CERMAK FRESH MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. FOUND COOKED ROTISSERIE CHICKENS,COOKED BEEF,CHICKEN,PORK TAMALES AT INTERNAL TEMPERATURES RANGING FROM (127.0F-130.1F) INSIDE HOT HOLDING. NO TIME AND TEMPERATURE LOG PROVIDED. APPROX. 48#'S OF FOOD WORTH APPROX.$185.00 AS PER MANAGER. INSTRUCTED FACILITY TO KEEP POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW OR 140F OR ABOVE AND MAINTAIN. OPERATOR VOLUNTARILY DISCARDED AND DENATURED SAID FOODS AT THIS TIME OF INSPECTION. CRITICAL VIOLATION 7-38-005(A).

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: REMOVE DUSTS ACCUMULATIONS ON FAN COVERS INSIDE THE WALK IN COOLERS,MANUAL CAN OPENER AND HOUSING ATTACHED TO TABLE AT REAR KITCHEN AREA NEEDS CLEANING AND MAINTAIN.

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: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE BASEMENT STORAGE AREAS IN NEED FOR FURTHER CLEANING AND MAINTAIN.

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: CLEAN INTERIORS OF LIGHT SHIELDS THROUGHOUT THE FOOD PREP AREAS AND MAINTAIN. REMOVE DUSTS ACCUMULATIONS FROM CEILING VENTS AT BAKERY SECTION AND MAINTAIN.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REPLACE BROKEN LIGHT SHIELD AT MEAT DEPT SERVICE AREA AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: EMPLOYEE MENS TOILET ROOM EXHAUST FAN MUST BE FUNCTIONING PROPERLY AND MAINTAIN.

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: EMPLOYEE MENS TOILET ROOM EXHAUST FAN MUST BE FUNCTIONING PROPERLY AND MAINTAIN.

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.