HANDWASHING SIGNAGE AT HANDWASHING SINKS THROUGHOUT THE FACILITY. INFORMED PERSON IN CHARGE TO OBTAIN AND MAINTAIN SIGNAGE

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE FACILITY HAS NO DISHWASHWARE SANITIZER ON SITE IN FOR THE THREE-COMPARTMENT SINK. INSTRUCTED TO PROVIDE A FOOD GRADE APPROPRIATE SANITIZER FOR DISHWARE AND UTENSILS TO PROPERLY SANITIZE DISHWARE. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED THE FACILITY DOESN'T HAVE ANY CLEANING AGENTS ON SITE TO PROPERLY WASH DISHWARE AND UTENSILS. INSTRUCTED TO PROVIDE AND MAINTAIN A FOOD GRADE APPROPRIATE CLEANING AGENT AND MAINTAIN. PRIORITY VIOLATION 7-38-025, NO CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED MULTIPLE COLD HOLDING UNITS AT IMPROPER COLD HOLDING TEMPERATURES RANGING 45.1-63.9F DURING THE INSPECTION. THE FOLLOWING COLD HOLDING UNITS WERE FOUND AT IMPROPER COLD HOLDING TEMPERATURES: THE WALK-IN COOLER WHERE MEAT WILL BE CUT LOCATED AT THE SEAFOOD DEPARTMENT, THE MEAT AND CUT MEAT DISPLAY COOLER AT THE REAR OF THE FACILITY, THE DISPLAY COOLER LOCATED NEAR CHECK OUT LANES 5 AND 6, AND THE DISPLAY COOLER IN BETWEEN CHECK OUT LANES 1 AND 2. INSTRUCTED TO HAVE ALL COLD HOLDING UNITS ON SITE MEET COMPLIANCE WITH THE COLD HOLDING TEMPEARTURE REQUIREMENT OF 41F OF BELOW AND MAINTAIN. PRIORITY VIOLATION 7-38-005, NO 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 NO PROBE STEM THERMOMETER FOR TAKING FOOD TEMPERATURES. MUST PROVIDE. PRIORITY FOUNDATION 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETERS INSIDE REFRIGERATION UNITS CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED THERE IS NO PEST CONTROL LOGBOOK ON SITE WITH THE REQUIRED INFORMATION. THE REQUIRED INFORMANTION THAT MUST BE IN THE PEST CONTROL LOGBOOK RECORD OF VISITS, COPY OF SERVICE TICKET THAT SETS FORTH PEST CONTROL IDPH LICENSE NUMBER. MUST PROVIDE AND MAINTAIN ALL REQUIRED PEST CONTROL RECORDS AND DOCUMENTS. PRIORITY FOUNDATION VIOLATION. 7-38.020 (C), NO CITATION ISSUED

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO SANITIZER TEST STRIP KIT ON-SITE AT THE TIME OF INSPECTION TO TEST CONCENTRATION OF SANITIZER IN 3 COMPARTMENT SINK. INSTRUCTED TO HAVE A TEST STRIP KIT ON SITE AT ALL TIMES, IN ORDER TO PROPERLY MONITOR THE STRENGTH OF THE SANITIZER USED TO SANITIZE DISHWARE. PRIORITY FOUNDATION 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED THE COOKING EQUIPMENT IN THE REAR KITCHEN AREA WITH RESIDUE ON THE OUTERIOR AND INTERIOR SURFACES OF THE EQUIPMENT UNDER THE VENTILATION HOOD IN THE SAID AREA. INSTRUCTED TO CLEAN AND MAINTAIN SAID EQUIPMENT.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOOR IN THE REAR KITCHEN WITH DEBRIS AND STAINS. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOOR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOOR IN THE REAR KITCHEN WITH DEBRIS AND STAINS. INSTRUCTED TO CLEAN AND MAINTAIN SAID FLOOR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.