CARNICERIA LA MEJOR PRODUCE, INC. Gets Conditional Pass on Health Inspection - Chicago Grocery store

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: HOT WATER RUNNING LUKE WARM (85-94'F) AT THIS TIME OF INSPECTION, AFTER ABOUT 45 MINUTES HOT WATER STILL READING THE SAME, INSTRUCTED TO MAINTAIN RUNNING HOT WATER CONSISTENTLY THROUGHOUT THE DAY AT 110'F, INSTRUCTED TO INVEST IN A BIGGER HOT WATER TANK, AND A SEPARATE TANK FOR UPSTAIRS APARTMENT, AREA SUPERVISOR NOTIFIED, HOT WATER RECOVERED AFTER ABOUT OVER AN HOUR, CRITICAL CITATION ISSUED: 7-38-030

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST PROVIDE ADEQUATE LABELS ON SLICED PRODUCE OFFERED FOR SALE, WITH THE SOURCE OF WHERE PRODUCT COMES FROM, FULL ADDRESS MUST BE ON LABEL,

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 REPLACE BROKEN HAND TO MILK DISPLAY UNIT REACH-IN COOLER AT,

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE BROKEN HAND TO MILK DISPLAY UNIT REACH-IN COOLER AT,

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.