Tianguis Fresh Foods

• official resultPass w/ Conditions
• resultPass w/ Conditions
• inspection typeComplaint
• 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 prepare, sell, or store hot food shall have adequate hot food storage facilities.FOUND ROLLING HOT HOLDING UNIT BY MEAT DEPT USED FOR HOLDING HOT COOKED INDIVIDUAL ROTISSERIE CHICKENS OFFERED FOR SALE NOT MAINTAINING PROPER TEMPERATURE.AMBIENT AIR MEASURED 120.1F DURING THIS INSPECTION.INSTRUCTED MANAGER THAT HOT HOLDING UNIT MUST BE MONITORED,MUST MAINTAIN 140F OR ABOVE.TAGGED HELD FOR INSPECTION-MUST NOTIFY THE CDPH 312-746-4240 VIA FAX FOR TAG REMOVAL.
  code 2Priority
• 🤒sick-employee policy not followedcritical
  Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
  Inspector note: All hot food shall be stored at a temperature of 140F or higher.FOUND HOT COOKED ROTISSERIE CHICKENS IN SAID HOT HOLDING UNIT -NOT MEETING TEMPERATURE REQUIREMENT DURING DISPLAY,INTERNAL TEMPERATURES RANGING 116.8F-119.8F.MANAGER VOLUNTARILY DISCARDED,DENATURED CHICKENS.TOTAL COUNT:14,TOTAL DOLLAR VALUE$70.00.
  code 3Priority
• ⚠️Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed
  Inspector note: All food not stored in the original container shall be stored in properly labeled containers.ALL BULK FOOD CONTAINERS IN FOOD PREP AREAS MUST BE LABELED TO IDENTIFY PRODUCTS STORED.
  code 30
• ⚠️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.INSTRUCTED MANAGER TO REPLACE WORNED-OUT CUTTING BOARDS AT MEAT DEPT,SPLASHGUARD IS NEEDED AT EXPOSED HANDSINK SAME AREA ALSO ALL RAW WOODEN SHELVING IN DRY STORAGE ROOMS MUST BE SEALED USING A NON-TOXIC FINISH.
  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.THE FOLLOWING REQUIRES A DETAIL CLEANING COOKING EQUIPMENTS,STOVES,COOLERS,SHELVINGS,TOPS/BOTTOMS OF FOOD PREP TABLES LEGS ATTACHED,FAN COVERS INSIDE WALK-IN-COOLERS ETC.
  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.FOUND LIGHT BULB NOT SHIELDED IN WALK-IN-FREEZER IN BASEMENT,MUST PROVIDE.
  code 36

What changed since the previous inspection?

Compared with Pass w/ Conditions on September 2, 2010: 5 findings appeared for the first time. 1 finding recurred. 6 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.