CERMAK PRODUCE NO.4 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FOUND DAIRY WALK-IN COOLER FRONT SECTION AT IMPROPER TEMPERATURE 48.5F WALK IN COOLER WAS FOUND OPEN AT THE TIME OF INSPECTION,CITATION ISSUED 7-38-005A CRITICAL. INSTRUCTED TO KEEP COOLER DOOR CLOSED AT ALL TIME TO MAINTAIN PROPER TEMPS.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less. FOUND 2GALLONS OF ORGANIC MILK AND 480 DOZENS OF EGGS AT IMPROPER TEMPERATURES RANGING FROM 44.6 TO 47.9F PRODUCT WAS RECEIVED ON 05-18-10.CITATION ISSUED 7-38-005A PRODUCTS DISCARDED BY MANAGER AT TOTAL COST OF $491.00. INSTRUCTED TO MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40.0F OR BELOW AT ALL TIMES.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. OBSERVED CLEAN UTENSILS IN KITCHEN STORED ON FLOOR,INSTRUCTED TO ELEVATE 6" OFF THE FLOOR AT ALL TIMES.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. FOUND CUTTING BOARD IN PRODUCE PREP AREA WITH STAINS AND DEEP CUTS, INSTRUCTED TO RESURFACE.ALSO GASKET AND METAL DOOR BOTTOM CORNER DAMAGED OF WALK-IN COOLER MUST REPAIR.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED OVEN PRODUCE PREP AREA, WALK-IN MEAT COOLER HOLDING CARTS AND 3COMPARTMENT IN DELI ALL NEED CLEANING AND SANITIZING.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED OVEN PRODUCE PREP AREA, WALK-IN MEAT COOLER HOLDING CARTS AND 3COMPARTMENT IN DELI ALL NEED CLEANING AND SANITIZING.

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.