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

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO PROCEDURE AND KIT FOR RESPONDING TO VOMIT AND DIARRHEA ON SITE AT TIME OF INSPECTION. INSTRUCTED TO MAINTAIN PROCEDURE AND KIT CONTAINING ALL NECESSARY SUPPLIES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 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.

PROPER REHEATING PROCEDURES FOR HOT HOLDING - Comments: OBSERVED THE FOLLOWING TCS ITEMS REHEATED TO THE STATED IMPROPER TEMPERATURES AND PLACED ON SELF-SERVICE BUFFET LINE: PORK AT 102.5F, CHICKEN AT 125.5F, AND SALMON AT 107.2F. MANAGEMENT RAPIDLY REHEATED PRODUCTS TO OVER 135F. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR ABOVE 135F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HEAVY BUILD UP OF ICE IN INTERIOR OF DELI WALK-IN COOLER. INSTRUCTED TO DEFROST AND MAINTAIN IN GOOD CONDITION.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CAN OPENER ATTACHED TO PREP TABLE IN REAR KITCHEN COVERED WITH GRIME AND FOOD DEBRIS. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO IRREVERSIBLE THERMOMETER ON SITE AT TIME OF INSPECTION. SEE COMMENTS. INSTRUCTED TO MAINTAIN IRREVERSIBLE THERMOMETER ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-005. 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SLIGHT LEAK FROM FAUCET AT HANDWASHING SINK LOCATED IN 2ND FLOOR BAKERY AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SLIGHT LEAK FROM FAUCET AT HANDWASHING SINK LOCATED IN 2ND FLOOR BAKERY AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

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.