CERMAK PRODUCE Fails Health Inspection - Chicago Grocery store

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE IN THE MAIN KITCHEN, WASHING AND RINSING MULTI-USE UTENSILS (POT AND PANS)AND SETTING THEN TO DRY, BUT NOT USING A SANITIZING METHOD. INSTRUCTED/DEMOSTRATED PROPER SET UP OF 3PART SINK FOR WASHING, RINSING AND SANITIZING USING 100PPM CHLORINE. CRITICAL CITATION ISSUED, 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF MICE ACTIVITY AT REAR STORAGE ROOM ON FLOOR/ALONG SOUTH WALL, OVER 40 MICE DROPPINGS NOTED. ALSO OBSERVED LARGE GAP/OPENING AT BOTTOM OF BACK DOOR AT NORTH EAST AREA OF STORAGE ROOM. INSTRUCTED TO CLEAN/SANITIZE AREA AND SEAL BOTTOM OF DOOR TO PREVENT PEST ENTRY. ADVICED TO CALL PEST CONTROL FOR SERVICE. SERIOUS CITATION ISSUED, 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: PREP FOODS INSIDE MAIN KITCHEN WALK IN COOLER NOT LABELED, MUST LABEL/DATE AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE CUTTING BOARDS AT MAIN PREP KITCHEN, REPAIR BROKEN DOOR FOR DISPLAY MEAT COOLER AND REPLACE RUSTY STORAGE SHELVES INSIDE THE MEAT CUTTING WALK IN COOLER.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NOTED FOOD DEBRIS AND GREASE BUILD-UP ON EQUIPMENT, MUST CLEAN/SANITIZE; COOKING EQUIPMENT, BOTTOM PANELS OF PREP TABLES AND BLENDER IN MAIN KITCHEN.

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: DEBRIS AND GREASE ON FLOORS; MUST DETAIL CLEAN FLOORS; UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS, IN THE KITCHEN AND STORAGES AREAS, INCLUDING THE 2ND FLOOR STORAGE ROOMS. ALSO INSTRUCTED TO CLEAN FLOOR DRAINS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND REPAINT WALLS BEHING PREP REACH IN COOLER, REPAIR WALLS, REPLACE MISSING BASEBOARDS AND CLEAN HOODS ABOVE COOKING EQUIPMENT IN THE KITCHEN. ALSO MUST CLEAN VENT COVERS INSIDE THE WASHROOMS.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BROKEN LIGHT SHIELDS INSIDE MILK WALK IN COOLER, MEAT WALK IN COOLER AND IN MAIN KITCHEN, MUST REPLACE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO REPAIR OR REPLACE LEAKING FAUCET FOR 3PART SINK INSIDE MEAT CUTTING ROOM.

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: INSTRUCTED TO REPAIR OR REPLACE LEAKING FAUCET FOR 3PART SINK INSIDE MEAT CUTTING ROOM.

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.