PASS
Risk 1 (High)
SUPERMERCADO LA CHIQUITA #4 Passes Health Inspection - Chicago Grocery store
February 16, 2018
Canvass Re-Inspection
License #49303
8
Total Violations
2
Critical
2
Major
4
Minor
Inspection Summary
This grocery store was inspected by the Chicago Department of Public Health on February 16, 2018. The inspection type was "Canvass Re-Inspection" and resulted in a Pass outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 8 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
8
Violation #30
CRITICAL
Violation Details
FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Inspector Comments: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINERS IN MEAT DEPT.,PRODUCE PREP AND BAKERY PREP AREA.
Why This Matters
Improper methods result in slow cooling that allows bacterial growth.
Food Code Requirement
Approved cooling methods must be used.
Specific Requirements
Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.
CDPH Food Code: Section 3-501.15
Violation #33
MAJOR
Violation Details
FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Inspector Comments: MUST CLEAN DEBRIS FROM MEAT DEPT.-UNDER SIDES OF PREP TABLES,FAN GUARD COVERS.CHICKEN WALK IN COOLER - FAN GUARD COVERS,DELI WALK IN COOLER -FAN GUARD COVERS.BAKERY PREP AREA-EQUIPMENT,MICROWAVE & WALK IN COOLER & FREEZER-SHELVING UNITS.BEER & MILK WALK IN COOLER-SHELVING UNITS.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #34
MINOR
Violation Details
FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: MUST CLEAN DEBRIS FROM FLOOR IN BAKERY PREP AND WALK IN COOLER AND FREEZER,SALES FLOOR UNDER DISPLAY SHELVES.MUST REPAIR OR REPLACE DAMAGED FLOOR TILES ON SALES FLOOR AND MEAT WALK IN COOLER.
Why This Matters
Damaged floors harbor bacteria and create safety hazards.
Food Code Requirement
Floors must be smooth, cleanable, and maintained.
Specific Requirements
Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.
CDPH Food Code: Section 6-201.13
Violation #35
MINOR
Violation Details
WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Inspector Comments: MUST CLEAN DEBRIS FROM WALLS IN MEAT PREP AREA AT 3- COMP SINK.MUST REPLACE OR REPAIR STAINED CEILING TILES ON SALES FLOOR,DAMAGED WALL AT RECYCLING AREA.MUST ADJUST THRESHOLD AT RECEIVING MAN DOOR AND ROOF DOOR.
Why This Matters
Damaged surfaces cannot be properly cleaned and may harbor pests.
Food Code Requirement
Walls and ceilings must be smooth, cleanable, and in good repair.
Specific Requirements
Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.
CDPH Food Code: Section 6-201.11
Violation #36
MINOR
Violation Details
LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Inspector Comments: MUST REPLACE BURNTOUT LIGHT IN MEAT FRONT PREP AREA.
Why This Matters
Inadequate lighting prevents detection of contamination and pests.
Food Code Requirement
Adequate protected lighting required in all areas.
Specific Requirements
50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.
CDPH Food Code: Section 6-303.11
Violation #38
CRITICAL
Violation Details
VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Inspector Comments: MUST PROVIDE SINK STOPPERS FOR MEAT DEPT. 3- COMP SINK.MUST REPAIR OR REPLACE BROKEN TILE SURROUND AT REAR MOPSINK.
Why This Matters
Pests spread numerous diseases through contamination.
Food Code Requirement
No pests or animals allowed in facility.
Specific Requirements
No evidence of pests; No live animals except service animals; Effective pest control program.
CDPH Food Code: Section 6-501.111
Violation #41
MAJOR
Violation Details
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST REMOVE EXCESSIVE AMOUNT OF BOXES FROM IN CORNER AT FRONT MEAT PREP AREA.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Violation #41
MAJOR
Violation Details
PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: MUST REMOVE EXCESSIVE AMOUNT OF BOXES FROM IN CORNER AT FRONT MEAT PREP AREA.
Why This Matters
Contaminated cloths spread bacteria across multiple surfaces.
Food Code Requirement
Wiping cloths must be properly sanitized and stored.
Specific Requirements
Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.
CDPH Food Code: Section 3-304.14
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection