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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: NOTED TEMPERATURE OF PRODUCE/DAIRY WALK IN COOLER TO BE READING 49.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING TEMPERATURE OF 40F OR BELOW. MANAGER IMMEDIATELY CALLED REPAIR COMPANY FOR MAINTENANCE. AT END OF INSPECTION REPAIR PERSON ARRIVED AT ABOUT 11:30 AM AND REPAIRED WALK IN COOLER. TEMPERATURE OF COOLER NOW READS 38.5F. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE MEAT DISPLAY COOLER, MEAT WALK IN COOLER AND PRODUCE/DAIRY WALK IN COOLER TO IMPROPER BETWEEN 45F TO 52F:- SPICY CHICKEN 49.6F, SPICY PORK 45.1F,BREADED CHICKEN 49.1F, GROUND BEEF 48.3F,GROUND PORK 48.5F(MEAT DISPLAY COOLER), CHICKEN 45.9F,MENUDO(INSIDE 2 LARGE POTS COOKED)46.7F AND 47.7F (MEAT WALK IN COOLER),BOXES OF 16OZ NESTLE BRAND NESQUIK 48.7F, BOXES OF 7OZ LALA MILK 48.9F,MILK (GALLONS)48.9F, EGGS 46.6F, CREAM 48.0F, PORK CHORITZO 47.7F, CONDENSED MILK (INSIDE CONTAINER OPENED) 52.9F (PRODUCE/DAIRY WALK IN COOLER). TEMPERATURES OF MEAT DISPLAY COOLER AND MEAT WALK IN COOLER WERE ADEQUATE AT 35.5F AND 40.1F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 856LBS OF PRODUCTS WORTH $1,350.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR AND MAINTAIN FOOD TEMPERATURES AT ALL TIMES AND TO USE TIME LOG FOR TEMPERATURE CONTROL. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NOTED RAW WOOD USED FOR SHELVING INSIDE MEAT WALK IN COOLER AND SLIGHT RUST. ALSO RUSTY SHELVES UNDER COOKING STOVE AT THE KITCHEN. NOTED DIRT ACCUMULATION ALONG WALLS OF HOT HOLDING EQUIPMENT AT FRONT. INSTRUCTED TO USE NON POROUS AND EASILY CLEANABLE MATERIAL FOR LINING OF SHELVES, DETAIL CLEAN BETWEEN HOT HOLD UNITS AND MUST CLEAN OR REPLACE RUSTY SHELVES AT SAME.

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: NOTED OLD FOOD DEBRIS INSIDE MEAT SLICER AT THE MEAT PREP COUNTER, DIRT AND MEAT JUICE ON SHELVES INSIDE UPRIGHT FREEZER AT THE REAR DRY STORAGE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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: INSTRUCTED TO CLEAN FLOORS INSIDE MEAT WALK IN COOLER AND PRODUCE/DAIRY WALK IN COOLER AND MAINTAIN DRY.

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: NOTED CRACKS ON WALLS BY THE MEAT PREP AREA LEADING TO THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NOTED CRACKS ON WALLS BY THE MEAT PREP AREA LEADING TO THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN.

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.