CARNICERIA GUANJUATO #3 Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: AT TAQUERIA AREA FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE: GUACAMOLE AT TEMP, OF 68.7F,SLICED TOMATOES AT TEMP OF 59.9F AND DICED TOMATOES AT TEMP OF 59.6F PRODUCTS WERE STORED INSIDE THE DISPLAY COOLER,WHICH MAINTAIN TEMP OF 40.1F. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW .FOOD DISCARDED AND DENATURED.POUNDS 20,VALUE 50 CRITICAL VIOLATION:7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES OBSERVED EMPLOYEE HANDLING READY TO EAT FOOD PRODUCTS WITH BARE HANDS MAKING TACOS:TORTILLAS,CHOPPED CILANTRO, CHOPPED ONIONS,DICED TOMATOES AND CHEESE.WIPING HIS HANDS ON APRON,NO HAND WASHING. DISCUSSED REQUIREMENT OF NO BARE HAND CONTACT WITH READY TO EAT FOODS. USE DISPOSABLE GLOVES, UTENSILS, DELI TISSUE ETC. MANAGER ON SITE SOLVED THE PROBLEM CRITICAL VIOLATION: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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: WE(CERTIFIED MANAGER AND MYSELF) OBSERVED(15 LIVE FLIES ACTIVITIES AT TAQUERIA AREA,ON WALLS AND UNDER PREP TABLES); 50 OR MORE FLIES AT BUTCHER'S AREA SPECIALLY UNDER THE PREP TABLES BY THE WALK-IN COOLER;10 FLIES ON MAIN KITCHEN AREA ON WALLS.INSTRUCTED TO REMOVE FLIES,CLEAN AND SANITIZE AREA MENTIONED.NOT AN INFESTATION SERIOUS VIOLATION:7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST KIT PROVIDED ON SITE.INSTRUCTED TO PROVIDE TO BE ABLE TO CHECK SANITIZER STRENGTH AT THREE COMPARTMENT SINK. INORMATION WAS GIVEN ON 7-10-15,REPORT #145069 UNDER COMMENT. SERIOUS VIOLATION:7-38-030

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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE LABELS ON FOOD REPACKED THAT ARE SOLD TO CUSTOMERS,EACH LABEL MUST HAVE:SOURCE AND FOOD INGREDIENTS.

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: DIRTY,BROKEN CARD BOARDS ARE USED ON SHELVES INSIDE COOLERS AND ON TOP METAL SHELVES IN PREP AREA,STORAGE AT SECOND FLOOR AND SELLING ARE. NEED TO REMOVE.SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIALS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO STOPPER PROVIDED AT THREE COMPARTMENT SINK,INSTRUCTED TO PROVIDE FOR ALL THREE COMPARTMENT SINK NO KNOBS PROVIDED AT LID AT STEAM TABLES,INSTRUCTED TO PROVIDE,TAQUERIA 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: FILTERS AND HOOD WITH GREASE AND DUST,INSTRUCTED TO CLEAN AND MAINTAIN. TAQUERIA AREA.

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: EXCESS WATER ON FLOORS IN BUTCHER'S AREA,REAR KITCHEN,AND INSIDE THE WALK-IN COOLER AT SECOND FLOOR,WHICH THE UNIT HAD EXCESS BLOOD ON FLOOR WITH STRONG FOUL ODOR. BROKEN OR MISSING GROUT BETWEEN FLOOR TILES IN ALL PREP AREAS, INSTRUCTED TO REPAIR,AND KEE FLOORS DRY AND CLEAN AT ALL TIMES.

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: SEAL OPENINGS AROUND PIPES AT TAQUERIA AREA,SURFACE MUST BE SMOOTH CLEANABLE AND NON-ABSORBENT MATERIAL

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: NO LIGHT SHIELDS PROVIDED AT OPENED PRODUCE CASE,INSTRUCTED TO PROVIDE THEM WITH END CAPD

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: EXPOSED HAND SINK AT TAQUERIA AREA AND BUTCHER'S AREA SLOWLY DRAINING,INSTRUCTED TO REPAIR

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: EXPOSED HAND SINK AT TAQUERIA AREA AND BUTCHER'S AREA SLOWLY DRAINING,INSTRUCTED TO REPAIR

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.