TAI NAM CORPORATION Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 46.7 F AND 59.9 F- CHICKEN EGGS, QUAIL EGGS AND TOFU. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW. ALL OUT OF TEMPERATURE POTENTAILLY HAZARDOUS FOODS VOLUNTARILY DISCARDED AT THIS TIME. INSTRUCTED MANAGER MUST STORE ALL ALL POTENTIALLY HAZARDOUS FOODS (EGGS, TOFU, ETC.) INSIDE COOLER AT 40 F OR BELOW AT ALL TIME. FOUND THE ABOVE FOODS HELD INSIDE PRODUCE COOLER, WHOLE PRODUCE ONLY, AMBIENT AIR AT 59.9 F.

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: OBSERVED ACCUMULATED FOOD DEBRIS ON SHELF TOPS/LOWER SIDE OF SHELVES THROUGHOUT BUTCHER PREP AREA. MUST CLEAN AND MAINTAIN ALL EQUIPMENT/SANITIZE ALL UNCLEAN SURFACES AND MAINTAIN.

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: OBSERVED FOOD AND DIRT BUILD UP ON FLOOR THROUGHOUT BUTCHER PREP. MUST CLEAN FLOOR UNDER AND AROUND ALL EQUIPMENT AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED FOOD STAINS/FOOD DEBRIS ON WALLS THROUGHOUT BUTCHER PREP AND DUST BUILD UP ON FAN COVERS IN PRODUCE WALK IN COOLER ALSO OBSERVED LARGE HOLE IN WALL ADJACENT TO 2-COMPARTMENT SINK. MUST REPAIR WALL/CLEAN ALL WALLS AND MAINTAIN.

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 STAINS/FOOD DEBRIS ON WALLS THROUGHOUT BUTCHER PREP AND DUST BUILD UP ON FAN COVERS IN PRODUCE WALK IN COOLER ALSO OBSERVED LARGE HOLE IN WALL ADJACENT TO 2-COMPARTMENT SINK. MUST REPAIR WALL/CLEAN ALL WALLS AND MAINTAIN.

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.