TEA GSCHWENDER Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE. PRIORITY FOUNDATION. 7.38.010. CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED VOMIT AND DIARRHEA PROCEDURE ONSITE, THERE IS NO CLEAN UP KIT ON SITE AT TIME OF INSPECTION. FACILITY MUST PROVIDE PROCEDURES AND CLEANING MATERIAL FOR EMPLOYEES TO FOLLOW AND USE WHEN RESPONDING TO VOMITING OR DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK IN FRONT PREP AREA NOT ACCESSIBLE FILLED WITH DIRTY PLATES AND EATING UTENSILS INSIDE OF THE HAND WASHING SINK. INSTRUCTED TO ALWAYS MAKE HAND WASHING SINK ACCESSIBLE AT ALL TIMES TO ALLOW FOR PROPER HAND WASHING. INSTRUCTED FOOD HANDLER THAT HANDWASHING SINKS ARE USED FOR HANDWASHING ONLY. FOOD HANDLER REMOVES ITEMS FROM THE HAND WASHING SINK DURING THE INSPECTION. PRIORITY FOUNDATION.7-38-030(C). CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK INSTALLED/LOCATED, ADJACENT TO OR IMMEDIATELY ACCESSIBLE FOR HAND WASHING IN BASEMENT DISH WASHING AREA. INSTRUCTED MANAGER TO INSTALL HAND SINK AND MAINTAIN AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED OVER 30 BOXES FILLED WITH TEA THROUGHOUT BASEMENT,1ST FLOOR AND SECOND FLOOR STORED ON FLOOR. INSTRUCTED MANAGER TO ELEVATE SAID ITEMS SIX INCHES OFF OF FLOOR TO PREVENT CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE WASH SOLUTION TEMPERATURE AT 105 F . THE TEMPERATURE OF THE WASH SOLUTION IN SPRAY TYPE WARE WASHERS THAT USE CHEMICALS TO SANITIZE MAY NOT BE LESS THAN 120 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-025. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LOW TEMPERATURE DISH MACHINE WASH SOLUTION TEMPERATURE AT 105 F . THE TEMPERATURE OF THE WASH SOLUTION IN SPRAY TYPE WARE WASHERS THAT USE CHEMICALS TO SANITIZE MAY NOT BE LESS THAN 120 F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-025. CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.