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 SITE. MUST PROVIDE WRITTEN EMPLOYEE HEALTH POLICY FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED PREP DATES ON PREPPED TCS FOODS IN COOLERS THROUGHOUT. INSTRUCTED MUST PROPERLY LABEL ALL PREPPED TCS FOODS WITH SELL BY DATE (NO MORE THAN 7 DAYS FROM PREP DATE) IN ALL PREP COOLERS AND WALK IN COOLERS THROUGHOUT FACILITY. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION.

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.

APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING METHOD USED FOR VACUUM PACKAGED FISH FILLETS. INSTRUCTED MUST PROPERLY THAW ALL VACUUM PACKAGED TCS, FROZEN FISH BY FIRST REMOVING FISH FROM PACKAGING PRIOR TO THAWING. OPERATOR VOLUNTARILY DISCARDED IMPROPER DEFROSTED FISH DURING INSPECTION.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER IN PACKAGED MEAT COOLERS IN MIDDLE SECTION OF MEAT SALES FLOOR. INSTRUCTED MUST PLACE A THERMOMETER IN A CONSPICUOUS SPOT IN ALL REFRIGERATION UNITS THROUGHOUT THE STORE.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED ALLERGEN LABEL MISSING ON FOOD (DESERTS, MILK DRINKS, YOGURT WITH NUTS, ETC.) PACKAGED ON SITE, IN THE CUSTOMER SELF SERVICE DISPLAY COOLERS ON SALES FLOOR. MUST LABEL THE NAME OF THE FOOD SOURCES OF ANY MAJOR FOOD ALLERGENS (I.E. MILK, EGGS, NUTS, ETC.) PRIORITY FOUNDATION VIOLATION.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED IMPROPER LABELS ON FOODS PACKAGED ON SITE (CEVICHE, GUACAMOLE, DESERTS, SALSAS, ETC.) IN THE CUSTOMER SELF SERVICE DISPLAY COOLERS AND ON SALES FLOOR. FOOD PACKAGED IN A FOOD ESTABLISHMENT, SHALL BE LABELED AS SPECIFIED BY LAW. LABELS MUST INCLUDE THE FOLLOWING: THE COMMON NAME OF FOOD; A LIST OF INGREDIENTS; AN ACCURATE NET QUANTITY; AND THE NAME AND PLACE OF BUSINESS OF THE MANUFACTURER OR PACKER. TCS PACKAGED FOODS MUST ALSO BE LABELED WITH A SELL BY DATE. MUST CORRECTLY LABEL ALL ITEMS IN DISPLAY COOLERS AND ON SALES FLOOR.

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 SEVERAL HEAVILY STAINED CUTTING BOARDS, WITH DEEP GROVES IN MEAT CUTTING AREA, AND KITCHEN. MUST RESURFACE OR REPLACE HEAVILY SOILED CUTTING BOARDS TO PREVENT CONTAMINATION. MUST MAINTAIN SAME.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED LARGE POTS TOO LARGE TO FULLY SUBMERGE IN EXISTING 3 COMPARTMENT SINKS TO PROPERLY WASH, RINSE AND SANITIZE. INSTRUCTED MUST ELIMINATE POTS TOO LARGE TO FIT IN EXISTING 3 COMPARTMENT SINKS; OR REPLACE EXISTING SINKS WITH BASINS LARGE ENOUGH TO ACCOMMODATE ALL POTS/UTENSILS; OR PROVIDE AN APPROVED METHOD (AND DEMONSTRATE) TO PROPERLY WASH, RINSE AND SANITIZE ALL POTS/UTENSILS.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE DUST BUILD UP ON CEILING FAN COVERS INSIDE REFRIGERATED MEAT CUTTING ROOM. MUST REMOVE, CLEAN AND SANITIZE. MUST MAINTAIN SAME.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE DUST BUILD UP ON CEILING FAN COVERS INSIDE REFRIGERATED MEAT CUTTING ROOM. MUST REMOVE, CLEAN AND SANITIZE. MUST MAINTAIN SAME.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.