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Cermak Fresh Market

August 12, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeComplaint
failed findings8
critical findings0

Failed findings

cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER AND SALAD BAR. OBSERVED SOUP AT 46.4F, EGGS AT 45.1F, CHEESE AT 46.4F, COOKED RICE AT 45.9F, CHICKEN AT 44.8F, PORK AT 62.6F, MEATBALLS AT 47.1F, SALSA AT 62.8F INSIDE OF THE WALK-IN COOLER AND AT THE SALAD BAR. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 500# OF FOOD WORTH $2500. PRIORITY 7-38-005. CITATION ISSUED.
code 22
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED THE KITCHEN WALK-IN COOLER WITH AN AIR TEMPERATURE OF 50F. THE COOLER WAS USED TO STORE TCS FOODS SUCH AS MEATS AND CHEESE. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
code 33
pests in the house

Official wording: Insects, Rodents, & Animals Not Present
Inspector note: OBSERVED APPROXIMATELY 150 LIVE SMALL FLIES IN THE FOLLOWING AREAS: MEN'S WASHROOM NEXT TO THE GELATO AREA, FRUIT AND JUICE PREP AREA NEAR THE CASH REGISTERS, MEAT AND FISH PREP AREA, MAIN KITCHEN PREP AREA, BAKERY PREP AREA AND DELI PREP AREA. ALSO, OBSERVED APPROXIMATELY 100 LIVE ANTS ALONG THE WALL OF THE WAREHOUSE STORAGE AREA. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE THE PEST ACTIVITY. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.
code 38
Warewashing Facilities: Installed, Maintained & Used; Test Strips

Inspector note: OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATORS PROVIDED TO MEASURE THE HOT WATER TEMPERATURE OF THE HIGH TEMPERATURE DISH MACHINE. MANAGEMENT INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
code 48
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: CLEAN THE STORAGE SHELVES IN THE BAKERY PREP AREA. • CLEAN THE PREP TABLES IN THE MAIN KITCHEN AND BAKERY, DRY STORAGE CONTAINERS IN THE MAIN KITCHEN AND BAKERY PREP AREAS, STORAGE SHELVES AND STORAGE RACKS IN THE KITCHEN.
code 49
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: CLEAN THE FLOOR OF THE FISH WALK-IN FREEZER. CLEAN AND SANITIZE THE DOORS IN BETWEEN THE MEAT PREP AREAS. • CLEAN THE WALL BEHIND THE COOKING EQUIPMENT IN THE MAIN KITCHEN. CLEAN THE FLOOR OF THE WALK-IN FREEZER. • REPAIR THE BROKEN WALL TILES BEHIND THE MEAT SERVICE COUNTER NEXT TO THE DOOR FRAME TO THE CUTTING ROOM.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: CLEAN THE VENTILATION HOODS AND FILTERS IN THE MAIN KITCHEN AND HOT FOODS PREP AREAS (TACOS AND ROTISSERIE).
code 56
All Food Employees Have Food Handler Training

Inspector note: OBSERVED AN EMPLOYEE WITH AN EXPIRED FOOD HANDLER CERTIFICATE. MUST PROVIDE VALID FOOD HANDLER CERTIFICATES FOR ALL FOOD HANDLING EMPLOYEES.
code 57

What changed since the previous inspection?

Compared with Pass w/ Conditions on June 27, 2019: 4 findings appeared for the first time. 4 findings recurred. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.