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CERMAK PRODUCE

4800 W DIVERSEY AVE, CHICAGO, IL 60639 · Grocery Store

9 inspections

  1. Canvass

    0 infractions

  2. Complaint Re-Inspection

    0 infractions

  3. Complaint

    7 infractions

    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • DISH WASHING FACILITIES IN POOR REPAIR, THREE COMPARTMENT SINK NOT PROPERLY DRAINING, WHILE STOPPING UP MIDDLE SINK AND UNPLUGGING SINK BACKING UP INTO OTHER SINKS, NO SINK STOPPERS, PIPES LEAKING UNDER SINK ON TO FLOOR, AND FACETS LEAKING, INSTRUCTED TO REPAIR, SERIOUS CITATION ISSUED: 7-38-030
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED AROUND FRESH MEAT/CHICKEN DISPLAY COOLER DOOR IN POOR REPAIR (MEAT PREP/BUTCHER AREA), INSTRUCTED TO REPAIR OR REPLACE, AND PROVIDE HANDLE TO SLIDING DOOR, INSTR TO PROVIDE STAINLESS STEEL DRAIN RACKS ABOVE 3COMP SINKS IN MEAT PREP & MAIN KITCHEN AREA, INSTR TO REPAIR/REPAINT RUSTY SHELVES/RACKS IN WALK-IN COOLERS, PROVIDE SELF-CLOSING HINGES TO FRONT PASTRY CASE, MUST REPLACE ALL PITTED CUTTING BOARDS THROUGHOUT PREMISES, MUST RESTRICT USING CARD BOARD BOXES FOR PREP FOODS, AND RESTRICT USING GARBAGE BAGS TO COVER FOODS, ALL PRODUCT MUST BE FOOD GRADE APPROVE, AND IN DELI AREA INSTR TO INSTALL SPLASH GUARD BETWEEN HAND SINK & 3 COMP.,
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN LINERS IN PRODUCE DISPLAY CASE, AND CUTTING BOARD NEEDS CLEANING IN PRODUCE AREA
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN FLOORS THROUGHOUT PREMISES, UNDER, BEHIND ALL EQUIPMENT AND IN CORNERS, INSTRUCTED TO DETAIL CLEAN,
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REPLACE MISSING WALL TILE REAR KITCHEN AREA IN FRONT OF THREE COMPARTMENT SINK
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • MUST CLEAN LIGHT SHIELDS THROUGHOUT PREMISES, AND PROVIDE SHIELDS IN PREP AREA, AND REPLACE LIGHT REPLACE LIGHT THATS OUT IN HOT BOX
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • MUST CLEAN AND BETTER ORGANIZE ALL REAR STORAGE AREAS IN A NEATER AND CLEANER FASHION, MUST REMOVE SMELLY SEWER GAS ODORS IN BATHROOMS
  4. Complaint Re-Inspection

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Deli loaves not properly dated. Instructed to label all deli meats within 5 days of breaking seal.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting board in produce prep area, rusty walk-in coooler storage racks not maintained. Instructed to replace worn cutting board and replace or reseal storage racks with non-toxic sealant.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Fan covers in butcher walk-in cooler not cleaned. Instructed to detail clean.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in kitchen and along sides of display shelves not cleaned. Instructed to detail clean daily.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs not shatter-proof under produce display case and carnitas warmer. Instructed to install shatter proof bulbs or install shields with end caps.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucet not maintained at three compartment sink in butcher area. Instructed to have faucet reach all three compartments. Sink stoppers not provided at second three compartment sink in butcher area. Instructed to provided sink stoppers.
  5. Complaint

