LA MICHOACANA FRUTILETA #2 Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON THE PREMISES WHILE TCS FOODS (YOGURT AND DELI MEAT SANDWICHES) WERE BEING PREPARED AND SERVED. INSTRUCTED MANAGEMENT THAT A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE PRESENT AT ALL TIMES WHILE TCS FOODS ARE BEING PREPARED OR SERVED. PRIORITY FOUNDATION 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: NOTED IMPROPER INTERNAL FOOD TEMPERATURES OF COLD-HOLDING TCS FOODS. FOUND WHIPPED CREAM AND BAGS OF MILK INSIDE THE 2-DOOR UPRIGHT COOLER IMPROPER AT 50F-55F. FOUND HOT DOGS, HAM, CUT TOMATO, SOUR CREAM, AND SHREDDED LETTACE INSIDE THE 2-DOOR ADVANTEDGE PREP COOLER IMPROPER AT 49F-50F. FOUND BAGS OF MILK AND CONTAINERS OF YOGURT INSIDE THE 2-DOOR AVANTCO PREP COOLER IMPROPER AT 50F-52F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT OR BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED. FOOD DISCARDED.

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 COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED THE TEMPERATURE OF THE 2-DOOR UPRIGHT COOLER IN THE REAR PREP AREA TO BE IMPROPER AT 54.0F. NOTED THE TEMPERATURE OF THE 2-DOOR ADVANTEDGE PREP COOLER IN THE FRONT PREP AREA TO BE IMPROPER AT 48.0F. NOTED THE TEMPERATURE OF THE 2-DOOR ADVANTCO PREP COOLER IN THE FRONT PREP AREA TO BE IMPROPER AT 50.0F. ALL UNITS TAGGED AND HELD FOR INSPECTION BY THE CHICAGO DEPARTMENT OF PUBLIC HEALTH AND MAY NOT BE USED UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: FOUND AN INCOMPLETE PEST CONTROL LOG BOOK ON SITE; NOTED NO RECENT INSPECTION RECEIPTS (AT LEAST TWICE A YEAR PER CODE) FROM 2022 ON-SITE AT TIME OF INSPECTION. MOST RECENT PEST CONTROL RECEIPT IS FROM 6/30/2021. INSTRUCTED TO HAVE A PEST CONTROL LOG BOOK ON SITE AT ALL TIMES. PRIORITY FOUNDATION 7-38-020(C). CITATION ISSUED.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NOTED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE FRONT AND REAR PREP AREAS. MUST REMOVE FROM PREMISES AND PROVIDE SHELVING THAT IS FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.

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: NOTED MILK CRATES BEING USED AS SHELVING THROUGHOUT THE FRONT AND REAR PREP AREAS. MUST REMOVE FROM PREMISES AND PROVIDE SHELVING THAT IS FREE OF UNNECESSARY CREVICES AND DESIGNED/CONSTRUCTED TO BE EASILY CLEANABLE.

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.