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

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM REPORT#2050373 5/15/17 #18-STILL FINDING FRONT EXIT DOOR WITH A APPX."3-4" GAP ALONG SIDE OF DOOR FROM TOP TO BOTTOM AND REAR DELIVERY DOOR APPX."1-2" GAP ALONG BOTTOM,AND FRONT ENRTY DOOR NOT ABLE TO OPEN AUTOMATICALLY ALL THE WAY.MUST RODENT PROOF DOORS TO BE TIGHT FITTING,AND REPAIR DOOR TO OPEN ALL THE WAY.DOOR REPAIR PERSON ARRIVED ON SITE DURING INSPECTION TO REPAIR ABOVE MENTIONED DOORS.(CRITICAL 7-42-090)

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Inspector Comments: MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS IN HOT FOODS PREP AREA

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Inspector Comments: MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MEAT & PRODUCE WALK IN COOLER,MISSING DOOR HANDLES ON SOME MEAT DISPLAY UNITS IN MEAT DEPT.MUST PROVIDE SCOOPS AND HOLDING UNITS FOR BULK FOODS AND OPEN BAKED GOODS UTENSILS

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM TAQUERIA-PREP & REACH IN COOLERS,PREP TABLES,CUTTING BOARDS,GRILL TABLE,KNIFE CADDY AND CAN OPENER.MEAT,PRODUCE & TAQUERIA WALK IN COOLER FAN GUARD,MOP SINK BASIN

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES IN MEAT & TAQUERIA WALK IN COOLER,BASEMENT FLOOR.MUST REMOVE STANDING WATER ON BASEMENT FLOOR

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: Inspector Comments: MUST CLEAN DIRT BUILD UP ON VENTILATION VENTS IN TOILET ROOMS.MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS IN TAQUERIA WALK IN COOLER,FILTERS AT HOOD OF COOKING EQUIPMENT IN HOT FOOD PREP AREA.MUST REPAIR OR REPLACE LEAKY WALLS IN BASEMENT.MUST CLEAN DEBRI FROM LIGHT SHIELDS IN PRODUCE PREP AREA

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: Inspector Comments: MUST REPLACE BURNT OUT LIGHTS IN MEN'S AND WOMEN'S TOILET ROOMS,HOOD IN HOT FOOD PREP AREA,MEAT PREP AREA HOT HOLDING UNIT,PRODUCE WALK IN COOLER

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: MUST REPAIR OR REPLACE HOT FOOD PREP LEAKY PIPE AT HAND SINK AND LEAKY FAUCET AT 3- COMP SINK,MEAT DEPT.COLD HOLDING UNITS RECONNECT DRAIN LINES.MUST INSTALL A HAND SINK BEHIND SERVICE COUNTER WHERE THEY REPACKAGE PEANUTS,SEASONINGS,PEPPERS FOR SALE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Inspector Comments: MUST PROVIDE THERMOMETERS FOR ALL COLD HOLDING MEAT DISPLAY UNITS

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT FOOD AND EQUIPMENT STORAGE AREA

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST ELEVATE ARTICLES OFF OF FLOOR IN BASEMENT FOOD AND EQUIPMENT STORAGE AREA

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.