CERMAK PRODUCE Fails Health Inspection - Chicago Grocery store

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: THE CRUSHED ICE IN THE ICE MACHINE IS CONTAMINATED WITH DUSTY BLACK SPOTS AND IS IN CONTACT WITH A BLACK BUILDUP IN THE MACHINE INTERIOR. ALL CRUSHED ICE DISCARDED AND MACHINE TAGGED HELD FOR INSPECTION. FAX A TAG REMOVAL REQUEST TO 312-746-4240 WHEN MACHINE IS READY FOR REINSPECTION.

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: THE EAST BUTCHER SHOP HANDSINK IS CLOGGED AND WILL NOT DRAIN. THE BUTCHER COOLER CONDENSER CATCH PAN LEAKS. PLUMBING REPAIRED AT THIS TIME.

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 PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: BARRELS OF CHICKEN AND SAUSAGE ARE STORED IN THE BUTCHER COOLER UNCOVERED WITHB PLASTIC BINS ON TOP OF ONE , BARRELS OF WASTED FOOD (INEDIBLE) NEXT TO THEM AND MOLDY AND RUSTY SHELVES ABOVE. REMOVE UNSANITARY RACKS FROM THE BUTCHER COOLER, SEPARATE AND COVER FRESH PRODUCT AND SEGREGATE THE INEDIBLE BARRELS AND WASH, RINSE AND SANITIZE THE BUTCHER COOLER FROM TOP TO BOTTOM.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE BUTCHER CARTS AND WHEELS ARE COATEED WITH FOOD BUILDUP; WASH, RINSE AND SANITIZE THE THE CARTS AND DIRTY VEGETABLE CHOPPER BELOW THE SINK.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE BUTCHER COOLOER FLOORS ARE FULL OF BLOOD; WASH, RINSE AND SANITIZE DAILY AS NEEDED. REPAIR THE DAMAGED BASEBOARDS IN SAID COOLER AND KITCHEN BEHIND THE STOVES.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE BUTCHER 3-COMPARTMENT SINK HAS A SMALL LEAK, HANDYMAN ON SITE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE BUTCHER 3-COMPARTMENT SINK HAS A SMALL LEAK, HANDYMAN ON SITE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.