SHOP & SAVE MARKET #2100 Gets Conditional Pass on Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLCY ON SITE. MUST PROVIDE. (VIOLATION WAS WRITTEN LAST 10/9/18 REPORT #2107213). PRIORITY FOUNDATION 7-38-010 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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO CLEAN UP PROCEDURE FOR VOMITING AND DIARRHEAL EVENTS AND NO CLEANING SUPPLIES KIT. MUST PROVIDE. (VIOLATION WAS WRITTEN LAST 10/9/18 REPORT # 2107213). PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: FOUND ONE CONTAINER OF OYSTER ON DISPLAY COOLER WITH OUT PROPER IDENTIFICATION TAG. INSTRUCTED MANAGER THAT ALL RAW SHELLSTOCK MUST HAVE TAG ATTACHED TO THE CONTAINER AND ONCE THE CONTAINER IS EMPTY, THEN THEY NEED TO KEEP THE TAG FOR 90 DAYS. MANAGER DISCARDED THE SAID OYSTER WORTH $10.00, TOTAL 2 LBS. PRIORITY FOUNDATION 7-38-005 CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

THERMOMETERS PROVIDED & ACCURATE - Comments: FOUND SOME COOLER AND HOT HOLDING UNIT WITH OUT VISIBLE THERMOMETER. INSTRUCTED TO PROVIDE THERMOMETER FOR SOME COOLER AND HOT HOLDING UNIT.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: SOME DRY BULK FOOD CONTAINERS HAS NO LABEL. INSTRUCTED TO PROVIDE COMMON NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: REAR RECEIVING DOOR WITH 1/4 OF AN INCH GAP ON THE RIGHT BOTTOM OF THE DOOR. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOOR.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: INSTRUCTED TO INSTALL A SPLASH GUARD BETWEEN THE PREP SINK AND THE DRAIN BOARD OF THE 3 COMPARTMENT SINK FOR DIRTY DISHES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST ELEVATE ALL FOOD CONTAINERS INSIDE THE WALK IN FREEZER IN THE BAKERY DEPT AND DAIRY WALK IN COOLER AND MAINTAIN.(OBSERVED ALL FOOD CONTAINERS STORED ON THE FLOOR).

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: NO BUCKET WITH SANITIZER FOR THE WIPING CLOTH IN ALL PREP AREAS. INSTRUCTED TO STORE WIPING CLOTH FOR WIPING THE PREP TABLES AND CHOPPING BOARD ON A BUCKET WITH SANITIZING SOLUTION IN BETWEEN USES.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: BACKFLOW PREVENTION DEVICE NOT LOCATED ON THE ICE MACHINE AND COFFEE MACHINE. INSTRUCTED TO INSTALL TO BE ABLE TO LOCATE, SERVICED AND MAINTAINED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: CEILING VENT COVER IN ALL WASHROOMS WITH HEAVY DUST BUILD-UP.INSTRUCTED TO CLEAN, REMOVE DUST AND MAINTAIN. FAN GUARD OF THE BAKERY WALK IN COOLER WITH DUST BUILD -UP MUST CLEAN AND MAINTAIN.

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: ALL PREP AREA, WALK IN FREEZERS, WALK IN COOLERS, AND UNDERNEATH TE PALLETS IN THE STORAGE AREA WITH FOOD DEBRIS,DIRT ON THE FLOOR.INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: UNNECESSARY ARTICLES/ITEMS UNDERNEATH THE STAIR FROM 2ND FLOOR STORAGE AREA GOING DOWN TO FIRST FLOOR. INSTRUCTED TO ORGANIZE, CLEAN THE AREA, ELEVATE ALL ITEMS/ARTICLES OFF THE FLOOR TO PREVENT RODENT/INSECT HARBORAGE.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: FILTERS ON THE HOOD IN THE MAIN KITCHEN AND BAKERY DEPT WITH HEAVY GREASE BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: FILTERS ON THE HOOD IN THE MAIN KITCHEN AND BAKERY DEPT WITH HEAVY GREASE BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.