CARNECERIA IGUALA GUERRERO Fails Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED A TYPE OF FRUIT BEING BAGGED BY FACILITY AND HELD IN THE REACH IN FREEZER FOR SALE ON THE SALES FLOOR. MANAGER COULD NOT PROVIDE RECEIPT FOR WHAT THE SOURCE OF AND WHERE THE FRUIT IS OBTAINED. INSTRUCTED TO NOT TO SELL ITEMS THAT DO NOT HAVE A KNOWN SOURCE WITH RECEIPT. OBSERVED TOMATOES WITH A BLACK SUBSTANCE ON THE TOMATOES FOR SALE LOCATED ON THE SALES FLOOR. INSTRUCTED TO DISCARD AND TO ONLY SELL WHOLESOME ITEMS WITHOUT SPOILAGE. MANAGER DISCARDED ALL SAID ITEMS. CRITICAL VIOLATION 7-38-005(B)(B2).

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED FRONT ENTRANCE DOOR NOT RODENT PROOFED WITH 1/2 INCH GAP AT THE BOTTOM OF SAID DOOR. INSTRUCTED TO MAKE FRONT ENTRANCE DOOR RODENT PROOFED AND MAINTAIN. OBSERVED 25 MICE DROPPINGS UNDER THE REACH IN COOLER LOCATED IN THE MEAT DELI AREA, 10 DROPPINGS ON SHELF BY THE VEGETABLE OIL ON THE SALES FLOOR, 10 MICE DROPPINGS UNDER 3 COMPARTMENT SINK AND 10 MICE DROPPINGS IN THE REAR BY THE DRY STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZED ALL AFFECTED AREAS. RECOMMENDED CONTACTING PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS (BEEF, CHICKEN) ARE BEING HANDLED. INSTRUCTED TO HAVE A CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES POTENTIALLY HAZARDOUS FOODS ARE BEING HANDLED. SERIOUS VIOLATION 7-38-012.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO PROPERLY TEST THE CONCENTRATION OF SANITIZER IN THE 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE AND MAINTAIN. SERIOUS VIOLATION 7-38-030.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED BEANS BEING HELD IN THE REFRIGERATOR WITHOUT LABELS CONTAINING PRODUCT NAME, DATE, BUSINESS NAME AND ADDRESS. INSTRUCTED TO PROVIDE AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CABINET FOR THE EXPOSED HAND SINK IN POOR REPAIR. INSTRUCTED TO REPAIR AND MAINTAIN.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS WITH ACCUMULATED DIRT DEBRIS LOCATED IN THE REAR OF FACILITY AND IN DRY STORAGE AREA. INSTRUCTED TO CLEAN ALL FLOORS ALONG THE WALLS AND IN ALL CORNERS AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED VENTS THRU OUT SALES FLOOR AND IN FOOD PREP AREA WITH ACCUULATED DUST. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED VENTS THRU OUT SALES FLOOR AND IN FOOD PREP AREA WITH ACCUULATED DUST. INSTRUCTED TO CLEAN ALL AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.