LINDO MICHOACAN Passes Health Inspection - Chicago Grocery store

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE/REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLERS USING A NON-TOXIC FINISH AND MAINTAIN. INSTRUCTED TO INSTALL A SPLASHGUARD AT THE LEFT SIDE OF THE EXPOSED HANDSINK NEXT TO THE DISHWASHING 3 COMPARTMENT SINK AT CARNITAS FOOD PREP KITCHEN AND MAINTAIN. CUTTING BOARDS WITH DEEP, DARK GROOVES MUST BE SANDED/BLEACHED OR REPLACED AND MAINTAINED. REMOVE HEAVY ICE BUILD-UP FROM AROUND DOOR FRAME OF WALK-IN-FREEZER AND MAINTAIN.

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: PIPING ALL ALONG BEHIND COOKING EQUIPMENTS AT THE CARNITAS KITCHEN PREP AREA MUST BE CLEANED IN DETAIL TO REMOVE EXCESSIVE GREASE BUILD-UP AND MAINTAIN. FAN COVERS AND SHELVINGS INSIDE THE WALK-IN-COOLERS,ROLLING UTILITY CARTS AND INTERIORS OF DRAWERS AT THE BAKERY PREP AREA,INTERIOR OF REFRIGERATOR AT BAKERY SERVICE AREA MUST BE CLEANED IN DETAIL AND MAINTAINED.

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: INSTRUCTED TO RE-GROUT FLOORING AT THE CARNITAS FOOD PREP KITCHEN AREAS,FLOORS SHOULD BE SMOOTH ENOUGH TO BE EASILY CLEANED AND MAINTAIN. MUST ALSO,CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS THROUGHOUT THE KITCHEN FOOD PREP AREAS,WALK-IN-COOLERS,REAR STORAGE AREAS AND MAINTAIN.

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: INSTRUCTED TO CLEAN KITCHEN EXHAUST HOOD/FILTERS ABOVE COOKING EQUIPMENTS,BAKING OVENS.WALLS AND CEILINGS AT THE DELI PREP AREAS MUST BE CLEANED TO REMOVE SPLASHED FOOD DEBRIS AND MAINTAIN. OPENINGS AT CEILING AND AROUND PIPING ABOVE THE DELI DISPLAY COOLER MUST BE SEALED AND MAINTAINED.

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: LIGHT FIXTURES AT THE DELI SERVICE/MEAT PREP AREAS,DISHWASHING AREAS,INSIDE THE WALK-IN-COOLERS MUST BE SHIELDED WITH END-CAPS AND MAINTAIN.

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: LIGHT FIXTURES AT THE DELI SERVICE/MEAT PREP AREAS,DISHWASHING AREAS,INSIDE THE WALK-IN-COOLERS MUST BE SHIELDED WITH END-CAPS AND MAINTAIN.

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.