IGUALA GROCERY Gets Conditional Pass on Health Inspection - Chicago Grocery store

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: NOTED ASSORTED BRANDS OF CHORIZO (CHORIZO DE PUERCO,CHORIZO EL TAPATIO, LA CHONA CHORIZO,EL GALLITO CHORIZO AND EL MEXICANO BEEF CHORTZO AT THE 2 DOOR DISPLAY COOLER OFFERED FOR SALE WITH NO PROOF OF PURCHASE... ALSO NOTED TAMALES AT THE REAR CHEST COOLER WITH NO PROOF OF PURCHASE. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 19 LBS OF PRODUCTS WORTH #53.00 THROUGH DENATURING PROCESS.CRITICAL VIOLATION #7-38-005(B)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED GROCERY BAGS USED FOR FOOD STORAGE INSIDE CHEST FREEZERS. INSTRUCTED TO USE FOOD GRADE CONTAINERS FOR FOOD STORAGE....NOTED SHELVES INSIDE COOLERS LINED WITH CARD BOARD BOXES AND FOIL PAPER. INSTRUCTED TO REMOVE, CLEAN AND MAINTAIN TO PREVENT HIDING PLACES FOR PEST.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN PRODUCE DISPLAY COOLER BOTH INSIDE AND THE RAILS WITH SPOILED FOOD PARTICLES AND DIRT.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO CLEAN FLOORS THROUGHOUT THE REAR DRY STORAGE AREA ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT.

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: INSTRUCTED TO CLEAN FLOORS THROUGHOUT THE REAR DRY STORAGE AREA ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT.

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.