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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDSOAP AT THE EXPOSED HANDWASHING SINK IN THE REAR BAKERY PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO ENSURE THAT ALL HANDWASHING SINKS ARE SUPPLIED WTIH SOAP AND PAPER TOWELS. PRIORITY FOUNDATION VIOLATION 7-38-030(c). CITATION ISSUED. PERSON IN CHARGE PROVIDED HANDSOAP DURING INSPECTION.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED SALT AND SUGAR OUT OF THE ORIGINAL CONTAINERS AND IN PLASTIC INGREDIENT BINS IN THE REAR BAKERY PREP AREA WITHOUT LABELS CONTAINING THE PRODUCT NAME. INSTRUCTED THE PERSON IN CHARGE TO LABEL ALL FOODS AND SPICES WITH COMMON NAME THAT ARE OUT OF THE ORIGINAL CONTAINERS AND MAINTAIN.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BOXED FOOD ITEMS BEING STORED ON THE FLOOR UNDERNEATH SHELVING UNITS IN BAKERY WALK-IN FREEZER IN THE REAR BAKERY PREP AREA. ISNTRUCTED THE PERSON I N CHARGE TO ELEVATE ALL FOOD SIX INCHES FROM FLOOR ON RAISED SHELVING UNITS AND MAINTAIN.

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: OBSERVED WET WIPING CLOTHS ON MULTIPLE PREP SURFACE AREAS IN REAR FRUIT PREP AREA. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE WIPING CLOTHS IN A SANITIZING SOLUTION BETWEEN USES TO PREVENT CONTAMINATION OF EQUIPMENT & FOOD AND MAINTAIN.

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: OBSERVED SCOOPS FOR DRY STORAGE CONTAINERS BEING STORED DIRECTLY INSIDE OF THE CONTAINER. INSTRUCTED THE PERSON IN CHARGE TO PROPERLY STORE ALL UTENSILS BETWEEN USE AND MAINTAIN.

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: OBSERVED CARDBOARD BEING USED AS LINER ON SHELVING UNITS IN THE BAKERY DRY STORAGE AREA. INSTRUCTED THE PERSON IN CHARGE TO REMOVE CARDBOARD AND ENSURE ALL NON-FOOD CONTACT SURFACES REMAIN 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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM INSIDE THE SECOND FLOOR LUNCH ROOM. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A COVERED TRASH RECEPTACLE FOR THE WOMEN'S TOILET ROOM AND MAINTAIN.

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: OBSERVED NO COVERED TRASH RECEPTACLE IN THE WOMEN'S TOILET ROOM INSIDE THE SECOND FLOOR LUNCH ROOM. INSTRUCTED THE PERSON IN CHARGE TO PROVIDE A COVERED TRASH RECEPTACLE FOR THE WOMEN'S TOILET ROOM AND MAINTAIN.

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.