CARNICERIA GUANAJUATO #3 Gets Conditional Pass on Health Inspection - Chicago Grocery store

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES AT RESTAURANT/TAQUERIA AND AT MEAT/BUTCHERS AREA. ONE EMPLOYEE AFTER REMOVING BOXES AND DEBRIS FROM FLOOR WENT TO PREP AREA AND HANDLED TORTILLAS WITHOUT WASHING HIS HANDS. ANOTHER EMPLOYEE WEARING GLOVES WHILE CLEANING EQUIPMENT RINSED HIS HANDS WITH GLOVE ON AND RETURNED TO PREP TABLE TO HANDLE COOKED MEAT, EMPLOYEE AT BUTCHER AREA PUT ON GLOVES TO SLICE CHEESE WITHOUT WASHING HIS HANDS AFTER HANDLING RAW GROUND BEEF. INSTRUCTED HAND MUST BE WASHED AFTER ANY CONTAMINATING CONDITION AT THE EXPOSED HAND SINK WITH WARM WATER AND SOAP. ALSO INSTRUCTED ON HOW TO PROPERLY USE GLOVES. CRITICAL CITATION ISSUED, 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO LABEL PREP FOODS INSIDE WALK IN COOLER.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE CUTTING BOARDS AT BUTCHER AREA.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FOLLOWING NEED CLEANING; MUST CLEAN/SANITIZE; COOLERS, FREEZERS, BOTTOM PANELS OF PREP TABLES, COOKING EQUIPMENT AND DISPLAY SHELVES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FLOORS, UNDER, BEHIND EQUIPMENT, AT CORNERS AND ALONG WALLS THRU-OUT PREMISES, INCLUDING BASEMENT AND STORAGE ROOMS.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN VENT COVERS THRU-OUT TAQUERIA AND WASHROOMS, CLEAN FILTERS ABOVE COOKING EQUIPMENT AT SAME AREA AND CLEAN WALLS THRU-OUT RESTAURANT AND WEST WALL AT BUTCHER/PREP AREA. ALSO SEAL OPENINGS AROUND PIPES AT RESTAURANT AND REPLACE DAMAGED CEILING PANELS THRU-OUT PREMISES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: INSTRUCTED TO REPLACE MISSING LIGHT SHIELDS AT 3RD PREP AREA ABOVE COOKING EQUIPMENT AND PREP TABLES AND PROVIDE ADEQUATE LIGHTING IN BASEMENT.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN AND REPAINT LARGE GREASE TRAP IN THE BASEMENT.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO CLEAN AND REPAINT LARGE GREASE TRAP IN THE BASEMENT.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.