CREMERIA LA ORDENA Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED MANY ITEMS FOR SALE IN FREEZER WITH OUT LABELS,DATES ETC. UNKNOWN SOURCE. 116 BAGS OF TAMALES WHICH THE PREMISES PUTS THEIR LABEL ON THEM BUT THE PREMISES HAS NO FACILITIES TO MAKE TAMALES ON THE PREMISES. 13 TLAXCALES, 28 BAGS OF TAMALES, 3 ROUND WHITE CHEESE/W CORN HUSK ON BOTTOM ALL NO LABELS UNKNOWN SOURCE. NO INVOICES ON PREMISES AT THIS TIME. ALL PRODUCT WAS TAGGED HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-005b. INSTRUCTED NO TO SELL OR REMOVE PRODUCT FROM PREMISES MUST FAX CDPH. ALL INVOICES/ REMOVE TAGS 1-312-746-4240.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: OBSERVED MANY ITEMS FOR SALE IN FREEZER WITH OUT LABELS,DATES ETC. UNKNOWN SOURCE. 116 BAGS OF TAMALES WHICH THE PREMISES PUTS THEIR LABEL ON THEM BUT THE PREMISES HAS NO FACILITIES TO MAKE TAMALES ON THE PREMISES. 13 TLAXCALES, 28 BAGS OF TAMALES, 3 ROUND WHITE CHEESE/W CORN HUSK ON BOTTOM ALL NO LABELS UNKNOWN SOURCE. NO INVOICES ON PREMISES AT THIS TIME. ALL PRODUCT WAS TAGGED HELD FOR INSPECTION BY CDPH. CRITICAL VIOLATION 7-38-005b. INSTRUCTED NO TO SELL OR REMOVE PRODUCT FROM PREMISES MUST FAX CDPH. ALL INVOICES/ REMOVE TAGS 1-312-746-4240.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.