PASS W/ CONDITIONS
Risk 1 (High)
LINDO MICHOACAN Gets Conditional Pass on Health Inspection - Chicago Grocery store
June 26, 2023
Canvass
License #2304748
13
Total Violations
5
Critical
3
Major
5
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on June 26, 2023. 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 13 violations during this inspection, including 5 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
13
Violation #14
CRITICAL
Violation Details
REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED FACILITY NOT MAINTAINING AN APPROVED RECORD KEEPING SYSTEM FOR SHELLSTOCK TAGS. ONLY MOST RECENT SHELLSTOCK TAG AVAILABLE. SHELLSTOCK TAGS MUST BE KEPT ON-SITE FOR 90 DAYS.INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Uncorrected violations continue posing health risks and often worsen over time.
Food Code Requirement
Previous critical violations must be corrected.
Specific Requirements
All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.
CDPH Food Code: Section 8-401.10
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED VARIOUS TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING FROM 48-51F IN THE GROCERY REACH-IN COOLER AND BAKERY WALK-IN COOLER. MANAGER DISCARDED 8 OUNCES OF CREAM IN THE REACH-IN COOLER, 1 GALLON OF MILK, 7LB OF EGGS, AND 8LBS OF CREAM CHEESE IN THE BAKERY WALK IN COOLER ($75). PRIORITY VIOLATION. 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 #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED GROCERY REACH-IN COOLER WITH AN AMABIENT AIR TEMPERATURE OF 55F AND THE BAKERY WALK-IN COOLER AT 50F. ALL EQUIPMENT HOLDING TCS FOODS MUST BE HELD AT AN AMBIENT TEMPERATURE OF 41F OR BELOW. COOLERS WERE TAGGED. PRIORTIY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #38
CRITICAL
Violation Details
INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED MULTIPLE OPEN BAIT STATIONS STORED AROUND THE REAR OF FACILITY. INSTRUCTED TO PROVIDE ENCLOSED BAIT STATIONS.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED UNCOVERED PANS OF PORK STORED UNDER CHIPPED WOOD SHELVING IN THE DRY STORAGE AREA AND CONTAINERS WITH BOTTLED MILK STORED ON THE FLOOR IN THE WALK-IN COOLER. INSTRUCTED TO COVER PORK AND PLACE MILK CONTAINERS AT LEAST SIX INCHES OFF THE FLOOR TO PROTECT FROM CONTAMINATION.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #41
MAJOR
Violation Details
WIPING CLOTHS: PROPERLY USED & STORED - Comments: OBSERVED MULTIPLE WET WIPING CLOTHS STORED ON PREP TABLES AND CUTTING BOARDS THROUGHOUT THE FACILITY. INSTRUCTED TO KEEP ALL WIPE CLOTHS IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Violation #43
MINOR
Violation Details
IN-USE UTENSILS: PROPERLY STORED - Comments: OBSERVED PLASTIC CUPS BEING USED AS SCOOPS IN LARGE FOOD STORAGE CONTAINERS. INSTRUCTED MANAGER TO ENSURE ALL SCOOPS HAVE HANDLES.
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CAN OPENER IN THE GROCERY PREP AREA NEXT TO 3 COMPARTMENT SINK IN POOR CONDITION. INSTRUCTED TO REPLACE.
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 #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERED RUSTED SHELVING INSIDE WALK-IN COOLER. INSTRUCTED TO REPLACE SHELVING.
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 #48
CRITICAL
Violation Details
WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: BIG POTS AND PANS STORED IN THE REAR STORAGE AREA IN THE FACILITY IS TOO LARGE TO FIT AND FULLY IMMERSE WITHIN ANY THREE COMPARTMENT SINK. INSTRUCTED TO EITHER USE SMALLER EQUIPMENT THAT CAN FIT IN EXISTING THREE COMPARTMENT SINKS, OR PROVIDE AN APPROVED DETAILED METHOD OF MANUAL WAREWASHING.
Why This Matters
Cannot verify sanitization without test strips, risking contaminated equipment.
Food Code Requirement
Warewashing facilities must be properly equipped and supplied.
Specific Requirements
3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.
CDPH Food Code: Section 4-302.14
Violation #49
MINOR
Violation Details
NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DUST BUILD UP ON THE FAN GUARDS IN THE WALK IN COOLER AND FREEZER. INSTRUCTED TO CLEAN AND MAINTAIN.
Why This Matters
Accumulated soil attracts pests and harbors bacteria.
Food Code Requirement
All surfaces must be kept clean.
Specific Requirements
Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.
CDPH Food Code: Section 4-601.11, 4-602.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING PIPE UNDER THE THREE COMPARTMENT SINK IN THE MEAT/DELI AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING PIPE UNDER THE THREE COMPARTMENT SINK IN THE MEAT/DELI AREA. INSTRUCTED TO REPAIR AND MAINTAIN.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
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