LA ESTRELLA Fails Health Inspection - Chicago Grocery store

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHEMICAL TEST STRIPS TO TEST THE SANITIZER AT 3 COMPARTMENT SINK,WHEN SINK IS SET UP FOR WASH.RINSE,AND SANITIZE,INSTRUCTED TO PROVIDE.SERIUS VIOLATION 7-38-030

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOT CORRECTED FROM INSPECTION REPORT#1566884 DATE 08-28-2015 (33)OBSERVED COOKING EQUIPMENT (GRILL, STOVE, MICROWAVE)IN NEED OF DETAIL CLEANING THRU OUT TO REMOVE EXCESSIVE FOOD AND GREASE DEBRIS BY THE FRONT PREP. OBSERVED MEAT COOLER LOCATED IN THE AISLE IN NEED OF MINOR CLEANING UNDER RACKS TO REMOVE DIRT AND FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN (34) OBSERVED FLOORS IN NEED OF DETAIL CLEANING BEHIND ALL OF THE EQUIPMENT LOCATED AT THE FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN (35)OBSERVED CEILING TILE MISSING ABOVE THE CHIP RACK IN THE CUSTOMER AREA. INSTRUCTED TO REPLACE AND MAINTAIN (36)OBSERVED DEAD BUGS IN THE VARIOUS LIGHT SHIELDS OVER THE AISLES IN THE GROCERYAREA ,INSTRUCTED TO REMOVE BUGS AND MAINTAIN (41)OBSERVED A STORAGE CLOSET WITH EXCESSIVE CLUTTER ON THE GROUND (TIRE, RACKS, CRATES, OLD EQUIPMENT). INSTRUCTED TO REMOVE ALL UNNECESSARY CLUTTER, CLEAN OR REMOVE UNUSED EQUIPMENT AND MAINTAIN 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: MUST REPLACE THE CUTTING BOARDS AT THE PREP AREA,HAS DARK DEEP OPEN SEAMS,INSTRUCTED TO PROVIDE

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: MUST DETAIL CLEAN THE 2 DOOR REACH-IN FREEZER IN THE REAR OF PREMISES

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD COVERS INSIDE THE MEAT DISPLAY COOLER AT MEAT SECTION OF PREMISES

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER IN REAR OF PREMISES

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE A THERMOMETER INSIDE THE WALK-IN COOLER IN REAR OF PREMISES

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.