CERMAK PRODUCE Passes Health Inspection - Chicago Grocery store

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED FOOD STORED IN THE WALK IN COOLER WITHOUT THE PROPER LABEL CONTAINING PRODUCT NAME AND DATE. INSTRUCTED TO PROPERLY LABEL ALL FOODS OUTSIDE OF THE ORIGINAL CONTAINERS 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED TONGS BEING IMPROPERLY STORED ON THE HANDLE OF THE OVEN IN THE COOKING AREA. INSTRUCTED TO PROPERLY STORE ALL UTENSILS TO PREVENT CONTANMINATION AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TILE MISSING ON THE WALL BY THE COOKING EQUIPMENT. INSTRUCTED TO REPAIR AND MAINTAIN. OBSERVED GROCERY BAGS BEING USE TO STORE MEAT IN THE MEAT DEPARTMENT SECTION. INSTRUCTED TO USE FOOD GRADE BAGS AND MAINTAIN.

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: OBSERVED MINOR FOOD DEBRIS ON THE HEAT LAMPS OF THE HOT HOLDING UNITS LOCATED BY THE DELI/MEAT DEPARTMENT AREA. INSTRUCTED TO CLEAN 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED NO LIGHT SHIELDS ON THE LIGHTBULBS OVER THE PRODUCE AND THRUOUT THE BACK STORAGE AREA. INSTRUCTED TO PROVIDE LIGHTSHIELDS 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED NO LIGHT SHIELDS ON THE LIGHTBULBS OVER THE PRODUCE AND THRUOUT THE BACK STORAGE AREA. INSTRUCTED TO PROVIDE LIGHTSHIELDS 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.