✓!

Carniceria La Villa #2

September 20, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings1

← Back to the current restaurant page

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENTS DURING STORAGE AND DISPLAY. NOTED PORK CHORIZO HANGING FOR SALE BEHIND MEAT/DELI SECTION AT 67.8F. NO SHELF STABLE TEST PROVIDED. ALSO FOUND COOKED CARNITAS AT 118.2F AND ROTISSERIE CHICKEN AT 128.8F AT IMPROPER TEMPERATURE DURING STORAGE INSIDE HOT HOLDING DISPLAY UNIT. HOT HOLDING UNIT AIR TEMPERATURE OF 140.1F. ALSO FOUND COOKED BEEF TONGUE AT IMPROPER TEMPERATURE OF 71.2F STORED INSIDE REACH-IN COOLER (AIR TEMPERATURE OF 39.9F) INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $ 225.00, TOTAL WEIGHT 40 LBS. CRITICAL CITATION ISSUED 7-38-005 (A).
code 3Priority
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: FOLLOWING IN NEED OF DETAIL CLEANING AND MAINTAINING: INTERIOR AND EXTERIOR SURFACES OF MEAT DISPLAY COOLER, INTERIOR AND EXTERIOR SURFACES OF COOLERS, STORAGE RACKS, COUNTER SHELVES WITH DRIED FOOD DEBRIS BEHIND TAQUERIA PREP AREA, PREP SHELVES IN PREP/COOKING AREA.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT FOOD PREP, REAR STORAGE, WALK-IN COOLER AND IN WALK-IN FREEZER AND FLOORS THROUGHOUT BASEMENT.---------MUST INSTALL FLOOR BASEBOARD UNDER AND AROUND 3 COMPARTMENT SINK IN REAR AREA.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: NOTED WALLS BEHIND 3 COMPARTMENT SINK IN REAR IN POOR REPAIR WITH BLACK MOLD LIKE BUILD-UP AND PEELING PAINT. INSTRUCTED TO CLEAN AND FIX. WALLS MUST BE SMOOTH AND EASILY CLEANABLE.
code 35
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: INSTRUCTED TO REPLACE DEAD LIGHT BULBS ON HOOD AT TAQUERIA AREA AND REPLACE DEAD LIGHT BULBS INSIDE WALK-IN COOLER.
code 36
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS AND FREEZERS, AND ALSO THERMOMETER FOR HOT HOLDING DISPLAY UNIT.---------MUST PROVIDE METAL STEM THERMOMETER FOR HOT AND COLD INTERNAL TEMPERATURE OF FOODS.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN REAR STORAGE AND IN BASEMENT. MUST CLEAN AND REORGANIZE.
code 41

What changed since the previous inspection?

Compared with Pass on October 15, 2010: 7 findings appeared for the first time.

Browse this restaurant's inspections

More restaurants in Belmont Cragin

See every restaurant in Belmont Cragin →

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.