CARNICERIA GUANAJUATO Gets Conditional Pass on Health Inspection - Chicago Grocery/restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND PREP COOLER NOT MEETING PROPER TEMPERATURE AT 50.0F. INSTRUCTED MANAGER THAT PREP COOLER MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW. MANAGER CALLED THE MAINTENANCE PERSON TO FIX THE TEMPERATURE OF THE COOLER. CITATION ISSUED CRITICAL 7-38-005(A). MAINTENANCE PERSON WAS NOT ABLE TO FIX THE PREP COOLER. TEMPERATURE IS STILL AT 50F. TAGGED THE PREP COOLER. INSTRUCTED NOT TO USE THE COOLER AND NOT TO REMOVE THE TAG.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER[ER TEMPERATURE INSIDE THE PREP COOLER IN TAQUERIA. BEEF AT 51.6F, CHOPPED TOMATOES AT 47.8F. HAM AT 58.0F AND 47.9F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN A TEMPERATURE OF 40F OR BELOW DURING STORAGE,DISPLAY AND PREPARATION. MANAGER VOLUNTARILY DISCARDED THE SAID PRODUCTS WORTH $250 ,TOTAL 40 LBS. CITATION ISSUED CRITICAL 7-38-005(A).

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST RE SEAL THE FLOOR THRU-OUT THE BASEMENT,MAKE IT SMOOTH EASILY CLEANABLE. ALL STOCKS MUST BE STORED 6' OFF THE FLOOR AWAY FROM THE WALLS.

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: FAN GUARD OF THE ONE DOOR COOLER IN THE TAQUERIA WITH DUST BUILD -UP, VENT COVER IN BOTH WASHROOMS WITH DUST BUILD-UP AND VENT ON THE CEILING IN THE MAIN KITCHEN WITH DUST BUILD-UP. INSTRUCTED TO CLEAN 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULBS IN THE WALK IN COOLER FOR THE MEAT AND WALK IN COOLER FOR THE PRODUCE.MUST REPLACE LIGHT BULBS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: BURNED OUT LIGHT BULBS IN THE WALK IN COOLER FOR THE MEAT AND WALK IN COOLER FOR THE PRODUCE.MUST REPLACE LIGHT BULBS.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.