PASS W/ CONDITIONS
Risk 1 (High)
CARNICERIA LA GLORIA Gets Conditional Pass on Health Inspection - Chicago Grocery store
November 20, 2025
Canvass
License #2749089
5
Total Violations
1
Critical
2
Major
2
Minor
Violations Cited by Chicago Health Inspector
5
Violation #16
CRITICAL
Violation Details
FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED ICE MACHINE INTERIOR SURFACE SOILED WITH BLACK SUBSTANCE AND PINK SLIME. INSTRUCTED TO DISPOSE OF ICE, CLEAN AND SANITIZE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED FOOD CONTAINERS STORED ON THE FLOOR IN THE WALK-IN COOLER AND THROUGHOUT THE FACILITY. INSTRUCTED TO STORE PROPERLY BY ELEVATING AT LEAST SIX INCHES FROM THE FLOOR ON RAISED SHELVING UNITS.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #43
MINOR
Violation Details
IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED IN-USE UTENSILS STORED IMPROPERLY ON PREP AREA SURFACES. INSTRUCTED TO STORE PROPERLY BETWEEN USAGE.
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN THE DELI PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN THE DELI PREP AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REFINISH OR REPLACE.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
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