FAIL
Risk 2 (Medium)
TARGET #T-2373 Fails Health Inspection - Chicago Grocery store
July 14, 2010
License
License #2037056
2
Total Violations
2
Critical
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on July 14, 2010. The inspection type was "License" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.MGMT & I OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPS RAW BACON 46.2F,BEEF FRANK 47.9F,JIMMY DEAN SAUSAGE47.7F,CUT FRUIT CUPS 47.9F,HOT DOGS 46.9F.MGMT VOLUNTEERED TO PROPERLY DISCARED FOOD ITEMS,$400.50 75LB.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.MGMT & I OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPS RAW BACON 46.2F,BEEF FRANK 47.9F,JIMMY DEAN SAUSAGE47.7F,CUT FRUIT CUPS 47.9F,HOT DOGS 46.9F.MGMT VOLUNTEERED TO PROPERLY DISCARED FOOD ITEMS,$400.50 75LB.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection