CARNICERIA GUANAJUATO Fails Health Inspection - Chicago Grocery store

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED EMPLOYEE USING BARE HANDS TO TOUCH READY TO EAT FOOD, EMPLOYEE OBSERVED PUTTING DICED ONION, CILANTRO AND SLICED LIMES ON STEAK TACOS WITH BARE HANDS. CORRECTED ON SITE STEAK TACOS DISCARDED BY MANAGER. INSTRUCTED EMPLOYEES MAY NOT CONTACT EXPOSED READY TO EAT FOOD WITH BARE HANDS AND MUST USE SUITABLE UTENSILS. PRIORTY VIOLATION 7-38-010 CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

This violation was corrected during the inspection.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURE, FOODS INCLUDE EGGS 48.6F, PORK 47.5F, BEEF 48.0F, RAW CHICKEN 47.7F, BEEF 73.8F, BEEF 64.9, CHICKEN 47.1F, BEEF 50.4F AND BEEF 67.6F. DISCARED FOOD WEIGHED 79LBS AND WAS WORTH $200. CORRECTED ON SITE FOOD VOLUNTARILY DISCARDED AND DENATURED BY MANAGER. INSTRUCTED ALL COLD TCS FOODS MUST BE MAINTAINED AT 41F AND BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

This violation was corrected during the inspection.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED TWO DOOR COLD HOLDING UNIT AT IMPROPER AMBIENT TEMPERATURE OF 46.6F, HOLDING COLD TCS FOODS. CORRECTED ON SITE HELD FOR INSPECTION TAG PLACED ON TWO DOOR COLD HOLDING UNIT. INSTRUCTED ALL COLD HOLDING UNITS MUST BE MAINTAINED AT 41F AND BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

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.

This violation was corrected during the inspection.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED LARGE METAL CONTAINERS OF LARD IN REAR PREP AND CONDIMENTS IN RESTAURANT NOT LABELED WITH COMMON NAME. INSTRUCTED ALL FOOD NOT IN ORIGINAL CONTAINERS MUST BE LABELED WITH COMMON NAME OF FOOD.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASH GUARDS ON HANDWASHING SINK LOCATED ON COLUMN IN MEAT DEPARTMENT BETWEEN TWO PREP TABLES WITH ONE WITH MEAT SLICER LOCATED ON TOP OF IT. INSTRUCTED TO INSTALL SPLASH GUARDS ON HANDWASHING SINK TO PREVENT CONTAMINATION OF FOOD AND FOOD EQUIPMENT.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED GARBAGE BAGS USED IN FOOD GRADE CONTAINERS AS LINERS FOR RAW MEAT. INSTRUCTED TO OBTAIN FOOD GRADE BAGS FOR USE AS CONTAINER LINER.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED TWO THREE COMPARTMENT SINKS WITH NO STOPPERS. INSTRUCTED TO PROVIDE STOPPERS FOR THREE COMPARTMENT SINKS AND MAINTAIN.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED INTERIOR DOORS OF MEAT DISPLAY COOLER WITH GREEN BUILDUP ON INTERIOR. INSTRUCTED TO DETAIL CLEAN 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 FIRST COMPARTMENT OF THREE COMPARTMENT SINK ON NORTH SIDE CLOSET TO WALK IN DOOR LEAKING IN MEAT DISPLAY AREA. INSTRUCTED TO 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.

SEWAGE & WASTE WATER PROPERLY DISPOSED - Comments: OBSERVED NO GREASE TRAP CONNECTED TO 3 COMPARTMENT SINKS. INSTRUCTED TO INSTALL IN ACCORDANCE WITH ALL RELEVANT LAWS, RULES, AND REGULATIONS

Improper disposal contaminates environment and attracts pests.

All waste water must be properly disposed.

Discharge to approved sewer; No dumping outside; Grease trap maintained; No floor draining to exterior.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED BUILDUP ON INTERIOR SURFACES OF HANDWASHING SINK IN PREP IN STOREROOM. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FOOD AND DEBRIS UNDERNEATH SHELVING AND ALONG BASES OF WALL IN STOREROOM. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED FOOD AND DEBRIS UNDERNEATH SHELVING IN RETAIL AREA. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DUSTY CEILING FANS IN RETAIL AREA. INSTRUCTED TO CLEAN 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DAMAGED FLOOR TILE UNDER WALK IN COOLER DOOR IN MEAT DEPARTMENT. INSTRUCTED TO REPAIR OR REPLACE FLOOR TILE. OBSERVED STAINED CEILING TILES IN STOREROOM, WASHROOM AND DINING AREA. INSTRUCTED TO REPLACE ALL STAINED CEILING TILES 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 BURNT OUT LIGHT BULBS IN PRODUCE WALKIN COOLER. INSTRUCTED TO REPLACE BURNT OUT LIGHTBULBS AND MAINTAIN.

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 DUST BUILDUP ON CONDENSOR FANS COVERS IN PRODUCE WALKIN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DUST BUILDUP ON CEILING VENT IN RETAIL AREA NEXT TO BEVERAGE WALKIN COOLER. INSTRUCTED TO CLEAN CEILING VENT COVER AND MAINTAIN. OBSERVED GREASE AND DUST BUILUP ON INTERIOR OF HOODS IN RESTAURANT AND REAR PREP. INSTRUCTED TO CLEAN AND MAINTAIN.

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 DUST BUILDUP ON CONDENSOR FANS COVERS IN PRODUCE WALKIN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN. OBSERVED DUST BUILDUP ON CEILING VENT IN RETAIL AREA NEXT TO BEVERAGE WALKIN COOLER. INSTRUCTED TO CLEAN CEILING VENT COVER AND MAINTAIN. OBSERVED GREASE AND DUST BUILUP ON INTERIOR OF HOODS IN RESTAURANT AND REAR PREP. INSTRUCTED TO CLEAN AND MAINTAIN.

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.