Cermak Produce

Equipment and surfaces were dirty.

Inspector’s note: Observed a buildup of slight black-like substance on the panel above the ice inside of the ice machine. Instructed to clean, sanitize, and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors and wallbases in the rear where the onions are stored in need of cleaning. Instructed to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed one blown out light bulb under the ventilation hood in the rear prep/dishwashing area where hot foods are prepared. Instructed to replace and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed a black/pinkish substance on the wall located by the 3-compartment sink in the rear raw meat food prep area. Instructed to clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dust debris on the vents located in the meat prep area. Instructed to clean.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed a black/pinkish substance on the wall located by the 3-compartment sink in the rear raw meat food prep area. Instructed to clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dust debris on the vents located in the meat prep area. Instructed to clean.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed about 5 large flies flying around the produce prep area located in the rear. Instructed to eliminate live large flies activity, clean and sanitize affected areas, and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a)

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-301.12 (a) observed the 3-compartment sink in the raw meat food prep area not turning on. Instructed to repair and maintain. Priority foundation. Citation issued 7-38-025.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed a black/pinkish substance on the wall located by the 3-compartment sink in the rear raw meat food prep area. Instructed to clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dust debris on the vents located in the meat prep area. Instructed to clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 found 3-compartment sink located in meat department leaking from spout. Instructed manager to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 found caulking above 3 compartment sink filled with a black mold-like substance. Instructed manager to remove caulking and replace.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found 3-compartment sink located in meat department profusely leaking from spout. Instructed manager to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found caulking above 3 compartment sink filled with a black mold-like substance. Instructed manager to remove caulking and replace.

Thermometers were missing or inaccurate.

Inspector’s note: Found no thermometers inside any display coolers on site. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and the coolest part of a hot food storage unit. Instructed to provide.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Found sandwiches and salads pre-packaged for self-service. Instructed to provide: the common name of the food, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors, and chemical preservatives, if contained in the food; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; and the name of the food source for each major food allergen contained in the food.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found floor drain slow draining at the following 3-compartment sinks bakery and meat department. Instructed manager to repair and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-601.11 observed ingredients are needed on all of the labels for all of the prepackaged prepared foods. Instructed to provide.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 5-501.17 observed no covered receptacle inside of the women's toilet room. Instructed to provide.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-601.11 observed ingredients are needed on all of the labels for all of the prepackaged prepared foods. Instructed to provide.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed evidence of pest activity on site. Observed about 20 rodent droppings on a shelf in the rear dry storage area and about 50 rodent droppings located under a shelf on the 2nd floor storage area. Instructed to eliminate pest activity, clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 5-501.17 observed no covered receptacle inside of the women's toilet room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed items stored directly on the floor in the 2nd floor storage area. Instructed to elevate everything at least 6 inches from the ground.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the cutting boards in the the following areas with discolored and warn: fish prep area and fresh fruit rear cutting area. Must replace and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Instructed manager to clean and sanitize deli meat slicer between uses.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning in the following areas: walk in produce cooler, meat prep cooler and in the kitchen to remove spills, debris and/or grease.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-603.15 observed pots too large to be submerged in the 3 compartment sinks. Instructed to remove large pots or install a larger 3 compartment sink or provide alternative manual warewashing procedure for the large pots on premises.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated dust on the fans located in all the walk in coolers. Instructed to clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated food and grease debris on the floors located in the hot food prep area and accumulated dust and debris in the rear storage area.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed evidence of live insect activity. Observed about 20 live small flies located on the ceilings and shelves in the vegetable and fruit food prep area. Observed about 5 large flies flying in various areas of the facility/food prep areas. Instructed to clean and sanitize affected areas and recommend contacting a pest control for a service. Priority foundation. Citation issued 7-38-020(a).

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-603.15 observed pots too large to be submerged in the 3 compartment sinks. Instructed to remove large pots or install a larger 3 compartment sink or provide alternative manual warewashing procedure for the large pots on premises.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated dust on the fans located in all the walk in coolers. Instructed to clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated food and grease debris on the floors located in the hot food prep area and accumulated dust and debris in the rear storage area.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed missing lables on prepackaged food items for retail sale, instructed on proper labeling.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed a broken glass door at the new deli cooler, instructed to replace, and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the ceiling light shield not clean in the ladies restroom, instructed to clean and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Remove heavy ice build-up in walk-in freezer.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior of meat display case at rear of meat debris.clean/sanitize knives and knife rack at butcher station, proerly store knives after use.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floor under shelves in produce cooler of food debris.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Must provide missing light shields at ceilling of packing area at rear.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Found food containers not stored properly on shelves at deli areas. Must store inverted.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Found floors drains not clean at meat cutting areas. Must clean and sanitize.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed cutting boards stained with deep dark grooves located in the prepared foods prep area. Instructed to replace and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed ceiling tile in poor repair across from the cooking equipment. Instructed to repair and maintain. Observed accunulated dust on the vents located in the washrooms. Instructed to clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed a minor leak on the faucet of both 3 compartment sinks located in the rear produce prep area and in the meat deli area. Instructed to repair and maintain.

