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

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM INSPECTION REPORT #1933155 DATED 6/14/2016 NOT CORRECTED:#30)Found fried pork skins stored in cardboard box. Instructed must store in commercial grade containers. Must maintain.All prepackaged foods must have a label with the following information: Business name/source and list of ingredients. Must maintain.#32)Found dirty cardboard used as a shelf 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). All surfaces must be smooth and easily cleanable. Must maintain.#33. 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.#35)Found missing wall tiles under 3 compartment sink in the kitchen area. Must repair/replace. 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. #36)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.#38) Must install exposed hand sink in kitchen area. SERIOUS VIOLATION #7-42-090

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.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: SEE VIOLATION #29

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: SEE VIOLATION #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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: SEE VIOLATION #29

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: SEE VIOLATION #29

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: SEE VIOLATION #29

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: SEE VIOLATION #29

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.