CARNICERIA GUANAJUATO Fails Health Inspection - Chicago Grocery/restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES IN THE FRONT TACO PREP COLD HOLDING UNIT, SUCH AS 20LBS OF COOKED BEANS AT 97.2F, 5LBS OF COOKED RICE AT 47.8F. MANAGER DISCARDED AND DENATURED A TOTAL 25LBS AT $95. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

PROPER DATE MARKING AND DISPOSITION - Comments: FOUND READY TO EAT TCS FOODS COOKED BEEF AND COOKED RICE IN REFRIGERATOR NOT DATE MARKED. INSTRUCTED THE PERSON IN CHARGE THAT ALL READY TO EAT TCS FOODS HELD FOR 24 HOURS MUST BE PROPERLY DATE MARKED WITH THE DATE THE FOOD WILL BE SOLD, DISCARDED OR CONSUMED. PRIORITY FOUNDATION 7-38-005.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORN GASKET IN THE 2 DOOR COOLER BY THE TACO PREP AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN

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 CUTTING BOARD ON MAIN MEAT PREP AREA COVERED WITH DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

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: FOUND THE THREE COMPARTMENT SINK NOT MAINTAINED; SINK IS LEAKING WHEN DRAINING WATER FROM THREE COMPARTMENT. INSTRUCTED MANAGEMENT TO GET DRAINAGE SYSTEM SERVICED. PRIORITY FOUNDATION 7-38-025. CITATION ISSUED.

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: FOUND HEAVY DIRT AND DEBRIS BUILD UP INSIDE AND ON THE COOLER OF THE 2-DOOR PREP COOLER IN THE TAQUERIA, THE MEAT DEPARTMENT WALK-IN COOLER, AND IN THE DISPLAY COOLERS IN THE MEAT DEPARTMENT.INSTRUCTED MANAGEMENT TO DETAIL CLEAN ALL SAID COOLERS 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 EXCESSIVE ACCUMULATED DUST ON THE CONDENSER FAN COVER IN THE WALK IN COOLER (PRODUCE AND MEAT). INSTRUCTED TO 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.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: OBSERVED OUTSIDE GARBAGE AREA NOT MAINTAINED. OBSERVED OUTSIDE GARBAGE DUMPSTER OVERFLOWING WITH TRASH AND ABOVE RIM AND TRASH BAGS ON TOP OF CAN. MUST REMOVE TRASH AND BAGS AND MAINTAIN.(PRIORITY FOUNDATION 7-38-020(B)(CITATION ISSUED)

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: MUST CLEAN FLOORS THROUGHOUT MEAT DEPARTMENT, HOT PREP AREA IN REAR AND MEAT COOLER WALK-IN COOLERS AREA AND MUST 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 DIRT AND GREASE BUILD UP INSIDE LIGHT SHIELDS COVERS ABOVE PREP AREAS AND ABOVE CUTTING TABLES IN BUTCHER AREA. MUST 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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE ALL BURNED OUT LIGHT BULBS INSIDE THE DAIRY WALK-IN COOLER,HOT PREP AREA IN AREA AND THE PRODUCE WALK-IN COOLER TO PROVIDE ADEQUATE LIGHTING.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO VALID FOOD HANDLER CERTIFICATES WERE PROVIDED FOR FOOD HANDLING EMPLOYEES. MANAGEMENT INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL EMPLOYEES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO VALID FOOD HANDLER CERTIFICATES WERE PROVIDED FOR FOOD HANDLING EMPLOYEES. MANAGEMENT INSTRUCTED TO SHOW PROOF OF TRAINING FOR ALL EMPLOYEES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.