Cermak Produce No.4

June 14, 2016 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings11
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: Found the following potentially hazardous foods at improper temperatures in the steam table: 23.59lbs of Pork (carnitas) @ 119f-124f, valued at $117.71 and 11.81lb pork (pork skin) @ 109.2f, valued at $58.93. Operator voluntarily discarded denatured foods during inspection. Instructed all hot foods must be held at 140f or higher during display. Critical violation 7-38-005(a).
code 3Priority
toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: Found 1/4 inch - 1/2 inch gaps along bottom of front entry door. Instructed all doors must be tight fitting on all sides to prevent pest entry. Must repair/replace. Serious violation 7-38-020.
code 18
cold food not cold enough

Official wording: Dish Machines: Provided With Accurate Thermometers, Chemical Test Kits And Suitable Gauge Cock
Inspector note: Found chlorine bleach at 3 compartment sinks. Facility does not have chlorine chemical test kits. Must provide sanitizer and appropriate test kit at each 3 compartment sink. Must maintain. Serious violation 7-38-030.
code 22
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: Found fried pork skins stored in cardboard box. Instructed must store in commercial grade containers. Must maintain. Found guacamole containers on display without proper label, missing ingredients. All prepackaged foods must have a label with the following information: Business name/source and list of ingredients. Must maintain.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: Found dirty cardboard used as a shelf liner in meat cutting room. Instructed to remove. Found raw wood in several food prep areas (along wall of walk in deli cooler, hall way near dry storage). Raw wood must be sealed or painted. Found Rust in the following areas: Produce prep area shelving; shelving in raw meat walk in; shelving in deli storage walk-in cooler and on fan unit in meat cutting room. Must remove rust, clean and sanitize. Found several cutting boards with deep groves, heavily soiled, and/or with uneven surfaces. Must replace/sand and maintain all cutting boards to prevent contamination. Found cracked and broken gray lid/cover at juicing machine. Must replace lid. Found black mold like substances in the following areas: caulking on 3 compartment sink in kitchen area; caulking along top of 3 compartment sink in produce prep area; along door of deli cooler walk in. Must remove, clean and sanitize all areas. (must repair caulking). Found raw wood slats used to dry pork skin. Must remove and use commercial grade equipment. All surfaces must be smooth and easily cleanable. Must maintain.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: Found excessive grease build up on cooking equipment (large cooking ranges) in kitchen area. Must remove, clean and sanitize. Must maintain. Found excessive dust build up on fan covers in meat cutting area (in ceiling). Must remove, clean and sanitize. Must maintain. Found excessive dust build up inside upper interior or ice machine. Must remove, clean and sanitize. Must maintain.
code 33
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: Found missing wall tiles under 3 compartment sink in the kitchen area. Must repair/replace. Must maintain. Found peeling paint and dirt build up on wall near ice machine and also on wall above 3 compartment sink in the produce prep area. Must repair/paint/seal so that all areas are smooth and easily cleanable. Must maintain. Found small hole in wall (near floor) at front of deli cooler walk in door. Must repair and maintain.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Must have light shields in the following areas: Produce prep area, above steam table pans (or install shatter proof bulbs); walk in freezer (light shields are cracked); and upper level dry storage area.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Faucet for 3 compartment sink does not reach all 3 basins in meat cutting area. Instructed must modify so that each basin has easily accessible faucet. Must install exposed hand sink in kitchen area.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: Must have thermometers in all coolers where potentially hazardous food are stored. Must maintain.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: Found personal items (purses, phones,bevarages etc) stored with single use and dry storage items inside cabinets under counter in deli area. Must store items in separate designated area.
code 41

What changed since the previous inspection?

Compared with Pass on March 9, 2016: 9 findings appeared for the first time. 2 findings recurred. 1 previous finding 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.