SUPERMERCADO CUAUHTEMOC INC Fails Health Inspection - Chicago Grocery store

NO EVIDENCE OF RODENT OR INSECT INFESTATION, NO BIRDS, TURTLES OR OTHER ANIMALS - Comments: OBSERVED A LIVE CAT ON PREMISES INSIDE BASEMENT FOOD AREA,AND OBSERVED EVIDENCE OF CAT FOOD AND CAT FOOD TRAY INSIDE BASEMENT AREA,INSTRUCTED TO REMOVE FROM BASEMENT AREA,CRITICAL VIOLATION 7-38-020

Pests carry numerous pathogens including Salmonella, E. coli, and Hantavirus, contaminating food and surfaces.

Facility must be free of pest infestation.

No live pests; No pest droppings, gnaw marks, or nesting; Effective pest control program; Regular monitoring; Professional treatment when needed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHLIE POTENTIALLY HAZARDOUS FOODS ARE SERVED SUCH AS SLICING DELI MEATS,SERIOUS VIOLATION 7-38-012

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.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: OBSERVED NO CHEMICAL TEST STRIPS ON SITE TO TEST THE STRENGTH OF THE SANITIZER WHEN 3 COMPARTMENT SINK IS SET UP FOR WASH,RINISE AND SANITIZE,INSTRUCTED TO PROVIDE STRIPS,SERIOUS VIOLATION 7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPLACE CUTTING BOARDS AT PREP TABLE,HAS OPEN DARK SEAMS ON CUTTING BOARDS IN THE MEAT PREP AREA

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: MUST CLEAN THE FANS OF DUST BUILD-UP INSIDE THE WALK-IN COOLERS AND REMOVED STAINED CEILING TILES IN REAR NEAR MEAT COUNTER ,INSTRUCTED TO CLEAN AND MAINTAIN AREA

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: MUST PROVIDE LIGHT SHIELD COVERS INSIDE THE MEAT COUNTER IN REAR PREP AREA

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR THE FAUCET NECK AT THE 3 COMPARTMENT SINK IN REAR AT MEAT COUNTER HAS A LEAK AT NECK OF FAUCET,INSTRUCTED TO REPAIR FAUCET

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: MUST REPAIR THE FAUCET NECK AT THE 3 COMPARTMENT SINK IN REAR AT MEAT COUNTER HAS A LEAK AT NECK OF FAUCET,INSTRUCTED TO REPAIR FAUCET

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.