CARNICERIA GUANAJUATO Gets Conditional Pass on 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.

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.

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.

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.