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Lindo Michoacan Supermarket
November 22, 2013 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings7
- critical findings2
Failed findings
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no certified food manager on dutycriticalOfficial wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In PlaceInspector note: 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)
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: 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).
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: 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.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: 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.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: 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.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: 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.
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grimy wiping clothsOfficial wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly StoredInspector note: 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.
What changed since the previous inspection?
Compared with Pass on February 26, 2013: 3 findings appeared for the first time. 4 findings recurred. 5 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.