LOS POTRILLOS Passes Health Inspection - Chicago Grocery store

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: INSTRUCTED TO PROVIDE LABEL/NAME OF PRODUCT, COMPANY'S NAME, ADDRESS ON ALL FRESH VEGETABLES PACKAGED ON SITE AND OFFERED FOR SALE,

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: MUST PROVIDE SPLASH GUARD AT FRONT PREP AREA BETWEEN EXPOSED HAND SINK AND THREE COMPARTMENT SINK DRAIN BOARD, RESEAL RUSTY WIRE SHELVING INSIDE MEAT WALK-IN COOLER, PROVIDE SHELVING INSIDE WALK-IN FREEZER TO BETTER STORE PRODUCT, AND RESEAL INTERIOR SURFACES IN WALK-IN COOLER, WALLS AND DOOR,

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: MUST CLEAN INTERIOR OF HOT BOX FRONT PREP AREA, AND VENTS ABOVE COOKING EQUIPMENT SAME AREA,

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 FLOORS UNDER BEHIND COOKING EQUIPMENT AT CORNERS AND ALONG WALLS THRU-OUT PREMISES,

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: MUST CLEAN WALLS AT FRONT AND REAR COOKING AREAS, AND MUST SEAL CEILING AREA, ABOVE PREP FOOD STATION REAR AREA OF STORE, ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE,

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: MUST REPLACE BURNT OUT LIGHT BULB REAR AREA BEHIND MEAT DISPLAY CASE AND INSIDE MEAT WALK-IN COOLER,

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: MUST PROVIDE THREE SINK STOPPERS FOR FRONT PREP AREA THREE COMPARTMENT SINK, MUST REPAIR VENTILATION IN BATHROOM,

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: MUST PROVIDE THREE SINK STOPPERS FOR FRONT PREP AREA THREE COMPARTMENT SINK, MUST REPAIR VENTILATION IN BATHROOM,

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.