LA ESTRELLA Fails Health Inspection - Chicago Grocery store

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOESN'T DEMONSTRATE KNOWLEDGE OF FOOD OPERATION AT THIS TIME.(PRIORITY FOUNDATION-NO CITATION ISSUED)

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEES HEALTH POLICY PROCEDURE.MUST PROVIDE AND MAINTAINED.(PRIORITY FOUNDATION-NO CITATION ISSUED)

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED NO CLEAN-UP POLICY PROCEDURE FOR VOMITING AND DAIRRHEA.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SINK IN EXISTING FOOD REAR PREP AREA FOR HAND WASHING.MUST INSTALL A HAND SINK WITH HOT AND COLD RUNNING WATER.(PRIORITY FOUNDATION- NO CITATION ISSUED)

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF COOKED AND RAW TCS FOODS STORED INSIDE OF 1- DOOR REACH IN COOLER AND WALK IN COOLER SUCH AS COOKED BEEF 2.5LBS.78.8F-81.3F,4.5LBS.COOKED PORK IN GREEN SAUCE 71.4F,,71.6F,81.9F,2LBS.COOKED RICE 79.3F,6LBS. COOKED BEEF STEW 71.8F,17LBS. COOKED CHICKEN SOUP 74.8F-79.3F,5LBS. COOKED BEANS81.1F,4LBS. MOLE SAUCE 80.6F,1LB.COOKED SQUASH 78.6F,1.5LBS. COOKED CHICKEN 75.6F,22.5LBS. SOUR CREAM 46.8F-73.4F,4LBS. COOKED PORK FEET 81.0F,1LB. COOKED POTATOE AND SAUSAGE 80.8F,3LBS. COOKED CHIRIZO 80.1F,12LBS. GREEN SALSA 46.6F-87.9F,23LBS. COOKED CARNITAS 47.5F-47.7F,10LBS. COOKED BARBACOA 47.5F,10LBS. COOKED STEAK 47.5F-47.7F,30LBS. EYE OF ROUND 46.4F-47.5F,25LBS. BEEF TRIPE 47.8F,20LBS. PORK RIB TIPS 46.7F,15LBS. CHIRIZO 48.2F,20LBS. HIND SHANK 48.2F,16LBS. BONELESS SHANK 47.1F-47.3F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLD FOODS AT 41.0F OR BELOW. APPX. 288LBS.$461.(PRIORITY 7-38-005)

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 COOKED TCS FOODS STORED INSIDE OF WALK IN COOLER HELD FOR MORE THAN 24 HOURS NOT PROPERLY DATE MARKED.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO 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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: OBSERVED NO CONSUMER ADVISORY DISCLOSURE OR REMINDER OF THE RISK OF RAW AND UNDER COOKED FOODS ON MENU.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED 1- DOOR REACH IN COOLER IN TAQUERIA PREP AREA AT 72.5F AND WALK IN COOLER AT 47.5F WITH TCS FOODS STORED INSIDE.A HELD FOR INSPECTION TAG PLACED ON UNIT.MUST HAVE COLD HOLDING UNITS AT 41.0F OR BELOW.AIR TEMPERATURE IS NOW 39.8F INSIDE OF WALK IN COOLER.FAX OR EMAIL LETTER TO CDPH WHEN READY.(PRIORITY 7-38-005)

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO PROBE THERMOMETER FOR FOOD TEMPERATURES.MUST PROVIDE AND MAINTAIN.(PRIORITY-FOUNDATION 7-38-005)

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED EVIDENCE OF APPX 150 OR MORE RODENT DROPPINGS ON FLOOR UNDER DELI/MEAT DISPLAY UNIT,FOOD STORAGE SHELVES ON SALES FLOOR,ON LOWER SHELF NEAR CHARCOAL,UNDER JUICE COLD HOLDING UNIT,ON SHELVING UNIT IN REAR STORAGE AREA,EQUIPMENT STORAGE AREA NEXT TO SNOW BLOWER,BASEMENT ALONG WALL BASES AND UNDER SHELVING UNITS.ALSO APPX. 15 OR MORE LIVE SMALL FLIES FLYING AROUND GARBAGE CAN AND WALLS IN DELI/MEAT DEPT.MUST REMOVE DROPPINGS.CLEAN AND SANITIZE AREAS.RRECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 10/17/18.(PRIORITY FOUNDATION 7-38-020(A)

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN APPX."1/2-3/4" GAP ALONG BOTTOM OF FRONT AND REAR DOORS.MUST MAKE TIGHT FITTING.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST PROVIDE A SPLASHGUARD AT HAND SINK NEXT TO 3- COMP SINK IN DELI/MEAT DEPT.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPLACE WORN AND PITTED CUTTING BOARDS IN DELI/MEAT DEPT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REPLACE WORN AND PEELING WOOD PREP TABLE IN DELI/MEAT DEPT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST PROVIDE SINK STOPPERS FOR ALL 3- COMP SINKS.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON REAR REACH IN FREEZER,DAMAGED AND BROKEN GLASS ON SOME DELI/MEAT DISPLAY UNITS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST REMOVE FOIL,CARDBOARD AND PAPER FROM PIPES,PREP TABLES AND SHELVING UNITS IN TAQUERIA.MUST DEFROST CHEST FREEZER IN BASEMENT.MUST REPAIR OR REPLACE MISSING INTERIOR INSULATION INSIDE OF CHEST FREEZER IN BASEMENT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHEMICAL TEST KIT FOR CHECKING SANITIZING SOLUTION PPM'S.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-005)

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST CLEAN FOOD DEBRIS BUILD UP FROM REAR REACH IN FREEZER,GRILL TABLES,ALL PREP TABLES AND SHELVING UNITS ON SALES FLOOR,STOVE,GARBAGE CANS.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOORS UNDER,AROUND,ALONG WALL BASES THROUGHOUT INCLUDING WALK IN COOLERS,BASEMENT,STORAGE AND PREP AREAS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST REPAIR OR REPLACE DAMAGED CONCRETE FLOOR IN REAR PREP /STORAGE AREA AND WHERE NEEDED,DAMAGED LOWER WALL AT SERVICE COUNTER AND FOOT REST IN TAQUERIA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST CLEAN DEBRIS BUILD UP FROM WALLS IN DELI/MEAT DEPT.LIGHT SHIELDS.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: MUST ELEVATE,REMOVE AND ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN STORAGE AREAS AND BASEMENTS

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE BLINKING LIGHT IN WALK IN COOLER,MISSING END CAPS ON LIGHTS IN DELI/MEAT DISPLAY UNIT AND REAR PREP/STORAGE AREA MISSING LIGHT SHIELDS

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST REPLACE BLINKING LIGHT IN WALK IN COOLER,MISSING END CAPS ON LIGHTS IN DELI/MEAT DISPLAY UNIT AND REAR PREP/STORAGE AREA MISSING LIGHT SHIELDS

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.