WEST LOOP MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK IN DELI PREP AREA INACCESSIBLE FOR EMPLOYEES TO WASH HANDS. OBSERVED TWO PREP TABLES WHICH HAD A HOT PANINI GRILL AND HOT HOLDING GRILL ON THE TABLE BLOCKING THE HAND SINK. HAND-WASHING SINKS MUST BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEES TO WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. MANAGEMENT MOVED THE PREP TABLE, AND THE SINK IS NOW ACCESSIBLE.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO AMBIENT AIR THERMOMETER INSIDE THE DELI DISPLAY COOLER. INSTRUCTED TO PROVIDE CONSPICUOUS AND EASILY READABLE THERMOMETERS INSIDE ALL REFRIGERATOR UNITS TO MONITOR THE AMBIENT AIR TEMPERATURE OF EQUIPMENT PROPERLY.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED ALLERGEN LABELS MISSING ON PRE-PACKAGED FOODS IN THE CUSTOMER GRAB-AND-GO COOLER LOCATED NEAR THE DELI SERVICE COUNTER. FOODS INCLUDE PASTA SALAD, CHICKEN SALAD, SANDWICHES, AND SALADS. MUST LABEL THE NAME OF THE FOOD SOURCES OF ANY MAJOR FOOD ALLERGENS (I.E., MILK, EGGS, WHEAT, SOY, ETC.) ON THE CONTAINERS AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED. FOODS HAVE BEEN REMOVED FROM SELF-SERVICE AT THE TIME OF INSPECTION.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED CASES OF WINE STORED INSIDE THE WASHROOM. INSTRUCTED MANAGEMENT THAT FOOD MAY NOT BE STORED INSIDE WASHROOMS. MUST RELOCATE AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD HANDLING EMPLOYEES PREPARING FOOD WITHOUT HAIR RESTRAINTS. MANAGEMENT INSTRUCTED THAT ALL FOOD-HANDLING EMPLOYEES MUST WEAR A HAIR RESTRAINT WHILE PREPARING FOOD.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTACLE (WASTE CAN WITH LID) INSIDE THE UNISEX EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLES FOR FEMININE HYGIENE PRODUCTS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: FOUND EMPLOYEE'S CLOTHING AND PURSES ON TOP OF DRY STORAGE FOOD ITEMS AND CLEAN DISHES IN THE REAR STORAGE AREA. INSTRUCTED MANAGEMENT TO REMOVE CLOTHING AND STORE IN A DESIGNATED AREA AWAY FROM FOOD, DISHES, ETC.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD-HANDLING EMPLOYEES WITHOUT TRAINING. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLERS MUST COMPLETE APPROVED TRAINING AND MAINTAIN CERTIFICATES ON SITE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD-HANDLING EMPLOYEES WITHOUT TRAINING. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLERS MUST COMPLETE APPROVED TRAINING AND MAINTAIN CERTIFICATES ON SITE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.