THE GODDESS AND GROCER Gets Conditional Pass on Health Inspection - Chicago Restaurant

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: UPON ARRIVAL NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT 8:15AM WHILE POTENTIALLY HAZARDOUS FOODS (EGGS, CHEESE, PASTA, ETC.) WERE BEING PREPARED AND/OR SERVED. NO CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATES WERE POSTED ON SITE EITHER. JAMES GRAY ARRIVED ON SITE AT 9:15AM WITH HIS CITY OF CHICAGO CERTIFIED FOOD MANAGER CERTIFICATE. INSTRUCTED FACILITY THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOOD IS BEING PREPARED AND/OR SERVED WITH THEIR CERTIFICATE POSTED ON SITE. SERIOUS CITATION ISSUED 7-38-012(A).

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: FOUND PREPACKAGED FOOD ITEMS (YOGURT, FRUIT PARFAITS, ETC) WITHOUT PROPER LABELS. INSTRUCTED FACILITY TO LABEL ALL PREPACKAGED FOODS WITH NAME, ADDRESS WHERE PRODUCED, MAJOR INGREDIENTS/ALLERGENS, AND DATE AND TO MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED PLATES AND OTHER MULTI USE UTENSILS NOT INVERTED DURING STORAGE. INSTRUCTED FACILITY TO INVERT ALL MULTI-USE UTENSILS DURING STORAGE TO HELP PREVENT POSSIBLE CONTAMINATION.

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: INSTRUCTED FACILITY TO INSTALL SPLASHGUARDS ON BOTH SIDES OF THE EASTERN MOST EXPOSED HANDSINK AT THE FRONT COUNTER AND TO MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED FACILITY TO INSTALL SPLASHGUARDS ON BOTH SIDES OF THE EASTERN MOST EXPOSED HANDSINK AT THE FRONT COUNTER AND TO MAINTAIN.

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.