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Cermak Produce

August 13, 2021 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings3

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Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: FOUND NO HAND WASHING SOAP AT HAND SINK BEHIND MEAT COUNTER AREA. INSTRUCTED THAT ALL HAND WASHING SINKS MUST BE PROPERLY SUPPLIED WITH HAND SOAP AND MAINTAIN AT ALL TIMES. HAND SOAP WAS PROVIDED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-030(C),CITATION ISSUED
code 10Priority
sick-employee policy not followedcritical

Official wording: Management, Food Employee And Conditional Employee; Knowledge, Responsibilities And Reporting
Inspector note: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO HAVE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED
code 3Priority
staff working while sickcritical

Official wording: Procedures For Responding To Vomiting And Diarrheal Events
Inspector note: OBSERVED NO CLEAN UP PROCEDURE ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE AND NECESSARY SUPPLIES EFFECTIVE AGAINST NOROVIRUS ON THE PREMISES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
code 5Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED HOT TIME/ TEMPERATURE CONTROL FOR SAFETY FOOD AT AN IMPROPER HOT HOLDING TEMPERATURE INSIDE HOT HOLDING UNIT IN FRONT PREPARATION AREA.40LBS OF ROTISSERIE CHICKEN TEMPERATURE RANGE BETWEEN 119.1F-125.4F; ALL HOT FOOD MUST BE HELD AT 135F OR ABOVE AT ALL TIMES, MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 60# OF FOOD WORTH $70. PRIORITY 7-38-005. CITATION ISSUED PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED TCS FOODS STORED AT IMPROPER TEMPERATURES INSIDE OF THE WALK-IN MEAT COOLER. OBSERVED CHICKEN AT 48.7F AND BEEF AT 45.9F. MANAGEMENT IMMEDIATELY AND VOLUNTARILY DISCARDED APPROXIMATELY 60# OF FOOD WORTH $70. PRIORITY 7-38-005. NO CITATION ISSUED CITATION CONSOLIDATED WITH ABOVE VIOLATION.
code 22
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST PROVIDE WORKING STOPPERS AT THE 3-COMPARTMENT SINK LOCATED IN MAIN KITCHEN FOOD PREPARATION AREA. MUST PROVIDE • OBSERVED CUTTING BOARDS IN REAR PREP AREAS DISCOLORED WITH OPEN SEEMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.
code 47
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: OBSERVED DIRT AND FOOD DEBRIS ON FLOOR DRAINS INSIDE WALK-IN COOLERS AND AND FOOD PREPARATION AREAS. MUST CLEAN AND MAINTAIN. • OBSERVED WATER DAMAGED CEILING TILES ABOVE FRONT MEAT COUNTER. MUST REPAIR/REPLACE AND MAINTAIN CEILING. MUST BE SMOOTH AND EASILY CLEANABLE SURFACES. • OBSERVED DIRT AND DEBRIS ON WALLS INSIDE EMPLOYEES WASHROOM. MUST CLEAN AND MAINTAIN.
code 55

What changed since the previous inspection?

Compared with Pass on June 28, 2019: 7 findings appeared for the first time.

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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.