La Nueva Imagen Grocery

April 5, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeCanvass
failed findings12
critical findings2

Failed findings

food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times.OBSERVED ALL 3 PREP AREA HAND SINKS NOT ACCESSIBLE,OBSERVED BOWLS,DETERGENT,PARTS OF MEAT SLICER,WIRE BRUSHES,SCRUBBERS INSIDE OF ALL HAND SINK & GARBAGE CANS & DOLLY IN FRONT OF BOTH HAND SINKS IN FOOD PREP & DELI PREP AREAS.FOOD HANDLERS REMOVED EQUIPMENT & ARTICLES FROM SINKS AT THIS TIME.INSTRUCTED TO KEEP HAND SINKS FREE OF ARTICLES.
code 11Priority
handwashing sink issuescritical

Official wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure Time
Inspector note: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.OBSERVED BOTH DISH WASHERS NOT PROPERLY WASHING,RINSING & SANITIZING MULTIUSE UTENSILS AT 3- COMPARTMENT SINK.OBSERVED BOTH DISH WASHERS SQUIRT SOAP ON A TOWEL AT 3- COMP SINK WASH DISHES WITH TOWEL AND USED A GARDEN HOSES TO RINSE SOAP FROM UTENSILS,INSTRUCTED & DEMONSTATED PROPER WAY TO SET UP SINK TO WASH,RINSE & SANITIZE UTENSILS.
code 8Priority
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 NUMEROUS RODENT DROPPINGS SCATTERED IN VARIOUS AREAS SUCH AS UNDER & NEXT TO MILK DISPLAY UNIT,PALLETS ON SALES FLOOR,ON SHELVING UNITS WHERE GALLONS OF JUICE & WATER IS STORED,UNDER DETERGENT DISPLAY,ON FLOOR NEAR BASEMET DOOR,ALONG WALL BASES IN BASEMENT.ALSO OBSERVED SEVERAL OPENINGS ALONG WALLBASES UNDER DETERGENT DISPLAY & FRONT SERVICE COUNTER & BASEMENT & 1ST FL. REAR DOORS ARE NOT TIGHT FITTING.MUST REMOVE DROPPINGS,SEAL OPENINGS & DOORS.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 4/5/11.
code 18
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE FOOD IS BEING PREPARED& SERVED AT THIS TIME.MUST BE ON SITE AT ALL TIMES .
code 21
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL SALSA IN COOLER FOR SALE,COOKED FOODS IN COOLERS.
code 30
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.MUST INVERT UTENSILS ON SHELVING UNITS & PLASTIC WEAR PROPERLY.
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 SPLASH GUARDS BETWEEN ALL HAND SINKS & 3- COMPARTMENT SINKS IN PREP AREAS,SINK STOPPERS.MUST REPAIR OR REPLACE WORN CUTTING BOARDS,REMOVE RUST FROM PREP TABLES,CARD BOARD FROM SURFACES,RUST FROM GREASE TRAP AT REAR 3- COMPARTMENT SINK.
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.MUST CLEAN EXTERIOR OF FOOD STORAGE CONTAINERS,DISH RACKS,STEAM & GRILL TABLE,MEAT DISPLAY UNIT,HOOD,FILTERS,NOZZLE ON DRINK MACHINE,VENTS,ALL DISPLAY SHELVES,PREP COOLERS.MUST DEFROST CHEST FREEZERS.
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.MUST CLEAN MASSIVE AMOUNT OF FOOD DEBRI & GREASE ON FLOOR UNDER,AROUND COOKING EQUIPMENT & WALK IN COOLER.MUST REPAIR OR REPLACE DAMAGED & MISSING FLOOR TILES THROUGHOUT.MUST REMOVE CARD BOARD FROM FLOORS THROUGHOUT.
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.MUST CLEAN WALLS THROUGHOUT.MUST SCRAPE & PAINT PEELING PAINT ON WINDOW SILLS.MUST SEAL ALL OPENINGS AROUND PIPES & WIRES LEADING INTO WALLS & CEILINGS.MUST REPAIR OR REPLACE STAINED CEILING TILES THROUGHOUT.
code 35
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.MUST REPAIR OR REPLACE LEAKY BACK FLOW DEVICE ON MOP SINK.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.ALL COLD & HOT HOLDING UNIT.
code 40

What changed since the previous inspection?

Compared with Pass w/ Conditions on May 3, 2010: 5 findings appeared for the first time. 7 findings recurred. 3 previous findings did not recur.

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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.