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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNAGE AT THE HAND SINK IN THE REAR BUTCHER PREP AREA. INSTRUCTED TO COMPLY.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED PORK IN THE HOT HOLDING UNIT AT IMPROPER HOT HOLDING TEMPERATURE (121.3 DEGREE F). INSTRUCTED THAT HOT HOLDING IS 135 DEGREE F AND ABOVE. MANAGER VOLUNTARILY DISCARDED SAID FOOD. APPROX 3 LBS FOOD AND $40 VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS SITTING ON THE CUTTING BOARD AND SITTING ON TOP OF ANOTHER PAN INSIDE THE COLD HOLDING UNIT AT IMPROPER COLD HOLDING TEMPERATURE (BEEF, 85.7 DEGREE F, DICED TOMATOES 49.3 DEGREE F) INSTRUCTED THAT COLD HOLDING IS 41 DEGREE F OR BELOW. MANAGER VOLUNTARILY DISCARDED SAID FOOD. APPROX 8 LBS FOOD AND $50 VALUE. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED CONSOLIDATED WITH CITATION ABOVE.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS SITTING ON THE CUTTING BOARD AND SITTING ON TOP OF ANOTHER PAN INSIDE THE COLD HOLDING UNIT AT IMPROPER COLD HOLDING TEMPERATURE (BEEF, 85.7 DEGREE F, DICED TOMATOES 49.3 DEGREE F) INSTRUCTED THAT COLD HOLDING IS 41 DEGREE F OR BELOW. MANAGER VOLUNTARILY DISCARDED SAID FOOD. APPROX 8 LBS FOOD AND $50 VALUE. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED CONSOLIDATED WITH CITATION ABOVE.

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.