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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK INACCESSIBLE IN REAR BAKERY PREP AREA. HOT WATER WAS SHUT OFF AT HAND WASHING SINK MAKING IT INACCESSIBLE FOR EMPLOYEES TO PROPERLY WASH HANDS AND ONLY COLD WATER WAS AVAILABLE. OBSERVED SEVERAL EMPLOYEES PREPPING FOOD WHILE HOT WATER WAS TURNED OFF. HAND WASHING SINK MUST BE ACCESSIBLE TO PROPERLY WASH HANDS AT ALL TIMES. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). CITATION ISSUED. MANAGER TURNED ON HOT WATER FROM VALVE BELOW HAND SINK.

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: OBSERVED HARD BOILED EGGS AT IMPROPER COLD HOLDING TEMPERATURE AT 48.2F AT SALAD BAR. ALSO OBSERVED THE FOLLOWING TIME TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER COLD HOLDING TEMPERATURE AT SALAD BAR. COTTAGE CHEESE FOUND AT 46.3F, COLE SLAW FOUND AT 48.5F, CHOPPED ROMAINE LETTUCE FOUND AT 43.8F, SPINACH FOUND AT 47.5F. RAW HAMBURGER PATTIES FOUND AT 44.9F IN PREP COOLER. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT. FOOD WAS DISCARDED VOLUNTARILY BY MANAGER. FOOD WEIGHING APPROXIMATELY 20 LBS AT A COST OF $125.00. 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED BROKEN EQUIPMENT THERMOMETER NOT READING AMBIENT TEMPERATURE INSIDE OF COOLER WHERE PACKAGED DUTCH BACON WAS BEING STORED. MUST REPAIR OR REPLACE EQUIPMENT THERMOMETER.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED PACKAGED VEGETABLES FOR CUSTOMER SELF SERVICE WITHOUT A LABEL. FOOD ITEMS INCLUDE PACKAGED RADISHES, PEPPERS, BEANS AND MILPRO. INSTRUCTED TO PROVIDE A LABEL WITH THE NAME OF BUSINESS, ADDRESS, NAME OF FOOD, NET QUANTITY.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

PERSONAL CLEANLINESS - Comments: OBSERVED FOOD EMPLOYEE IN BAKERY PREP AREA WITHOUT WEARING A HAIR RESTRAINT. FOOD EMPLOYEES MUST WEAR A HAIR RESTRAINT WHEN PREPARING FOODS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT WASH BOWL (RIGHT SIDE) AT 81.2F IN MEN'S EMPLOYEE BATHROOM. WASH BOWL ON LEFT SIDE WAS MAINTAINING WATER TEMPERATURE OF 100.0F. WATER TEMPERATURE MUST BE MAINTAINED AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT WASH BOWL (RIGHT SIDE) AT 81.2F IN MEN'S EMPLOYEE BATHROOM. WASH BOWL ON LEFT SIDE WAS MAINTAINING WATER TEMPERATURE OF 100.0F. WATER TEMPERATURE MUST BE MAINTAINED AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.