SUPERMERCADO EL TAPATIO Passes Health Inspection - Chicago Grocery store

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-602.11(A; B:1-4,6,7; C; D) : MUST LABEL REPACKAGED FOODS ON DISPLAY FOR SALE WITH INFORMATION GIVEN.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15 : MUST REPAIR OR REPLACE GAPS ALONG BOTTOM OF FRONT,BOTH SIDE DOORS MUST MAKE TIGHT FITTING

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.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 : OBSERVED SOILED WIPING CLOTHS STORED ON CUTTING BOARD MUST STORE IN A SANITIZING SOLUTION WHEN NOT IN USE

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19 : MUST REMOVE RUST FROM SHELVING UNITS IN BOTH WALK IN COOLERS,PREP TABLES IN BASEMENT.MUST ELIMINATE CRATES USED FOR FOOD STORAGE THROUGHOUT ALL STORAGE AREAS,BASEMENT,WALK IN COOLERS AND WHERE NEEDED AND PROVIDE ADEQUATE SHELVING UNITS

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 : MUST REPAIR OR REPLACE WORN,PITTED CUTTING BOARDS IN ALL PREP AREAS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 : MUST REPAIR OR REPLACE WORN DOOR GASKETS ON WALL OF GLASS REACH IN COOLERS.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) : MUST CLEAN DEBRIS BUILD UP FROM PREP TABLES,SERVICE COUNTER SHELVING UNITS,WALK IN COOLERS SHELVING UNITS,FANGUARD COVERS & COMPRESSOR UNIT,MEAT DISPLAY UNIT,PREP TABLES.MUST DEFROST ICE BUILD UP FROM FREEZERS

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 : MUST REPAIR OR REPLACE OBSERVED MOPSINK BASIN HAS WATER BACKING UP INTO SINK WHEN HAND SINK IN TOILET ROOM IS TURNED ON,SLOW DRAIN AT HAND SINK IN MEAT /DISH WASHING AREA.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.13 : MUST CLEAN DEBRIS BUILD UP FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREMISES INCLUDING WALK IN COOLERS AND BASEMENT.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.16 : OBSERVED CHIPPING PAINT ON WALLS THROUGHOUT STAIRCASE TO BASEMENT,DRY FOOD STORAGE AREAS AND WHERE NEEDED

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.13 : MUST REPAIR OR REPLACE DAMAGED,BROKEN AND MISSING FLOOR TILES THROUGHOUT PREMISES,HOLE IN WALL NEAR SIDE DOOR,STAINED CEILING TILES IN REAR STORAGE ROOM,LOOSE WALL BASE ON SALES FLOOR BEHIND COOLER.MUST MAKE BASEMENT WALL IN PREP AREA SMOOTH AND EASILY CLEANABLE.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 : MUST CLEAN MOLD BUILD UP FROM WALLS AND CEILING IN WALK IN COOLERS.MUST CLEAN DEBRIS BUILD UP AND DIRT FROM WALLS THROUGHOUT PREMISES

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 : MUST REPLACE BURNTOUT LIGHTS THROUGHOUT PREMISES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 : MUST REPLACE BURNTOUT LIGHTS THROUGHOUT PREMISES.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.