PASS W/ CONDITIONS
Risk 1 (High)
CERMAK FRESH MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store
June 2, 2022
Complaint
License #2451427
4
Total Violations
3
Critical
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #14
CRITICAL
Violation Details
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: FOUND NO SHELLSTOCK INDENTIFICATION TAGS ATTACHED TO THE FRESH CLAMS, MUSSELS, AND OYSTERS BEING DISPLAYED IN THE MEAT/FISH DEPARTMENT. ALSO FOUND NO RECORDS OF SHELLSTOCK TAGS BEING KEPT ON SITE FOR 90 DAYS. INSTRUCTED MANAGEMENT TO ALWAYS KEEP TAGS ATTACHED TO SHELLSTOCK, AND TO KEEP RECORDS OF TAGS ON SITE FOR 90 DAYS. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED. SAID SHELLSTOCK DISCARDED.
Why This Matters
Uncorrected violations continue posing health risks and often worsen over time.
Food Code Requirement
Previous critical violations must be corrected.
Specific Requirements
All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.
CDPH Food Code: Section 8-401.10
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND 40 LBS OF CHICKEN SOUP (RED POZOLE) STORED IN TIGHTLY COVERED CONTAINERS IN THE WALK-IN COOLER FROM A DAY BEFORE (6/1/22) AT 52.0 F. INSTRUCTED TO STORE COLD-HOLDING TCS FOODS AT 41F OR LOWER. PRIORITY VIOLATION 7-38-005. FOOD DISCARDED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND MILK CRATES BEING USED AS SHELVING AND FOR STORAGE THROUGH ALL THE DEPARTMENTS PREP AREAS. INSTRUCTED MANAGEMENT TO REMOVE MILK CRATES THAT ARE BEING USED FOR SHELVING/STORAGE FROM THE PREMISES AND PROVIDE SHELVING/STORAGE CONTAINERS THAT ARE FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: FOUND MILK CRATES BEING USED AS SHELVING AND FOR STORAGE THROUGH ALL THE DEPARTMENTS PREP AREAS. INSTRUCTED MANAGEMENT TO REMOVE MILK CRATES THAT ARE BEING USED FOR SHELVING/STORAGE FROM THE PREMISES AND PROVIDE SHELVING/STORAGE CONTAINERS THAT ARE FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection