TRADER JOE'S Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.FOUND DISPLAY COOLER AT IMPROPER TEMPERATURE,AIR TEMP OF 50F.POTENTIALLY HAZARDOUS FOOD WERE STORED IN IT(HUMMUS,CREAM CHEESE GUACAMOLE HUMMUS AND ETC.A REFRIGERATION TECHNICIAN WAS CALLED TO CHECK UNIT,AFTER WORKED ON UNIT FOR COUPLE HOURS,PRESENT TEMPERATURE 38F AND 40F. INSTRUCTED TO KEEP A TIME AND TEMPERATURE LOG FOR ALL REFRIGERATIONS.CRITICAL VIOLATION:7-38-005(A) H000062885-13

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: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM ABOVE COOLER:CLASSIC ROASTED RED PEPPPER HUMMUS 40 10,OZ,CLASSIC SMOOTH AND CREAMY HUMMUS 38 100Z,CILANTRO AND JALAPENO HUMMUS 11 10 0Z, SPICY HUMMUS 24 10OZ,BLACK BEAN AND CORN SALSA 35 10OZ, BIG FIESTE DIP 12 24OZ, FRESH HOT SALSA 12 12OZ, SMALL FIESTA DIP 22 11.5OZ, MILD SALSA 18 16OZ, SALSA VERDE AUTHENICA 14 12OZ,FRESH MILD SALSA 23 12OZ, PARTY SIZE SALSA 10 24OZ, GUACAMOLE HUMMUS 27 12OZ, GUACAMOLE WITH PICO 5 16OZ, GUACAMOLE 33 16OZ, BRUSCHETTA 6 12OZ, BIG ORIGINA HUMMUS 34 16OZ, MEDITERRANEAN 26 16OZ, ROASTED GAARLIC HUMMUS 34 8OZ, TUSCAN WHITE BEAN 1 16OZ, HUMMUS QUARTET 5 20OZ,ORGANIC HUMMUS 49 8OZ,CHIPOTLE HUMMUS 22` 8OZ,TOMATO BASILL HUMMUS 22 8OZ,LIGHT CREAM CHEESE 23 8OZ,BRICK CREAM CHEESE 26 8OZ,LIGHT WHIPPED CREAM CHEESE 7 8OZ,SOFT SPREADABLE 3 12OZ,WHIPPED CREAM CHEESE 34 8OZ,ONION CHIVE CREAM CHEESE 32 8OZ, 3 LAYER HUMMUS 19 12OZ,RICOTTA 16 15OZ,MASCARPONE 45 8OZ, CHILANTRO CHIVE 75 8OZ,RAITA 21 12OZ,BLUE CHEESE DIP 18 8OZ, PINENTO 20 8OZ, TOFUTTI CREAM CHEESE 37 8OZ,GORGONZOLA TORTA 7 9.5OZ, BEER FONDUE 14 14.8OZ,TZATZIKI 12 7OZ,SEAFOOD PATE 15 6.5OZ, KALAMATA HUMMUS 4 8OZ, SPINACH DIP 5 8OZ, ARTICHOKE PARMESAN DIP 11 8OZ,SPINACH DIP 4 8OZ,ARTICHOKE PARMESAN DIP 11 8OZ,ORGANIC LIGHT WHIPED 27,8OZ, MOUSSE TROUFFE 22 8OZ,MUSHROOM PATE 3 6.5OZ TOTAL POUNDS 778.34 TOTAL COST $3565.62 CRITICAL VIOLATION 7-38-005A HOOOO62885-13 COURT DATE 08-12-10 TIME 3P.M. RM 107 400 W. SUPERIOR

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: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED FROM ABOVE COOLER:CLASSIC ROASTED RED PEPPPER HUMMUS 40 10,OZ,CLASSIC SMOOTH AND CREAMY HUMMUS 38 100Z,CILANTRO AND JALAPENO HUMMUS 11 10 0Z, SPICY HUMMUS 24 10OZ,BLACK BEAN AND CORN SALSA 35 10OZ, BIG FIESTE DIP 12 24OZ, FRESH HOT SALSA 12 12OZ, SMALL FIESTA DIP 22 11.5OZ, MILD SALSA 18 16OZ, SALSA VERDE AUTHENICA 14 12OZ,FRESH MILD SALSA 23 12OZ, PARTY SIZE SALSA 10 24OZ, GUACAMOLE HUMMUS 27 12OZ, GUACAMOLE WITH PICO 5 16OZ, GUACAMOLE 33 16OZ, BRUSCHETTA 6 12OZ, BIG ORIGINA HUMMUS 34 16OZ, MEDITERRANEAN 26 16OZ, ROASTED GAARLIC HUMMUS 34 8OZ, TUSCAN WHITE BEAN 1 16OZ, HUMMUS QUARTET 5 20OZ,ORGANIC HUMMUS 49 8OZ,CHIPOTLE HUMMUS 22` 8OZ,TOMATO BASILL HUMMUS 22 8OZ,LIGHT CREAM CHEESE 23 8OZ,BRICK CREAM CHEESE 26 8OZ,LIGHT WHIPPED CREAM CHEESE 7 8OZ,SOFT SPREADABLE 3 12OZ,WHIPPED CREAM CHEESE 34 8OZ,ONION CHIVE CREAM CHEESE 32 8OZ, 3 LAYER HUMMUS 19 12OZ,RICOTTA 16 15OZ,MASCARPONE 45 8OZ, CHILANTRO CHIVE 75 8OZ,RAITA 21 12OZ,BLUE CHEESE DIP 18 8OZ, PINENTO 20 8OZ, TOFUTTI CREAM CHEESE 37 8OZ,GORGONZOLA TORTA 7 9.5OZ, BEER FONDUE 14 14.8OZ,TZATZIKI 12 7OZ,SEAFOOD PATE 15 6.5OZ, KALAMATA HUMMUS 4 8OZ, SPINACH DIP 5 8OZ, ARTICHOKE PARMESAN DIP 11 8OZ,SPINACH DIP 4 8OZ,ARTICHOKE PARMESAN DIP 11 8OZ,ORGANIC LIGHT WHIPED 27,8OZ, MOUSSE TROUFFE 22 8OZ,MUSHROOM PATE 3 6.5OZ TOTAL POUNDS 778.34 TOTAL COST $3565.62 CRITICAL VIOLATION 7-38-005A HOOOO62885-13 COURT DATE 08-12-10 TIME 3P.M. RM 107 400 W. SUPERIOR

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.