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

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW BEEF STEAK AND RAW SHELLED EGGS STORED ABOVE READY TO EAT FOODS (SLICED LETTUCE) INSIDE PREP COOLER IN THE RESTAURANT SIDE. INSTRUCTED MANAGER ALL READY TO EAT FOODS MUST BE PROPERLY STORED ABOVE RAW/UNDERCOOKED FOOD SO THEY WILL NOT CROSS CONTAMINATE READY TO EAT FOOD PRODUCTS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAINTAIN INTERIOR SURFACES OF ICE MACHINE WITH MINERAL DEPOSITS AND SOIL BUILD-UP (RESTAURANT SIDE).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOODS (SLICED TOMATOES) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND SERVICE IN PREP COOLER (AIR TEMPERATURE 36.2F). SLICED TOMATORES INTERNAL TEMPERATURE OF 48.9F. INSTRUCTED MANAGER TCS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135F. MANAGER DISCARDED THE SAID FOOD PRODUCT. TOTAL WEIGHT 5 LBS, TOTAL VALUE $4.00 PRIORITY VIOLATION 7-35-005 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.

THERMOMETERS PROVIDED & ACCURATE - Comments: SOME COOLERS MISSING CONSPICUOUSLY PLACED THERMOMETERS. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: INSTRUCTED TO PROPERLY LABEL FOOD STORAGE CONTAINERS IDENTIFIED WITH COMMON NAME (GARLIC POWDER, BLACK PEPPER, BAY LEAVES ETC) IN THE BASEMENT FOOD STORAGE AREA.

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED STORE MADE SALSA, PICO DE GALLO AND GUACAMOLE IN PRE-PACKAGED CONTAINERS IN DISPLAY COOLER WITH MISSING INGREDIENTS. INSTRUCTED TO PROVIDE LIST OF INGREDIENTS FOR EACH PRODUCT.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: INSTRUCTED TO REFINISH OR REPLACE (2) CUTTING BOARDS WITH DEEP SEAMS AND STAIN IN RESTAURANT PREP/COOKING AREA.

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 FOOD COLANDER DENTED AND BROKEN (IN RESTAURANT PREP/COOKING AREA). INSTRUCTED TO REPLACE.

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: INSTRUCTED TO REPLACE OR REPAINT RUSTED METAL RACKS ABOVE 3 COMPARTMENT SINK IN RESTAURANT PREP/COOKING AREA.

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 OVERSIZE COOKING POTS IN REAR MAIN (KITCHEN) COOKING AREA UNABLE TO SUBMERGED IN A 3 COMPARTMENT SINK. INSTRUCTED TO PROVIDE A WRITTEN DETAILED WASHING, RINSING AND SANITIZING PROCEDURE FOR FOOD-CONTACT EQUIPMENT THAT IS TOO LARGE TO BE SUBMERGED IN THE THREE COMPARTMENT SINK FOR PROPER WASH, RINSE AND SANITIZE.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED UTILITY HOSE CONNECTED DIRECT TO FAUCET (NEXT TO 3 COMPARTMENT SINK) IN REAR MAIN KITCHEN/COOKING AREA. INSTRUCTED TO PROVIDE BACKFLOW PREVENTER DEVICE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CONDENSATION THROUGHOUT CEILING INSIDE MEAT WALK-IN COOLER. INSTRUCTED TO REPAIR.

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: INSTRUCTED TO REMOVE UNNECESSARY ITEMS ESPECIALLY NEXT TO THE BASEMENT EMPLOYEE WASHROOM AND UNUSED COOKING EQUIPMENT STORED IN THE BASEMENT STORAGE AREA TO PREVENT PEST HARBORAGE.

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: INSTRUCTED TO REMOVE UNNECESSARY ITEMS ESPECIALLY NEXT TO THE BASEMENT EMPLOYEE WASHROOM AND UNUSED COOKING EQUIPMENT STORED IN THE BASEMENT STORAGE AREA TO PREVENT PEST HARBORAGE.

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.