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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DURING INSPECTION FOUND A REACH-IN COLD HOLDING UNIT MAINTAINING IMPROPER TEMPERATURE OF 50F. REFRIGERATION UNITS MUST ALWAYS MAINTAIN 40F AND BELOW AT ALL TIMES. INSTRUCTED MANAGER UNIT CANNOT BE USED FOR HOLDING POTENTIALLY HAZARDOUS FOODS AT THIS TIME. UNIT WAS TAGGED AT THIS TIME.CRITICAL CITATION ISSUED.

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: DURING INSPECTION FOUND 3 POUNDS OF POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. FOUND VARIOUS SMALL PLASTIC TO GO CONTAINERS HOLDING VARIOUS TYPES OF SALAD MIXES, LASAGNA, COUSCOUS SALADS AND GREEN SALAD AT TEMPERATURES RANGING FROM 46F TO 52F. ALSO FOUND 2 QUARTS OF SOUPS IN A 2DR REFRIGERATOR AT 52F AND 58F RESPECTIVELY WITHOUT ANY TEMPERATURE LOGS. APPROXIMATE VALUE OF $200.00. ALL FOOD STATED ABOVE WAS DISCARDED VOLUNTARILY BY MANAGEMENT. INSTRUCTED MANAGER THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST ALWAYS MAINTAIN 40F AND BELOW. ALSO RECOMMENDED TO MAINTAIN FOOD TEMPERATURE LOGS FOR ALL PREPARED FOODS.CDI. CRITICAL VIOLATION.

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: DURING INSPECTION FOUND 3 POUNDS OF POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. FOUND VARIOUS SMALL PLASTIC TO GO CONTAINERS HOLDING VARIOUS TYPES OF SALAD MIXES, LASAGNA, COUSCOUS SALADS AND GREEN SALAD AT TEMPERATURES RANGING FROM 46F TO 52F. ALSO FOUND 2 QUARTS OF SOUPS IN A 2DR REFRIGERATOR AT 52F AND 58F RESPECTIVELY WITHOUT ANY TEMPERATURE LOGS. APPROXIMATE VALUE OF $200.00. ALL FOOD STATED ABOVE WAS DISCARDED VOLUNTARILY BY MANAGEMENT. INSTRUCTED MANAGER THAT ALL COLD POTENTIALLY HAZARDOUS FOODS MUST ALWAYS MAINTAIN 40F AND BELOW. ALSO RECOMMENDED TO MAINTAIN FOOD TEMPERATURE LOGS FOR ALL PREPARED FOODS.CDI. CRITICAL VIOLATION.

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.