CARNICERIA MARIBEL INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO FOOD SERVICE MANAGER ON SITE WHILE TCS FOODS(CHILIE RELLENOS, TACOS, PORK) ARE BEING PREPARED AND SERVED.A CITY OF CHICAGO FOOD SERVICE MANAGER SHALL BE ON SITE AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS (CHILIE RELLENOS, BRAIN TACOS, AND PORK SKIN WITH MEAT ON THE SKIN)AT IMPROPER TEMPERATURE(63.6F-72.8F). TCS FOODS FOR HOT HOLDING SHALL BE AT 135F OR ABOVE. MANAGER VOLUNTARILY DISCARDED AND DENATURED APPROXIMATE 9LBS VALUED AT $90. PRIORITY VIOLATION 7-38-005

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED AN EXPIRED LAB REPORT FOR THE PORK SKIN AND DRIED MEAT(8-19-2010 FROM EMSL ANALYTICAL INC 2444 W GEORGE ST CHICAGO 60618). LAB REPORTS SHALL BE CURRENT WITHIN 5 YEARS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005

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.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED AN EXPIRED LAB REPORT FOR THE PORK SKIN AND DRIED MEAT(8-19-2010 FROM EMSL ANALYTICAL INC 2444 W GEORGE ST CHICAGO 60618). LAB REPORTS SHALL BE CURRENT WITHIN 5 YEARS. INSTRUCTED TO PROVIDE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION 7-38-005

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.