CERMAK PRODUCE Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED PERSON IN CHARGE TO ESTABLISH AN APPROPRIATE EMPLOYEE HEALTH POLICY AND MAINTAIN SIGNED COPIES ON SITE FOR ALL FOOD EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010. 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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED FOOD EMPLOYEE WASHING HANDS IN WAREWASHING SINK DURING INSPECTION. INSTRUCTED PERSON IN CHARGE TO DIRECT EMPLOYEES TO UTILIZE HANDWASHING SINK ONLY FOR CLEANING HANDS. PRIORITY FOUNDATION 7-38-010 VIOLATION. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED FOOD HANDLER HANDLING TCS FOODS (SLICED MELON AND SLICED CABBAGE) WITH BARE HANDS WHILE PREPARING PRODUCT FOR SALE. INSTRUCTED PERSON IN CHARGE THAT BARE HAND CONTACT WITH READY TO EAT IS PROHIBITED AT ALL TIMES. PERSON IN CHARGE VOLUNTARILY DISCARDED AND DENATURED #10 MELON AT COST OF $20. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.

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-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED HEAVILY SOILED CUTTING BOARD BEING USED FOR CUTTING READY TO EAT RAW VEGETABLES DURING INSPECTION. INSTRUCTED PERSON THAT CUTTING SURFACES MUST BE CLEANED AND SANITIZED WHEN CONTAMINATION HAS OCCURED.INSTRUCTED PERSON IN CHARGE TO REPLACE CUTTING BOARD.PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED BUILD UP OF PINK AND BLACK SLIME SUBSTANCE ON INTERIOR SURFACES OF ICE MACHINE(ICE NOT FOR HUMAN CONSUMPTION). INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED APPROXIMATELY 30-40 FRUIT FLIES IN REAR DRY STORAGE AREA ON AND AROUND COMPACTOR MACHINERY. INSTRUCTED PERSON IN CHARGE TO REMOVE, CLEAN AND SANITIZE AFFECTED AREAS, AND INFORM PEST CONTROL SERVICE. PRIORITY FOUNDATION VIOLATION 7-38-020(A) CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASHGUARD IN-BETWEEN HANDWASHING SINK AND 3-COMPARTMENT SINK IN REAR PRODUCE PREP AREA. INSTRUCTED PERSON IN CHARGE TO PROVIDE AND MAINTAIN TO PREVENT CONTAMINATION.

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 MEAT CUTTING EMPLOYEE USING APRON TO WIPE FACE DURING INSPECTION. INSTRUCTED PERSON IN CHARGE TO DIRECT EMPLOYEE IN PROPER HYGIENIC PRACTICES. PERSON IN CHARGE INSTRUCTED EMPLOYEE TO CHANGE APRON AND WASH HANDS.

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED ALL WIPING CLOTHS IN ALL AREAS OF FACILITY NOT PROPERLY STORED IN SANITIZER SOLUTION. INSTRUCTED PERSON IN CHARGE TO IMPLEMENT SANITATION BUCKETS AND STORE ALL WIPING CLOTHS IN CHEMICAL SANITIZER AT ALL TIMES.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS

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.