CARNICERIA JIMENEZ #2 Gets Conditional Pass on Health Inspection - Chicago Grocery store

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED CROSS CONTAMINATION BETWEEN BREADED RAW CHICKEN CUTLETS AND BREADED RAW BEEF CUTLETS IN THE MEAT DISPLAY COOLER. THERE WAS NO SEPARATION BETWEEN THE TWO TYPES OF RAW MEAT AND THE RAW CHICKEN WAS IN DIRECT CONTACT AND TOUCHING THE RAW BEEF. MANAGEMENT INSTRUCTED TO SEPARATE DIFFERENT RAW FOODS SO THERE IS NO CROSS CONTAMINATION BETWEEN THEM. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS IN THE TAQUERIA PREP COOLER AND DELI WALK-IN COOLER. OBSERVED PORK AT 44.4F AND GREEN SALSA AT 50F INSIDE OF THE DELI WALK-IN COOLER. ALSO OBSERVED HAM AT 47.1F AND CHEESE AT 48.1F INSIDE OF THE TAQUERIA PREP COOLER. MANAGEMENT INSTRUCTED TO MAINTAIN ALL COLD TCS FOODS BELOW 41F. PRIORITY VIOLATION 7-38-005. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REPLACE OR RESURFACE THE STAINED AND DISCOLORED CUTTING BOARDS IN THE MEAT CUTTING 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REPLACE THE BROKEN AND HEAVILY WORN FOOD STORAGE CONTAINERS IN THE MEAT CUTTING 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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: REPLACE THE HEAVILY SOILED HOSES FOR THE DETERGENT AND SANITIZER SETUP AT THE 3 COMPARTMENT SINK IN THE MEAT CUTTING AREA. CLEAN THE METAL STORAGE SHELVES IN THE MEAT WALK-IN COOLER.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: THE DOORS TO THE MEN AND WOMEN'S WASHROOMS ON THE 1ST FLOOR ARE NOT SELF-CLOSING. MANAGEMENT INSTRUCTED TO INSTALL SELF-CLOSING DOOR DEVICES ON ALL WASHROOM DOORS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: THE DOORS TO THE MEN AND WOMEN'S WASHROOMS ON THE 1ST FLOOR ARE NOT SELF-CLOSING. MANAGEMENT INSTRUCTED TO INSTALL SELF-CLOSING DOOR DEVICES ON ALL WASHROOM DOORS.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.