SUPER FOOD & LIQUORS, INC. Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. 48 GALLONS OF WHOLE MILK AT TEMP OF 48.2F;8 1/2 GALLONS SKIM MILK 46.7F; 24 GALLONS OF 2% MILK AT TEMP OF 49.8F; 8 EACH 1/2 GALLONS AT TEMP OF 48.7F. MILK WAS DELIVERED TODAY AND BY THE MANAGER WITHOUT CHECKING TEMPERATURE OF PRODUCTS.INSTRUCTED TO MAINTAIN MILK AT TEMP OF 40F AND BELOW. MUST MONITOR FOOD TEMPERATURE(MILK) UPON DELIVERY AND KEEP A RECORDS. SEAL BROKEN ON ALL MILK PRODUCTS.TAGGED PRODUCTS.AWAITING FOR PICK-UP FOR PROPER DISPOSAL. MANAGER CONTACT COMPANY. POUNDS 917, VALUE 411.22. 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE. 48 GALLONS OF WHOLE MILK AT TEMP OF 48.2F;8 1/2 GALLONS SKIM MILK 46.7F; 24 GALLONS OF 2% MILK AT TEMP OF 49.8F; 8 EACH 1/2 GALLONS AT TEMP OF 48.7F. MILK WAS DELIVERED TODAY AND BY THE MANAGER WITHOUT CHECKING TEMPERATURE OF PRODUCTS.INSTRUCTED TO MAINTAIN MILK AT TEMP OF 40F AND BELOW. MUST MONITOR FOOD TEMPERATURE(MILK) UPON DELIVERY AND KEEP A RECORDS. SEAL BROKEN ON ALL MILK PRODUCTS.TAGGED PRODUCTS.AWAITING FOR PICK-UP FOR PROPER DISPOSAL. MANAGER CONTACT COMPANY. POUNDS 917, VALUE 411.22. 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.