WALGREENS Gets Conditional Pass on Health Inspection - Chicago Grocery store

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE RINSING ONLY UNDER RUNNING WATER COFFEE PART FROM INSIDE THE COFFEE MACHINE AT EXPOSED HAND SINK IN STAFF BREAK ROOM,ITEMS WERE REPLACED AT COFFEE UNIT. INSTRUCTED TO USE HIGH TEMP DISH MACHINE TO WASH, RINSE AND SANITIZE. COFFE MACHINE IS IN USE. CRITICAL VIOLATION:7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: OBSERVED A WHITE REGULAR HOSE ATTACHED AT FAUCET AT MOP SINK, A YELLOW BUCKET WITH A MOP INSIDE THE BUCKET WAS STORE BY THE MOP SINK. NO BACK FLOW PREVENTION DEVICE PROVIDED AT FAUCET. INSTRUCTED TO PROVIDE A BACK FLOW DEVICE AT FAUCET. HOSE WAS REMOVED UPON MY REQUEST. CRITICAL VIOLATION:7-38-030

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INSIDE THE WHITE MICROWAVE AT STAFF BREAK ROOM, FOOD DEBRIS .

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: SWEEP FLOOR THROUGHOUT THE PREMISES, SPECIALLY INSIDE THE WALK-IN COOLER AND WALK-IN FREEZER, DEBRIS BUILD UP IN CORNERS AND UNDER THE SHELVES.SWEEP AND ORGANIZE REAR STORAGE AREA.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE MISSING CEILING TILE AT STAFF BREAK ROOM.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO VENTILATION IS PROVIDED AT BOTH WASH ROOMS FOR STAFF AND CUSTOMERS, INSTRUCTED TO PROVIDE. PROVIDE A BACK FLOW PREVENTER DEVICE FOR THE COFFEE MACHINE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NO VENTILATION IS PROVIDED AT BOTH WASH ROOMS FOR STAFF AND CUSTOMERS, INSTRUCTED TO PROVIDE. PROVIDE A BACK FLOW PREVENTER DEVICE FOR THE COFFEE MACHINE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.