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

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED HOT WATER KNOBS NOT TURNED ON AT THE EXPOSED HAND SINK LOCATED IN THE REAR AND THE WASHBOWL LOCATED IN THE WASHROOM. HOT WATER WAS RESTORED DURING INSPECTION. INSTRUCTED TO ALWAYS PROVIDE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE AT ALL TIMES WHILE BUSINESS IS OPEN AND OPERATING AND MAINTAIN. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED 20 LIVE ANTS BEHIND THE GREASE TRAP LOCATED IN THE REAR PREP AREA. INSTRUCTED TO CONTACT PEST CONTROL AS WELL AS CLEAN AND SANITIZE SAID AREA. SERIOUS VIOLATION 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO VALID CITY OF CHICAGO FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED AND SERVED. ALL CITY OF CHICAGO CERTIFICATES HAVE EXPIRED. INSTRUCTED TO ENROLL AND PROVIDE A RECEIPT OF PROOF OF ENROLLMENT AND A CITY OF CHICAGO CERTIFIED FOOD MANAGER WITH A VALID CERTIFICATE SHOULD BE ON PREMISES AT ALL TIMES. SERIOUS VIOLATION 7-38-012.

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED CHEESES FOR SALE IN THE FRONT DISPLAY CHEESE CASE AND DESSERTS FOR SALE IN A REFRIGERATOR LOCATED BY THE ENTRANCE DOOR WITHOUT PROPER LABELS CONTAINING BUSINESS NAME, ADDRESS AND INGREDIENTS. INSTRUCTED TO PROVIDE PROPER LABELS AND MAINTAIN.

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED CHEESES FOR SALE IN THE FRONT DISPLAY CHEESE CASE AND DESSERTS FOR SALE IN A REFRIGERATOR LOCATED BY THE ENTRANCE DOOR WITHOUT PROPER LABELS CONTAINING BUSINESS NAME, ADDRESS AND INGREDIENTS. INSTRUCTED TO PROVIDE PROPER LABELS AND MAINTAIN.

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.