FAIL
Risk 2 (Medium)
FRANCISCO POLLO VIVO Fails Health Inspection - Chicago Slaughter house/ grocery
September 5, 2013
Complaint
License #1772459
6
Total Violations
4
Critical
2
Major
1
Corrected On Site
Inspection Summary
This slaughter house/ grocery was inspected by the Chicago Department of Public Health on September 5, 2013. The inspection type was "Complaint" and resulted in a Fail outcome.
This establishment is classified as Risk 2 (Medium), which determines the inspection frequency and focus areas.
The inspector documented 6 violations during this inspection, including 4 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
6
Violation #3
CRITICAL
Violation Details
POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND 3-4 BAGS OF CHICKEN PARTS IN REACH IN COOLER AT IMPROPER TEMPERATURE OF 50.2-66.8 DEGREES. ALL PRODUCT HAS BEEN DISCARDED AT THIS TIME. 15LBS $100.00 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE.
Why This Matters
Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.
Food Code Requirement
All food employees must understand and follow health reporting requirements and food safety responsibilities.
Specific Requirements
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.
CDPH Food Code: Section 2-201.11 - 2-201.13
Violation #18
CRITICAL
Violation Details
NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND FRONT AND REAR DOORS NOT RODENT PROOFED. 1/4 GAP AT BOTTOM OF DOORS. INSTRUCTED TO CORRECT AND MAINTAIN AT ALL TIMES. FOUND 30-32 RAT DROPPINGS IN BASEMENT. INSTRUCTED TO CLEAN AND REMOVE ALL DROPPINGS. CONTACT PEST CONTROL FOR SERVICE. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. EVIDENCE OF RODENT ACTIVITY
Why This Matters
Unprotected openings allow pest entry, leading to contamination of food and surfaces.
Food Code Requirement
Building openings must be protected against pest entry.
Specific Requirements
Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.
CDPH Food Code: Section 6-202.15, 6-501.111
Violation #19
MAJOR
Violation Details
OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: FOUND OUTSIDE DUMPSTER IN POOR REPAIR. DUMPSTER NOT COMPLATELY SEALED ALLOWING CHICKEN BLOOD TO DRIP FROM CONTAINER. HEAVY FLY INFESTATION ON AND AROUND CONTAINER. CONTAINER MUST BE CLEANED AND COMPLETELY SEALED. CORRECT AND MAINTAIN AT ALL TIMES. SERIOUS VIOLATION 7-38-020 CITATION ISSUED. OUTSIDE GARBAGE AREA NOT MAINTAINED.
Why This Matters
Poor waste management attracts pests and creates breeding grounds for disease vectors.
Food Code Requirement
Exterior waste areas must be clean and pest-proof.
Specific Requirements
Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.
CDPH Food Code: Section 5-501.111, 5-502.11
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON SITE WHILE HANDLING POTENTIALLY HAZARDOUS FOODS. INSTRUCTED MANAGER TO HAVE PERSON ON SITE AT ALL TIMES. SERIOUS VIOLATION 7-38-012 CITATION ISSUED. NO CERTIFIED MANAGER ON SITE WHILE HANDLING POTNTIALLY HAZARDOUS FOODS.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #29
CORRECTED
CRITICAL
Violation Details
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM JULY 16, 2012 REPORT #1076328. INSPE#225 #31 KNIVES IMPROPERLY STORED INBETWEEN 3-COMPARTMENT SINK AND EXPOSED HANDSINK. INSTD TO STORE PROPERLY. #33UNCLEAN KNIVES IN STORAGE CONTAINER. INSTD TO KEEP CLEAN. #34 FLOORS NOT CLEAN OR DRY, SOME STANDING WATER. INSTD TO KEEP CLEAN AND DRY. INSTD TO REPAIR FLOOR IN AREAS IN ORDER TO PREVENT STANDING WATER AFTER MOPPING/CLEANING. #35 CEILING IN PREP AREA NOT CLEAN. CLEAN SAME AND MAINTAIN. ALL VIOLATIONS MUST BE CORRECTED AND MAINTAINED. SERIOUS VIOLATION 7-42-090 CITATION ISSUED PREVIOUS MINOR VIOLATIONS NOT CORRECTED.
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-201.14
Violation #29
CORRECTED
CRITICAL
Violation Details
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM JULY 16, 2012 REPORT #1076328. INSPE#225 #31 KNIVES IMPROPERLY STORED INBETWEEN 3-COMPARTMENT SINK AND EXPOSED HANDSINK. INSTD TO STORE PROPERLY. #33UNCLEAN KNIVES IN STORAGE CONTAINER. INSTD TO KEEP CLEAN. #34 FLOORS NOT CLEAN OR DRY, SOME STANDING WATER. INSTD TO KEEP CLEAN AND DRY. INSTD TO REPAIR FLOOR IN AREAS IN ORDER TO PREVENT STANDING WATER AFTER MOPPING/CLEANING. #35 CEILING IN PREP AREA NOT CLEAN. CLEAN SAME AND MAINTAIN. ALL VIOLATIONS MUST BE CORRECTED AND MAINTAINED. SERIOUS VIOLATION 7-42-090 CITATION ISSUED PREVIOUS MINOR VIOLATIONS NOT CORRECTED.
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-201.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection