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

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED SMALL AMOUNTS OF BLACK, MOLD LIKE SUBSTANCE ON PLASTIC SHIELD INSIDE LOWER PORTION OF ICE MACHINE (NEAR RESTAURANT). MUST DETAIL CLEAN AND SANITIZE. MUST MAINTAIN SAME.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER TEMPERATURES INSIDE THE HOT HOLDING UNIT ON THE SALES FLOOR OF THE GROCERY. FOUND COOKED WHOLE CHICKENS AND CHICKEN AND RICE MEALS RANGING IN TEMPERATURES FROM 111.2F - 120.0F. INSTRUCTED MUST KEEP HOT TCS FOODS AT 135F OR MORE AT ALL TIMES WHILE IN HOT HOLDING UNIT. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER TEMPERATURES INSIDE 2 DOOR (SEAFOOD) COOLER AT DELI COUNTER. FOUND TILAPIA @ 48.2F; SHRIMP @ 47.9F; AND CRAB LEGS @ 47.0F. FOUND COOKED STEAK @ 460F IN KITCHEN WALK IN. INSTRUCTED ALL TCS FOODS MUST BE HELD @ 41F OR LESS AT ALL TIMES WHILE IN REFRIGERATION. OPERATOR VOLUNTARILY DISCARDED DENATURED FOODS DURING INSPECTION. PRIORITY VIOLATION 7-38-005. NO CITATION ISSUED. COMBINED WITH ABOVE VIOLATION 3-501.16(A:1)

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED NO LABELS ON PREPPED TCS FOODS IN COOLERS AND WALK-IN COOLERS THROUGHOUT FACILITY. MUST PROPERLY LABEL ALL PREPPED TCS FOODS WITH DISCARD DATE NO MORE THAN 7 DAY FROM PREPARATION DATE. ALL ITEMS LABELED DURING INSPECTION. PRIORITY FOUNDATION VIOLATION 7-38-005. NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 2 GLASS DOOR SEAFOOD COOLER UNABLE TO MAINTAIN PROPER TEMPERATURE. AMBIENT AIR TEMPERATURE @ 53.6F INSIDE COOLER. INSTRUCTED MUST MAINTAIN TEMPERATURE OF 41F OR LESS INSIDE ALL REFRIGERATION. OPERATOR REMOVED COOLER FROM DELI COUNTER DURING INSPECTION. PRIORITY VIOLATION 7-38-005. NO 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED HEAVILY SOILED CUTTING BOARDS WITH DEEP GROVES IN MEAT CUTTING COOLER ROOM. MUST RESURFACE OR REPLACE CUTTING BOARDS.

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 LARGE PLASTIC CONTAINERS (IN WALK IN COOLER IN BASEMENT) TOO LARGE TO FULLY SUBMERGE IN EXISTING 3 COMPARTMENT SINKS TO PROPERLY WASH, RINSE AND SANITIZE. INSTRUCTED MUST ELIMINATE LARGE PLASTIC CONTAINERS TOO LARGE TO FIT IN EXISTING 3 COMPARTMENT SINKS; OR REPLACE EXISTING SINKS WITH BASINS LARGE ENOUGH TO ACCOMMODATE ALL UTENSILS; OR PROVIDE AN APPROVED METHOD (AND DEMONSTRATE) TO PROPERLY WASH, RINSE AND SANITIZE ALL UTENSILS.

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: OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE WALK IN FREEZER IN REAR OF GROCERY, BEHIND RESTAURANT. MUST DEFROST, CLEAN AND SANITIZE. MUST MAINTAIN SAME.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE WALK IN FREEZER IN REAR OF GROCERY, BEHIND RESTAURANT. MUST DEFROST, CLEAN AND SANITIZE. MUST MAINTAIN SAME.

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.