THE APPLE MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED CROSS CONTAMINATION BETWEEN COOKED READY TO EAT SHRIMP AND RAW FISH IN DISPLAY CASE. 3LBS COOKED SHRIMP STORED DIRECTLY ON ICE IN DISPLAY COOLER WITH THE SAME ICE OF RAW FISH AND FISH TOUCHING THE SHRIMP. ALL COOKED SHRIMP DISCARDED. MANAGER ESTIMATED VALUE TO BE $68.00. CRITICAL CITATION ISSUED 7-38-005(A).

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOODS NOT PROTECTED DURING PREPARATION AND STORAGE. OBSERVED VACUUM PACKING MACHINE ON PREMISES WITH 10 LBS ASSORTED PREPARED CHICKEN VACUUMED PACKED WITH SEASONING AND SAUCES FOR SALE IN DISPLAY CASE. NO C.D.P.H. APPROVAL ON PREMISES ALLOWING VACUUM PACKING. ALL FOODS AND MACHINE TAGGED HELD FOR INSPECTION. MANAGEMENT STATES APPROXIMATELY 10 LBS CHICKEN WITH AN ESTIMATED VALUE OF $100.00. MUST CONTACT C.D.P.H. AT 312-746-5426 FOR APPROVAL OF VACUUM PACKING AND TAG REMOVAL. SERIOUS CITATION ISSUED 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO VALID CITY OF CHICAGO SANITATION CERTIFICATE ON PREMISES. OBSERVED EXPIRED CERTIFICATE. NO CERTIFIED MANAGER PRESENT DURING INSPECTION WHILE FOODS BEING PREPARED AND SERVED. SERIOUS CITATION ISSUED 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: KNIVES FOUND IMPROPERLY STORED BETWEEN WALL AND PREP TABLES THROUGHOUT. MUST STORE ON CLEAN SURFACE OR A PROPER KNIFE HOLDER.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE CARDBOARD AS LINER FOR BOTTOM INSIDE TALL REACH-IN FREEZER. CHIPPING PAINT AND RUSTY METAL RACK SHELVING IN MEAT WALK-IN COOLER. MUST REMOVE CHIPPING PAINT, RUST, RESEAL OR REPAINT.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST NOT USE SAW DUST AS ABSORBANT ON FLOORS THROUGHOUT PREP AREAS. MUST BE CLEAN, FREE OF DIRT AND DEBRIS.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A LIGHT SHIELD IN WALK-IN COOLER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE A LIGHT SHIELD IN WALK-IN COOLER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.