Cooked?✓!
Supermercado Chapala
December 27, 2013 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeComplaint
- failed findings7
- critical findings2
Failed findings
-
certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: NOTED TEMPERATURE OF PRODUCE/DAIRY WALK IN COOLER TO BE READING 49.9F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING TEMPERATURE OF 40F OR BELOW. MANAGER IMMEDIATELY CALLED REPAIR COMPANY FOR MAINTENANCE. AT END OF INSPECTION REPAIR PERSON ARRIVED AT ABOUT 11:30 AM AND REPAIRED WALK IN COOLER. TEMPERATURE OF COOLER NOW READS 38.5F. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
-
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 INSIDE MEAT DISPLAY COOLER, MEAT WALK IN COOLER AND PRODUCE/DAIRY WALK IN COOLER TO IMPROPER BETWEEN 45F TO 52F:- SPICY CHICKEN 49.6F, SPICY PORK 45.1F,BREADED CHICKEN 49.1F, GROUND BEEF 48.3F,GROUND PORK 48.5F(MEAT DISPLAY COOLER), CHICKEN 45.9F,MENUDO(INSIDE 2 LARGE POTS COOKED)46.7F AND 47.7F (MEAT WALK IN COOLER),BOXES OF 16OZ NESTLE BRAND NESQUIK 48.7F, BOXES OF 7OZ LALA MILK 48.9F,MILK (GALLONS)48.9F, EGGS 46.6F, CREAM 48.0F, PORK CHORITZO 47.7F, CONDENSED MILK (INSIDE CONTAINER OPENED) 52.9F (PRODUCE/DAIRY WALK IN COOLER). TEMPERATURES OF MEAT DISPLAY COOLER AND MEAT WALK IN COOLER WERE ADEQUATE AT 35.5F AND 40.1F MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 856LBS OF PRODUCTS WORTH $1,350.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR AND MAINTAIN FOOD TEMPERATURES AT ALL TIMES AND TO USE TIME LOG FOR TEMPERATURE CONTROL. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
-
Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: NOTED RAW WOOD USED FOR SHELVING INSIDE MEAT WALK IN COOLER AND SLIGHT RUST. ALSO RUSTY SHELVES UNDER COOKING STOVE AT THE KITCHEN. NOTED DIRT ACCUMULATION ALONG WALLS OF HOT HOLDING EQUIPMENT AT FRONT. INSTRUCTED TO USE NON POROUS AND EASILY CLEANABLE MATERIAL FOR LINING OF SHELVES, DETAIL CLEAN BETWEEN HOT HOLD UNITS AND MUST CLEAN OR REPLACE RUSTY SHELVES AT SAME.
-
food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: NOTED OLD FOOD DEBRIS INSIDE MEAT SLICER AT THE MEAT PREP COUNTER, DIRT AND MEAT JUICE ON SHELVES INSIDE UPRIGHT FREEZER AT THE REAR DRY STORAGE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.
-
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: INSTRUCTED TO CLEAN FLOORS INSIDE MEAT WALK IN COOLER AND PRODUCE/DAIRY WALK IN COOLER AND MAINTAIN DRY.
-
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: NOTED CRACKS ON WALLS BY THE MEAT PREP AREA LEADING TO THE REAR. INSTRUCTED TO REPAIR AND MAINTAIN.
-
pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: NOTED SLOW DRAIN AT THE 2 COMPARTMENT SINK AT THE MEAT PREP COUNTER AND LEAKING FAUCETS AT THE SAME. ALSO NOTED LEAKING FAUCET AT WATER SPRAYER OF THE 3 COMPARTMENT SINK.. MUST REPAIR AND MAINTAIN...INSTRUCTED TO CLEAN ALL VENTS ON PREMISES WITH DUST ACCUMULATION AND ON WALLS AT THE HOT HOLDING AREA.
What changed since the previous inspection?
Compared with Pass on January 24, 2013: 4 findings appeared for the first time. 3 findings recurred. 3 previous findings did not recur.
Browse this restaurant's inspections
More restaurants in Rogers Park
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.