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Supermercado Guadalajara #2

April 5, 2010 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings12
critical findings2

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Failed findings

food received at unsafe tempscritical

Official wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep Area
Inspector note: Adequate and convenient hand washing facilities shall be provided for all employees. NO SOAP OR SANITARY HAND DRYING DEVICES/PAPER TOWELS AT EXPOSED SINKS OF WASHROOMS. MUST PROVIDE SOAP AND PAPER TOWELS AT ABOVE SINKS FOR PROPER HAND WASHING. CITATION ISSUED 7-38-030 CRITICAL.
code 12Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED BUTCHER AND ANOTHER EMPLOYEE'S RISING THEIR HANDS INSIDE 3PART SINK AT FRONT BUTCHER AREA. INSTRUCTED HANDS MUST BE WASHED INSIDE EXPOSED SINK WITH WARM WATER AND SOAP, THE WASHING OF HANDS INSIDE A UTENSIL WASHING SINK IS PROHIBITED. POOR HYGIENIC PRACTICES. CITATION ISSUED 7-38-010[A] CRITICAL.
code 6Priority
hot/cold holding temps off

Official wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And Served
Inspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENCIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED. MUST HAVE A CERTIFIED FOOD MANAGER ON DUTY WITH CITY CERTIFICATE. CITATION ISSUED 7-38-012 SERIOUS.
code 21
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. MUST REPLACE RUSTY SHELVES INSIDE DISPLAY AND PREP COOLERS.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZERS, STORAGE TABLES, MEAT GRINDER, SAW, SLICER, DISPLAY TABLES AND STORAGE SHELVES AND REMOVE FOIL COVERING FROM SHELVES AND TABLES.
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. MUST CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT AND 2ND FLOOR STORAGE ROOMS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST REPLACE MISSING BASEBOARDS AND WALL TILES THRU-OUT MAIN KITCHEN, AND REPLADE DAMAGED CEILING PANELS THRU-OUT.
code 35
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. MUST PROVIDE MISSING LIGHT SHIELDS ABOVE DISPLAY COOLER AT BUTCHER AREA, AND PROVIDE ADEQUATE LIGHTING THRU-OUT BASEMENT.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST REPAIR BUTCHER AREA 3PART SINK FAUCET, AND PUMP IN BASEMENT.
code 38
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST REMOVE UNNECESSARY ARTICLES THRU-OUT 2ND FLOOR STORAGE ROOMS, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AND AWAY FROM WALLS.
code 41
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: All employees shall be required to use effective hair restraints to confine hair. FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
code 42
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination. CLEANING TOWELS MUST BE PROPERLY STORED.
code 43

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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.