Carniceria Y Taqueria Guerrero

September 15, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings7
critical findings0

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Failed findings

toxic items stored near food

Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
Inspector note: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.OBSERVED EVIDENCE OF RODENTS ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. APPROXIMATELY 20 MICE DROPPINGS FOUND BENEATH GROCERY SHELVINGS OF THE PREMISES AND FRONT DOOR NOT RODENT PROOFED APPROXIMATELY 1/4" MODE OF ENTRY. ALSO OBSERVED A FLY STRIP STORED ABOVE THE DELI COOLER AT REAR FOOD PREP. MANAGEMENT WAS INSTRUCTED TO REMOVE THE FLY STRIPS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY,RODENT PROOF SAID DOOR. SERIOUS VIOLATION 7-38-020.
code 18
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.CLEAN MULTI-USE UTENSILS AND POTS/PANS MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
code 31
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.MUST PROVIDE SINK STOPPERS AT THE 3 COMPARTMENT SINK,REPLACE WORNED OUT CUTTING BOARDS AT REAR FOOD PREP.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.DETAIL CLEAN ALL COOLKING EQUIPMENTS,COOLERS,FOOD PREP TABLES,HOOD ABOVE COOKING EQUIPMENT,SHELVINGS THROUGHOUT AND BEHIND SERVICE COUNTER AREAS.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES,SEAL OPENING BENEATH THE BOTTLED WATER SHELVING AREA.
code 34
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.WATER STAINED CEILING TILES IN VARIOUS AREAS MUST BE REPLACED.
code 35
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.DETAIL CLEAN,ORGANIZE STORAGE AREAS,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.REMOVE HIGH WEEDS/TREE DEBRIS AT REAR BACKYARD.
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.