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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND THE FOLLOWING COOLERS NOT MAINTAINED- FRONT SALAD REACH IN COOLER AMBIENT AIR TEMPERATURE AT 48.7 F, CATERING REACH IN COOLER AMBIENT AIR TEMPERATURE AT 55.2 F, SANDWICH PREP COOLER AT 49.0 F. FOUND CHICKEN, NAKED JUICE, JAMBALAYA SOUP, ETC. HELD INSIDE SAID COOLERS. INSTRUCTED MANAGER ALL COOLERS AMBIENT AIR TEMPERTURE MUST BE 40 F OR BELOW IF POTENTIALLY HAZARDOUS FOODS ARE HELD INSIDE. CRITICAL VIOLATION 7-38-005(A). ALL OUT OF TEMPERTURE COOLERS TAGGED AT THIS TIME.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMEPRATURES- NAKED JUICE AT 45.4 F, JAMBALAYA SOUP AT 49.0 F, CHEDDAR SOUP AT 49.0 F, CHICKEN AT 49.2 F, CUT GREEN SALADS AT 46.8 F. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMEPRATURES- NAKED JUICE AT 45.4 F, JAMBALAYA SOUP AT 49.0 F, CHEDDAR SOUP AT 49.0 F, CHICKEN AT 49.2 F, CUT GREEN SALADS AT 46.8 F. INSTRUCTED MANAGER ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD AT 40 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE POTENTIALLY HAZARDOUS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. CRITICAL VIOLATION 7-38-005(A).

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.