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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: LARGE TRAY OF UNCOVERED CHORIZO OFFERED FOR SALE ON TOP OF DISPLAY CASE AT IMPROPER TEMPERATURE OF 65.9F. INSTD TO MAINTAIN PROPER TEMPERATURES AT ALL TIMES. NO TEMPERATURE LOGS NOR LAB RESULTS FOR SHELF STABILITY ON SITE. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 20LBS $100 VALUE.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HANDSINK IN REAR MEAT PREP AREA NOT CONVENIENT OR ACCESSIBLE, BLOCKED WITH LARGE BOXES, AND WITHOUT SOAP OR SANITARY HAND DRYING DEVICE. INSTD TO MAINTAIN SAME. CITATION ISSUED 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE AND DISPLAY. OBSERVED BOXES OF RAW MEAT STORED IMMEDIATELY ABOVE VARIETIES OF DELI MEATS. INSTD TO STORE PRODUCTS PROPERLY. OBSERVED SMOKED READY TO EAT PORK CHOPS STORED IMMEDIATELY NEXT TO RAW PORK PRODUCT IN DISPLAY CASE WITHOUT ANY BARRIER. INSTD TO PROVIDE PROPER BARRIER. CITATION ISSUED 7-38-005A SERIOUS.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CUTTING BOARDS IN MEAT PREP AREA STAINED AND WITH DEEP, DARK GROOVES. INSTD TO REPAIR AND MAINTAIN OR REPLACE SAME.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: STAINED CEILING TILES NOTED IN MEAT PREP AREA. INSTD TO REPLACE SAME.

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: MISSING LIGHTSHIELD IN WALK-IN FREEZER. PROVIDE SAME.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING LIGHTSHIELD IN WALK-IN FREEZER. PROVIDE SAME.

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.