    8 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found 29 pieces of sliced watermelon sitting out at room temperature on storage rack. Temperature of watermelon at 69.3 F. Instructed that sliced produces must be held at 40 F or below. Manager voulntarily denatured and discarded. Value $62.38, 104 lbs. Critical citation issued 7-38-005(A).
    • 24. DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED
      • Dish washing facilities not maintained or operated. While draining water at three compartment sink in kitchen, water seeping from top of grease trap at bottom of sink. Instructed to detail clean grease trap to prevent improper disposable of waste water. Serious citation issued 7-38-030.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • Deli loaves not properly dated. Instructed to label all deli meats within 5 days of breaking seal.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Cutting board in produce prep area, rusty walk-in coooler storage racks not maintained. Instructed to replace worn cutting board and replace or reseal storage racks with non-toxic sealant.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Fan covers in butcher walk-in cooler not cleaned. Instructed to detail clean.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Floor in kitchen and along sides of display shelves not cleaned. Instructed to detail clean daily.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Light bulbs not shatter-proof under produce display case and carnitas warmer. Instructed to install shatter proof bulbs or install shields with end caps.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Faucet not maintained at three compartment sink in butcher area. Instructed to have faucet reach all three compartments. Sink stoppers not provided at second three compartment sink in butcher area. Instructed to provided sink stoppers.
  6. Complaint

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED CUSTOMER ACCESS IN HOT HOLDING UNIT FOR CARNITAS. INSTRUCTED TO SWITCH AROUND THE SAID UNIT PROPERLY. NO CUSTOMER SELF SERVICE ALLOWED FOR CARNITAS. WILL BE DISPENSE ONLY BY AN EMPLOYEE.--------MUST REPAINT OR REPLACE RUSTY METAL STORAGE RACKS INSIDE MEAT WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPLACE MISSING FLOOR BASEBOARD TILE BEHIND MEAT PREP TABLE AT MEAT SERVICE AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP INSIDE MEAT WALK-IN COOLER.----------MUST CLEAN AND MAINTAIN WALLS THROUGHOUT REAR KITCHEN WITH GREASE ACCUMULATION.---------MUST REPLACE MISSING WALL TILE BEHIND COOKING EQUIPMENT IN REAR KITCHEN.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO REPLACE CRACKED LIGHT SHIELD ABOVE REAR KITCHEN.
  7. Complaint

    6 infractions

    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND EXPOSED HAND SINK AT MEAT PREP AREA NOT ACCESSIBLE FOR EMPLOYEES TO WASH HANDS. NOTED GARBAGE CONTAINER IN FRONT OF THE SAID HAND SINK AND USED AS STORAGE FOR KNIVES AND MEAT UTENSILS. INSTRUCTED MANAGEMENT, EXPOSED HAND SINK MUST BE ACCESSIBLE AND CONVENIENT AT ALL TIMES. CRITICAL CITATION ISSUED 7-38-020
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REMOVE CAULKING WITH BLACK MOLD LIKE BUILD-UP AND RE CAULK AROUND/BEHIND EXPOSED HAND SINK IN REAR KITCHEN.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR AND EXTERIOR SURFACES OF MEAT GRINDER, MEAT SLICER, FOOD CARTS IN REAR WITH DRIED FOOD DEBRIS ACCUMULATION.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO REPAINT FLOOR BASEBOARD WITH RUST BUID-UP AT MEAT PREP AREA,UNDER PREP TABLE, MEAT SAW/SLICER, AND UNDER 3 COMPARTMENT SINK.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. INSTRUCTED TO PROVIDE LIGHT SHIELDS AT PRODUCE DISPLAY CASE (RIGHT HAND SIDE).
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR LEAKY FAUCET NECK AT 3 COMPARTMENT SINK BEHIND MEAT PREP AREA NEXT TO MEAT SAW/SLICER, ALSO MUST PROVIDE 3 WORKING DRAIN STOPPERS AT THE SAID SINK.-------MUST REPAIR LEAKY DRAINPIPE UNDER 3 COMPARTMENT SINK IN REAR KITCHEN.
  8. Canvass Re-Inspection

