CARNICERIA RUIZ INC Gets Conditional Pass on 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS BEING STORED INSIDE WALK-IN COOLER, THAT'S IN POOR REPAIR, READING AT IMPROPER TEMP 49-52'F, 50 DOZEN OF EGGS, 148 PACKAGES OF CHEESE, 107 CONTAINERS OF SOUR CREAM, 48 CONTAINERS OF MILK, AND 19 CONTAINERS OF YOGURT, ALL PRODUCT AND DENATURE, AT A COST OF APPROX., $6,000.00 AND APPROX., 200 POUNDS, CRITICAL CITATION ISSUED: 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL FOODS PACKAGED ON SITE OFFERED FOR SALE, MUST HAVE A LABEL WITH 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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: SINGLE SERVE ARTICLES NOT PROPERLY STORED, MUST INVERT ALL SINGLE SERVE ART ICES, ON TOP OF MEAT CASE, TO PROTECTED FROM CONTAMINATION UNTIL USE,

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE A SPLASH GUARD BETWEEN 3 COMPARTMENT SINK AND EXPOSED SINK AT REAR COOKING AREA, AND REPLACE RUSTY WIRE SHELVING UNITS INSIDE WALK IN COOLER,

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: FLOOR SURFACES NOT CLEAN: MUST CLEAN FLOOR SURFACES THROUGHOUT PREMISES UNDER AND BEHIND ALL EQUIPMENT, AND REPLACE BROKEN FLOOR TILE FRONT STORAGE AREA,

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR SURFACES NOT CLEAN: MUST CLEAN FLOOR SURFACES THROUGHOUT PREMISES UNDER AND BEHIND ALL EQUIPMENT, AND REPLACE BROKEN FLOOR TILE FRONT STORAGE AREA,

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.