CARNICERIA GUANJUATO #3 Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERAUTRE. FOUND 63 POUNDS OF DICED COOKED MEAT AT TEMP OF 87.6F-92.3F AND 97F STORED ON TOP THE CUTTING BOARD BY THE DISPLAY PREP COOLER. FOUND 6POUNDS OF SLICED AVOCADO AT TEMP OF 62.3F,SLICED AND DICED TOMATOES AT TEMP OF 51.3F STORED ON INSIDE THE DISPLAY PREP COOLER.COLD FOOD MUST MAINATIN TEMP OF 40F AND BELOW,HOT FOOD MUST MAINTAIN TEMP OF 140F AND ABOVE.FOOD DISCARDED AND DENATURED.POUNDS 76,VALUE 863 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.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: PREVIOUS SERIOUS VIOLATION NOT CORRECTED FROM 7-22-16,REPORT #1946998 #18-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 ESPECIALLY UNDER THE PREP TABLES BY THE WALK-IN COOLER;10 FLIES ON MAIN KITCHEN AREA ON WALLS. TODAY (8/2/16) OVER 200 SMALL FLIES WERE OBSEVED IN THE KITCHEN, TAQUERIA/RESTAURANT DINING AND BUTCHER'S AREA. LIVE FLIES ON PAPER TOWELS USED TO DRY HANDS, FOOD CONTACT SURFACES AND EQUIPMENT, WALLS, RACKS, FOOD AND SUPPLY CONTAINERS. INSTRUCTED TO ELIMINATE FLIES, WASH, RINSE AND SANITIZE AREAS AND ALL EQUIPMENT. HAVE PREMISES SERVICED BY PEST CONTROL COMPANY. CRITICAL VIOLATION: 7-42-090.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED DURING STORAGE. OBSERVED TWO HOUSE FLIES ON BREAD AND SMALL FLIES ON TOP OF 14# BREAD AND SWEET BREADS STORED INSIDE THE TWO DOOR DISPLAY CASE IN SELLING AREA. INSTRUCTED TO REMOVE FOOD AND DISCARDED. 14 POUNDS, $45 VALUE. INSTRUCTED TO REPAIR DOORS OF THE UNIT, NOT ABLE TO CLOSE. SERIOUS VIOLATION:7-38-005(A)

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.

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: FOOD NAME, 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 STOPPERS 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. REMOVE DIRTY CARDBOARDS THROUGHOUT THE PREMISES ON SHELVES,PREP AREA(TAQUERIA AND BUTCHER'S AREA)AND INSIDE THE COOLERS.SURAFCE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. CUTTING BOARDS IN ALL FOOD PREP AREAS ARE STAINED AND PITTED/OPEN SEAMS. MUST REFININSH OR REPLACE CUTTING BOARDS. PEELING/FLAKING FINISH ON RACKS IN TAQUERIA AREA PREP AND STORAGE COOLERS. MUST REFINISH OR REPLACE RACKS.

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 IN 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.ALLS FLOOR DRAINS THROUGHOUT THE PREMISES, INCLUDED INSIDE THE WALK-IN COOLERS, WITH EXCESS GRIME BUILD-UP, INSTRUCTED TO CLEAN AND MAINTAIN, ALSO MUST PROVIDE DRAIN COVERS FOR ALL FLOOR DRAINS. ACCUMULATED WATER AND DEBRIS IN ELEVATOR PIT. MUST CLEAN AND MAINTAIN SAME.

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. ACCUMULATED DUST ON CEILING VENTS AND TILE IN DINING AREA AND DISPLAY AREAS. MUST CLEAN SAME.

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 DISPLAY CASES AND COOLERS AND IN BREAD DISPLAY CASE. INSTRUCTED TO PROVIDE THEM WITH END CAPS.

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. NO VISIBLE BACK FLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST INSTALL.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO STEM THERMOMETER PROVIDED ON EACH PREP AREAS,INSTRUCTED TO PROVIDE. ALSO THERMOMETR IS NEEDED INSIDE THE HOT HOLDING UNIT AT BUTCHTERS AREA

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO STEM THERMOMETER PROVIDED ON EACH PREP AREAS,INSTRUCTED TO PROVIDE. ALSO THERMOMETR IS NEEDED INSIDE THE HOT HOLDING UNIT AT BUTCHTERS AREA

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.