CARNICERIA LA VILLA NO. 2 Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE DISPLAY COOLER IN CUSTOMER ISLE WITH AN AIR TEMPERATURE OF (52.1F-52.9F). THE COOLER WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS MILKS,COTTAGE CHEESES,HOT DOGS AND CREAM CHEESES,POR CHORIZOS ETC. UNIT TAGGED HELD FOR INSPECTION. MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE BELOW 40F OR BELOW AT ALL TIMES.MANAGEMENT IMMEDIATELY NOTIFIED REFRIGERATION TECHNICIAN FOR SERVICE. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES INSIDE THE DISPLAY COOLER IN CUSTOMER ISLE.FOUND MILKS AT 44.1F,PORK CHORIZOS AT 44.6F,HOT DOGS AT 50.1F,COTTAGE CHEESES AT 59.0F,CREAM CHEESES AT 61.5F ETC.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED APPROX:400 LBS OF FOOD WORTH $900.00 AS STATED BY MANAGER AT THIS TIME.INSTRUCTED MANAGER THAT ALL COLD FOODS MUST BE STORED AT A TEMPERATURE OF 40F OR BELOW AND ALL HOT FOODS MUST BE STORED AT A TEMPERATURE OF 140F OR ABOVE AT ALL TIMES.CRITICAL VIOLATION 7-38-005(A).

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED,POOR HYGYENIC PRACTICES;FOOD HANDLERS PERFORMING MULTIPLE TASKS(HANDLING RAW CHICKEN AND THEN RETURNING TO HANDLE READY-TO-EAT FOODS AT TAQUERIA AND MEAT DEPT AND GOING FROM ONE PREP AREA TO ANOTHER PREP AREA,CHANGING SOILED GLOVES AND NOT WASHING HANDS.INSTRUCTED MANAGER THAT ALL FOOD EMPLOYEES MUST WASH THEIR HANDS PRIOR TO HANDLING FOODS OR AFTER HANDS HAVE BECOME CONTAMINATED. CRITICAL VIOLATION 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF RODENT RAT DROPPINGS ON THE PREMISES.FOUND APPROXIMATELY 20 RODENT RAT DROPPINGS ALONG EQUIPMENTS AND IN CLUTTERED CORNERS ALONG THE WALLS OF THE REAR DRY STORAGE AREAS AND APPROXIMATELY 30 RODENT RAT DROPPINGS IN SOUTH END OF CLUTTERED BASEMENT NEAR THE HOT WATER TANK AREAS.INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL AFFFECTED AREAS, PEST CONTROL SERVICE IS NOW RECCOMENDED AND MAINTAIN.SERIOUS VIOLATION 7-38-020

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: OBSERVED FAUCET FOR THE DISHWASHING 3 COMPARTMENT SINK DOES NOT REACH ALL THREE COMPARTMENTS EVENLY LOCATED IN THE REAR ADDITIONAL DISHWASHING 3 COMPARTMENT SINK AREA.INSTRUCTED TO PROVIDE FAUCET TO DISHWASHING 3 COMPARTMENT SINK SUCH THAT IT REACHES ALL COMPARTMENTS EVENLY AND REPAIR HEAVY WATER LEAK AT DRAIN PIPE BENEATH SAID 3 COMPARTMENT SINK AND MAINTAIN..SERIOUS VIOLATION 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#2135902 DATED: 01/23/2018. 31 OBSERVED KNIVES BEING STORED BETWEEN TWO COOLERS OR COOKING EQUIPMENT IN TAQUERIA. INSTRUCTED TO CLEAN, SANITIZE KNIVES AND PROPERLY STORE THEM. OBSERVED A STYROFOAM CUP USED AS SCOOP FOR SEASONING AND STORED INSIDE BULK SEASONING CONTAINER IN TAQUERIA. INSTRUCTED TO REMOVE A STYROFOAM CUP AND PROVIDE PROPER UTENSILS WITH HANDLE. 04/23/2018 32 OBSERVED NOT SEALED RAW WOOD SHELVING UNDER THE COUNTERTOP AND FOOD DEBRIS BUILD UP ON SAID SHELVES INSIDE TAQUERIA. INSTRUCTED TO REMOVE FOOD DEBRIS, CLEAN,SANITIZE AFFECTED AREAS AND PAINT/SEAL THE RAW WOOD SHELVING. OBSERVED RUSTY DRYING RACKS ABOVE 3-COMPARTMENT SINKS IN REAR DISHWASHING AREA AND TAQUERIA. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN IN GOOD REPAIR. OBSERVED CARDBOARDS USED AS SHELF LINERS ON DRY RACK IN REAR DISHWASHING AREA. INSTRUCTED TO REMOVE. OBSERVED ICE BUILD UP ON FLOOR AND IN CEILING INSIDE WALK-IN FREEZER. INSTRUCTED TO REMOVE AND MAINTAIN. 04/23/2018 33 OBSERVED ENCRUSTED FOOD DEBRIS AND MEAT SPILLS ON COOLER TRACKS IN MEAT DEPARTMENT. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN. 04/23/2018 35 OBSERVED DAMAGED WALL LOCATED NEAR CHEESE COOLER IN MEAT DEPARTMENT. INSTRUCTED TO REPAIR/REPAINT AND MAINTAIN. OBSERVED RAW WOOD SURFACE BEHIND THE EXPOSED HAND SINK IN MEAT DEPARTMENT AND REAR DISHWASHING AREA. INSTRUCTED TO REPAIR/SEAL AND MAINTAIN. 04/23/2018. INSTRUCTED TO CORRECT ALL NOTED VIOLATIONS AND MAINTAIN BY 4/11/2018. SERIOUS VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE AND MAINTAIN FOOD GRADE BAGS OR FOOD GRADE CONTAINERS FOR PROPER FOOD STORAGE IN COOLERS NOT IN PLASTIC GROCERY BAGS AND MAINTAIN. OBSERVED EXTERIOR FRAME/GASKET OF WALK-IN-COOLER DOOR IS IN POOR REPAIR.INSTRUCTED TO REPLACE AND SECURE WALK IN COOLER DOOR AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE PREMISES AND BASEMENT REQUIRE A DETAIL CLEANING AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO SEAL HOLES ON AT NORTH WEST CORNER WALL OF THE MEAT DEPT AREA AND DETAIL CLEAN AND SANITIZE WALLS AT REAR TAQUERIA AND MEAT DEPT TO REMOVE SPLASHED FOOD DEBRIS AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED MANAGER THAT SINKS MUST BE LARGE ENOUGH TO SUBMERGE THE LARGEST POT/PAN USED FOR FOOD PREPARATION AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED MANAGER THAT SINKS MUST BE LARGE ENOUGH TO SUBMERGE THE LARGEST POT/PAN USED FOR FOOD PREPARATION AND MAINTAIN.

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.