SUPERMERCADO GARIBALDI

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSERVED SMALL FLIES IN DIFFERENT LOCATIONS OF PREMISES.IN BETWEEN ONIONS,POTATOES,BANANAS, YUCA ETC.IN PRODUCE AREA.IN BUTCHERS'S AREA,ON WALLS AND PREP TABLE;IN KITCHEN ON WALLS,ON TOP PREP TABLES 3 COMPARTMENT SINK ETC.INSTRUCTED TO CLEAN AND SANITIZE AREA MENTIONED.APPROX.30 OR MORE SMALL FLIES.NEED TO FOLLOW PEST CONTROL REPORT.SERIUOS VIOLATION:&-38-020 HOOOO63673-18

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR OF COOLERS(DRY BLOOD).CLEAN AND SANITIZE KNIFE AND KNIFE RACK,IN BUTCHER'S AREA.KEEP CLEAN AND SANITIZE FOOD TONGUES IN PREP AREA.DETAIL CLEAN TRAY THAT ARE USED UNDER SHELVES IN WALK-IN COOLER(OUTSIDE STORAGE).

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. KEEP FLOOR CLEAN FROM DEBRIS,THROUGHOUT THE PREMISES, SPECIALLY ALONG THE WALLS AND CORNERS.MUST KEEP FLOOR DRY.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS IN BUTCHER AREA AND UNDER 3 COMPARTMENT SINK(FOOD DEBRIS ON WALLS)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.non food contact surfaces of coller shelving/racks that had rust/peeling paint shall be repair/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: 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.non food contact surfaces of cooler shelving, storage shelving not clean need detailed cleaning(crevices).,non food contact surfaces of meat department doors, tracks not clean need detailed cleaning.non food contact surfaces of cooking equipment need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors in prep areas, meat department not clean need detailed cleaning.walk in cooler floors need detailed cleaning(corners).floors under heavy equipment, cooking equipment, storage shelving/racks need detailed cleaning.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls/ceiling in prep areas not clean need detailed cleaning.walls, ceiling in walk in cooler not clean need cleaning.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 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.missing light shields in produce cooler shall be provided. missing light shields in prep areas, meat department shall be provided. light shields nedd detailed cleaning inprep areas, coolers need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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.exhaust vents(ventilation)in prep areas, coolers, and kitchen areas not clean need detailed cleaning.exhaust canopy no clean needs detailed cleaning.