PASS W/ CONDITIONS
Risk 1 (High)
CARNICERIA LA GLORIA Gets Conditional Pass on Health Inspection - Chicago Grocery store
October 22, 2024
Canvass
License #2749089
2
Total Violations
2
Critical
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED APPROXIMATELY 40LBS OF TCS FOOD (RAW PORK) IN THE BASEMENT AREA AT AN IMPROPER COLD TEMPERATURE OF 68.7F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD-HELD TCS FOODS MUST BE MAINTAINED AT 41F AND BELOW. PERSON IN CHARGE VOLUNTARILY DISCARDED 40LBS OF PORK AT A COST $150. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
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: OBSERVED APPROXIMATELY 40LBS OF TCS FOOD (RAW PORK) IN THE BASEMENT AREA AT AN IMPROPER COLD TEMPERATURE OF 68.7F. INSTRUCTED PERSON IN CHARGE THAT ALL COLD-HELD TCS FOODS MUST BE MAINTAINED AT 41F AND BELOW. PERSON IN CHARGE VOLUNTARILY DISCARDED 40LBS OF PORK AT A COST $150. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.
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