LA PLACITA Passes Health Inspection - Chicago Grocery store

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. ALL FOODS PREPARED & PACKAGED ON PREMISES MUST BE PROPERLY LABELLED & DATED.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PAINT OR REPLACE ALL RUSTY STORAGE/DISPLAY SHELVES THROUGHOUT AND PROVIDE A BARRIER AT CUSTOMER SERVICE COUNTER IN FRONT FOOD PREP AREA(EXTENDED COUNTER OR PLEXY GLASS WINDOW KEEP CUSTOMERS FROM BEING TOO CLOSE TO STEAM TABLE AREA).

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: CLEAN THE FOLLOWING: HOODS & FILTERS ABOVE COOKING EQUIPMENT IN BOTH HOT FOOD PREP AREAS, INTERIOR OF ICE MACHINE IN REAR, 3 COMPARTMENT SINK IN REAR PREP AREA, INTERIOR OF ICE CREAM FREEZER,STORAGE SHELVES IN BASEMENT, COOLERS WHERE NEEDED AND ALL OTHER UNCLEAN SURFACES THROUGHOUT

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: DETAIL CLEAN ALL FLOORS ALONG ALL WALL BASES, IN CORNERS, UNDERNEATH & BEHIND ALL HEAVY EQUIPMENT THROUGHOUT INCLUDING THE BBASEMENT. REPLACE MISSING FLOOR TILES IN REAR HOT FOOD PREP AREA.

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: REMOVE ALL CHIPPED PAINT FROM WALLS IN BASEMENT. CLEAN AND PAINT ALL WALLS & CEILING IN HOT FOOD PREP AREA BEHIND BUTCHER'S COUNTER AND IN REAR DISH WASHING/PREP AREA. SEAL ALL HOLES & CRACKS IN WALLS THROUGHOUT. ALL WALLS MUST BE WELL CONSTRUCTED, SMOOTH & EASILY CLEANABLE IN FOOD STORAGE AND PREPARATION AREAS. NEED TO INSTALL A DOOR WHERE LONG STRIPS OF PLASTIC ARE BEING USED TO KEEP UNAUTHORIZED PERSONNEL FROM ENTERING THE REAR.

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: REPLACE MISSING LIGHT SHIELD ABOVE 3 COMPARTMENT SINK.

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: REPAIR LEAKY FAUCET & HOT WATER KNOB AT 3 COMPARTMENT SINK IN BUTCHER'S AREA.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EXPOSED HAND SINK IN BUTCHER'S AREA CANNOT BE USED AS A STORAGE UNIT FOR UTENSILS, CUPS ETC.- MUST ALWAYS BE ACCESSIBLE FOR HAND WASHING

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EXPOSED HAND SINK IN BUTCHER'S AREA CANNOT BE USED AS A STORAGE UNIT FOR UTENSILS, CUPS ETC.- MUST ALWAYS BE ACCESSIBLE FOR HAND WASHING

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.