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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010, 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SINK IN THE REAR MEAT AREA, INSTRUCTED TO PROVIDE WITH HOT AND COLD RUNNING WATER, AND PROPERLY CONECTED TO DRAIN. PRIORITY FOUNDATION 7-38-030(c), NO CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED OYSTERS WITHOUT SHELLFISH TAGS, INSTRUCTED MANAGER TO DENATUR AND DISPOSE OF 18LBS OF OYSTERS VALUE $60.00. PRIORITY FOUNDATION 7-38-005. CITATION ISSUED.INSTRUCTED NOT TO RECEIVE IF THERE IS NO SHELLFISH TAGS ON THE BOX FROM THE FISH COMPANY, AND THE SHELFISH TAG MUST REMAIN WITH THE PRODUCT ON DISPLAY, AND IN STORAGE.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED A VARIETY OF LUNCH MEAT, PACKAGED BY A FOOD PROCESSING PLANT, AND PREPARED FOODS RICE, REFRIED BEANS NOT PROPERLY LABELED,DATED INSTRUCTED TO PROPERLY DATE MARK ONCED OPENED/PREPARED (COUNT AS DAY 1) WITH A MAXIUM OF 7 DAYS, NOT TO EXCEED THE USE BY DATE. PRIORITY FOUNDATION 7-38-005, NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED MISSING LABLES ON PREPACKAGED FOOD ITEMS FOR RETAIL SALE, INSTRUCTED ON PROPER LABELING.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A BROKEN GLASS DOOR AT THE NEW DELI COOLER, INSTRUCTED TO REPLACE, AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A BROKEN GLASS DOOR AT THE NEW DELI COOLER, INSTRUCTED TO REPLACE, AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.