RODRIGUEZ FRUITS & VEGETABLE Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: The front door has a 1/4" gap in the middle of the double doors, the rear kitchen door has a 1/4" gap at the bottom and a 1/2" gap at the top. Over 30 mouse droppings were found on the rear kitchen storage area stairs. Remove all evidence of pest activity and pest proof all outer openings. The pest control business license copy is expired, have the pest control company update the logbook.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Open food products are not labeled and dated, label and date all open food products.

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: The shelves, cabinets, pipes and surfaces around the deli prep area and rear kitchen stove area are dirty and damaged, repair and clean said areas so they are smooth and sanitary.

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 SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: The shelves, cabinets, pipes and surfaces around the deli prep area and rear kitchen stove area are dirty and damaged, repair and clean said areas so they are smooth and sanitary.

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.