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

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED ABOUT 25 LBS OF PORK SKINS WITH MEAT AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 65.5F AND BEING STORED AT AMBIENT AIR TEMPERATURE IN THE REAR PREPARED FOODS PREP AREA. INSTRUCTED TO DISCARD AND NEVER STORE TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES. ALL COLD HOLDING TCS FOODS MUST MAINTAIN 41F AT ALL TIMES. MANAGER DISCARD AND DENATURED SAID TCS FOODS DURING THE INSPECTION. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: 4-204.112(A,D) OBSERVED THERMOMETERS OUTSIDE OF THE WALK IN COOLER NOT FUNCTIONING. INSTRUCTED TO REPAIR OR PROVIDE THERMOMETERS INSIDE OF THE WALK IN COOLERS THAT ARE LOCATED IN THE BASEMENT.

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: 3-305.11 OBSERVED A PREP TABLE STORED UNDER A SEWER PIPE IN THE BASEMENT OUTSIDE OF THE EMPLOYEE BREAK ROOM. INSTRUCTED TO REMOVE TO PREVENT FROM POSSIBLE CONTAMINATION.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.17 OBSERVED RAW WOOD SHELVING BY THE UTILITY SINK. INSTRUCTED TO SEAL ALL RAW WOODS, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) OBSERVED A STAINED CUTTING BOARD WITH DEEP DARK GROOVES LOCATED AT A PREP TABLE BY THE BASEMENT EMPLOYEE BREAK ROOM. INSTRUCTED TO REMOVE STAINS AND DARK GROOVES OR REPLACE.

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.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) OBSERVED INADEQUATE HOT RUNNING WATER AT ALL FOOD PREP AREA 3 COMPARTMENT SINKS AND ALL FOOD PREP AREA HAND WASHING SINKS IN THE FACILITY, HOT WATER RANGED IN TEMPERATURE FROM 93F-95F AT ALL FOOD PREP AREA HAND WASHING SINKS AND FROM 95F-104F AT ALL FOOD PREP AREA 3 COMPARTMENT SINKS. INSTRUCTED TO ALWAYS MAINTAIN ALL FOOD PREP AREA HAND WASHING SINKS AT 100F AT ALL TIMES AND ALL FOOD PREP AREA 3 COMPARTMENT SINKS AT 110F AT ALL TIMES. MANAGER ADJUSTED THE TEMPERATURE ON THE BOILER AND BY THE END OF THE INSPECTION ADEQUATE HOT WATER WAS RESTORED TO ALL SINKS. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.11(B) OBSERVED INADEQUATE HOT RUNNING WATER AT ALL FOOD PREP AREA 3 COMPARTMENT SINKS AND ALL FOOD PREP AREA HAND WASHING SINKS IN THE FACILITY, HOT WATER RANGED IN TEMPERATURE FROM 93F-95F AT ALL FOOD PREP AREA HAND WASHING SINKS AND FROM 95F-104F AT ALL FOOD PREP AREA 3 COMPARTMENT SINKS. INSTRUCTED TO ALWAYS MAINTAIN ALL FOOD PREP AREA HAND WASHING SINKS AT 100F AT ALL TIMES AND ALL FOOD PREP AREA 3 COMPARTMENT SINKS AT 110F AT ALL TIMES. MANAGER ADJUSTED THE TEMPERATURE ON THE BOILER AND BY THE END OF THE INSPECTION ADEQUATE HOT WATER WAS RESTORED TO ALL SINKS. PRIORITY VIOLATION. CITATION ISSUED 7-38-030(C).

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.