PASS W/ CONDITIONS
Risk 1 (High)
CARNICERIA JIMENEZ #2 Gets Conditional Pass on Health Inspection - Chicago Grocery store
April 29, 2024
Canvass
License #48081
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO HAND WASHING SIGNAGE AT HAND SINKS AT MEAT PREPARATION AREAS.MUST PROVIDE.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD INSIDE REACH IN COOLERS AT IMPROPER COLD HOLDING TEMPERATURES. 25 POUNDS COOKED BEANS AT 55.3F, 5 POUNDS SLICED TOMATOES AT 57.2F, 20 POUNDS BEEF AT 54.7F, AND 10 POUNDS GRATED CHEESE AT 54.6F.PRIORITY VIOLATION.CITATION ISSUED.7-38-005.DISPOSED OF 60 POUNDS OF TCS FOODS. FOOD VALUE AT $200.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: FOUND TCS FOOD INSIDE REACH IN COOLERS AT IMPROPER COLD HOLDING TEMPERATURES. 25 POUNDS COOKED BEANS AT 55.3F, 5 POUNDS SLICED TOMATOES AT 57.2F, 20 POUNDS BEEF AT 54.7F, AND 10 POUNDS GRATED CHEESE AT 54.6F.PRIORITY VIOLATION.CITATION ISSUED.7-38-005.DISPOSED OF 60 POUNDS OF TCS FOODS. FOOD VALUE AT $200.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection