EL CASTILLO MEAT MARKET, INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED UNREFRIGERATED CHORIZO ON DISPLAY AND OFFERED FOR SALE HANGING IN MEAT/DEAL SERVICE AREA. CHORIZO AT 63.1F AND NO LAB RESULTS ON SITE FOR CHORIZO TO BE STORED UNREFRIGERATED. INSTD TO PROVIDE LAB RESULTS FOR CHORIZO TO STORE UNREFRIGERATED OR MAINTAIN CHORIZO UNDER REFRIGERATION AT 41F OR BELOW AT ALL TIMES. CHORIZO DISCARDED AND DENATURED AT THIS TIME APPROX 15LBS. $100 VALUE. CITATION ISSUED PRIORITY FOUNDATION 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.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: SEE 29.

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.

IN-USE UTENSILS: PROPERLY STORED - Comments: KNIVES IMPROPERLY STORED INBETWEEN WALL AND PREP TABLE. INSTD TO STORE KNIVES PROPERLY

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.

IN-USE UTENSILS: PROPERLY STORED - Comments: KNIVES IMPROPERLY STORED INBETWEEN WALL AND PREP TABLE. INSTD TO STORE KNIVES PROPERLY

Improper storage contaminates utensils between uses.

In-use utensils must be properly stored between uses.

Store in food with handle out; On clean surface; In running water; In water at 135°F or above.