CARNICERIA LA GLORIA Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEES HEALTH POLICIES. MUST PROVIDE ANDN MAINTAIN.(PRIORITY FOUNDATION 7-38-010)(CITATION ISSUED)

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MISSING HAND WASHING SIGNS AT REAR BUTCHER AND DISH WASHING AREAS HAND SINKS MUST PROVIDE AND MAINTAIN.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED TABLE TOP HOT HOLDING UNIT NOT IN USE ON SALES FLOOR BUT AIR TEMPERATURE IS 82.3F USED TO STORE CARNITAS THAT ARE SOLD ON THE WEEKEND ONLY.A HELD FOR INSPECTION TAG HAS BEEN PLACED ON UNIT.MUST HAVE HOT HOLDING UNIT AT 135.0F OR ABOVE.(PRIORITY 7-38-005)

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN INFESTATION OF APPX. 200 OR MORE LIVE ROACHES CRAWLING IN WALL ELECTRICAL OUTLETS IN MIDDLE PREP AREA,INSIDE OF GAPS AND OPENINGS IN UPPER WALLS AND DOOR WAY OF BUTCHER AREA,ON WALL BEHIND MOP SINK,ON FLOOR BEHIND 1ST FL. DRY FOOD STORAGE AREA,IN CRACKS AND CREVICES OF WOOD BEAMS ON FLOOR IN BASEMENT,LOOSE WALL TRIM IN BASEMENT BEHIND PAPER GOODS STORAGE SHELVES,CRAWLING ON EXTERIOR AND UNDERNEAT HOT WATER TANK,ON WOOD MOTOR SHELVING UNIT ON AND UNDERNEATH,IN UPPER WINDOW FRAME IN BASEMENT,CRAWLING ACROSS BASEMENT FLOOR. ALSO. APPX. 60 OR MORE RAT DROPPINGS ON SHELVING UNITS AND FLOOR IN BASEMENT.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS. MUST HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 12/5/2022.(PRIORITY 7-38-020(A)(CITATION ISSUED)

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASH GUARD IN BETWEEN 3- COMPARTMENT SINK AND MOPSINK.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

IN-USE UTENSILS: PROPERLY STORED - Comments: MUST STORE ICE SCOOP INSIDE OF CLEAN CONTAINER AND REMOVE FROM ON TOP OF ICE MACHINE.

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT ALL MULTI-USE UTENSILS ON SHELVING UNITS AND STORED ON CRATES THROUGHOUT PREP AREAS.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT WALK IN COOLERS,FOOD /PREP AREAS AND PROVIDE ADEQUATE SHELVING UNITS.MUST REMOVE FOIL AND CARDBOARD FROM PREP TABLES.

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: MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.

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: MUST CLEAN FOOD DEBRIS FROM PREP TABLES & UNDERSIDES, INTERIOR PANEL OF ICE MACHINE,MEAT SLICERS, SAW MACHINES USED AND UNUSED,REACH IN FREEZERS,SHELVING UNITS IN VEGETABLE WALK IN COOLER,MEAT WALK IN COOLER FANGUARD COVERS.MUST DEFROST ICE CREAM FREEZERS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST REPLACE MISSING SUMP PUMP LID IN BASEMENT.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST SEAL ALL GAPS,HOLES AND OPENINGS IN WALLS THROUGHOUT INCLUDING BASEMENT.MUST REPAIR BROKEN AND DAMAGED WALL TILES AND FLOOR TILES THROUGHOUT PREP.MUST MAKE BRICK WALL IN REAR DISH WASHING AREA SMOOTH AND EASILY CLEANABLE.MUST GROUT FLOOR IN MIDDLE PREP AREA UNDER COOKING KETTLES.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOORS IN WALK IN COOLERS AND BASEMENT.MUST REMOVE WATER FROM FLOOR AND KEEP DRY IN BASEMENT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN GREASE AND FOOD DEBRIS SPLATTER AND BUILD UP FROM WALLS THROUGHOUT PREP AREAS.DUST BUILD UP FROM CEILING VENT ON SALES FLOOR.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST CLEAN DEBRIS BUILD UP FROM FILTERS AND HOOD OF COOKING EQUIPMENT.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.