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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURE IN THE MEAT AREA. OBSERVED CHORIZO AT 57F IN AN UNREFRIGERATED DISPLAY CASE ABOVE THE MEAT DISPLAY COOLER. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 110# OF FOOD WORTH $550. CRITICAL VIOLATION 7-38-005A.

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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER WAS PROVIDED AT THE 3 COMPARTMENT SINKS AND HANDWASHING SINKS IN THE TAQUERIA FOOD PREP AREA. THE WATER TEMPERATURE AT THE SINKS WAS AT 57F. MANAGEMENT INSTRUCTED TO CEASE TAQUERIA AND FOOD PREP OPERATIONS IN THIS AREA UNTIL HOT WATER ABOVE 110F IS RESTORED. CRITICAL VIOLATION 7-38-030.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE DRY STORAGE SHELVES IN THE KITCHEN AND DAIRY WALK-IN COOLER.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE DRY STORAGE SHELVES IN THE KITCHEN AND DAIRY WALK-IN COOLER.

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.