LINDO MICHOACAN Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE INSIDE THE WALK IN COOLER SUCH AS COOKED RIBS AT 47.0F, 3 LBS; COOKED CHICKEN AT 44.8F, 18 LBS. CRITICAL VIOLATION 7-38-005(A). INSTRUCTED MANAGER THAT ALL COLD FOODS MUST MAINTAIN A TEMPERATURE OF 40.0F DURING STORAGE INSIDE THE WALK IN COOLER. MANAGER DISCARDED THE SAID PRODUCTS WORTH $110.00, 21 LBS.

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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FEMALE LADY SHREDDING THE COOKED CHICKEN ,THEN REMOVED HER PLASTIC GLOVES AND SHE GET ANOTHER PAIR OF GLOVES AND STARTED TO WEAR IT WITHOUT WASHING HER HANDS.. CRITICAL VIOLATION 7-38-010(A) INSTRUCTED MANAGER THAT ALL EMPLOYEES MUST WASH THEIR HANDS BEFORE WEARING THE GLOVES AND AFTER REMOVING THE GLOVES. MANAGER ASKED THE FEMALE EMPLOYEE TO WASH HER HANDS BEFORE WEARING THE GLOVES AND AFTER REMOVING THE GLOVES DURING INSPECTION.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL COOKED POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND MAINTAIN. ALL DRY FOOD CONTAINERS NEED LABEL ALSO IN THE BAKERY DEPT.

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: FOUND GROCERY BAGS BEING USED TO STORE FOODS INSIDE THE WALK IN COOLER AND FREEZER. MUST REPLACE WITH FOOD GRADE STORAGE BAG. DAMAGED/RUSTED INTERIOR OF THE DOOR OF THE WALK IN COOLER IN THE CARNITAS AREA. MUST REPAIR 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: CLEAN THE BOTTOM OF THE PREP TABLES IN THE BAKERY DEPT, SEAFOOD DEPT AND SMALL KITCHEN AND MAINTAIN

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: MUST CLEAN THE FLOOR UNDER THE WIRE RACK SHELVINGS INSIDE THE WALK IN COOLERS AND WALK IN FREEZERS AND MAINTAIN. MISSING PART OF THE COVING(BASEBOARD) INSIDE THE EMPLOYEE'S WASHROOM IN THE STORAGE AREA AND UNDER THE EXPOSED HAND SINK IN THE SEAFOOD DEPT, MUST REPAIR,INSTALL COVING 4" AND MAINTAIN. CLEAN THE FLOOR DRAIN IN THE SEAFOOD DEPT UNDER THE 3 COMPT SINK, FLOOR DRAIN IN THE HALLWAY BY THE WALK IN FREEZER 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: CLEAN THE WALLS BY THE 3 COMPT SINK,WITH BLACK MOLDY LIKE SUBSTANCE IN THE SEAFOOD DEPT AND MAINTAIN. PEELING PAINT ON THE WALLS BY THE WASHROOM HALLWAY AND INSIDE WALL OF THE WALK IN COOLER WITH MEAT, MUST SCRAPE PAINT AND RE PAINT. ALL FOUR WASHROOMS VENT COVER WITH HEAVY DUST BUILD-UP. MUST CLEAN, REMOVE DUST AND MAINTAIN.

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: BURNED OUT LIGHT BULB ON THE HOOD IN THE SMALL KITCHEN AREA. MUST REPLACE AND MAINTAIN. MISSING LIGHT SHIELD OF THE LIGHT BULB ON THE WALK IN COOLER IN THE BAKERY DEPT. MUST REPLACE AND MAINTAIN. ONE OF THE LIGHT BULB IS MISSING A LIGHT SHIELD ON THE DISPLAY SHELVE OF THE BAKERY ITEMS. MUST PROVIDE LIGHT SHIELD.

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: LEAKING ON THE FAUCET CONNECTOR OF THE 3 COMPT SINK IN THE SEAFOOD DEPT. MUST REPAIR TO STOP THE LEAK.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAKING ON THE FAUCET CONNECTOR OF THE 3 COMPT SINK IN THE SEAFOOD DEPT. MUST REPAIR TO STOP THE LEAK.

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.