FRANCISCO ESPINOZA Fails Health Inspection - Chicago Grocery store

FOOD OBTAINED FROM APPROVED SOURCE - Comments: OBSERVED CHORIZOS HANGING IN DELI DEPARTMENT DRYING OUT AT ROOM TEMPERATURE AND PREMISES HAS NO LAB WORK FOR THIS PROCESS. INSTRUCTED TO DISCARD, DENATURE, AND PROVIDE LAB DOCUMENTION FOR PROCEDURE AS REQUIRED. PRIORITY CITATION ISSUED 7-38-005.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPRPOPER INTERNAL TEMPERATURE SUCH AS 30LBS OF PORK CARNITAS AT 109.2F. PRODUCT WAS DISCARDED AND DENATURED. SEE BELOW VIOLATION.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED INSIDE FOUR DOOR REACH IN COOLER VARIOUS TCS FOODS AT IMPROPER INTERNAL TEMPERATURES: MILK AT 57.1F, SOUR CREAM AT 59.5F, FLAN AT 57.5F, YOGURTS AT 56.4F, COTTAGE CHEESE AT 60.2F, AND CHORIZO AT 60.1F. A TOTAL OF 300LBS OF PACKAGED PRODUCT AT COST OF $900 WERE DISCARED AND DENATURED. PRIORITY CITATIONS ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED FOUR DOOR REACH IN COOLER AT IMPRPOPER INTERNAL AIR TEMPERATURE AT 50F. SAID COOLER HOLDS TCS FOODS. COOLER WAS TAGGED/HELD FOR INSPECTION. PRIORITY CITATION ISSUED 7-38-005.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED 45 SMALL LIVE FLIES SCATTERED ON THE PRODUCE IN THE FRONT SELLING AREA, NOTED 15 LARGE FLIES SCATTERED THROUGH OUT PREMISES. INSTRUCTED MANAGER TO REMOVE AND DETAIL CLEAN AFFECTED AREA. ALSO HAVE PREMISES SERVICE BY PEST CONTROL. PRIORITY FOUNDATION CITATION ISSUE #7-38-020(A).

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED PREMISES USING MILK CRATES FOR ELEVATION. MUST USE RACKS AND/OR PALLETS FOR PROPER CLEANING AND MONITORING UNDERNEATH.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST DETAIL CLEAN AND SANITIZE CUTTING BOARDS FREQENTLY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST DETAIL CLEAN AND SANITIZE CUTTING BOARDS FREQENTLY.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.