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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED IMPROPER TEMPERATURE OF OPEN DISPLAY HOT HOLDING UNIT AT 131.3F AND COLD HOLDING MEAT DISPLAY UNIT AT 50.0 WITH COOKED FOODS AND READY TO EAT FOODS STORED INSIDE FOR SALE.A HELD FOR INSPECTION TAG PLACED ON UNITS.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.MUST HAVE COLD HOLDING AT 40.0F OR BELOW,HOT HOLDING AT 140.0F OR ABOVE.FAX LETTER TO (312)746-8040 WHEN READY.(CRITICAL 7-38-005A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED CHICKENS RANGING FROM 126.0-133.2F IN OPEN DISPLAY HOT HOLDING UNIT.READY TO EAT LOAVES OF LUNCHEON MEATS HEAD CHEESE RANGING FROM 44.8F-45.6F,HAM 45.3F-51.7,HONEY HAM 47.5F-53.4,TURKEY 47.5F-50.8F,TURKEY HAM 49.5F-50.3F.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW AND HOT HOLDING AT 140.0F OR ABOVE.APPX184LBS.$778.(CRITICAL 7-38-005A).

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY SEVERAL FOOD HANDLERS IN MEAT DEPT.OBSERVED FOOD HANDLERS HAD ON GLOVES AND APPROACHED A CUSTOMER AND DID A HAND SHAKE THEN HE WENT BACK TO MEAT SLICER CUTTING READY TO EAT MEAT AND HANDLING SLICED MEAT ONTO PAPER.SAME PERSON THEN WIPED HIS FACE STANDING AT MEAT SLICER WITH GLOVES ON AND HANDLED READY TO EAT SLICED MEATS.ANOTHER PERSON HANDLED RAW MEAT AND THEN HANDLED READY TO EAT LOAF LUNCHEON MEATS WITH OUT TAKEN OFF GLOVES AND WASHING HAND S AFTER EVERY POSSIBLE CONTAMINATION.INSTRUCTED MANAGER ON GOOD HYGIENIC PRACTICES.(CRITICAL 7-38-010A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL AND DATE ALL COOKED FOODS IN COOLERS.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE SEVERAL DAMAGED DOORS & MISSING AND DAMAGED HANDLES ON MEAT DISPLAY UNITS IN MEAT DEPT,CUTTING BOARDS IN ALL PREP AREAS.MUST REMOVE RUST FROM GREASE TRAP AT 3- COMP SINK IN MEAT DEPT,LOWER SHELVES OF PREP TABLE & LOWER SHELF OF STEAM TABLE,PREP COOLER IN TAQUERIA.MUST REMOVE FOIL FROM SURFACES IN MEAT & TAQUERIA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN GREASE AND FOOD DEBRI FROM ALL PREP AREAS PREP TABLES,COOLERS,EQUIPMENT,SHELVING UNITS,FAN GUARD COVERS IN MEAT WALK IN COOLER,CUTTING BOARDS,WRAPPING STATIONS,GRILL TABLES,GASKETS OF ALL COOLERS.

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: MUST CLEAN FOOD DEBRI FROM ALL FLOORS IN ALL PREP AREAS.MUST REPAIR OR REPLACE ALL DAMAGED AND BROKEN FLOOR TILES IN ALL PREP AREA & WALK IN COOLERS & GROUT FLOORS IN SAME AREAS.MUST KEEP FLOORS DRY IN ALL WALK IN COOLERS.

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: MUST REPAIR OR REPLACE BROKEN DAMAGED AND MISSING WALL TILES,WALL BASES,WALL TRIM,WALLS IN ALL PREP AREAS AND COOLERS,MISSING AND STAINED CEILING TILES IN SAME AREAS.MUST CLEAN WALLS AND CEILINGS IN ALL PREP AREAS AND COOLERS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE SINK STOPPERS AT ALL 3- COMPARTMENT SINKS.MUST REPAIR OR REPLACE DAMAGED FILTERS AT HOOD IN REAR COOKING AREA ADJACENT TO MEAT DEPT,.MUST CLEAN FILTERS AND HOOD AT SAME AND IN TAQUERIA.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE SINK STOPPERS AT ALL 3- COMPARTMENT SINKS.MUST REPAIR OR REPLACE DAMAGED FILTERS AT HOOD IN REAR COOKING AREA ADJACENT TO MEAT DEPT,.MUST CLEAN FILTERS AND HOOD AT SAME AND IN TAQUERIA.

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.