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: Observed no chemical test strips on site to properly test the sanitizing compartment of the 3 compartment sinks. Instructed to provide chemical test strips and maintain. Serious violation 7-38-030.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed cutting boards stained with deep dark grooves located thru out the meat department. Instructed to replace all cutting boards and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed standing water under the exposed hand sink in the meat department. Instructed to clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed accumulated dust on fans in all walk in coolers. Instructed to clean and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace damaged light shields in rear meat prep area.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Invert plastic containers in hot food prep area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior of ice machine.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under all equipment, along walls and in all corners in prep and storage areas.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Replace missing walls tiles in meat prep area near kitchen. Replace missing and stained ceiling tiles in kitchen. Clean ventilation fan in washrooms.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace missing light shields in rear meat prep area, deli and meat display coolers. Replace damaged light shield in deli/beer walk-in cooler.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair leaking faucet and drainpipe on 3-compartment sink in meat prep area. Provide adequate stoppers for same sink. Tighten loose faucet on sink in men washroom.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Elevate all stock off floor in walk-in freezer, storage, and prep areas. Store mop heads upright to prevent insect breeding.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store washcloths in sanitizing solution.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed live fruit flies in the produce prep area,east dock area on and around black empty milk crates. Approximately 30 live fruit flies were observed on the walls, ceiling and equipment in the prep area and east dock area. Additional pest control service is needed to minimize or eliminate the pest activity.also,the front double doors are not insect/rodent proofed 1/4" mode of entry.must make doors tight fitting all across the bottoms to prevent pest entry. Serious violation 7-38-020.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: The following requires a detail cleaning fan covers inside all walk-in-coolers,tops/bottoms of produce prep table at rear,cutting boards,upperr panel of ice machine,knife racks at meat/deli area etc.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors,floor drains beneath the cooking/prep area are dirty,clean floors in detail and maintain.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Broken light shield at meat/deli area. Missing light shields at rear produce prep area. Instructed to clean and sanitize light shields throughout and replace and provide missing light shields where noted.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: No ventilation inside the womens toilet room, no sink stoppers at the 3 compartment sink . Instructed to provide and maintain.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: No working metal stem thermometer on the premises.instructed to provide and maintain for monitoring food temperatures.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Continue to replace broken doors at deli/meat case.need splash guard chicken prep area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Continue to clean and sanitize cutting boards rear hood and filters clean cooler fan guard cover.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Continue to clean floor/drains rear cheese/beer walk-in cooler.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Continue to clean walls behind chicken packing area, repair walls in restroom.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Need thermometer for deli cooler.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Several doors broken at meat and deli case need to repair or replace. Need to provide splash guard at rear meat(chicken) prep area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean and sanitize meat cutting boards,clean rear hood and filters,clean cooler fanguard covers.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floor/drain rear cheese/beer walk-in.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean wall behind chicken packing area, repair ceiling mens room. Need to clean/repaint walls in restrooms.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Need thermometer for deli cooler.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors are dirty and have damaged base boards next to the produce display coolers and around the rear storage area, clean and maintain the floors and base boards from corner to corner. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Barrels of chicken and sausage are stored in the butcher cooler uncovered withb plastic bins on top of one , barrels of wasted food (inedible) next to them and moldy and rusty shelves above. Remove unsanitary racks from the butcher cooler, separate and cover fresh product and segregate the inedible barrels and wash, rinse and sanitize the butcher cooler from top to bottom.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: The butcher carts and wheels are coateed with food buildup; wash, rinse and sanitize the the carts and dirty vegetable chopper below the sink.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The butcher cooloer floors are full of blood; wash, rinse and sanitize daily as needed. Repair the damaged baseboards in said cooler and kitchen behind the stoves.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The butcher 3-compartment sink has a small leak, handyman on site.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Obtain sanitary ice scoops to fill the fish display and store wiping cloths in sanitizing solution in between use in the butcher shop, produce prep area and kitchen.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CLEAN AND SANITIZE THE CUTTING BOARDS, TRAVEL CARTS AND PREP TABLES.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair CLEAN THE FLOORS IN THE BACK STORE ROOM ALONG THE WALLS AND IN THE CORNERS HAS DUST AND DIRT ON THEM.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. CLEAN ALL THE CEILING FANS IN THE WALKIN PREP COOLERS HAS DUST BUILDUP ON THEM.