THE GODDESS RIVER NORTH Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COOLERS TO BE IMPROPER:-SALAMI 48.8F, MUSHROOMS 48.4F, AVOCADO 51.2F, SALSA 43.8F, PANCHITO 46.1F, CHICKEN 43.8F, PASTA SALAD 44.2F, EGGS 58.2F, TOMATOES 62.9F, CHEESE 50.6F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 35 LBS OF PRODUCTS WORTH $130.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: NOTED EMPLOYEE NOT WEARING GLOVES WHILE PREPARING READY TO EAT FOODS AND NOT WASHING THEIR HANDS OR USING SPOONS, TONGS ETC (TOASTING BAGELS, CHEESE, EGGS,LUNCH MEATS ETC). INSTRUCTED TO WEAR GLOVES AT ALL TIMES READY TO EAT FOODS ARE PREPARED AND SERVED. MUST ALSO WASH HANDS WHEN MOVING FROM ONE TASK TO ANOTHER. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-010

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED REAR HAND WASH SINK INACCESSIBLE WITH FAN INSIDE SINK AND A GARBAGE CONTAINER IN FRONT OF SINK. INSTRUCTED TO HAVE HAND WASH SINK ACCESSIBLE AT ALL TIMES. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: NOTED EMPLOYEES AT THE PREP AREA WITH NO HAIR RESTRAINS. INSTRUCTED TO ALWAYS WEARS HATS OR HAIR RESTRAINS WHILE AT THE PREP AREA.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: NOTED EMPLOYEES AT THE PREP AREA WITH NO HAIR RESTRAINS. INSTRUCTED TO ALWAYS WEARS HATS OR HAIR RESTRAINS WHILE AT THE PREP AREA.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.