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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HANDWASHING SIGNS AT HANDSINKS IN PREP AREA AND CUSTOMER RESTROOM. INSTRUCTED PERSON IN CHARGE TO PROVIDE HANDWASHING SIGNS AT ALL HANDSINKS THROUGHOUT FACILITY.

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED THERMOMETER IN HOT HOLD UNIT FOR CARNITAS NOT WORKING. INSTRUCTED PERSON IN CHARGE TO REPLACE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED DRAINAGE TUBE FROM REFRIGERATION UNIT IN TAQUERIA AREA DRAINING INTO HANDSINK. INSTRUCTED PERSON IN CHARGE TO REMOVE AND PROPERLY DRAIN INTO FLOOR DRAIN.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED COOKED RICE STORED IN NON-FOOD GRADE PLASTIC SHOPPING BAGS. INSTRUCTED PERSON IN CHARGE TO USE ONLY FOOD GRADE PLASTIC BAGS.

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: OBSERVED WOODEN SHELVES IN TAQUERIA WITH BUILD UP OF GREASE. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN. OBSERVED FOODSPILLES ON INTERIOR OF COLD HOLD UNIT IN TAQUERIA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED WOODEN SHELVES IN TAQUERIA WITH BUILD UP OF GREASE. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN. OBSERVED FOODSPILLES ON INTERIOR OF COLD HOLD UNIT IN TAQUERIA. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.

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.