LA AZTECA PRODUCE Fails Health Inspection - Chicago Grocery store

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO CERTIFIED MANAGER ONSITE WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. INSTRUCTED TO HAVE A CERTIFIED MANAGER ONSITE AT ALL TIMES WHEN POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED OR SERVED. SERIOUS VIOLATION 7-38-012.

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSP# 1482861, DATED 7/16/2015. VIOLATION #34;OBSERVED BROKEN AND MISSING FLOOR TILES THROUGHOUT THE SELLING AREA AND KITCHEN,INSTRUCTED TO REPLACE,SURFACE MUST BE SMOOTH,CLEANABLE AND NON-ABSORBENT SURFACE. VIOLATION #35; OBSERVED GRIMES WALL INSIDE THE WASHROOM,INSTRUCTED TO CLEAN / PAINT SAID WALL.BROKEN CEILING TILES,HEAVY STAINED CEILING TILES ABOVE THE PRODUCE,AND ABOVE THE WALK-IN COOLER.INSTRUCTED TO REPLACE. VIOLATION #36; MISSING AND BURNED LIGHT BULBS UNDER THE HOOD IN THE KITCHEN,INSTRUCTED TO REPLACE. SERIOUS VIOLATION 7-42-090.

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.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING USED THROUGHOUT STORE. CUTTING BOARDS COVERED IN DEEP BLACK GROOVES, AND GROCERY BAGS BEING USED TO STORE FOOD IN BUTCHER COOLER. INSTRUCTED TO DISCONTINUE USE OF CARDBOARD AND GROCERY BAGS, BOTH ARE PROHIBITED, AND REPLACE CUTTING BOARDS AND MAINTAIN ALL.

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: OBSERVED EXCESSIVE FOOD DEBRIS AND GREASE BUILD UP ON THE FOLLOWING FOOD AND NON FOOD CONTACT EQUIPMENT; MEAT SLICER, MEAT GRINDER, AND DELI MEAT SLICER. ALL HEAVY EQUIPMENT IN KITCHEN AND BUTCHER AREA. INSTRUCTED TO CLEAN, SANITIZE AND MAINTAIN ALL.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED STAINED AND MISSING CEILING TILES THROUGHOUT STORE. A HOLE IN THE WALL ABOVE THE 3- COMP SINK. WALL BASE RUSTED AND DAMAGED IN SMALL KITCHEN. CEILING VENT DETACHED ABOVE PRODUCE AREA. INSTRUCTED TO REPAIR OR REPLACE CEILING TILES, REPAIR WALLS, AND REPAIR CEILING VENT AND MAINTAIN ALL.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED STAINED AND MISSING CEILING TILES THROUGHOUT STORE. A HOLE IN THE WALL ABOVE THE 3- COMP SINK. WALL BASE RUSTED AND DAMAGED IN SMALL KITCHEN. CEILING VENT DETACHED ABOVE PRODUCE AREA. INSTRUCTED TO REPAIR OR REPLACE CEILING TILES, REPAIR WALLS, AND REPAIR CEILING VENT AND MAINTAIN ALL.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.