CERMAK PRODUCE #5 LTD Fails Health Inspection - Chicago Grocery store

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: OBSERVED NO HAND TOWELS AT THE MEAT/DELI DEPARTMENT HANDWASHING SINK AND THE HANDWASHING SINK AT THE OPPOSITE END OF THE PREP AREA WAS NOT MAINTAINED. THERE WAS A LARGE HOLE IN THE P TRAP DRAIN UNDERNEATH THE HANDWASHING SINK. AFTER THE TRAP WAS REPLACED, THE HANDWASHING SINK WAS CLOGGED WITH STANDING WATER AND WAS STILL LEAKING WATER FROM THE DRAIN. MANAGEMENT INSTRUCTED TO PROVIDE SOAP AND PAPER TOWELS AT ALL HANDWASHING SINKS AND TO REPAIR THE HANDWASHING SINK SO THAT IT DRAINS PROPERLY. CRITICAL VIOLATION 7-38-030.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CHICKEN STORED IN DIRECT CONTACT WITH CARDBOARD BOXES IN THE MEAT WALK-IN COOLER AND OTHER MEATS (PORK, SAUSAGE, ETC.) STORED IN PLASTIC GROCERY BAGS IN THE MEAT COOLER AND DELI CASE. MANAGEMENT INSTRUCTED TO STORE ALL FOODS IN FOOD GRADE BAGS OR STORAGE CONTAINERS ONLY.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN THE SHELVING IN THE KITCHEN PREP AREA, AND FOOD STORAGE CONTAINERS IN THE MEAT WALK-IN COOLER, LIGHT SHIELDS IN THE MEAT/DELI PREP AREA.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR IN THE KITCHEN PREP AREA. REPLACE THE BROKEN FLOOR TILES NEAR THE BACK WALL BEHIND THE MEAT/DELI CASE.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN THE WALLS OF THE KITCHEN PREP AREA.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: ONE LIGHT SHIELD IS MISSING ABOVE THE MEAT/DELI DEPARTMENT PREP AREA. MUST REPLACE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: ONE LIGHT SHIELD IS MISSING ABOVE THE MEAT/DELI DEPARTMENT PREP AREA. MUST REPLACE.

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.