LUPITA'S GROCERY Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE LARGEST REFRIGERATION UNIT ON PREMISES (SIX DOOR) WAS NOT ON AT TIME OF INSPECTION TO OBTAIN A TEMPERATURE. UNIT WAS BEING WORKED ON. INSTRUCTED THAT ALL UNITS INCLUDING THE VEGETABLE HOLDING UNIT MUST BE ON AT THE REINSPECTION TO OBTAIN A TEMPERATURE AND UNITS MUST BE HOLDING AT 40F OR BELOW. A GENTLEMAN ON SITE STATED THAT STORE MAY SELL NACHOS AND CHEESE; INSTRUCTED THAT HOT HOLDING UNITS MUST BE IN PLACE THAT WILL BE USED TO HOLD PRODUCT AT 140F OR ABOVE. NO COOKING EQUIPMENT IS OBSERVED ON PREMISES AT THIS TIME. INSTRUCTED THAT IF ANY FOODS ARE COOKED ON PREMISES THAT THE PROPER EQUIPMENT MUST BE IN PLACE AND PROPERLY VENTED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO HANDSOAP OR HANDTOWELS AT THE EXPOSED HANDSINK; MUST PROVIDE.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: AT THIS TIME THERE WAS NO BARRIER SEPERATING THE EXPOSED HANDSINK AND THREE COMP SINK FROM THE SELLING FLOOR; INSTRUCTED THAT A BARRIER (COUNTER TOP) OF SOME SORT MUST BE IN PLACE TO SEPERATE AND DESIGNATE THIS AS A PREP AREA.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CITY OF CHICAGO FOOD SANITATION CERTIFICATE OR PROOF OF ENROLLMENT PROVIDED AT THIS TIME FOR THE SALE OF POTENTIALLY HAZARDOUS FOODS REQUIRING HOT HOLDING OR SLICING OF READY TO EAT FOODS; MUST PROVIDE.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FRONT SERVICE COUNTER OF RAW WOOD; MUST SEAL WOOD OR PAINT.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: A WALL COVING IS NEEDED AT THE BASE OF ONE WALL IN THE BASEMENT WHICH IS A DRY WALL; INSTALL A COVING. OTHER WALLS ARE CONCRETE BRICK.

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.

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: NO SELF-CLOSING DEVICE IS INSTALLED ON THE WASHROOM DOOR; MUST INSTALL A SELF-CLOSING DEVICE.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: A UTILITY SINK BASIN HAS BEEN INSTALLED IN THE WASHROOM WITH NO FAUCET. THE FAUCET WAS OBSERVED ON THE FLOOR IN A BOX; INSTRUCTED TO INSTALL FAUCET WITH HOT AND COLD RUNNING WATER. SINK MUST HAVE A BACKFLOW DEVICE.

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: A UTILITY SINK BASIN HAS BEEN INSTALLED IN THE WASHROOM WITH NO FAUCET. THE FAUCET WAS OBSERVED ON THE FLOOR IN A BOX; INSTRUCTED TO INSTALL FAUCET WITH HOT AND COLD RUNNING WATER. SINK MUST HAVE A BACKFLOW DEVICE.

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.