CERMAK FRESH MARKET Fails Health Inspection - Chicago Grocery store

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HAND WASHING FAUCET HANDLES ARE NOT WORKING PROPERLY IN THE RAW CHICKEN CUTTING ROOM. INSTRUCTED TO REPAIR.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: WINGS IN THE DISPLAY CASE NEAR THE HOT HOLDING STATION ARE MEASURED BETWEEN 54.6-56.6F. INADEQUATELY HELD FOOD WAS DISCARDED ON SITE. APPROXIMATELY 15 POUNDS OF WINGS AT A TOTAL COST OF $135.00 WAS DISCARDED. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: THE DISPLAY CASE COOLER USED FOR STORAGE OF PRE-PACKAGED WINGS IS MEASURED AT AN IMPROPER AMBIENT AIR TEMPERATURE OF 56.6F. ALL TCS WINGS WERE DISCARDED ON SITE. THE UNIT WAS TAGGED AND HELD FOR INSPECTION. UNIT MUST BE MAINTAINED AT A TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

APPROVED THAWING METHODS USED - Comments: FROZEN RAW FISH HAS BEEN THAWED WHILE STILL WRAPPED IN REDUCED OXYGEN PACKAGING (ROP). PACKAGING MUST BE REMOVED FROM FISH IN ROP PRIOR TO THAWING UNDER REFRIGERATION OR RUNNING WATER.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: THERMOMETERS ARE NOT PROVIDED IN THE WING DISPLAY COOLER NEXT TO THE HOT HOLDING STATION. COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SINGLE-USE PLASTIC CUP WITHOUT A HANDLE USED AS A SCOOP IN FOOD STORAGE CONTAINER IN COOKLINE KITCHEN AREA. THE FACILITY MUST PROVIDE A SCOOP WITH A HANDLE. CUP WAS DISCARDED ON SITE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: IN-USE WIPING CLOTHS ARE NOT STORED PROPERLY. FOUND ON/NEAR MEAT CUTTING BOARD, BAKERY PREP COUNTERS, AND KITCHEN/HOT HOLDING STATION COUNTERS. CLOTHS USED TO WIPE SURFACES AND EQUIPMENT SHALL BE HELD IN A PROPER SANITIZER SOLUTION. CLOTHS IN-USE FOR WIPING SURFACES IN CONTACT WITH RAW ANIMAL FOODS SHALL BE KEPT SEPARATE FROM CLOTHS USED FOR OTHER PURPOSES. IN-USE CLOTHES MUST BE LAUNDERED DAILY.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

IN-USE UTENSILS: PROPERLY STORED - Comments: IN-USE UTENSILS SUCH AS KNIVES ARE STORED IN STAGNANT WATER IN THE BAKERY STATION, AND KNIFE/ICE SCOOPS ARE STORED IN ICE IN THE MEAT-CUTTING AREA. STORE IN-USE UTENSILS ON A CLEAN AND SANITIZED SURFACE, IN RUNNING WATER, OR IN A CONTAINER OF HOT WATER MAINTAINED AT OR ABOVE 135F.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CRATES/PLASTIC PALLETS USED AS ELEVATION THROUGHOUT ALL DEPARTMENTS IN THE FACILITY---CARDBOARD USED AS LINING/FLOORING IN THE KITCHEN AREA AND PRODUCE AREA. THE FACILITY MUST REMOVE FROM USE AND REPLACE WITH EQUIPMENT THAT IS DURABLE AND EASILY CLEANABLE, MEETING FOOD STANDARDS.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: DRAIN STOPPERS AT 3 COMPARTMENT SINK IN THE KITCHEN/PREPARATION DEPARTMENT ARE MISSING. OBSERVED DISPOSABLE PAPER TOWELS USED AS A DRAIN STOPPER. THE FACILITY MUST PROVIDE STOPPERS FOR THE 3-COMPARTMENT SINK TO ALLOW FOR PROPER WASH, RINSE, AND SANITIZER SET UP. PRIORITY FOUNDATION VIOLATION 7-38-025 CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE EXTERIOR SURFACES OF FOOD STORAGE CONTAINERS IN THE BAKERY AREA ARE SOILED WITH FOOD DEBRIS. THE FACILITY MUST BE CLEAN AND MAINTAINED.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: WASTE RECEPTACLES FOUND WITHOUT LIDS IN CUSTOMER WOMEN'S RESTROOM. FACILITY MUST PROVIDE AT LEAST ONE COVERED WASTE RECEPTACLE IN THE RESTROOM.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: WASTE RECEPTACLES FOUND WITHOUT LIDS IN CUSTOMER WOMEN'S RESTROOM. FACILITY MUST PROVIDE AT LEAST ONE COVERED WASTE RECEPTACLE IN THE RESTROOM.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.