PASS W/ CONDITIONS
Risk 1 (High)
CERMAK FRESH MARKET Gets Conditional Pass on Health Inspection - Chicago Grocery store
June 1, 2023
Canvass
License #2802807
3
Total Violations
1
Critical
2
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS IN THE SALAD BAR COLD HOLDING UNIT AND TACO PREP COOLER. OBSERVED CHICKEN AT 44F, MACARONI SALAD AT 46F, CEVICHE AT 44F, TUNA SALAD AT 44F, PASTA SALAD AT 53F, CHEESE AT 48F AND CUT TOMATOES AT 46F. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
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: OBSERVED HEAVILY SCORED AND STAINED SURFACES ON THE CUTTING BOARDS IN THE PRODUCE PREP AREA. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE STAINED AND SCORED CUTTING BOARDS.
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: OBSERVED HEAVILY SCORED AND STAINED SURFACES ON THE CUTTING BOARDS IN THE PRODUCE PREP AREA. MANAGEMENT INSTRUCTED TO RESURFACE OR REPLACE THE STAINED AND SCORED CUTTING BOARDS.
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