SHOP & SAVE MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER STORAGE TEMPERATUES: DEEP CONTAINER OF COOKED STEAK (COOKED YESTERDAY) IN PREP COOLER AT IMPROPER TEMPERATURE OF 46.2F. PRODUCT DISCARDED AND DENATURED. APPROX 5LBS $20 VALUE. PAN OF COOKED POLISH SAUSAGE AT 123.1F AND PAN OF COOKED STUFFED CABBAGE AT 130.1F AT HOT HOLDING UNIT. INSTD TO RAPIDLY REHEAT COOKED PRODUCTS TO 165F PRIOR TO STORING IN HOT HOLDING UNIT. VIOLATION 7-38-005A CRTIICAL.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS IN REAR COOKING AREA AND IN MEAT PREP AREA IN POOR REPAIR WITH DEEP, DARK GROOVES. INSTD TO REPAIR OR REPLACE CUTTING BOARDS AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOF OF ICE MACHINE CHUTE WITH SLIGHT BUILD UP. INSTD TO CLEAN AND 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: SEPARATE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE MISSING ABOVE TOP LOADING SOFT SERVE MACHINE. INSTD TO PROVIDE SAME. PREMISES CURRENTLY HAS FAUCET WITH RUNNING WATER UNDER CITY PRESSURE, HOWEVER HOT AND COLD MUST BE SEPARATE, CURRENTLY CONNECTED FOR INITALLY COLD WATER AND THEN WATER BECOMES HOT.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING THERMOMETER FOR SMALL REACH IN COOLER AT FRONT PREP LINE. PROVIDE SAME.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: PERSONAL BELONGINGS (PHONE, SPEAKER) IMPROPERLY STORED ON PREP TABLE IN MEAT PREP AREA. INSTD TO STORE IN DESIGNATED AREA.

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: PERSONAL BELONGINGS (PHONE, SPEAKER) IMPROPERLY STORED ON PREP TABLE IN MEAT PREP AREA. INSTD TO STORE IN DESIGNATED AREA.

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.