WALGREENS #2903 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.OBSERVED 2 OPEN FOOD DISPLAY UNITS WITH PREPACKAGED READY TO EAT FOODS & CUT FRUIT STORED INSIDE FOR SALE AT 58.7F-57.4F.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.(SERIOUS 7-38-005A)CITATION ISSUED.OPEN DISPLAY UNITS ARE AT 36.5F & 34.0F AT THIS TIME .

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.OBSERVED PREPACKAGED READY TO EAT SALADS,CUT FRUIT,& SANDWICHES,CAKES IN 2 OPEN DISPLAY UNITS FOR SALE CANTALOUPE 55.6F,MANGO 51.4F-49.8F,FRUIT BOWLS 53.4F,GRILLED CHICKEN & RICE 53.0F,STUFFED MUSHROOMS 55.2F,CUT BRUSSEL SPROUTS 50.4F,ROAST BEEF WRAP 56.2F,CARROT CAKE 52.4F,TIRAMISU CAKE 63.7F.NO TIME & TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED & DENATURED.APPX.10 LBS.$68.(CRITICAL 7-38-005A)CITATION ISSUED.

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.OBSERVED OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED SEVERAL PLASTIC BAGS,TRASH,FOOD CONTAINERS & DEBRI ON GROUND NEXT TO GARBAGE COMPACTOR INSIDE OF CORRAL AT THIS TIME.MANAGER HAD EMPLOYEE TO CLEAN AREA AT THIS TIME.VIOLATION CORRECTED AT THIS TIME.(SERIOUS 7-38-020)CITATION ISSUED.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

This violation was corrected during the inspection.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: One copy of the Food Inspection Report Summary must be displayed and visible to all customers.OBSERVED NO SUMMARY REPORT DISPLAYED & VISIBLE FOR CUSTOMERS TO VIEW AT THIS TIME FROM PREVIOUS INSPECTION.MUST PROVIDE & POST AT ALL TIMES.(SERIOUS 7-42-010B) CITATION ISSUED.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPLACE MISSING LOCK ON WOMEN'S STALL DOOR.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.MUST CLEAN SOME DISPLAY SHELVES ON SALES FLOOR,MICROWAVE,WALK IN COOLER DISPLAY SHELVES,POP SLEEVES.

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: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.MUST CLEAN FLOORS UNDER ALL DISPLAY UNITS ON SALES FLOOR & IN WALK IN COOLER & FREEZER,1ST & 2ND FL. DRY 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: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE LOOSE WALL BASES WHERE NEEDED,WORN FRONT DOOR SWEEPS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE LOOSE WALL BASES WHERE NEEDED,WORN FRONT DOOR SWEEPS.

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.