LA PLACITA Gets Conditional Pass on Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER/CERTIFICATE ON DUTY WHILE TCS FOODS ARE PREPARED AND SERVED . INSTRUCTED TO OBTAIN AND MAINTAIN. PRIORITY FOUNDATION #7-38-012

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.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICY ON SITE AT TIME OF INSPECTION. FOOD AND CONDITIONAL EMPLOYEES ARE INFORMED IN A VERIFIABLE MANNER OF THEIR RESPONSIBILITY TO REPORT INFORMATION ABOUT THEIR HEALTH RELATED TO DISEASES TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION VIOLATION 7-38-010

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO VOMIT OR DIARRHEA CLEAN UP PROCEDURE OF KIT ON SITE AT TIME OF INSPECTION. A RETAIL FOOD ESTABLISHMENT SHALL HAVE PROCEDURES FOR EMPLOYEES TO FOLLOW WHEN RESPONDING TO VOMITUS OR FECAL MATTER ONTO SURFACES IN THE RETAIL FOOD ESTABLISHMENT. PRIORITY FOUNDATION VIOLATION 7-38-005

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INSIDE OF ICE MACHINE WITH A PINK SLIMY SUBSTANCE. INSTRUCTED TO CLEAN, SANITIZE, AND MAINTAIN

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED COOKED PORK STORED IN A HOT HOLDING UNIT AT 124.4F. EXCEPT FOR PREPARATION, COOKING OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL, TIME AND TEMPERATURE CONTROL FOR SAFETY SHALL BE MAINTAINED. OWNER VOLUNTARILY DISCARDED. CONSOLIDATION WITH THE BELOW CITATION

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED CHORIZO AND CHICHARRON OUT OF TEMPERATURE. CHORIZO AND CHICHARRON WERE RAW STORED AT ROOM TEMPERATURE. EXCEPT FOR PREPARATION, COOKING OR COOLING, OR WHEN TIME IS USED AS THE PUBLIC HEALTH CONTROL, TIME AND TEMPERATURE CONTROL FOR SAFETY SHALL BE MAINTAINED. OWNER VOLUNTARILY DISCARDED 76LBS OF CHICHARRON, 12LBS OF CHORIZO. TOTAL VALUE PER OWNER IS $471.00 AND TOTAL OF 98 LBS(INCLUDING COOKED PORK IN ABOVE VIOLATION) PRIORITY VIOLATION 7-38-005.

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 DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS IN THE REAR DISPLAY COOLER AND FRONT PREP COOLER. READY TO EAT TIME TEMPERATURE CONTROL FOR SAFETY FOODS PREPARED AND HELD IN RETAIL FOOD ESTABLISHMENT FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DATE OR DAY WHICH THE FOOD SHALL BE CONSUMED ON THE PREMISES , SOLD, OR DISCARDED WITH A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION 7-38-005

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED REAR EXIT DOOR LEADING TO THE GARBAGE DUMPSTER WITH AN APPROXIMATE 1 INCH GAP ON THE SIDE OF THE DOOR. INSTRUCTED TO REPAIR SO THAT IT IS TIGHT FITTING TO PREVENT PESTS

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: OBSERVED CARD BOARD USED AS SHELF LINERS AND ON THE FLOORS USED AS MATS. INSTRUCTED TO REMOVE AND MAINTAIN

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: OBSERVED CARD BOARD USED AS SHELF LINERS AND ON THE FLOORS USED AS MATS. INSTRUCTED TO REMOVE AND MAINTAIN

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.