SOUTH LOOP MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE, 47.4F TO 49.2F, IN OPEN FACED DELI COOLER: -49.2F, GRILLED CHICKEN SALAD, 11.94 LBS, VALUE $95.88, DATED 10/18/17 -48.2F, TUNA SALAD, 2.53 LBS, VALUE OF $16.00, DATED 10/16/17 -47.4F, GUACAMOLE, 3.95 LBS, VALUE $30.00, DATED 10/17/17 MANAGER STATED TOTAL WEIGHT OF 18.42 LBS AT APPROXIMATELY VALUE OF $141.88 MANAGER VOLUNTARILY DISCARDED/DENATURED SAID FOOD. INSTRUCTED TO KEEP ALL COLD FOOD AT 40 F OR BELOW AND HOT FOOD AT 140 OR ABOVE. CRITICAL VIOLATION 7-38-005(A)

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: OBSERVED CARDBOARD, USED AS LINER ON TOP OF GREASE TRAP, UNDER 3 COMPARTMENT SINK. INSTRUCTED MANAGER TO REMOVE AND ENSURE ALL SURFACES NEED TO BE SMOOTH AND EASILY CLEANABLE. MAINTAINED AT ALL TIMES

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: OBSERVED DUST ACCUMULATION ON VENT COVER IN EMPLOYEE RESTROOM. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN AT ALL TIMES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD SPLATTER ON WALL BEHIND ADCRAFT GRIDDLE, ON PREP LINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. OBSERVED UNFINISHED DRY WALL IN STOCK ROOM, LOCATED ON WEST SIDE OF OPERATION. INSTRUCTED MANAGER TO SEAL/PAINT SURFACE AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD SPLATTER ON WALL BEHIND ADCRAFT GRIDDLE, ON PREP LINE. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. OBSERVED UNFINISHED DRY WALL IN STOCK ROOM, LOCATED ON WEST SIDE OF OPERATION. INSTRUCTED MANAGER TO SEAL/PAINT SURFACE AND ENSURE SURFACE IS SMOOTH AND EASILY CLEANABLE. MAINTAIN AT ALL TIMES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.