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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE SANDWICH PREP COOLER AND WALK-IN COOLER. OBSERVED CHICKEN SALAD AT 46.4F AND DELI MEAT AT 44.1F INSIDE OF THE SANDWICH PREP COOLER. ALSO OBSERVED GAZPACHO AT 48.7F INSIDE OF THE WALK-IN COOLER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 10# AND 4 GALLONS OF FOOD WORTH $275. PRIORITY 7-38-005. NO CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PREPACKAGED FOODS (SALADS, ENTREES AND DESSERTS) WITHOUT A LABEL PROVIDING THE NAME AND ADDRESS OF MANUFACTURER, NET CONTENTS, INGREDIENTS, ETC. MANAGEMENT INSTRUCTED TO PROPERLY LABEL ALL PREPACKAGED FOODS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE DOOR OF THE SANDWICH COOLER WITH A TORN DOOR GASKET. MANAGEMENT INSTRUCTED TO REPAIR THE TORN DOOR GASKET.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS ON THE PREMISES TO TEST THE WATER AT THE FINAL RINSE OF THE HIGH TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY LIME AND SCALE BUILDUP ON THE TOP OF THE DISH MACHINE. MANAGEMENT INSTRUCTED TO DELIME THE DISH MACHINE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY LIME AND SCALE BUILDUP ON THE TOP OF THE DISH MACHINE. MANAGEMENT INSTRUCTED TO DELIME THE DISH MACHINE.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.