LA MICHOACANA CHICAGO ICE CREAM SHOP Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PERSON IN CHARGE AT THE TIME OF INSPECTION DOES NOT HAVE A CITY OF CHICAGO SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. ON 2-27-2024 EMPLOYEE ON SITE PROVIDED CITY SANITATION CERTIFICATE

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.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD HANDLER ON SITE WHEN TCS FOOD WERE PREPARED AND SERVED:SANDWICHES(HAM,SLICE TOMATOES,CHEESE ETC. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. PRIORITY FOUNDATION: 7-38-012, CITATION ISSUED. ON 2-27-2024 EMPLOYEE ON SITE PROVIDED CITY SANITATION CERTIFICATE

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE HANDLING THE REGISTER AND CASH THEN GOING BACK TO WORK STATION WITHOUT HANDWASHING PUT ON ONE GLOVE (RIGHT HAND) AND START TO MAKE A SANDWICH. MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION AND PRIOR TO WEARING GLOVES AND BEFORE HANDLING FOOD. PRIORITY VIOLATION 7-38-010. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED EMPLOYEE WITH BARE LEFT HAND GRAB SLICED AVOCADO AND PRESSED ONTO THE SANDWICH THAT SHE WAS MAKING FOR A CUSTOMER. NO BARE HAND CONTACT WITH READY TO EAT FOODS ALLOWED. INSTRUCTED MUST USE SINGLE USE FOOD TISSUES, UTENSILS, TONGS OR GLOVED HANDS. PRIORITY VIOLATION:7-38-005(A), CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK AT FRONT PREP AREA NOT ACCESSIBLE FOR HANDWASHING. IN FRONT OF THE SINK A MOBILE CART WITH CONTAINERS ON TOP OF IT. BEHIND THE MOBILE CART GARBAGE CAN AND INSIDE THE SAID SINK WAS A CONTAINER. MUST KEEP HAND WASHING SINKS ACCESSIBLE FOR PROPER HANDWASHING. PRIORITY FOUNDATION VIOLATION: 7-38-030(C) ,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 DATE MARKING AND DISPOSITION - Comments: 3-501.17 - MUST PROVIDE PROPER LABELS FOR DATE MARKING THE PREPARATION AND CONSUME BY/DISCARD DATE (MAXIMUM OF 7 DAYS TOTAL) OF ALL REFRIGERATED, READY-TO-EAT, TCS FOODS PREPARED ON SITE AND HELD OVER 24HRS:SLICED TOMATOES SLICED LETTUCE IN WATER,SLICED FRUIT ETC. PRIORITY FOUNDATION VIOLATION#: 7-38-005. MANAGER CORRECTED ISSUE BY PUTTING DISCADING DATES.

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.

This violation was corrected during the inspection.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PEST CONTROL LOG BOOK PROVIDED ON SITE AT THE TIME OF INSPECTION.INSTRUCTED TO PROVIDE PRIORITY FOUNDATION VIOLATION:7-38-020(C),CITATION ISSUED ON 2-27-25 UPON MY RETURN EMPLOYEE PROVIDED ONE SHEET OF SERVICE FROM 5-21-24. NOT A COMPLETE LOG BOOK.MUST PROVIDE

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN PREP AREAS IN SANITIZER BUCKET BETWEEN USES TO PREVENT CROSS CONTAMINATION. INSTRUCTED TO 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS INSIDE THE BOX FREEZERS. MUST USE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE PLASTIC BAGS.

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 NOT USE MILK CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS.

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.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 5-30-24,REPORT#2595421 #10) 6-301.13: NOTED SOAP AND PAPER TOWELS AT FRONT PREP AREA STORED ABOVE 1 COMPARTMENT SINK. INSTRUCTED TO RELOCATE PAPER TOWELS AND SOAP ABOVE HANDWASHING SINK. #58) 2-102.13: NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.

PREVIOUS CORE VIOLATION CORRECTED - Comments: PREVIOUS CORE VIOLATIONS NOT CORRECTED FROM 5-30-24,REPORT#2595421 #10) 6-301.13: NOTED SOAP AND PAPER TOWELS AT FRONT PREP AREA STORED ABOVE 1 COMPARTMENT SINK. INSTRUCTED TO RELOCATE PAPER TOWELS AND SOAP ABOVE HANDWASHING SINK. #58) 2-102.13: NO ALLERGEN TRAINING CERTIFICATES PROVIDED ON SITE. INSTRUCTED TO PROVIDE FOR ALL CERTIFIED FOOD SERVICE MANAGERS PRIORITY FOUNDATION VIOLATION:7-42-090,CITATION ISSUED

Deviating from approved procedures removes critical safety controls.

Must comply with all approved plans and procedures.

Follow approved plans; Maintain required records; Operate as permitted; No unauthorized changes.

This violation was corrected during the inspection.