CARNICERIA GUANJUATO #3 Fails Health Inspection - Chicago Grocery store

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICES BY A MALE FOOD HANDLER. OBSERVED HIM WIPING HIS NOSE WITH HIS HAND, THEN WENT INTO THE PRODUCE WALK-IN COOLER AND GOT A CONTAINER OF PEPPERS AND PLACED THEM IN STYRO FOAM CONTAINERS WITHOUT WASHING HIS HANDS IN THE PRODUCE PREP AREA. MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION. (PRIORITY 7-38-010)(COS)(CITATION ISSUED)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGN AT HAND SINK IN CARNITAS KITCHEN MUST PROVIDE AND MAINTAIN.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SINK IN PRODUCE PREP AREA WHILE READY TO EAT FOODS ARE BEING PACKAGED AND 2ND FL. STORAGE AREA WHERE BEANS ARE PACKAGED MUST INSTALL A HAND SINK WITH HOT & COLD RUNNING WATER, SOAP & TOWELS, AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MUST REPAIR OR REPLACE LEAKY FAUCET HANDLE AT HAND SINK IN BUTCHER PREP AREA.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED TCS FOODS, SUCH AS 50LBS.COOKED STEAK AT 46.6�F-50.0�F INSIDE OF 3-DOOR PREP COOLER IN TAQUERIA DATED 11/6/25 AND 6LBS. CUT CANTALOUPE-53.2F.7LBS. CUT PAPYA-52.5F.1LBS. CUT GUAVA-59.0F.3LBS. CUT PINEAPPLES IN PRODUCE DISPLAY UNIT ON SALES FLOOR. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW.APPX.67LBS. $634.(PRIORITY 7-38-005)(COS)(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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF PRODUCE DISPLAY UNIT ON SALES FLOOR AT 52.5�F WITH TCS READY TO EAT /CUT PRODUCE ON DISPLAY FOR SALE. MANAGER REMOVED AND DISCARDED ITEMS AND WILL GOING FORWARD PLACING PRODUCE INSIDE OF DAIRY DISPLAY COOLER. MUST HAVE COLD HOLDING UNITS AT 41.0�F OR BELOW. (PRIORITY 7-38-005)(COS)(CITATION ISSUED)

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER INSIDE OF TAQUERIA 2- DOOR PREP COOLER, MEAT DISPLAY UNITS IN BUTCHER AREA, PRODUCE DISPLAY UNIT ON SALES FLOOR MUST PROVIDE AND MAINTAIN.

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: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN THE ORIGINAL PACKAGE IN ALL PREP AREAS (SHAKERS AND SQUEEZE BOTTLES).

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX. 50 OR MORE LIVE SMALL FLIES FLYING AROUND, ON UPPER WALLS AND CEILINGS IN TAQUERIA, JUICE BAR, BUTCHER AREA, CARNITA KITCHEN, MOPSINK AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/7/25.(PRIORITY FOUNDATION 7-38-020(A)(CITATION ISSUED)

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED A GAP ALONG BOTTOM AND CENTER OF REAR DELIVERY DOOR MUST MAKE TIGHT FITTING.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED BUCKETS OF FOOD STORED ON FLOOR IN DAIRY WALK IN COOLER MUST ELEVATE AND STORE PROPERLY.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED TONGS ON TOP OF PASTRIES IN DISPLAY CASE MUST REMOVE AND STORE PROPERLY TO PREVENT CROSS CONTAMINATION.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATES USED FOR FOOD STORAGE IN DAIRY WALK IN COOLER,PRODUCE PREP AREA AND CARDBOARD FROM SHELVING UNIT.

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: MUST REPAIR OR REPLACE DAMAGED DOOR GASKETS ON TAQUERIA 2- DOOR PREP COOLER,PRODUCE WALK IN COOLER,MISSING SINK STOPPERS IN BUTCHER PREP 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: OBSERVED NO DRAINBOARD AT 3- COMPARTMENT SINK IN BUTCHER PREP AREA MUST PROVIDE AND MAINTAIN.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED COOKING KETTLES AND POTS IN CARNITAS KITCHEN TO LARGE TO BE SUBMERGED INTO 3- COMPARTMENT SINK MUST PROVIDE A WRITTEN PROCEDURE ON WASH,RINSE AND SANITIZING OF EQUIPMENT.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS BUILD UP FROM TAQUERIA STEAM TABLE, GRILL TABLE,PRODUCE WALK IN COOLER COMPRESSOR UNIT & FAN GUARD COVERS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED LOWER WALL TRIM IN MEAT & PRODUCE WALK IN COOLER,STAINED CEILING TILES ON SALES FLOOR AND PREP/DISH WASHING AREAS.DAMAGED FLOOR TILES IN MEAT WALK IN COOLER,CARNITAS KITCHEN.

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: MUST CLEAN FOOD DEBRIS AND GREASE FROM FLOOR IN TAQUERIA AND REMOVE STANDING WATER FROM FLOOR IN CARNITA KITCHEN.

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: MUST CLEAN FOOD SPLATTER FROM WALLS IN JUICE BAR AREA.

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: MUST ELEVATE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS AT FRONT SERVICE COUNTER AND MOPSINK AREA.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE BURNTOUT LIGHT IN MEAT WALK IN COOLER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE BURNTOUT LIGHT IN MEAT WALK IN COOLER.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.