SUPERMERCADO CHAPALA Fails Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND COOKED PORK STORED INSIDE THE HOT HOLDING UNIT AT TEMP OF 115F TO 123F; COOKED RIBS AT TEMP OF 119.2F, NO TIME AND TEMPERATURE LOG PROVIDED,HOT HOLDING UNIT MAINTAINS TEMP OF 157F.FOOD DISCARDED AND DENATURED.POUNDS 100, VALUE 300. CRITICAL VIOLATIONS:7-38-005 H000075247-18

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. WASTE WATER BACKING UP FROM TWO FLOOR DRAINS INTO FLOOR IN PREP AREA/KITCHEN(CARNITAS AND OTHER FOOD). SUB-PUMP NOT WORKING.ALSO GREASE TRAP UNDER THE 3 COMPARTMENT SINK IN LOOSING WASTE WATER FROM THE BOTTOM OF THE GREASE TRAP(EXTREMLY RUSTED), MUST REPLACE UNIT.INSTRUCTED TO CONTACT A PLUMBER.MUST WASH AND SANITIZE ALL AREA, INCLUDED THE FIRST PREP AREA DUE TO TRACKING DIRTY FLOOR WITH SEWAGE WATER. CRITICAL VIOLATION:7-38-030 H000075247-18

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

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. FOUND FOOD NOT PROTECTED DURING STORAGE/SERVING.FOUND COOKED FOOD UNCOVERED STORED UNDER THE COOKING EQUIPMENT WITH GREASE AND ENCRUSTED FOOD DANGLING ON TOP OF THE FOOD.FOOD DISCARDED AND DENATURED.OBSERVED INTERIOR OF ICE MACHINE WITH BLACK SLIME SUBSTANCE DRIPPING INTO ICE CUBES(ICE IS USED FOR FOOD AND HUMAN CONSUMPTION).ALSO FOUND TWO CRATES OF FRESH TOMATOES STORED ON FLOOR WERE THE WASTE WATER WAS. NEED TO WASH AND SANITIZE UNIT.UNIT IS TURNED OFF.SERIOUS VIOLATION:7-38-005(A) H000075248-10

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED LIVE ROACH STROLLING ON OUTSIDE OF THE HOT HOLDING UNIT( ALSO TWO CUSTOMERS SAW THE LIVE ROACH).OUTER OPENING NOT PROTECTED. BOTH REAR DOOR(ROLLED-UP)AND FRONT DOOR MUST BE RODENT PROOFED,OBSERVED A GAP OF 1" TO 1 AND 1/2" ON BOTTOM DOORS.INSTRUCTED TO WASH AND SANITIZE UNIT,AND RODENT PROOF DOORS.SERIOUS VIOLATION:7-38-020 HOOOO75248-10

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE GARBAGE AREA NOT MAINTAINED.OBSERVED GARBAGE DUMPSTER OVERFLOWING WITH GARBAGE AND LID ARE BROKEN.OBSERVED LAYER OF SOLID GREASE ON TOP THE LIDS CONTAINERS.MUST REPLACE BROKEN LIDS.SERIOUS VIOLATION:7-38-020 H000075249-11 *** STRONGLY ADVICE THE PROVIDE A WASTE OIL GREASE CONTAINER, DUE TO NO WASTE OIL OR GREASE MUST BEEN DISCARDED IN GARBAGE DUMPSTER.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM 2-25-2011, REPORT# 579384. #32- 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. #33-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. #34-INSTRUCTED TO REPAIR MISSING FLOOR TILES IN KITCHEN AROUND FLOOR DRAIN, ON STEP DOWN TO CARNITAS KITCHEN,ON FLOOR IN MOP SINK,AND OR FLOOR IN CUSTOMER TOILET BEHIND TOILET BOWL. SERIOUS VIOLATION:7-42-090 H000075249-11

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL ALL FOOD CONTAINERS IN WHITE CONTAINERS(DRY FOOD).

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: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE RUBBER GASKET FOR THE 3 DOOR REFRIGERATOR.ALSO MUST REPAIR DOORS OF THE WALK-IN COOLER AND FREEZER, BOTTOM DOORS. ADDITIONAL KNIFE RACK IS NEEDED AT PREP/KITCHEN AREA.DO NOT STORE KNIFE BETWEEN WALL AND PREP TABLE

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.DETAIL CLEAN ALL EQUIPMENTS,HOOD FILTERS,CAN OPENERS.ALL SHELVES,AND COUNTER TOPS

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CLEAN ALL WALL IN STORAGE AREA(BOTTOM PART, ALSO SEAL ALL OPENINGS AND PROVIDE AND REPLACE ALL MISSING WALL TILES.

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: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE MISSING LIGHT SHIELD IN PREP AREA,AND CLEAN LIGHT SHIELD WERE IS NEEDED.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE MISSING LIGHT SHIELD IN PREP AREA,AND CLEAN LIGHT SHIELD WERE IS NEEDED.

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.