SHELL GAS Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC WITHOUT CITY OF CHICAGO CERTIFIED MANAGER CERTIFICATE. INSTD TO OBTAIN AND MAINTAIN ON SITE

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTFIED MANAGER CERTIFICATE ON SITE. INSTD TO OBTAIN AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-012

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WALK IN COOLER NOT ON. INSTD HAVE ON AND ABLE TO MAINTAIN 41F OR BELOW. PRIORITY 7-38-005

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: MISSING FOOD TEMPERATURE MONITORING DEVICE. INSTD TO OBTAIN AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005

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: MISSING PEST CONTROL LOGBOOK AND PROOF OF SERVICE. INSTD TO OBTAIN AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-020(C)

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: MISSING TEST STRIPS FOR CHLORINE SANITIZING SOLUTION. INSTD TO OBTAIN AND MAINTAIN ON SITE. PRIORITY FOUNDATION 7-38-005

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: NO HOT/COLD RUNNING WATER UNDER CITY PRESSURE. INSTD TO PROVIDE AND MAINTAIN (100F MINIMUM AT HANDWASH SINK, 110F AT 3-COMPARTMENT SINK). PRIORITY VIOLATION 7-38-030(C)

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: NO HOT/COLD RUNNING WATER UNDER CITY PRESSURE. INSTD TO PROVIDE AND MAINTAIN (100F MINIMUM AT HANDWASH SINK, 110F AT 3-COMPARTMENT SINK). PRIORITY VIOLATION 7-38-030(C)

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.