CERMAK PRODUCE Gets Conditional Pass on Health Inspection - Chicago Grocery store

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT WATER ON PREMISES AT TIME OF INSPECTION. ADVISED THAT FACILITY MUST MAINTAIN HOT AND COLD WATER UNDER CITY PRESSURE. CRITICAL VIOLATION 7-38-030. PLUMBER ARRIVED ON SITE DURING INSPECTION FOR REPAIRS. HOT RUNNING WATER RESTORED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED READY TO EAT, SMOKED PORK CHOPS IN DISPLAY CASE NEXT TO RAW GROUND BEEF WITHOUT AN ADEQUATE BARRIER OR OTHER FORM OF PROTECTION. SERIOUS VIOLATION 7-38-005(A). PROPER BARRIER PROVIDED BY END OF INSPECTION.

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.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED 3 COMPARTMENT SINK ON WEST SIDE OF MEAT DEPARTMENT WITH A FAUCET THAT WAS UNABLE TO REACH ALL 3 COMPARTMENTS. INSTRUCTED TO ENSURE THAT FAUCET CAN REACH ALL 3 COMPARTMENTS AND MAINTAIN. SERIOUS VIOLATION 7-38-030. PLUMBER ARRIVED ON SITE AND REPAIRED SAME BY END OF INSPECTION.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED DIRT BUILDUP ON INTERIOR PANEL OF ICE MACHINE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN. OBSERVED FRONT PANEL OF ICE MACHINE PARTIALLY COVERED IN ORIGINAL FACTORY STICKER/PACKAGING. INSTRUCTED TO REMOVE AND MAINTAIN SO MACHINE IS SMOOTH AND EASILY CLEANABLE. OBSERVED GREEN CUTTING BOARD OUTSIDE OF PRODUCE WALK IN COOLER AND ALL MEAT DEPARTMENT CUTTING BOARDS WITH DEEP, DARK GROOVES. ADVISED TO REPLACE AND MAINTAIN. OBSERVED DIRT BUILDUP ON FAUCET OF MEAT DEPARTMENT HANDSINK. ADVISED TO CLEAN, SANITIZE, AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED GAPS WHERE THE WALLS MEET THE FLOORS IN THE PRODUCE COOLER. INSTRUCTED TO SEAL ALL GAPS AND MAINTAIN. OBSERVED MISSING WALL TILES IN WOMENS RESTROOM. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED DAMAGED CEILING TILE ABOVE MEAT DEPARTMENT PREP AREA NEXT TO 3 COMPARTMENT SINK ON THE WEST SIDE OF STORE. INSTRUCTED TO REPLACE AND MAINTAIN.

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: OBSERVED MISSING LIGHT SHIELDS IN PRODUCE DISPLAY COOLERS. INSTRUCTED TO ENSURE ALL LIGHTS IN PRODUCE DISPLAY COOLERS ARE SHIELDED END TO END WITH END CAPS AND MAINTAIN. OBSERVED DAMAGED AND MISSING LIGHT SHIELDS IN PRODUCE WALK IN COOLERS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

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: OBSERVED LEAKS AT DRAIN PIPE AND FAUCET AT 3 COMPARTMENT SINK IN PRODUCE PREP AREA AND AT UTILITY SINK HOSE IN PRODUCE AREA, AND AT BOTH MEAT DEPARTMENT 3 COMPARTMENT SINK FAUCETS. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED NO STOPPERS AT PRODUCE PREP AREA 3 COMPARTMENT SINK. INSTRUCTED TO ENSURE THAT ALL 3 COMPARTMENT SINKS HAVE STOPPERS AND TO MAINTAIN. OBSERVED HAND SINK IN RECEIVING AREA LOCATED DIRECTLY ABOVE UTILITY SINK. INSTRUCTED TO RELOCATE HANDSINK SO AS TO AVOID CONTAMINATION FROM UTILITY SINK AND TO MAINTAIN. OBSERVED PREP AREA IN MEAT DEPARTMENT WALK IN COOLER, BEHIND A DOOR, WITH NO HANDSINK LOCATED ON INTERIOR. ADVISED TO INSTALL AND MAINTAIN A HANDSINK NEAR MEAT DEPARTMENT PREP AREA IN WALK IN COOLER. INSTRUCTED TO INSTALL AND MAINTAIN A SPLASHGUARD BETWEEN HANDSINK AND MEAT DEPARTMENT 3 COMPARTMENT SINK LOCATED ON WEST SIDE OF STORE.

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: OBSERVED LEAKS AT DRAIN PIPE AND FAUCET AT 3 COMPARTMENT SINK IN PRODUCE PREP AREA AND AT UTILITY SINK HOSE IN PRODUCE AREA, AND AT BOTH MEAT DEPARTMENT 3 COMPARTMENT SINK FAUCETS. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED NO STOPPERS AT PRODUCE PREP AREA 3 COMPARTMENT SINK. INSTRUCTED TO ENSURE THAT ALL 3 COMPARTMENT SINKS HAVE STOPPERS AND TO MAINTAIN. OBSERVED HAND SINK IN RECEIVING AREA LOCATED DIRECTLY ABOVE UTILITY SINK. INSTRUCTED TO RELOCATE HANDSINK SO AS TO AVOID CONTAMINATION FROM UTILITY SINK AND TO MAINTAIN. OBSERVED PREP AREA IN MEAT DEPARTMENT WALK IN COOLER, BEHIND A DOOR, WITH NO HANDSINK LOCATED ON INTERIOR. ADVISED TO INSTALL AND MAINTAIN A HANDSINK NEAR MEAT DEPARTMENT PREP AREA IN WALK IN COOLER. INSTRUCTED TO INSTALL AND MAINTAIN A SPLASHGUARD BETWEEN HANDSINK AND MEAT DEPARTMENT 3 COMPARTMENT SINK LOCATED ON WEST SIDE OF STORE.

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.