CARNICERIA RUIZ INC Passes Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED WALK-IN COOLER IN POOR REPAIR, READING 50'F, NOT MAINTAINING TEMP 40'F AND BELOW, MUST RESTRICT USE OF ANY POTENTIALLY HAZARDOUS FOODS, COOLER TAGGED, MUST FAX LETTER FOR TAG REMOVAL ONCE COOLER IS REPAIRED AND READING 40'F AND BELOW, CRITICAL CITATION ISSUED: 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOODS (VEGETABLES, CORN, SPICES) PACKAGED ON SITE FOR SALE, MUST HAVE A LABEL, NAME OF THE PRODUCT, ADDRESS,NAME,ZIP CODE OF THE COMPANY, NET CONTENTS OF THE PACKAGE.

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: RUBBER GASKET ON THE DOOR OF THE 2 DOOR REACH IN FREEZER IN THE KITCHEN, RIPPED OFF. MUST REPAIR.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: WIRE RACK SHELVINGS INSIDE THE WALK IN COOLER NOT CLEAN. MUST CLEAN IN DETAIL,SANITIZE AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CRACKED FLOOR TILES IN THE MEAT DISPLAY COOLER CLOSE TO THE WASHROOM. MUST REPLACE FLOOR TILES AND MAINTAIN. ALL STOCKS INSIDE THE WALK IN COOLER AND FOOD SUPPLY STORAGE ROOM,MUST BE ELEVATED 6" OFF THE FLOOR.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING END CAPS ON THE LIGHT BULBS BY THE PRODUCE CASE. MUST PROVIDE END CAPS. NO LIGHT SHIELD ON THE LIGHT BULBS OF THE BREAD CASE AND COLD CUTS DISPLAY COOLER. MUST PROVIDE LIGHT SHIELD AND END CAPS. MUST CLEAN IN DETAIL ONE OF THE SOLID LIGHT SHIELD IN THE KITCHEN 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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MISSING END CAPS ON THE LIGHT BULBS BY THE PRODUCE CASE. MUST PROVIDE END CAPS. NO LIGHT SHIELD ON THE LIGHT BULBS OF THE BREAD CASE AND COLD CUTS DISPLAY COOLER. MUST PROVIDE LIGHT SHIELD AND END CAPS. MUST CLEAN IN DETAIL ONE OF THE SOLID LIGHT SHIELD IN THE KITCHEN 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.