LA GUERRERENSE Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED EVIDENCE OF RODENT INFESTATION: MORE THAN 200 RODDENT DROPPINGS SCATTERED THROUGHOUT PREMISES SUCH AS IN REAR PREP AREA ON FLOOR IN BETWEEN, UNDER AND BEHIND FOOD STORAGE SHELVES, ON FLOOR NEXT TO REFRIGERATOR, UNDER 3- COMPARTMENT SINK IN BETWEEN ARTICLES ON FLOOR. IN LOWER CABINET, IN TOILET ROOM ALONG WALL BASES AND IN OPENINGS IN WALL BEHIND TOILET, IN BOTH POP STORAGE CLOSETS UNDER ALL CRATES AND ON TOP OF SODA. ALONG WALL BASES BEHIND ALL FOOD STORAGE SHELVES AND UNDERNEATH THROUGHOUT SALES FLOOR. ALSO 2 DEAD MICE ON GLUE BOARD BEHIND FOOD AND PAPER STORAGE DISPLAY SHELF. OPENING IN WALL BEHIND CHEST FREEZER ON SALES FLOOR, IN BASEMENT ALONG WALLS AND IN BETWEEN WASHER AND DRYER. ALSO A POTENTIAL RODENT HARBORAGE AREA NOT ABLE TO VIEW OTHER ROOMS IN BASEMENT DUE TO MASSIVE AMOUNT OF ARTICLES ON FLOOR (POOL EQUIPMENT,BOXES,REGISTERS).ALSO FRONT, REAR AND BASEMENT DOORS NOT RODENT PROOFED. SIGHTED MORE THAN 50 LIVE SMALL FLIES FLYING AROUND AND INSIDE GARBAGE CAN,ON CEILINGS,OVERHEAD SHELVES, PRODUCE BOXES. INDIAN MEAL MOTHS IN CHILE CONTAINERS. MUST REMOVE DROPPINGS,CLEAN AND SANITIZE ALL AREAS. ELIMINATE INSECT ACTIVITY. RODENT PROOF DOORS. INSTRUCTED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 7/28/14.(CRITICAL 7-38-020).

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD NOT PROTECTED DURING STORAGE. SIGHTED LIVE SMALL FLIES FLYING AROUND AND CRAWLING ON WHEELS OF CHEESE ON LOWER SHELF SITTING ON CARDBOARD. TAMALES STORED INSIDE OF COOLER ON SHELVING UNIT UNPROTECTED. ALSO NUMEROUS PERSONAL ITEMS STORED ON TOP OF AND INSIDE OF OPEN BAGS OF FOOD IN REAR PREP/STORAGE AREAS(BLANKETS,TOYS,HATS,CLOTHING). MUST REMOVE ARTICLES FROM FOOD STORAGE AREA, PROTECT ALL FOOD. FOOD MUST BE COVERED AND PROTECTED AT ALL TIMES.(SERIOUS 7-38-005A). CHEESES DENATURED AND DISCARDED. APPROXIMATE WEIGHT: 72# VALUE: $414.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOOD (CHEESES) ARE BEING SHREDDED AND REPACKAGED. CERTIFIED MANAGER MUST BE ON SITE AT ALL TIMES FOOD IS BEING PREPARED, HANDLED AND SERVED.(SERIOUS 7-38-012A).

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MUST REMOVE FOOD FROM GROCERY STORE BAGS AND CARDBOARD BOXES AND PROVIDE FOOD GRADE STORAGE BAGS/CONTAINERS. MUST STORE KNIFES PROPERLY. MUST INVERT MULTIUSE UTENSILS ON SHELVING UNITS.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM SOME FOOD DISPLAY SHELVES THROUGHOUT.MUST REPAIR OR REPLACE DAMAGED LID ON CHEST FREEZER ON SALES FLOOR.

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 CLEAN DUST AND DEBRIS BUILD UP FROM ALL SHELVING UNITS ON SALES FLOOR, REAR FOOD/SUPPLY STORAGE SHELVES, SERVICE COUNTER, CABINETS, FOOD PRODUCT CONTAINERS. CLEAN INTERIOR BASINS OF 3- COMP SINK AND MOP SINK, PREP TABLES, ALL REACH IN COOLERS AND CHEST FREEZERS. MUST DEFROST FREEZERS.

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: MUST REPAIR OR REPLACE DAMAGED AND MISSING FLOORING THROUGHOUT PREMISES AND MISSING FLOOR DRAIN COVERS IN BASEMENT. MUST CLEAN FLOORS ALONG, AROUND AND UNDER ALL SHELVING UNITS AND EQUIPMENT 1ST FLOOR AND BASEMENT. MUST SEAL HOLE IN FLOOR NEXT TO POP COOLER ALONG SOUTHWEST WALL, SEAL OPENINGS IN CONCRETE FLOOR IN BASEMENT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN DIRT BUILD UP ON WALLS AND CEILING FANS THROUGHOUT PREMISES.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS THROUGHOUT.MUST REPAIR OR REPLACE OPENINGS IN WALLS BEHIND TOILET AND MOPSINK IN TOILET ROOM AND BEHIND ICE CREAM FREEZER ON SALES FLOOR,DAMAGED CEILING TILES ON SALES FLOOR OVER COOLERS,MISSING BASEBOARDS IN PREP AREA.MUST FINISH WALL IN TOILETROOM TO BE SMOOTH AND EASILY CLEANABLE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNT OUT LIGHTS IN BASEMENT AND SALES FLOOR.

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: MUST PROVIDE SINK STOPPERS FOR 3- COMPARTMENT SINK.VENTILATION NOT WORKING IN TOILET ROOM,MISSING SUMP PUMP LID IN BASEMENT.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE THERMOMETER FOR TAMALE COOLER.

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 THERMOMETER FOR TAMALE COOLER.

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.