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

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: PROCEDURE/PLAN FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE BUT HAS IN-COMPLETE CLEAN-UP ITEMS AS OUTLINED IN POLICY. INSTRUCTED TO PROVIDE AND MAINTAIN APPROPRIATE SUPPLIES OR KIT. (NECESSARY ITEMS AT A MINIMUM: GLOVES, FACE MASKS, DISPOSABLE MOPS AND APPROPRIATE SANITIZER THAT KILLS NOROVIRUS).PRIORITY FOUNDATION VIOLATION 7-38-005,NO CITATION ISSUED. -

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED (TCS FOODS) STORED AT IMPROPER TEMPERATURES INSIDE OF THE REAR PREP 2 DOOR STAND-UP COOLER. OBSERVED CHICKEN PESTO PASTA SALAD INTERNAL TEMPERATURES RANGING FROM (44.6 F- 50.0 F). ALSO,OBSERVED (TCS FOODS) STORED AT IMPROPER TEMPERATURES INSIDE THE DISPLAY COOLER CUSTOMER AREA.PASTA WITH CHICKEN AT 50.0 F,SALMON AND ITALIAN COBB SALAD AT 48 F,CUT MELON FRUIT CUPS AT 45.0 F,YOGURT PARFAITS AT 45 F,RICE BOWLS AT 45 F,TOFU SINGAPORE NOODLES 48 F. Hot foods must be held at 135�F or hotter and Cold foods must be held at 41�F or colder at all times. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 105 #'S OF FOOD WORTH $600.00 AS STATED BY MANAGEMENT.PRIORITY VIOLATION 7-38-005,CITATION ISSUED. - COS

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: INSTRUCTED TO PROPERLY STORE KNIFES IN A CLEAN CONTAINER OR HOLDER NOT IN BETWEEN FOOD PREP COOLER AND WALL SHOWED TO MANAGER AND TO MAINTAIN.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKETS INSIDE OF THE 2 DOOR MILK COOLER SHOWED MANAGER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A TORN DOOR GASKETS INSIDE OF THE 2 DOOR MILK COOLER SHOWED MANAGER. MANAGEMENT INSTRUCTED TO REPLACE THE TORN DOOR GASKETS

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.