LA CASA DEL PUEBLO INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND THE FOLLOWING ITEMS AT IMPROPER TEMPERATURE: CINCHO CHEESE, COTIJA CHEESE, KRAKUS HAM, AND TURKEY BREAST. CHEESE WAS ON DISPLAY ON THE TOP OF THE COUNTER AT ROOM TEMPERATURE, DELI MEATS WERE IN REACH IN COOLER AT IMPROPER TEMPERATURE AFTER BEING OUT ON PREP TABLE. CHEESE 65 DEGREES 22 POUNDS, HAM AND TURKEY 13 POUNDS 46 DEGREES ALL PRODUCT DISCARDED AT THIS TIMES. TOTAL VALUE 30 POUNDS $190.00 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

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.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: FOUND RAW FOOD ITEMS MIXED WITH COOKED ITEMS IN MEAT THE DEPARTMENT COUNTER. FOUND RAW SHRIMP NEXT TO AND TOUCHING COOKED SHRIMP, FOUND NOPAL SALAD AND SMOKED PORK CHOPS NEXT TO RAW CHICKEN AND PORK. ITEMS HAVE BEEN DISCARDED AND DENATURED TOTAL VALUE 33 POUNDS $ 180.00 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED SOURCE OF CROSS CONTAMINATION

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: HANDSINK IN PRODUCE PREP AREA WAS TURNED OF AT THE BOTTOM SHUT OFF. INSTRUCTED MANAGER TO REMAIN ON AND IN GOOD WORKING ORDER. WATER WAS TURNED ON CRITITICAL VIOLATION 7-38-030 CITATION ISSUED. HANDSINK IN POOR REPAIR.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NEW CUTTING BOARDS NEEDED AT MEAT DEPARTMENT PREP AREA. BOARDS ARE DISCOLORED WITH DEEP CUTS. MUST REPLACE AND MAINTAIN.

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: INTERIOR OF ICE MACHINE IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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: FLOORS IN BASEMENT AND 1ST FLOOR STORAGE AREA IN NEED OF CLEANING TO REMOVE ALL DEBRIS. MUST CLEAN AND MAINTAIN AT ALL TIMES.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTS IN PREP AREAS MUST BE PROPERLY SHEILDED. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT HOSE NEAR ICE MACHINE MUST CORRECT. ADDITIONAL HANDSINK NEEDED AT MEAT DEPARTMENT AREA MUST INSTALL AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT HOSE NEAR ICE MACHINE MUST CORRECT. ADDITIONAL HANDSINK NEEDED AT MEAT DEPARTMENT AREA MUST INSTALL AND MAINTAIN.

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.