Lindo Michoacan Supermarket

• resultPass w/ Conditions
• critical violations2
• last inspectedNovember 22, 2013
• address3142 W Lawrence Ave, Chicago 60625
• cuisineGrocery Store

Is Lindo Michoacan Supermarket clean?

Lindo Michoacan Supermarket is currently Pass w/ Conditions from Chicago Department of Public Health, from an inspection on November 22, 2013. Inspectors wrote up 2 critical violations — the kind most directly linked to foodborne illness. On Cooked's ladder that reads mid 😬.

What did inspectors find at Lindo Michoacan Supermarket?

These are the violations recorded at the most recent inspection on November 22, 2013, in plain English, with the city's own wording underneath.

• 📋no certified food manager on dutycritical
  Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place • NOTED ASSORTED SHELL FISH (CLAMS AND OYSTERS) AT THE SEA FOOD DISPLAY COOLER WITH NO TAGS ATTACHED. MANAGER LATER PRESENTED TAGS THAT WERE STORED ELSE WHERE.HOWEVER STILL UNABLE TO MATCH EACH TAG TO THE SHELLFISH AT DISPLAY COOLER. INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO THE SHELLFISH AND THEN STORED FOR 90 DAYS AFTER CONSUMPTION (PRODUCT IS SOLD). MANAGER IMMEDIATELY DISPOSED OF PRODUCTS. SEE VIOLATION #3 FOR INVENTORY. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
• 🤒sick-employee policy not followedcritical
  Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 107F TO 130F FOR HOT HOLDING AND BETWEEN 43F TO 65F FOR COLD HOLDING INSIDE WALK IN COOLER AND HOT HOLDING UNITS.CHICKEN 126.8F,ASSORTED COOKED VEGETABLES 130.3F,FISH 107.7F,TOMATO SAUCE 54.2F CHICKEN 65.4F,SHRIMP CEVICHE 43.8F AND SHRIMPS/LOBSTER CEVICHE 44.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 85LBS WORTH $456.00 THROUGH DENATURING PROCESS. TEMPERATURE OF EQUIPMENT WAS ADEQUATE AT THIS TIME.INSTRUCTED TO USE TIME OR TEMPERATURE TO MONITOR FOOD ITEMS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
• ⚠️Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED FRONT PANELS OF DAIRY WALK IN COOLER AND FREEZER DOORS TO BE IN POOR REPAIRS (BROKEN), MOLD ON DOOR OF WALK IN FREEZER AT SAME AND HEAVY ICE BUILT UP INSIDE MEAT WALK IN FREEZER AT THE REAR. INSTRUCTED TO DETAIL CLEAN WALK IN FREEZER DOOR, REPAIR OR REPLACE DOORS OF WALK IN COOLER AND FREEZER AT SAME AND DEFROST THE WALK IN FREEZER INCLUDING THE CONDENSING UNIT AND MAINTAIN.
  Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained • NOTED FRONT PANELS OF DAIRY WALK IN COOLER AND FREEZER DOORS TO BE IN POOR REPAIRS (BROKEN), MOLD ON DOOR OF WALK IN FREEZER AT SAME AND HEAVY ICE BUILT UP INSIDE MEAT WALK IN FREEZER AT THE REAR. INSTRUCTED TO DETAIL CLEAN WALK IN FREEZER DOOR, REPAIR OR REPLACE DOORS OF WALK IN COOLER AND FREEZER AT SAME AND DEFROST THE WALK IN FREEZER INCLUDING THE CONDENSING UNIT AND MAINTAIN.
• 🧫food prep surfaces dirty
  Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents • INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT ESPECIALLY AT THE KITCHEN PREP, SHELVING RACKS WHERE LARD IS STORED AT THE REAR AND THE TORTILLA EQUIPMENT AND MAINTAIN FREE OF GREASE,DIRT AND DEBRIS.
• ⚠️Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • NOTED THE FOLLOWING:- HEAVY GREASE BUILT UP ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE KITCHEN FOOD PREP AREA,CRACKS ON FLOORS AT THE REAR BY THE MOB SINK AND UNFINISHED FLOOR SURFACE AT THE DRY STORAGE AREA.INSTRUCTED TO DETAIL CLEAN AND REPAIR OR REPLACE MISSING TILES AND UNFINISHED FLOOR SURFACE.
  Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used • NOTED THE FOLLOWING:- HEAVY GREASE BUILT UP ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE KITCHEN FOOD PREP AREA,CRACKS ON FLOORS AT THE REAR BY THE MOB SINK AND UNFINISHED FLOOR SURFACE AT THE DRY STORAGE AREA.INSTRUCTED TO DETAIL CLEAN AND REPAIR OR REPLACE MISSING TILES AND UNFINISHED FLOOR SURFACE.
• 🪳pests in the house
  Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained • INSTRUCTED TO REPAIR OR REPLACE LEAKING FAUCETS AT THE KITCHEN PREP AREA AND AT THE 3 COMPARTMENT SINK AT REAR BY THE MOB SINK,FANS INSIDE ALL BATHROOMS AND OVENS AT THE KITCHEN WITH DIRT AND DUST....NOTED WATER DRIPPING FROM DRIP TRAY AT THE FRONT DISPLAY AREA ON TO THE FOOD. MUST REPAIR AND MAINTAIN.
• 🧻grimy wiping cloths
  Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored • NOTED CLUTTER AT THE DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLE AND PROVIDE INSPECTION AISLES FOR PROPER PEST MONITOR.

When was Lindo Michoacan Supermarket last inspected?

Lindo Michoacan Supermarket has 7 inspections on record going back to September 14, 2010.

Lindo Michoacan Supermarket vs Albany Park

Albany Park runs 58% clean across 828 tracked restaurants — 478 clean, 149 mid, 198 cooked.

Against the 828 spots Cooked tracks in Albany Park, this one comes out cleaner than 26% of them.

Other spots in Albany Park

• ? Nak Won Korean Bakery
  cooked · March 14, 2011
• ✓ Jerusalem Liquors
  clean · March 17, 2017
• ? Farm Meat Market Inc
  cooked · November 26, 2013
• ? Salam Restaurant
  cooked · August 21, 2012
• ? La Chapina #2 Bakery
  cooked · August 30, 2011
• ✓ Governor's
  clean · July 25, 2014

See every restaurant inspection in Albany Park →

How Chicago grades restaurants

Chicago does not use letter grades. Every inspection ends in one of three official results: Pass, Pass with Conditions, or Fail. Pass with Conditions means violations were found but corrected on the spot or under a deadline — the restaurant is open, with homework. A Fail means serious violations went uncorrected, and it usually brings a re-inspection within days. Chicago also flags “priority” violations, the ones most likely to actually make someone sick. Cooked reads Pass as clean, Pass with Conditions as mid, and Fail as cooked, and shows the itemized violations behind each result.

Source: Chicago Department of Public Health via Chicago Data Portal. Cooked refreshes this data daily — this listing's most recent inspection is dated November 22, 2013. Inspection results describe one moment in a kitchen's life, not a permanent verdict.