LA PLACITA Fails Health Inspection - Chicago Grocery store

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL SANITIZER TEST KIT AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE TEST KIT FOR PROPER SANITIZER CONCENTRATION. SERIOUS VIOLATION 7-38-030

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS NOT CORRETED FROM REPORT #205919 ON 6-8-17: 35-REPAIR CEILING NEAR WINDOW IN TAQUERIA(PEELING PAINT) 36-PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS IN TAQUERIA. 38-INSTALL AN EXPOSED HAND SINK WITH HOT AND COLD RUNNIN WATER, SOAP AND PAPER TOWELS IN REAR PREP AND COOKING AREAS. 45-PROVIDE FOOD HANDLER TRAINING FOR ALL EMPLOYEES. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL PREPARED FOOD IN REACH-IN COOLER IN TAQUERIA.

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: SEAL LOOSE GASKETS ON PREP AND REACH-IN COOLERS IN TAQUERIA, AND MILK COOLER IN SALES AREAS. REMOVE CARDBOARD OFF BOTTOM SHELF BEHIND FRONT COUNTER. REPLACE MISSING FILTER INSIDE VENTILATION HOOD IN REAR KITCHEN.

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 INTERIOR AND EXTERIOR OF ALL COOLERS, COOLER GASKETS, FREEZERS, SLICER, KNIFE RACK, PREP TABLES, DISPLAY CASES AND SHELVES.

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: REMOVE ACCUMULATED FOOD DEBRIS OFF FLOOR INSIDE WALK-IN COOLER. CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, STORAGE, BASEMENT AND SALES AREAS(DEAD ROACHES, FOOD DEBRIS, ETC).

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: CLEAN INTERIOR OF VENTILATION HOOD IN TAQUERIA. SEAL ALL OPENINGS ALONG BASEBOARDS AND REPLACE MISSING BASEBOARDS IN REAR KITCHEN.

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: PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS INSIDE MEAT DISPLAY CASE.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT SHIELDS OR SHATTERPROOF BULBS INSIDE MEAT DISPLAY CASE.

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.