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Potash Bros. Supermarket
May 3, 2018 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings6
- critical findings2
Failed findings
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: Observed Deli display cooler at improper temperature of 48.2f, at time of inspection, holding potentially hazardous foods. Also observed two door reach-in cooler at Deli sandwich prep area, at improper temperature of 50.2f, at time of inspection, holding potentially hazardous foods. Display cooler and 2 door reach in cooler were tagged during inspection. Site also instructed to maintenance display cooler and 2 door cooler, also ensure unit maintains a temperature of 40f or less. Site instructed not to use unit. Instructed not to remove tag and to contact cdph for tag removal. Critical violation #7-38-005 (A)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Observed potentially hazardous food stored at improper temperature, in the following areas: - Deli Display cooler: 50.5f, 8.5lbs of Regular Tuna Salad at $84.00 46.6f 4lbs of Quiche, at a value of $3.50 50.1f, 4lbs of Spinach dip, at a value of $28.00 49.5f, 5lbs of Lite tuna salad, at a value of $45.00 50.0f, 3lbs of Lime tuna salad, at a value of $27.00 49.3f, 5lbs of Regular chicken salad, at a value of $45.00 47.5f, 2.5lbs of Lite chicken salad, at a value of $20.00 -Deli 2 door sandwich reach in cooler: 54.5f, 3lbs of Sliced tomatoes, at a value of 10.00 Manager voluntarily discarded and denatured a total weight of 35lbs at total a value of $262.50 Informed manager that potentially hazardous must be at 40f or lower for cold foods and 140f or more for hot foods at all times. Critical violation #7-38-005 (A)
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: Observed dark deep grooves and stains on cutting board in basement prep area. Instructed manager to resurface and or replace. Maintain at all times.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: Observed food and debris on exterior top surface of dish washing machine in deli area. Instructed manager to detail clean and maintain at all times.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: Observed missing floor tile under prep table and under exposed hand sink, located on north wall, in dish washing area, in deli area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to provide title in said areas. Maintain at all times.
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Food Handler Requirements MetInspector note: Food handler requirements not met. Instructed of the IDPH requirements: any food handler working in the city of Chicago, unless that person has a valid food service sanitation manager certificate is required to meet the food handler training requirement. If someone working in a facility that is not a food handler on a regular basis, but fills in as a food handler when needed, they too must have food handler training.
What changed since the previous inspection?
Compared with Pass on May 9, 2017: 6 findings appeared for the first time. 1 previous finding did not recur.
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About this record
This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Chicago Data Portal.