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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF ICE MACHINE WITH SOME DEBRIS ACCUMULATION AT INSIDE PANEL. INSTD TO CLEAN AND MAINTAIN SAME

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED ROTISSERIE CHICKEN AT IMPROPER HOT HOLDING TEMPERATURE (120.0F) INSTD TO MAINTAIN HOT TEMPERATURES AT 135F OR ABOVE AT ALL TIMES. CHICKEN DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $20 VALLUE CITATION ISSUED 7-38-005(A) PRIORITY

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED LARGE TIGHTLY COVERED CONTAINERS OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS AT IMPROPER COLD HOLDING TEMPERATURES IN THE WALK IN COOLER: BEANS 48.5F, AND SALSA VERDE 60.2 F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 20 LBS OF PRODUCTS WORTH $30.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. SEE ABOVE FOR VIOLATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED UNREFRIGERATED CHORIZO ON SERVICE COUNTER AND BEING OFFERED FOR SALE. LAB RESULTS FOR CHORIZO ON SITE IS INCOMPLETE, MISSING WATER ACTIVITY AND PH LEVEL/VALUE. INSTD TO PROVIDE AND MAINTAIN PROPER LAB ASSESSMENT/RESULTS OR STORE UNDER REFRIGERATION 41F OR BELOW. CHORIZO DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS $20 VALUE. CITATION ISSUED 7-38-005 PRIORITY FOUNDATION.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: SEE 29.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: IMPROPER COOLING OF COOKED BEANS, AND SALSA VERDE. INSTRUCTED TO PROPERLY COOL BY: (1) ARRANGING IN EQUIPMENT TO PROVIDE MAXIMUM HEAT TRANSFER THROUGH THE CONTAINER WALLS; AND(2) LOOSELY COVERED OR UNCOVERED IF PROTECTED FROM OVERHEAD CONTAMINATION DURING THE COOLING PERIOD TO FAICLITATE HEAT TRANSFER FROM THE SURFACE OF THE FOOD

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: IMPROPER COOLING OF COOKED BEANS, AND SALSA VERDE. INSTRUCTED TO PROPERLY COOL BY: (1) ARRANGING IN EQUIPMENT TO PROVIDE MAXIMUM HEAT TRANSFER THROUGH THE CONTAINER WALLS; AND(2) LOOSELY COVERED OR UNCOVERED IF PROTECTED FROM OVERHEAD CONTAMINATION DURING THE COOLING PERIOD TO FAICLITATE HEAT TRANSFER FROM THE SURFACE OF THE FOOD

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.