    4 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • NOTED AROUND FRESH MEAT/CHICKEN DISPLAY COOLER DOOR IN POOR REPAIR (MEAT PREP/BUTCHER AREA). INSTRUCTED TO REPAIR OR REPLACE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL FOOD EQUIPMENT, PREP TABLE, LIGHT SHIELDS IN PRODUCE PREP AREA,----MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF MICROWAVE OVEN AND REFRIGERATOR WITH HEAVY DRIED FOOD DEBRIS ACCUMULATION IN SECOND FLOOR EMPLOYEE LUNCHROOM AND ALL STORAGE RACKS IN THE KITCHEN AND INSIDE MEAT WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • MUST PROVIDE BACK FLOW PREVENTER DEVICE AT FAUCET NEXT TO 3 COMPARTMENT SINK IN THE KITCHEN (MUST REMOVE ATTACHED HOSE).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE IN ALL COOLERS AND FREEZERS---- MUST PROVIDE THERMOMETER FOR HOT HOLDING UNIT AND METAL STEM THERMOMETER FOR INTERNAL TEMP OF HOT AND COLD FOOD.
  9. Canvass

    8 infractions

    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #26397 (1410) DATED 05-06-2010. SERIOUS CITATION ISSUED 7-42-090 #32 - INSTRUCTED TO PROVIDE STAINLESS STEEL DRAINRACKS ABOVE 3 COMPARTMENT SINKS IN MEAT PREPARATION AND MAIN KITCHEN AREA. INSTRUCTED TO REPAIR/REPAINT RUSTY PREP SHELVES/RACKS AND MAINTAIN IN GOOD REPAIR. #33 - INSTRUCTED TO DETAIL CLEAN WALK-IN FREEZER, 2ND FLOOR STORAGE AREAS, VENTILATION HOOD/FILTERS, STORAGE CABINETS IN THE KITCHEN. #34 - INSTRUCTED TO REPLACE/REPAIR CRACKED FLOORS AND WALLBASE SECTIONS AT MEAT PREP AREA, UNDER EXPOSED HANDSINK IN MEAT PREP AREA. #35 - INSTRUCTED TO SEAL OPENINGS AT HANDLES AT KITCHEN HANDSINK. #36 - INSTRUCTED TO PROVIDE LIGHTSHIELDS WITH ENDCAPS AT PRODUCE PREP AREA AND SHATTER PROOF BULBS AT HOT HOLDING UNITS.
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED MISSING DOOR AT FRESH MEAT/CHICKEN DISPLAY COOLER AND IN POOR REPAIR AROUND MEAT DISPLAY COOLER DOOR. INSTRUCTED TO REPAIR AND REPLACE MISSING DOOR.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL FOOD EQUIPMENT, PREP TABLE, LIGHT SHIELDS IN PRODUCE PREP AREA,----MUST CLEAN AND MAINTAIN INTERIOR SURFACES OF MICROWAVE OVEN AND REFRIGERATOR WITH HEAVY DRIED FOOD DEBRIS ACCUMULATION IN SECOND FLOOR EMPLOYEE LUNCHROOM AND ALL STORAGE RACKS IN THE KITCHEN AND INSIDE MEAT WALK-IN COOLER.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND REPAINT RUSTY FLOOR BASEBOARD THROUGHOUT PREMISES.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUID-UP INSIDE DAIRY WALK-IN COOLER, MEAT WALK-IN COOLER CEILING WITH PEELING PAINT AND MOLD LIKE BUILD-UP.----MUST CLEAN VENT COVER IN BOTH WASHROOM.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities.INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS ABOVE MEAT PREP AREA, PRODUCE PREP AREA, KITCHEN AREA, CHICHARON HOLDING UNIT, DISPLAY COOLER AND REPLACE CRACKED LIGHT SHIELD ABOVE MEAT PREP AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. NOTED WATER LEAKING BEHIND WALL AT 3 COMPARTMENT SINK IN THE KITCHEN. INSTRUCTED TO REPAIR.-----MUST PROVIDE BACK FLOW PREVENTER DEVICE AT FAUCET NEXT TO 3 COMPARTMENT SINK IN THE KITCHEN (MUST REMOVE ATTACHED HOSE).
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE IN ALL COOLERS AND FREEZERS---- MUST PROVIDE THERMOMETER FOR HOT HOLDING UNIT AND METAL STEM THERMOMETER FOR INTERNAL TEMP OF HOT AND COLD FOOD.