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Carniceria La Villa #2

October 12, 2010 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
failed findings6
critical findings1

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. INSTRUCTED ALL COOLERS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND FREEZER AT 0F OR BELOW.
code 2Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NOTED LARGE POTS ON PREMISES. INSTRUCTED MANAGER FOOD ESTABLISHMENT MANUALLY WASHING MULTI-USE UTENSILS AT 3 COMPARTMENT SINK SHALL BE OF SUFFICIENT SIZE TO PERMIT COMPLETE IMMERSION OF THE MULTI-USE UTENSILS TO BE WASHED, RINSED AND SANITIZED OR PROVIDE SMALLER POTS. ------MUST CLEAN AND REPAINT RUSTY METAL SHELVES/RACKS INSIDE WALK-IN COOLER, WALK-IN FREEZER AND IN REACH-IN DISPLAY COOLER.
code 32
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLS THROUGHOUT WALK-IN COOLER AND IN WALK-IN FREEZER.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS MUST BE SHIELDED ABOVE REAR STORAGE AREA.------INSTRUCTED TO REPLACE DEAD LIGHT BULBS (2) IN HOOD ABOVE COOKING EQUIPMENT TO PROVIDE PROPER LIGHTING.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. NOTED ROTISSERIE OVEN WITHOUT PROPER VENTILATION. INSTRUCTED TO PROVIDE OR TRANSFER UNDER KITCHEN HOOD.-------- MUST PROVIDE BACK FLOW PREVENTER DEVICE AT MOP SINK FAUCET.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT STORED IN REAR STORAGE AREA AND IN BASEMENT TO PREVENT RODENT AND INSECT HARBORAGE.
code 41

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.