CARNICERIA JIMENEZ #2 Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS AT THE PREP TABLE AND INSIDE REFRIGERATION UNIT TO BE IMPROPER:- PAPOUSA CHEESE 85.6F, PAPOUSA BEANS 91F, PAPOUSA PORK 91.1F, ENCHILLADAS 101.2F, BREADED CHICKEN 52.1F,BEEF 48.2F, CHICKEN 45.9F, EGGS 47.4F, EGGS 47.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 67 LBS OF PRODUCTS WORTH $170.00 THROUGH DENATURING PROCESS. CITATION ISSUED FOR 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.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: NOTED WASTE WATER BACK UP ON FLOOR DRAINS WHEN WATER IS OPENED AT THE 3 COMPARTMENT SINK AT THE REAR HALL WAY NEXT TO THE PREP ROOM FOR DEEP FRYING PORK SKIN. ALSO NOTED WATER BACKING UP INTO THE FLOOR DRAIN INSIDE THE MEAT PREP COOLER WHEN WATER IS OPENED FROM THE 3 COMPARTMENT SINK INSIDE THE MEAT PREP COOLER AND THE ONE COMPARTMENT SINK AT THE REAR HALL WAY. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030.

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: NOTED OUTSIDE GREASE CONTAINER HEAVILY ENCRUSTED WITH GREASE ON TOP, LID,LIPS AND DRIPPING DOWN THE SIDES ONTO THE GROUND. INSTRUCTED TO CLEAN AND MAINTAIN. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OLD MEAT PARTICLES INSIDE MEAT GRINDERS AT THE PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN WHEN EVER NOT IN USE....NOTED DEEP BROWN CUTS ON CUTTING BOARD AT THE MEAT COUNTER OF THE DELI PREP AREA. INSTRUCTED TO DETAIL, SANITIZE AND/OR REPLACE.

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: INSTRUCTED TO CLEAN FLOORS THROUGH OUT ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE PREP AREAS. MUST ALSO DETAIL CLEAN AND MAINTAIN ALL FLOOR DRAINS THROUGH OUT PREMISES.

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: NOTED STAINED CEILING TILES ON CEILING AT THE DELI AND MEAT COUNTER, NOTED MOLDY SUBSTANCE ON CEILING INSIDE MEAT WALK IN COOLER WITH WATER DRIPPING FROM THE CONDENSATION UNIT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED STAINED CEILING TILES ON CEILING AT THE DELI AND MEAT COUNTER, NOTED MOLDY SUBSTANCE ON CEILING INSIDE MEAT WALK IN COOLER WITH WATER DRIPPING FROM THE CONDENSATION UNIT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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.