CARNICERIA GUANAJUATO Fails Health Inspection - Chicago Grocery/restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: MUST PROVIDE EMPLOYEE HEALTH POLICY. NO CITATION ISSUED. PRIORITY FOUNDATION VIOLATION#: 7-38-012(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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: MUST PROVIDE CLEANUP KIT AND PROCEDURE. NO CITATION ISSUED. PRIORITY FOUNDATION VIOLATION#: 7-38-005

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED NO CHEMICAL SANITIZING SOLUTION USED WHILE WASHING DISHES IN TAQUERIA. INSTRUCTED PIC THAT THEY MUST USE A SANITIZING SOLUTION WHILE WASHING ALL FOOD CONTACT SURFACES. PRIORITY VIOLATION#: 7-38-030 (c)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MUST PROVIDE CONSUMER ADVISORY DISCLOSURE AND REMINDER. NO CITATION ISSUED PRIORITY FOUNDATION VIOLATION#: 7-38-005

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: MUST OBTAIN APPROVAL FROM CDPH FOR THE CHICHIRONAS COOKING PROCESS AND FOR THE CLEANING PROCESS OF ALL LARGE EQUIPMENT THAT CANNOT BE SUBMERGED IN THE THREE COMPARTMENT SINK. OR REMOVE THE CHICHIRONAS AND LARGE UTENSILS FROM PREMISE. PRIORITY FOUNDATION VIOLATION#: 7-38-005

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD STORED UNDER SEWER LINES IN THE BASEMENT AND UNDER LEAKING WATER IN THE PRODUCE COOLER . MUST REMOVE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD STORED IN PRODUCE COOLER STORED UNCOVERED AND IN MILK CRATES ON FLOOR. MUST REMOVE.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED SERVING TONGS STORED DIRECTLY ON BREAD IN THE DISPLAY CABINET MUST REMOVE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD USED AS SHELVING LINER THROUGHOUT PREMISE. MUST REMOVE. OBSERVED FOIL USED AS LINER UNDER GRILL TABLE. MUST REMOVE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DEEP CUTS AND GROVES IN THE CUTTING BOARDS THROUGHOUT PREMISE. MUST REMOVE OR RESURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MILK CRATES AND WOOD PALLETS BEING USED AS SHELVING THROUGHOUT PREMISE. MUST REMOVE AND PROVIDE A NON-POROUS,SMOOTH, SURFACE THAT IS STORED 6" OFF THE FLOOR AND IS OF AN EASILY FLOOR ACCESSIBLE AND CLEANABLE DESIGN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED VENTILATION COVERS IN TOILET ROOMS ENCRUSTED WITH DUST/DEBRIS. MUST REMOVE. OBSERVED EXCESS ICE ACCUMULATION INSIDE THE PACKAGED ICE FREEZER. MUST DEFROST AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SMALL LEAK COMING FROM CEILING IN BASEMENT. MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED FOOD, FOOD CONTACT EQUIPMENT AND OTHER VARIOUS ARTICLES THAT PIC REPORTED IS GARBAGE STORED THROUGHOUT PREMISE IN CLOSE PROXIMITY TO THE UNADULTERATED FOODS, AND EQUIPMENT. MUST REMOVE.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HOLE IN WALL BY THE MILK COOLER. MUST REPAIR AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED LIGHTS OUT IN MILK/DELI MEAT COOLER. MUST REPAIR AND MAINTAIN. OBSERVED INADEQUATE LIGHTING THROUGHOUT BASEMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED PERSONAL ITEMS (JACKET AND BAG) BEING STORED INSIDE THE MILK COOLER. MUST REMOVE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED PERSONAL ITEMS (JACKET AND BAG) BEING STORED INSIDE THE MILK COOLER. MUST REMOVE.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.