CARNICERIA GUANAJUATO Fails Health Inspection - Chicago Grocery/restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found cooked whole chickens in hot holding unit at improper temperature. Cooked chicken temperature at 103.1 F to 114.1 F. Instructed manager that all potentially hazardous foods must maintain 140 F or above for hot foods. Critical citation issued 7-38-005(A). Manager voluntarily denatured and discarded. Value $20, 20 lbs.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Exposed hand sink not properly maintained or operated. While running water at exposed hand sink in produce prep area, water draining from sink coming up from floor drain, approximately 3 feet in front of sink. Instructed manager to repair sink and detail clean drainline to prevent inadequate disposal of waste water. Serious citation issued 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Foods inside walk-in cooler in bulk storage containers not labeled or dated. Instructed to label and date all foods not in original containers. Deli meats in display cooler not properly labeled. Instructed to label all deli meats within 5 days to use when package seal has been broken.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor under equipment, along wallbase, basement storage area and produce prep area not cleaned. Instructed to detail clean daily.

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: Ventilation and light covers through out premises not cleaned. Instructed to detail clean. Walls not maintained in basement. Instructed to repair walls to prevent water seepage.

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: Ventilation and light covers through out premises not cleaned. Instructed to detail clean. Walls not maintained in basement. Instructed to repair walls to prevent water seepage.

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.