CREMERIA SANTA MARIA, INC Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.OBSERVED IMPROPER TEMPERATURE OF DESSERT DISPLAY UNIT AT 48.9F WITH READY TO EAT DESSERTS STORED INSIDE FOR SALE SUCH AS RICE PUDDING ,FLAN,GELATINA.A HELD FOR INSPECTION TAG PLACED ON UNIT.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.MUST HAVE COLD HOLDING AT 40 OR BELOW.(CRITICAL 7-38-005A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All cold food shall be stored at a temperature of 40F or less.OBSERVED IMPROPER TEMPERATURES OF READY TO EAT DESSERTS IN DESSERT DISPLAY UNIT RICE PUDDING 46.3F-47.2F,GELATINA 47.4F-48.1F,FLAN 47.8F-48.0F.PRODUCT WAS DUMPED & DENATURED.MUST HAVE COLD HOLDING AT 40 OR BELOW.NO TIME & TEMPERATURE LGS AVAILABLE TO VIEW.45LBS.$100.(CRITICAL 7-38-005A).

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation.OBSERVED FOODS NOT PROTECTED DURING DISPLAY.OBSERVED SEVERAL OPEN BAGS & FOOD STORAGE BINS OF BEANS,CANDY,NUTS,SPICES,ETC.FLIES & FRUIT FLIES IN & ON FOOD & CONTAINERS & BAGS.INSTRUCTED MANAGER TO COVER & PROTECT FOODS AT ALL TIMES.(SERIOUS7-38-005A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF MORE THAN 15 LIVE FRUIT FLIES & HOUSE FLIES FLYING AROUND ,ON WALLS THROUGHOUT PREMISES.FRONT & REAR DOORS NOT TIGHT FITTING.RODENT PROOF DOORS,RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 8/8/11.(SERIOUS 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL ALL READY TO EAT DESSERTS IN DISPLAY UNITS NAME,ADDRESS,PHONE NUMBER,INGREDIENTS,BULK FOOD STORAGE CONTAINERS.

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON 4- DOOR & MILK COOLER,GLASS ON CHEST FREEZER IN POOR REPAIR.MUST PROVIDE SINK STOPPERS FOR 3- COMP SINK.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR OR REPLACE STAINED & MISSING CEILING TILES WHERE NEEDED.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO WALLS & CEILINGS.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETER NEEDED FOR DESSERT DISPLAY UNIT.

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: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.THERMOMETER NEEDED FOR DESSERT DISPLAY UNIT.

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.