PASS W/ CONDITIONS
Risk 1 (High)
LINDO MICHOACAN Gets Conditional Pass on Health Inspection - Chicago Grocery store
June 1, 2021
Canvass
License #2304748
5
Total Violations
1
Critical
1
Major
3
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on June 1, 2021. The inspection type was "Canvass" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 5 violations during this inspection, including 1 critical violation that required immediate attention.
Violations Cited by Chicago Health Inspector
5
Violation #15
MAJOR
Violation Details
FOOD SEPARATED AND PROTECTED - Comments: OBSERVED CROSS CONTAMINATION BETWEEN RAW CHICKEN AND RAW BEEF IN THE MEAT DISPLAY CASE. OBSERVED RAW BREADED CHICKEN IN DIRECT CONTACT WITH RAW BREADED BEEF IN THE MEAT DISPLAY CASE. ALSO OBSERVED RAW CHICKEN FAJITAS STORED NEXT TO RAW BEEF FAJITAS IN THE SAME DISPLAY CASE WITHOUT ANY SEPARATION BETWEEN THE MEATS. MANAGEMENT INSTRUCTED TO PROPERLY DISPLAY RAW MEATS WITHOUT CROSS CONTAMINATION BETWEEN DIFFERENT TYPES OF MEAT. PRIORITY 7-38-005. CITATION ISSUED.
Why This Matters
Improper storage allows contamination from dripping, pests, and cross-contamination between foods.
Food Code Requirement
Food must be protected from contamination during storage and display.
Specific Requirements
Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.
CDPH Food Code: Section 3-305.11, 3-302.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE WALK-IN COOLER AND MEAT AND CHEESE DELI COOLER. OBSERVED MILK AT 52.5F, ORANGE JUICE AT 50.8F, HAM AT 44.6F AND CHEESE AT 44.8F. MANAGEMENT INSTRUCTED TO MAINTAIN COLD FOODS BELOW 41F. PRIORITY 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TORTILLA CHIPS STORED IN A CARDBOARD BOX. MANAGEMENT INSTRUCTED TO USE A FOOD GRADE STORAGE CONTAINER WHICH CAN BE CLEANED AND SANITIZED OR A PLASTIC LINER INSIDE OF THE BOX.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: REPLACE THE BROKEN OR MISSING FLOOR TILES UNDERNEATH THE COOKING EQUIPMENT IN THE GORDITA PREP AREA. REPAIR THE WALL NEXT TO THE DOORWAY IN THE MEAT PREP AREA. PROVIDE BASEBOARD WHERE MISSING ALONG THE WALLS BEHIND THE DELI PREP AREA. REPAIR THE STAINLESS STEEL WALL ABOVE THE 3 COMPARTMENT SINK IN THE CARNITA PREP AREA.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Violation #55
MINOR
Violation Details
PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: REPLACE THE BROKEN OR MISSING FLOOR TILES UNDERNEATH THE COOKING EQUIPMENT IN THE GORDITA PREP AREA. REPAIR THE WALL NEXT TO THE DOORWAY IN THE MEAT PREP AREA. PROVIDE BASEBOARD WHERE MISSING ALONG THE WALLS BEHIND THE DELI PREP AREA. REPAIR THE STAINLESS STEEL WALL ABOVE THE 3 COMPARTMENT SINK IN THE CARNITA PREP AREA.
Why This Matters
Deteriorated facilities harbor pests and prevent proper cleaning.
Food Code Requirement
Building must be maintained in good condition.
Specific Requirements
No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.
CDPH Food Code: Section 6-501.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection