CERMAK FRESH MARKET Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REFRIGERATOR CONTAINING POTENTIALLY HAZARDOUS FOOD INCLUDING TAMALES AND MEXICAN SOUP AT 55.5F. COOLER WAS TAGGED. CRITICAL VIOLATION 7-38-005 (A)

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: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOOD WITHIN HOT HOLDING UNIT AT IMPROPER TEMPERATURE INCLUDING 6 PACKAGES OF RIBS VALUED AT $36 AT 124.0F, 7 PACKAGES OF TAMALES VALUED AT $40 AT 124.3F, 6 LUNCH PLATES CONTAINING MEAT AT 126.0F VALUED AT $30, 8 DINNER PLATES CONTAINING MEAT AT 127.0F VALUED AT $48, 14 SANDWICHES AT 106F VALUED AT $50,4 GALLONS SOUP AT 118F VALUED AT $50. OBSERVED 3 DOZEN EGGS ON SALAD BAR AT 56.1F VALUED AT $25, AND 3 GALLONS MEXICAN SOUP AT 56.6F VALUED AT $25 WITHIN REFRIGERATOR. ALL FOOD WAS VOLUNTARILY DISCARDED. OBSERVED 50LBS OF VARIOUS SUSHI ROLLS VALUED AT $300 AT 53.4F.ALL SUSHI WAS VOLUNTARILY DISCARDED. 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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED GAUGE COCKS ON DISH MACHINE IN BAKERY IN DISREPAIR. RINSE TEMPERATURE ONLY REACHING 165F. REPAIR WASH WATER GAUGE AND RINSE WATER GAUGE. SERIOUS VIOLATION 7-38-030.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SUSHI REFRIGERATOR DOOR IN DISREPAIR. REPAIR AND MAINTAIN REFRIGERATOR DOOR ON SUSHI REFRIGERATOR. OBSERVED CUTTING BOARDS WITH DARK GROOVES IN MEAT CUTTING ROOM. REPLACE CUTTING BOARDS WITH WORN WITH DARK GROOVES.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED CEILING TILES IN MENS STAFF WASHROOM MISSING OR IN DISREPAIR. REPLACE OR REPAIR CEILING TILES IN MENS STAFF WASHROOM.

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: OBSERVED LIGHT BULBS OUT ABOVE COOLING AREAS. REPLACE AND MAINTAIN BULBS.

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: REPAIR AND MAINTAIN EXPOSED HAND SINK. OBSERVED INADEQUATE SINK STOPPERS AT 3 COMPARTMENT SINK IN MAIN DISHWASHING AREA NEAR HIGH TEMP DISH MACHINE. REPAIR SINK STOPPERS AND MAINTAIN. OBSERVED WOMENS STAFF WASHROOM WITH 1/2 SINKS WITH NO RUNNING WATER. REPAIR 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: REPAIR AND MAINTAIN EXPOSED HAND SINK. OBSERVED INADEQUATE SINK STOPPERS AT 3 COMPARTMENT SINK IN MAIN DISHWASHING AREA NEAR HIGH TEMP DISH MACHINE. REPAIR SINK STOPPERS AND MAINTAIN. OBSERVED WOMENS STAFF WASHROOM WITH 1/2 SINKS WITH NO RUNNING WATER. REPAIR 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.