CERMAK PRODUCE Passes Health Inspection - Chicago Grocery store

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RAW WOOD SHELVES IN REAR BY LABELING STATION. PAINT OR REPLACE RUSTY STORAGE SHELVES INSIDE PRODUCE 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: CLEAN EXTERIOR OF ICE MACHINE IN REAR STORAGE AREA. CLEAN OVENS INSIDE HOT FOOD PREP AREA.

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: CLEAN FLOORS IN UPSTAIRS STORAGE AREA. INSTRUCTED TO PROVIDE SMALLER SCREEN COVERS FOR FLOOR DRAINS IN WALK-IN MEAT COOLERS TO ELIMINATE CLOGGED DRAINS. REPAIR SECTION OF FLOOR IN HOT FOOD PREP AREA WHERE STANDING WATER SETTLES.

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: CLEAN DIRT, DUST, STAINS AND DEBRIS FROM ALL LIGHT SHIELDS THROUGHOUT WHERE PRESENT. REPLACE ALL CRACKED LIGHT SHIELDS IN ALL COOLERS WHERE PRESENT. CLEAN AND PAINT ALL WALLS IN REAR PRODUCE/STORAGE AREA WHERE SURFACES CHIPPED. RE-PAINT ALL BLACK SWINGING DOORS WHERE PAINT IS CHIPPED. RE-PAINT OR INSTALL A WATER RESISTANT PANEL ABOVE MOP SINK IN REAR. PAINT REAR EXIT DOOR.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR/REPLACE LEAKING CONDENSER UNITS INSIDE WALK-IN MEAT COOLERS. INSTRUCTED TO COVER ALL UNPACKAGED MEATS IN THIS AREA UNTIL ALL LEAKING HAS BEEN CORRECTED. DEEP FRYER IN HOT FOOD PREP AREA MUST BE COMPLETELY UNDERNEATH THE HOOD. REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK IN MEAT DEPT.

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.

This violation was corrected during the inspection.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELIMINATE CLUTTER IN REAR STORAGE AREA ON FIRS FLOOR NEAR WASHROOMS AND UPPER LEVEL STORAGE ROOM IN SAME AREA. MASSIVE CLUTTER FOUND IN UPPER LEVEL STORAGE AREA. ALL ITEMS IN BOTH AREAS MUST BE STORED 6 INCHES OFF THE FLOORS AND AWAY FROM HE WALLS WHERE POSSIBLE SO THAT AREAS CAN BE PROPERLY SERVICED BY PEST CONTROL COMPANY. REPLACE MILK CRATES WITH I TIER SHELVES UNDERNEATH PREP TABLE IN HOT FOOD PREP AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELIMINATE CLUTTER IN REAR STORAGE AREA ON FIRS FLOOR NEAR WASHROOMS AND UPPER LEVEL STORAGE ROOM IN SAME AREA. MASSIVE CLUTTER FOUND IN UPPER LEVEL STORAGE AREA. ALL ITEMS IN BOTH AREAS MUST BE STORED 6 INCHES OFF THE FLOORS AND AWAY FROM HE WALLS WHERE POSSIBLE SO THAT AREAS CAN BE PROPERLY SERVICED BY PEST CONTROL COMPANY. REPLACE MILK CRATES WITH I TIER SHELVES UNDERNEATH PREP TABLE IN HOT FOOD PREP AREA.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.