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

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS CHICKEN SALAD WITH CRANBERRYS, CHICKEN SALAD, VARIETY OF CHOPPED SALAD IN WALK-IN COOLER AND IN COFFEE STATION COOLER NOT DATE MARKED TO INDICATE THE PRODUCT'S NAME AND DATE IN WHICH THE FOOD MUST BE SOLD, DISCARDED OR CONSUMED WITHIN 7 DAYS. PERSON IN CHARGE DISCARDED AND DENATURED APPROXIMATELY 22 LBS VALUED AT $125. INSTRUCTED TO PROVIDE PROPER LABELS FOR DATE MARKING AND DISCARD DATE FOR REFRIGERATED, READY-TO-EAT, TCS FOODS HELD OVER 24HRS PLACED IN ALL COLD-HOLDING UNITS. PRIORITY FOUNDATION VIOLATION #7-38-005. CITATION ISSUED."

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: NOTED BULK INGREDIENTS, GRANOLA/OATS AND DRY SEASONINGS IN CONTAINERS AT DELI MARKET WITH OUT LABELS. INSTRUCTED TO PROVIDE LABELS OF COMMON NAME OR ITEMS REMOVED FROM ITS ORIGINAL CONTAINER.

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.

PERSONAL CLEANLINESS - Comments: NOTED FOOD HANDLERS IN DELI MARKET WITH OUT PROPER HAIR RESTRAINTS. INSTRUCTED TO PROVIDE AND MAINTAIN HAIRNETS ON SITE FOR FOOD HANDLERS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED CUTTING BOARDS IN DELI MARKET STAINED WITH DEEP CUTS. INSTRUCTED TO DEEP CLEAN AND RESTORE TO A SMOOTH AND EASY TO CLEAN SURFACE BY SANDING AND SEALING OR REPLACE AND MAINTAIN.

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 CRATES BEING USED TO ELEVATE FOOD FROM GROUND IN WALK IN COOLER AND UNDERCOUNTER AT DELI MARKET COFFEE STATION. INSTRUCTED NOT TO USE CRATES, PROVIDE AND MAINTAIN PROPER SHELVING THAT IS NON-POROUS, SMOOTH AND EASY TO CLEAN AND A MINIMUM OF 6 INCHES FROM THE GROUND. ALSO NOTED FOIL USED AS SHELF LINER AT DELI MARKET. INSTRUCTED TO REMOVE AND USE PROPER LINERS THAT IS SOLID, NON-POROUS AND EASY TO CLEAN

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: NOTED COMPARTMENTS UNDER FRYERS AT DELI MARKET NOT CLEAN. INSTRUCTED TO DEEP CLEAN AND SANITIZE

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: NOTED LEAK FROM BASE OF WATER FAUCET AT 3 COMPARTMENT SINK AND AT MOP SINK, ALSO NOTED SLOW DRAIN AT MOP SINK. INSTRUCTED TO REPAIR.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED NO COVERED RECEPTACLE IN REAR EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE WASTE BIN WITH LID.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: NOTED ENCLOSED REFUSE AREA IN NEED OF CLEANING. OBSERVED LEAVES AND DEBRIS CRATES AND SCRAP WOOD AND WOOD PALLETS ALONG THE WALLS. INSTRUCTED TO REMOVE ALL ITEMS.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED GREASE ON EXTERIOR SURFACE OF GREASE RECEPTACLE. INSTRUCTED TO DEEP CLEAN, SANITIZE AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: NOTED EXCESSIVE CLUTTER IN REAR STORAGE AREA, AND IN EMPLOYEE WASHROOM FOOD PRODUCTS ON THE FLOOR. INSTRUCTED TO REMOVE ALL UNNECESSARY ITEMS. ALL KEPT ITEMS SHOULD BE STORED ON PROPER SHELVING.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO PROOF OF TRAINING FOR ALL FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS ON SITE AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.