CERMAK FRESH MARKET Fails Health Inspection - Chicago Grocery store

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANGER ON SITE DURING INSPECTION WHILE POTENTIALLY HAZARDOUS FOODS; CHICKEN, PORK, RICE, ETC., WERE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ON SITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT # 1976482, DATE 12/5/16, NOT CORRECTED. #35 OBSERVED THE CEILING FAN GUARD COVERS IN THE CHICKEN PREP AREA DUSTY, INSTRUCTED TO CLEAN. INSTRUCTED MANAGER TO CORRECT AND MAINTAIN VIOLATION. SERIOUS VIOLATION # 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED BULK FOOD CONTAINERS IN REAR PREP BAKERY AREA WITH NO VISIBLE LABELS. INSTRUCTED MANAGER TO PROVIDE LABELS FOR ALL BULK CONTAINERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED BROKEN OR MISSING LID ON 4 BULK CONTAINERS IN REAR PREP BAKERY AND PREP COOK STATIONS. INSTRUCTED MANAGER TO PROVIDE LIDS FOR ALL BULK CONTAINERS, TO PREVENT CONTAMINATION. OBSERVED EXIT DOOR NEAR DUMPSTERS WITH DOOR SWEEP THAT NEEDS TO BE ADJUSTED. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN IT ALL TIMES. OBSERVED DARK DEEP GROOVES AND CUTS ON CUTTING BOARD AND PRODUCE PREP ROOM. ENSURE THAT ALL SERVICES ARE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO REPLACE AND MAINTAIN IT ALL TIMES.

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: OBSERVED SLIGHT BUILD-UP OF DEBRIS BUILDUP ON INTERIOR OF ICE MACHINE, LOCATED IN REAR MEAT DEPARTMENT WALK WAY. INSTRUCTED MANAGER TO CLEAN 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: OBSERVED CRACKED FLOORING UNDERNEATH 3 BURNER COOK LINE STATION IN COOK PREP AREA. INSTRUCTED MANAGER TO REPAIR AND TO ENSURE SURFACE ARE SMOOTH AND EASILY CLEANABLE AND TO PREVENT PEST HARBORAGE. OBSERVED WALL AND FLOOR JUNCTION IN REAR MAINTENANCE ROOM WITH UNFINISHED COVING. INSTRUCTOR MANAGER TO PROVIDE COVING AT FLOOR JUNCTION, TO PREVENT PEST HARBORAGE. MAINTAIN AT ALL TIMES.

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: OBSERVE DUST BUILDUP ON FAN COVERS IN CHICKEN PREP ROOM, FISH WALK-IN COOLER, MEAT WALK-IN COOLER AND PRODUCE COOLER. ALSO, OBSERVED EXCESSIVE DUST BUILD-UP ON CEILING VENTS, FACING WINDOW IN BAKERY PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN IT ALL TIMES.

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: OBSERVE DUST BUILDUP ON FAN COVERS IN CHICKEN PREP ROOM, FISH WALK-IN COOLER, MEAT WALK-IN COOLER AND PRODUCE COOLER. ALSO, OBSERVED EXCESSIVE DUST BUILD-UP ON CEILING VENTS, FACING WINDOW IN BAKERY PREP AREA. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN IT ALL TIMES.

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.