PASS W/ CONDITIONS
Risk 1 (High)
CARNICERIA GUANAJUATO Gets Conditional Pass on Health Inspection - Chicago Grocery/restaurant
April 26, 2023
Canvass
License #2129846
2
Total Violations
1
Critical
1
Minor
Inspection Summary
This grocery/restaurant was inspected by the Chicago Department of Public Health on April 26, 2023. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 2 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
2
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED STEAK AT IMPROPER HOT HOLDING TEMPERATURE AT 113.5F IN HOT HOLDING UNIT. OBSERVED COOKED PORK, COOKED CHICKEN, STUFFED PEPPERS WITH CHEESE AND COOKED PORK CHICHARONS AT IMPROPER HOT HOLDING TEMPERATURE RANGING FROM 110-123F. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 135.0F OR ABOVE INSIDE OF A HOT HOLDING UNIT. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 30 LBS AT A COST OF $125.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED STEAK AT IMPROPER HOT HOLDING TEMPERATURE AT 113.5F IN HOT HOLDING UNIT. OBSERVED COOKED PORK, COOKED CHICKEN, STUFFED PEPPERS WITH CHEESE AND COOKED PORK CHICHARONS AT IMPROPER HOT HOLDING TEMPERATURE RANGING FROM 110-123F. TIME TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE HELD AT 135.0F OR ABOVE INSIDE OF A HOT HOLDING UNIT. FOOD DISCARDED VOLUNTARILY. FOOD WEIGHING APPROXIMATELY 30 LBS AT A COST OF $125.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection