SUPERMERCADO CUAUHTEMOC INC Gets Conditional Pass on Health Inspection - Chicago Grocery store

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: NO HOT WATER ON SITE AT THIS TIME OF INSPECTION. WATER AT HAND SINK IS 75.2 DEGREES WATER AT 3 COMPARTMENT SINK IS 73.2 DEGREES. WATER AT 3 COMPARTMENT SINK MUST BE 110 DEGREES CRITICAL VIOLATION 7-38-030 HOT WATER TANK HA RECOVERED. 3 COMPARTMENT SINK NOW AT 112 DEGREES.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: FOUND NO SOAP TO WASH HANDS AT HANDSINK IN MEAT/DELI AREA AND NO SOAP IN TAQUERIA AREA. MANAGER CORRECTED BY ADDING BOTTLES OF SOAP AT BOTH SINKS. CRITICAL VIOLATION 7-38-030

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: ALL FOOD MUST BE STORED IN FOOD GRADE STORAGE BAGS OR CONTAINERS. MUST DISCONTINUE USE OF STORE GROCERY BAGS FOR STORAGE. CORRECT AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS IN SMALL STORAGE AREAS IN NEED OF CLEANING TO REMOVE DEBRIS. MUST CLEAN UNDER ALL SHELVES.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTS IN ELI/MEAT DEPARTMENT, LIGHT IN REAR KITCHEN PREP AREA, LIGHTS IN BAKERY PREP AREA AND FRONT TAQUERIA ARE IN NEED OF LIGHTS WITH SHIELDS. MUST CORRECT AND MAINTAIN.

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: LIGHTS IN ELI/MEAT DEPARTMENT, LIGHT IN REAR KITCHEN PREP AREA, LIGHTS IN BAKERY PREP AREA AND FRONT TAQUERIA ARE IN NEED OF LIGHTS WITH SHIELDS. MUST CORRECT AND MAINTAIN.

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.