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

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE HOT HOLDINGAT IMPROPER TEMPERATURES PORK CARNITAS AT 120.3F, PORK SOFT SKINS AT 124.3F AND FRIED CHICKEN AT 116.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISCARDED AND DENATURATED FOOD ITEMS APPROXIMATELY 39LBS VALUE OF $96.O. INSTRUCTED TO MAINTAIN ALL HOT FOODS AT 140.0F OR ABOVE AND COLD FOODS 40.0F OR BELOW. CRITICAL VIOLATION 7-38-005(A).

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED FRONT ENTRANCE DOUBLE DOORS NOT RODENT PROOF. DOORS HAVE APPROXIMATELY ONE INCH OPENING ON BOTTOM DOORS. INSTRUCTED TO MAKE DOORS TIGHT FITTING TO PREVENT PEST ENTRY 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED KNIVES STORED ON PREP TABLE UNDERNEATH MEAT SLICER AT THE FRONT MEAT COUNTER. INSTRUCTED TO PROPERLY STORED KNIVES IN A KNIFE RACK TO PREVENT CONTAMINATION.

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: OBSERVED RUSTY FOOD STORAGE SHELVING INSIDE DELI WALK-IN COOLER. MUST REPAINT OR REPLACE. OBSERVED CUTTING BOARD IN POOR REPAIR WITH OPEN SEAMS AND DEEP DARK GROOVES IN REAR CUTTING FOOD PREP AREA. MUST REPLACE AND MAINTAIN. OBSERVED HEAVY ICE BUILD-UP IN WALK-IN MEAT FREEZER. INSTRUCTED TO REMOVE ICE BUILD UP AND 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: OBSERVED DIRT INSIDE PANELS OF ICE MACHINE LOCATED IN REAR FOOD STORAGE AREA. MUST CLEAN AND 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED DIRT AND FOOD DEBRIS ON FLOOR DRAINS THROUGHOUT PREMISES. MUST CLEAN AND MAINTAIN. OBSERVED DIRT AND DEBRIS ON FLOOR UNDERNEATH REAR PRODUCE FOOD STORAGE SHELVING. MUST CLEAN AND MAINTAIN.

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: OBSERVED GREASE AND DIRT BUILD UP ON WALL BEHIND COOKING PREP AREA. MUST CLEAN 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED FOOD ITEMS NOT ELEVATED 6INCHES OFF FLOOR IN REAR DRY STORAGE AREA AND INSIDE WALK-IN COOLER AND FREEZER. MUST ELEVATE ITEMS 6INCHES OFF FLOOR/WALL.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED FOOD ITEMS NOT ELEVATED 6INCHES OFF FLOOR IN REAR DRY STORAGE AREA AND INSIDE WALK-IN COOLER AND FREEZER. MUST ELEVATE ITEMS 6INCHES OFF FLOOR/WALL.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.