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Supermercado Castillos, Inc

July 21, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. All food establishments that prepare, sell, or store hot food shall have adequate hot food storage facilities. FOUND FRESH MEAT COUNTER AT 52.3 DEGREES AIR TEMPERATURE. UNIT IS BEING TAGGED HELD FOR INSPECTION AT THIS TIME OF INSPECTION. UNIT MAY NOT BE USED UNTIL REINSPECTED BY THE CDPH. WHEN READY CONTACT CDPH VIA FAX 312-746-4240 CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED FACILITIES TO MAINTAIN PROPER TEMPERATURE.
code 2Priority
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 THE FOLLOWING POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE: RAW BEEF, RAW CHICKEN, CHORIZO, DELI HAM, AND DELI CHEESES. 52.4-54.5 DEGREES. ALL PRODUCT HAS BEEN DISCARDED AND DENATURED BY MANAGER. TOTAL VALUE $1500.00 200 LBS. CRITICAL VIOLATION 7-38-005(A) CITATION ISSUED POTENTIALLY HAZARDOUS PRODUCTS AT IMPROPER TEMPERATURE.
code 3Priority
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 ALL MULTI USE UTENSILS AND STORE IN A CLEAN SANITIZED LOCATION. ALL KNIVES MUST BE WASHED AND STORED PROPERLY WHEN NOT IN USE. MUST CORRECT AND MAINTAIN AT ALL TIMES.
code 31
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. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL PREP TABLES, REACH IN MEAT CASE AND DISPLAY CASE IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS. MUST CLEAN AND MAINTAIN.
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. FLOORS THROUGH OUT IN NEED OF CLEANING UNDER AND AROUND ALL EQUIPMENT. BASEMENT AREA FLOOR IN NEED OF DETAIL CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.
code 34
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHEILDS NEEDED FOR LIGHTS ABOVE PREP AREA. MUST INSTALL AND MAINTAIN AT ALL TIMES.
code 36

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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.