Supermercado Garibaldi

June 30, 2011 · Fail

🪳cooked

official resultFail
resultFail
inspection typeLicense
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. DISPLAY COOLER IN SELLING ARE MAINTAINS TEMPERATURE OF 48.9F TO 53.6F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:FRESH EGGS,MILK HOT DOGS VARIOUS KIND OF TAMALES(CHICKEN,PORK BEEF).TAGGED UNIT"HELD FOR INSPECTION" DO NOT USE.MUST MAINTAIN TEMP OF 40F AND BELOW.FAX A LETTER WHEN UNIT IS FIXED(PH#312-746-4240). CRITICAL VIOLATION:7-38-005(A) H000073174-15
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. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE DISPLAY COOLER:VARIOS KIND OF FRESH CHEESE, VARIOUS KIND OF YOGURT,VARIOUS KIND OF LUNCH MEAT,VARIOUS KIND OF TAMALES(CHICKEN, PORK,AND BEEF),RICE PUDDING,VARIOUS KIND OF MILK ALL TEMPERATURE WERE FROM 48.9F TO 54.6F.MILK ALL SEAL WERE REMOVED AND TAGGED FOR PROPER DISCARDING BY THE MILK COMPANY.ALL OTHER FOOD PRODUCTS WERE DISCARDED AND DENATURED.POUNDS 105, VALUE 1002.37.MUST KEEP INVOICE OF DISCARDED PRODUCTS(MILK) FROM THE MILK COMPANY. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.CRITICAL VIOLATION:7-38-005(A) H000073174-15.
code 3Priority
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. OBSERVED WASHROOM DOOR HAS A BUILD -UP GRIMES ON SURFACE,ALSO IN POOR REPAIRED,INSTRUCTED TO REPAIR.
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. DETAIL CLEAN KNIFE RACK AND KNIFES, ENCRUSTED WITH FOOD DEBRIS(DRY MEAT).MUST STORE ONLY CLEAN KNIF AT KNIFE RACK.
code 33
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE END CAPS AT LIGHT SHIELD ABOVE THE PRODUCE CASE.
code 36
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. REPLACE BROKEN THERMOMETERS IN COOLERS,ALSO PROVIDE MISSING THERMOMETER FOE ICE CREAM CHEST FREEZER.
code 40

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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.