SPECIAL BLEND Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: ALL COOLERS ON PREMISES MUST MAINTAIN INTERNAL AIR TEMPERATURES OF 40 DEGREES OR BELOW AND ALL FREEZERS 0 DEGREES OR BELOW. REAR COOLER 43.7 DEGREES REAR SECTION OF REACH-IN COOLER 59.7 DEGREES-NO CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: ICE CREAM AND FROZEN ITEMS THAT WERE STORED IN THE 5-DOOR REACH-IN FREEZER HAVE THAWED AND BEEN RE-FROZEN-ALL MUST BE REMOVED FROM PREMISES BEFORE LICENSE RE INSPECTION-NO CITATION ISSUED ALL REFROZEN ITEMS MUST BE REMOVED FROM THE PREMISES. FOUND HOT DOGS AT 59.1F, PRESSED MEATS AT 59.9F, COTTAGE CHEESE AT 58.1F, LUNCH MEATS AT 58.8F- ALL POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES MUST B DISCARDED

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: ALL COOLERS ,SHELVES, COUNTERS, SINKS AND ALL UNCLEAN SURFACES MUST BE CLEAN

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL STOCK MUST BE STORED ELEVATED 6 INCHES OFF FLOOR, AND ALL FLOORS MUST BE CLEAN

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ALL STOCK MUST BE STORED ELEVATED 6 INCHES OFF FLOOR, AND ALL FLOORS MUST BE CLEAN

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.