CERMAK PRODUCE NO.4 Passes Health Inspection - Chicago Grocery store

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found fried pork skins stored in cardboard box. Instructed must store in commercial grade containers. Must maintain. Found guacamole containers on display without proper label, missing ingredients. All prepackaged foods must have a label with the following information: Business name/source and list of ingredients. Must maintain

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Found dirty cardboard used as a shelf liner in meat cutting room. Instructed to remove. Found raw wood in several food prep areas (along wall of walk in deli cooler, hall way near dry storage). Raw wood must be sealed or painted. Found Rust in the following areas: Produce prep area shelving; shelving in raw meat walk in; shelving in deli storage walk-in cooler and on fan unit in meat cutting room. Must remove rust, clean and sanitize. Found several cutting boards with deep groves, heavily soiled, and/or with uneven surfaces. Must replace/sand and maintain all cutting boards to prevent contamination. Found cracked and broken gray lid/cover at juicing machine. Must replace lid. Found black mold like substances in the following areas: caulking on 3 compartment sink in kitchen area; caulking along top of 3 compartment sink in produce prep area; along door of deli cooler walk in. Must remove, clean and sanitize all areas. (must repair caulking). Found raw wood slats used to dry pork skin. Must remove and use commercial grade equipment. All surfaces must be smooth and easily cleanable. Must maintain.

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: Found excessive grease build up on cooking equipment (large cooking ranges) in kitchen area. Must remove, clean and sanitize. Must maintain. Found excessive dust build up on fan covers in meat cutting area (in ceiling). Must remove, clean and sanitize. Must maintain. Found excessive dust build up inside upper interior or ice machine. Must remove, clean and sanitize. Must maintain.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Found missing wall tiles under 3 compartment sink in the kitchen area. Must repair/replace. Must maintain. Found peeling paint and dirt build up on wall near ice machine and also on wall above 3 compartment sink in the produce prep area. Must repair/paint/seal so that all areas are smooth and easily cleanable. Must maintain. Found small hole in wall (near floor) at front of deli cooler walk in door. Must repair and maintain.

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: Must have light shields in the following areas: Produce prep area, above steam table pans (or install shatter proof bulbs); walk in freezer (light shields are cracked); and upper level dry storage area.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Faucet for 3 compartment sink does not reach all 3 basins in meat cutting area. Instructed must modify so that each basin has easily accessible faucet. Must install exposed hand sink in kitchen area.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Must have thermometers in all coolers where potentially hazardous food are stored. Must maintain.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Must have thermometers in all coolers where potentially hazardous food are stored. Must maintain.

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.