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

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE AND ITEMS FOR VOMITING AND DIARRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINKS FOR BREAD BAKING AREA ON SALES FLOOR NEAR CASHIER BOOTHS AND REAR MEAT PREP AREA SERVICE COUNTER.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER,SOAP AND TOWELS AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURE OF TCS FOODS SUCH AS 22LBS. OF COOKED CHICKEN TAMALES IN RED & GREEN SAUCE AT 131.5F-132.8F INSIDE OF OPEN DISPLAY HOT HOLDING UNIT.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.APPX. 22LBS. $77.(PRIORITY 7-38-005)

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS READY TO EAT FOODS STORED INSIDE OF A COLD HOLDING SECTION IN DELI DEPT. SUCH AS WIDE VARIETY OF LOAVES OF LUNCHEON MEATS APPX 338.4LBS. TURKEY 45.3F,45.4F,46.4F,48.9F,51.8F,51.3F.APPX.APPX. 165.9LBS.HAM 50.7F,51.6F,52.9F,53.6F,53.7F.APPX. 470.75LBS. CHICKEN 51.3F,51.5F,51.6F,52.5F,52.9F.APPX. 126LBS. ROAST BEEF 46.4F-46.9F,50.1F,52.6F.APPX.24LBS.BOLOGNA 50.7F,50.9F,51.6F,52.3F,54.7F.APPX.25LBS. PASTRAMI 45.5F,45.9F,46.6F,47.1F,48.2F.APPX. 35LBS.SALAMI 49.3F,50.0F.51.4F,APPX.11LBS. PROCUITTO 45.8F.APPX.59 LBS. CORNED BEEF 45.3F,46.7F,47.7F,48.1F,48.3F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW.APPX.1,299LBS. $6,567.(PRIORITY 7-38-005)(CONSOLIDATED VIOLATION)(COS)

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS HELD FOR MORE THAN 24 HOURS INSIDE COOLERS.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION -NO CITATION ISSUED)

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED APPX.64.45LBS.OF TCS FOODS SUCH AS(CHIRIZO) HANGING FROM A SUSPENDED POLE WRAPPED WITH FOIL HANGING FROM CEILING IN FRONT SERVICE COUNTER PREP AREA .OBSERVED NO APPROVED HACCP FOR SHELF STABLE FOODS.A CDPH APPROVED PLAN MUST BE APPROVED BEFORE USING SHELF STABLE METHODS.PRODUCT WAS DISACRDED BY MANAGER .APPX.64.45.$179.52.(PRIORITY FOUNDATION 7-38-005)

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.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF DELI COLD HOLDING DISPLAY UNIT AT 47.1F AND HOT HOLDING DISPLAY UNIT AT 99.3F WITH TCS FOODS STORED INSIDE.A HELD FOR INSPECTION WILL BE PLACED ON HOT HOLDING UNIT.AIR TEMPERATURE OF COLD HOLDING UNIT IS NOW AT 40.3F.MAY RESUME USAGE.FAX OR EMAIL LETTER WHEN HOT HOLDING UNIT IS READY.MUST HAVE HOT HOLDING UNIT AT 135.0F.(PRIORITY 7-38-005)(COS) HOT HOLDING UNIT IS NOW AT 150.0F.MAY RESUME USAGE ALSO.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: MUST PROVIDE A THERMOMETER IN SOME COLD HOLDING DISPLAY UNITS ON SALES FLOOR.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN APPX. "1/2-3/4" GAP IN CENTER OF FRONT DOUBLE DOORS AND REAR DELIVERY MAN DOOR ALONG BOTTOM.MUST MAKE DOOR TIGHT FITTING.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS IN PRODUCE PREP AREA.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REMOVE FOIL FROM SHELVING UNITS IN MAIN PREP AREA.MUST REMOVE RUST FROM DELI WALK IN COOLER SHELVING UNITS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED 3- COMPARTMENT SINK NOT LARGE ENOUGHT TO SUBMERGE SEVERAL OVERSIZED POTS AT 3- COMPARTMENT SINK IN MAIN KITCHEN PREP AREA.MUST PROVIDE A LARGER SINK OR REMOVE POTS FROM PREMISES.(PRIORITY FOUNDATION 7-38-025)

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN DUST BUILD UP FROM DELI & MEAT WALK IN COOLER AND MEAT PREP AREA FANGUARD COVERS .MUST CLEAN DEBRIS BUILD UP FROM MEAT WALK IN COOLER & DELI WALK IN COOLER SHELVING UNITS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NO COLD AND HOT RUNNING WATER AT HAND WASHING SINK IN MAIN PREP COOKING AREA WHILE TCS READY TO EAT FOODS ARE BEING PREPARED,HANDLED AND SERVED AT THIS TIME.WATER WAS TURNED BACK ON FROM UNDERNEATH SINK.MUST PROVIDE AND MAINTAIN AT ALL TIMES.(PRIORITY 7-38-030(C)

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DEBRIS FROM FLOOR AND LEDGES IN DELI,MEAT WALK IN COOLER AND FLOOR DRAINS WHERE NEEDED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED FLOORING ON SALES FLOOR NEAR PRODUCE AND MEAT DISPLAY CASES .

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED FLOORING ON SALES FLOOR NEAR PRODUCE AND MEAT DISPLAY CASES .

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.