THE GODDESS & GROCER Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Observed the three door prep cooler to have an internal air temperature of 54.3f. Tagged cooler held for inspection by CDPH. Instructed not to use until CDPH removes tag. Instructed to repair and maintain at 40f or below. Critical violation 7-38-005(a).

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 food at improper temperatures: in the display case 1lb of red velvet cupcakes with cream cheese icing at 72.7f; in the display cooler 2lbs of pizza at 48.3f, 12lbs of deli sandwiches (cheese, ham, chicken) at temperatures ranging from 48.0f-58.9f; in the three door prep cooler 2lbs of cheese at 56.7f, 2lbs of sliced tomatoes at 58.2f, 1lb of cut pineapple at 59.3f, 1lb of sausage at 72.3f, 2lbs of chicken at 55.1f, 2lbs of tuna at 60.8f, 2lbs of deli meat at 56.1f. Operator discarded and denatured said food, valued at $140. Instructed to maintain all potentially hazardous foods at 40f or below or 140f or above. 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected from report # 1978508, dated 12-21-16: Violation 30- "Observed prepackaged items for customer self service not labeled. Instructed facility to label all prepackaged items with name, ingredients, allergens, location of sale/production, and date and to maintain." and Violation 32- "Observed torn gaskets on the 3 door prep cooler. Instructed facility to repair and maintain." Instructed facility to correct all and maintain. Serious violation 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed the top of the grease trap to be rusty and not smooth or easily cleanable. Instructed facility to clean, seal or paint, and maintain smooth and easily cleanable.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dirt accumulation in the upper interior portion of the ice machine. Instructed facility to clean, sanitize, and maintain.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.