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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO EMPLOYEE HAND WASHING SIGNAGE AT HAND WASHING SINKS AT MEAT PREP AND KITCHEN AREA. MUST PROVIDE.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD STORAGE BOXES ON FLOORS IN WALK IN FREEZER IN REAR. MUST ELEVATE OFF FLOOR AND ONTO SHELVES.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PERSONAL CLEANLINESS - Comments: OBSERVED EMPLOYEE PREPPING IN PRODUCE SECTION IN REAR WITHOUT A HAIR RESTRAINT. INSTRUCTED MANAGER EMPLOYEES MUST WEAR HAIR RESTRAINTS THAT ARE DESIGNED AND WORN TO EFFECTIVELY KEEP THEIR HAIR FROM CONTACTING EXPOSED FOOD.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS WITH DARK STAINS AND DEEP GROOVES IN DELI AND MEAT AREA. INSTRUCTED TO DEEP CLEAN OR REPLACE.

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 HEAVY FOOD DEBRIS BUILD UP ON SLIDING WINDOWS AND IN CRACKS AT MEAT SECTION AREA. MUST DETAIL CLEAN OR REPLACE.

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 HOT WATER TEMPERATURE AT 3-COMPARTMENT SINK AT KITCHEN PREP AREA AT 98.6F. INSTRUCTED MANAGER HOT WATER TEMPERATURE MUST BE MAINTAINED AT LEAST 110.0F OR HIGHER. MAINTENANCE CAME ON SITE AND FIXED HOT WATER TO PROPER TEMPERATURE. PRIORITY. 7-38-025.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO LID ON TRASH CAN IN WOMEN'S BATHROOM IN REAR. MUST PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO LID ON TRASH CAN IN WOMEN'S BATHROOM IN REAR. MUST PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.