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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) EMPLOYEE HEALTH POLICY NOT AVAILABLE AT THIS TIME. INSTRUCTED TO IMPLEMENT AN EMPLOYEE HEALTH POLICY, AND MAINTAIN POLICY ON-SITE. FOR MORE INFORMATION REGARDING POLICY GO TO WWW.CITYOFCHICAGO.ORG/HEALTH. PRIORITY FOUNDATION, 7-38-012(A) NO CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 FOUND NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS ON SITE. INSTRUCTED FACILITY TO IMPLEMENT AN APPROPRIATE PROCEDURE, WITH NECESSARY SUPPLIES, AND TO MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-602.11 OBSERVED PREPACKAGED MACARONI AND POTATO SALADS IN CUSTOMER AISLES WITHOUT THE PROPER INGREDIENT LABEL LIST. LABELS SHALL ALWAYS CONSIST OF ALL FOOD ITEMS FOUND WITHIN PRECKAGED CONTAINERS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.12 THE EXPOSED HAND SINK BEHIND THE SEAFOOD DISPLAY COOLER IN THE SEAFOOD PREP AREA CONTAINER LOW HOT WATER PRESSURE, THAT WAS ESSENTIALLY DRIPPING AT TIME OF INSPECTION. MANAGER CONTACTED A PLUMBER WHO WAS ABLE TO PROVIDE HOT AND COLD RUNNING WATER UNDER PRESSURE PRIOR TO END OF INSPECTION. CORRECTED ON SITE. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(C)

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

This violation was corrected during the inspection.

HOT & COLD WATER AVAILABLE; ADEQUATE PRESSURE - Comments: 5-103.12 THE EXPOSED HAND SINK BEHIND THE SEAFOOD DISPLAY COOLER IN THE SEAFOOD PREP AREA CONTAINER LOW HOT WATER PRESSURE, THAT WAS ESSENTIALLY DRIPPING AT TIME OF INSPECTION. MANAGER CONTACTED A PLUMBER WHO WAS ABLE TO PROVIDE HOT AND COLD RUNNING WATER UNDER PRESSURE PRIOR TO END OF INSPECTION. CORRECTED ON SITE. PRIORITY FOUNDATION CITATION ISSUED 7-38-030(C)

Without proper water temperatures, cannot sanitize or clean properly.

Adequate hot and cold running water required.

Hot water 120°F minimum at fixtures; Cold water available; Sufficient pressure; From approved source.

This violation was corrected during the inspection.