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

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: Observed raw food items touching ready to eat food items in the seafood display case that slopes down from back to front: found cooked crawfish in front of and touching raw prawns and found ready to eat imitation crab meat in front of and touching raw seafood/octopus. Also found a whole raw pig hanging in the freezer above boxes of cooked items with visible liquids dripped and frozen onto said boxes. Instructed facility to store any ready to eat items above and separate from raw items and to maintain. Facility corrected during inspection and discarded said foods. Critical violation 7-38-005(a).

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

This violation was corrected during the inspection.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Observed food handlers in the meat department handling raw food items and food contact surfaces and garbage cans, then changing gloves without washing hands and switching tasks. Instructed facility that food handlers must wash hands frequently and at all possible points of contamination and keep food contact surfaces free of possible contamination by hands. Facility corrected during inspection and food handlers washed hands. Critical violation 7-38-010(a).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

This violation was corrected during the inspection.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Observed dishes being washed in three compartment sinks without being sanitized in both the produce prep area and the kitchen off the deli. Instructed facility that proper manual dishwashing must include washing, rinsing, and sanitizing. Facility corrected during inspection. Critical violation 7-38-030.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

This violation was corrected during the inspection.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Observed previous minor violations not corrected from report # 2045236 dated 5-4-17: Violation 32- "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." Violation 33- "OBSERVED DIRT INSIDE PANELS OF ICE MACHINE LOCATED IN REAR FOOD STORAGE AREA. MUST CLEAN AND MAINTAIN." Violation 34- "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." Violation 41- "OBSERVED FOOD ITEMS NOT ELEVATED 6 INCHES OFF FLOOR IN REAR DRY STORAGE AREA AND INSIDE WALK-IN COOLER AND FREEZER. MUST ELEVATE ITEMS 6 INCHES OFF FLOOR/WALL." Instructed facility to correct all and maintain. 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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed the cutting boards in the deli customer service area to have deep, dark grooves in them. Instructed facility to replace 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed dirt and debris on the floors in various areas: under shelving units throughout store, behind coolers and heavy equipment, and in the rear storage areas. Instructed facility to clean said areas and to 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 the caulking between the walls and the exposed hand sink and three compartment sink in the rear produce prep area and the three compartment sink in the deli kitchen area to be worn and dirty. Instructed facility to remove, clean said areas, recaulk, 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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Instructed facility to install an exposed hand sink at the meat department side of the service counter to allow for adequate hand washing. Sink must have soap, paper towels, and hot and cold water under city pressure. Found multiple large pots, pans, and cooking utensils that were too large to be fully submerged in the three compartment sinks. Instructed facility to either only maintain pots and pans that can be fully submerged in said sinks or to install adequate dishwashing facilities and to maintain. Observed leaks at the faucet necks at the three compartment sinks in the deli customer service area and the rear produce prep area. Instructed facility to repair and maintain.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Instructed facility to install an exposed hand sink at the meat department side of the service counter to allow for adequate hand washing. Sink must have soap, paper towels, and hot and cold water under city pressure. Found multiple large pots, pans, and cooking utensils that were too large to be fully submerged in the three compartment sinks. Instructed facility to either only maintain pots and pans that can be fully submerged in said sinks or to install adequate dishwashing facilities and to maintain. Observed leaks at the faucet necks at the three compartment sinks in the deli customer service area and the rear produce prep area. Instructed facility to repair and maintain.

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.