LA ESMERALDA Gets Conditional Pass on Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE OPEN AND OPERATING. INSTRUCTED A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES, WHILE OPEN AND OPERATING. PRIORITY FOUNDATION VIOLATION 7-38-012, CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS ON SITE. FOUND EGGS ON A SHELF AT ROOM TEMPERATURE AT THE FRONT ENTRANCE DOOR RANGING TEMPERATURES OF 69.6F-71.6F. APPROXIMATELY 270 EGGS (13LBS) AT $98 WORTH OF PRODUCT DISCARDED. MUST HAVE COLD HOLDING FOODS AT 41.0F OR BELOW. PRIORITY 7-38-005, CITATION ISSUED

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED NO DATE MARKING ON CONTAINERS OF COOKED CHICKEN AND CONTAINERS OF OPEN HOTDOGS IN THE PREP COOLER IN THE REAR PREP AREA. INSTRUCTED TO PROVIDE PROPER DATE MARKING WITH DISPOSITION DATE FOR FOODS PREPARED ON SITE AND HELD OVER 24 HOURS IN COLD HOLDING UNIT STARTING FROM THE FIRST DAY OF PREPARATION. APPROXIMATELY 26LBS AT $78 WORTH OF PRODUCT DISCARDED. PRIORITY FOUNDATION 7-38-005, CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED DRY INGREDIENTS IN THE REAR FOOD PREP AREA NOT LABELED. INSTRUCTED TO LABEL SEASONING SHAKERS AND CONTAINERS OF SEASONINGS WITH COMMON FOOD NAME.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED BLUE WIPING CLOTHS STORED ON THE HANDLE OF THE OVEN IN THE REAR PREP AREA. INSTRUCTED TO PROPERLY STORE AND MAINTAIN

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED BLUE WIPING CLOTHS STORED ON THE HANDLE OF THE OVEN IN THE REAR PREP AREA. INSTRUCTED TO PROPERLY STORE AND MAINTAIN

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.