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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14: NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-010. NO CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A)(2): THE FOLLOWING FOOD IN THE CHEF'S COOLER WAS FOUND TO BE AT IMPROPER TEMPERATURE:8 GALLON AVOCADO SOUP (47.8F), 10 GALLON MINISTRONE SOUP(47.3F), 10 GALLON SALSA VERDE(46.4F), 4 GALLON SALSA ROJO (49.2F), 14 GALLON CORN CHOWDER(52.1F), 8 GALLON COOKED BEANS(46.8F). PIC CORRECTED VIOLATION ON SITE BY VOLUNTARILY DISCARDING THE ABOVE ITEMS. THE REPORTED TOTAL WEIGHT AND VALUE OF THE DISCARDED ITEMS IS APROX 450# AND $500. PRIORITY VIOLATION#: 7-38-005. CITATION ISSUED.

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.

This violation was corrected during the inspection.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15: OBSERVED APROX 1/4" GAP ALONG THE BOTTOM AND SIDES OF THE MAIN ENTRANCE DOOR. MUST PROVIDE A TIGHT FITTING SEAL TO ALL ENTRYWAYS TO PREVENT ENTRY OF PESTS.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12: MUST REPLACE OR RESURFACE CUTTING BOARD IN DELI AREA.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-202.16: OBSERVED MILK CRATES BEING USED AS SHELVING IN THE DELI PREP AND BACK STORAGE AREA. MUST REMOVE AND PROVIDE A NON-POROUS, CORROSION-RESISTANT, SMOOTH, EASILY CLEANABLE SURFACE THAT IS 6" OFF THE FLOOR AND PROVIDES FLOOR ACCESSIBILITY TO ENSURE ADEQUATE FACILITY CLEANING.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.11(B): OBSERVED CARDBOARD BEING USED AS SHELF LINER THROUGHOUT. MUST REMOVE AND PROVIDE A NON-POROUS, CORROSION-RESISTANT, SMOOTH, EASILY CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.11(B): OBSERVED CARDBOARD BEING USED AS SHELF LINER THROUGHOUT. MUST REMOVE AND PROVIDE A NON-POROUS, CORROSION-RESISTANT, SMOOTH, EASILY CLEANABLE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.