SUPERMERCADO CHAPALA Gets Conditional Pass on Health Inspection - Chicago Grocery store

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. OBSERVED READY TO EAT FOODS, BAKED HAM(39F),AND CANITAS(165F)WITH OUT COVER DISPLAYED ON COUNTER TOP IN MEAT DEPT.,NOT PROTECTED FROM CUSTOMER CONTACT DURING INSPECTION;CITATION ISSUED 7-38-005(a)SERIOUS.INSTRUCTED MANAGER TO HAVE PREPARED AND READY TO EAT FOOD PROTECTED FROM PUBLIC CONTACT, BY HAVING THEM COVERED,WRAPPED INDIVIDUALLY,OR AWAY FROM PUBLIC.CDI.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPAIR RUSTING COUNTER SHELVES UNDER PREP TABLES IN KITCHEN,AND TO REPAIR DRAINING WATER HOSE ATTACHED ON EQUIPMENTS TO EXTEND TO FLOOR DRAIN IN KITCHEN.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS ON 2COMP.& EXPOSE HAND WASH SINKS IN MEAT DEPT.,INSIDE OF MICROWAVE OVEN,TOP OF ICE MACHINE,VENT IN CUSTOMER TOILET,INSIDE RIMS OF TOILET BOWL IN TOILET BY MICROWAVE OVEN NEAR KITCHEN,AND STAINS ON WALLS AT MEAT DEPT..

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN DEBRIS ON 2COMP.& EXPOSE HAND WASH SINKS IN MEAT DEPT.,INSIDE OF MICROWAVE OVEN,TOP OF ICE MACHINE,VENT IN CUSTOMER TOILET,INSIDE RIMS OF TOILET BOWL IN TOILET BY MICROWAVE OVEN NEAR KITCHEN,AND STAINS ON WALLS AT MEAT DEPT..

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.