SUPERMERCADO TAPATIA

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED DISPLAY CASE ON SOUTH WALL ON SALES FLOOR, RED MEAT DISPLAY CASE ON NORTH WALL, AND WALK-IN COOLER INSIDE MEAT PREP ROOM ALL FOUND AT IMPROPER TEMPERATURES. INTERNAL AIR TEMPS FOUUND AT 44.1F, 45.6F, AND 45.7F. ALL REFRIGERATION UNITS MUST BE CAPABLE OF MAINTAINING AN INTERNAL AIR TEMP OF 40 DEGREES OR BELOW. INSTRUCTED TO REMOVE ALL PRODUCTS FROM DISPLAY CASES THAT WERE NOT AT PROPER TEMPERATURES AND HELD FOR INSPECTION TAG PLACED ON MEAT WALK-IN COOLER. HOT HOLDING UNIT FOR ROASTED CHICKEN AND TAMALES NOT TURNED ON, INSTRUCTED TO TURN UNIT ON AND TO MAKE SURE IT CAN MAINTAIN AN AIR TEMPERATURE OF 140 DEGREES OR ABOVE. CRITICAL VIOLATION 7-38-005(A).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: YOGURT-45.7F, MILK-46.6F, SOUR CREAM-46.2F, YOGURT-36.4F, BEEF ROUND STEAK-45.5F, EGGS-45.6F, PORK RIBS-46.7F, BOLOGNA-45.7F, ANGUS BEEF-45.7F TAMALES-87.4F. ALL POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES REMOVED FROM SALE, DENATURED AND/OR DISCARDED. CRITICAL VIOLATION 7-38-005(A).

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. ON PREMISES AT START OF INVESTIGATION WHILE POTENTIALLY HAZARDOUS FOOD(ROASTED CHICKENS) WEREE BEING PREPARED. CITATION ISSUED-SERIOUS 7-38-012.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: INSPECTION REPORT SUMMARY NOT POSTED AND VISIBLE TO CUSTOMERS AT TIME OF INVESTIGATION. SERIOUS VIOLATION 7-42-010

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY EXTERIORS OF GREASE TRAPS UNDERNEATH 3 COMPARTMENT SINKS. DEFROST INTERIOR OF DEEP FREEZER IN REAR. PAINT INTERIOR OF CABINET UNDERNEATH WASHBOWL IN EMPLOYEE WASHROOM. STORE ALL UNCOVERED FOODS IN FOOD GRADE STORAGE BAGS AND CONTAINERS, NO PLASTIC GROCERY BAGS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOLLOWING: EXTERIOR OF DEEP FREEZER IN REAR, INTERIOR AND EXTERIOR OF ICE MACHINE, PREP TABLE AND SHELVES IN PRODUCE PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: LARGE PUUDLES OF WATER FOUND ON FLOORS IN MEAT PREP ROOM, INSIDE WALK-IN MEAT COOLER AND IN REAR BY ICE MACHINE. MUST KEEP ALL FLOORS DRY TO PREVENT INSECT BREEDING. CLEAN FLOORS ALONG WALL BASES AND IN CORNERS, IN REAR STORAGE AREA, IN PRODUCE PREP AREA, IN CLOSETS WHERE DIRTY UNIFORMS AND STYRO FOAM FOOD TRAYS ARE STORED, AND ALONG SIDE COOKING STOVE IN BREAK AREA.(DIRT, DEBRIS).

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR OR REPLACE FAUCETS AT BOTH 3 COMPARTMENT SINKS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ALL STOCK ITEMS MUST BE STORED 6 INCHES OFF FLOOR AND AWAY FROM WALLS WHERE POSSIBLE. MUST PROPERLY ORGANIZE STORAGE CLOSETS IN FAR REAR SECTION(UNIFORMS AND FOAM TRAYS ARE STORED) OF BUSINESS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE POP CRATES INSIDE MEAT DISPLAY COOLER AND PROVIDE ADEQUATE SHELVING FOR MEAT STORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL MEAT DISPLAY COOLERS, CUTTING BOARDS, SLICERS, SINKS, PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS, SALES AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE MISSING OUTLET COVER IN BREAK ROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT SHIELDS IN MEAT PREP AREA AND DISPLAY COOLERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPLACE DAMAGED FAUCET IN MEAT PREP AREA. INSTALL VENTILATION OVER STOVE IN BREAK ROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE MEAT DISPLAY AND WALK-IN COOLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY OR CERTIFICATE POSTED WHEN SLICED DELI MEAT PREPARED AND SERVED. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3-COMPARTMENT SINK IN BUTCHER AREA NOT PROPERLY DESIGNED, FAUCET NOT REACHING ALL THREE COMPARTMENTS. INSTRUCTED MANAGER TO INSTALL AN EXTENDING FAUCET ON SINK TO PROPERLY WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL PACKAGED FOOD DISPLAYED FOR SALE IN PRODUCE SALES AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE POP CRATES INSIDE MEAT DISPLAY COOLER AND PROVIDE ADEQUATE SHELVING FOR MEAT STORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN INTERIOR AND EXTERIOR OF ALL MEAT DISPLAY COOLERS, CUTTING BOARDS, SLICERS, SINKS, PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: ELEVATE ALL STOCK OFF FLOOR IN WALK-IN COOLERS, SALES AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPLACE MISSING OUTLET COVER IN BREAK ROOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: PROVIDE LIGHT SHIELDS IN MEAT PREP AREA AND DISPLAY COOLERS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPLACE DAMAGED FAUCET IN MEAT PREP AREA. INSTALL VENTILATION OVER STOVE IN BREAK ROOM.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE PROPANE TANKS FROM PREMISES. STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. ORGANIZE MEAT DISPLAY AND WALK-IN COOLERS.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: OBSERVED NO HOT WATER AT SINKS. INSTRUCTED MANAGER TO PROVIDE HOT WATER UNDER CITY PRESSURE. HOT WATER PROVIDED AT END OF INSPECTION.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE ALL SLICERS, CUTTING BOARDS, PREP TABLES, AND COOLERS IN MEAT DEPARTMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPAIR FLOOR IN MEAT WALK-IN COOLER. SEAL ALL OPENINGS, GAPS AND REMOVE PEELING PAINT ON FLOOR IN MEAT WALK-IN COOLER AND MEAT PREP AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR CEILING IN MEAT CUTTING AREA. SEAL ALL OPENINGS, CRACKS, CREVICES IN CEILING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROPERLY INSTALL EXPOSED SINK WITH HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS IN FRONT CORN PREP AREA. REPAIR FAUCET ON 3-COMP SINK IN BUTCHER AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HAND SINK NOT ACCESSIBLE OBSERVED KNIVES, CLEANING EQUIPMENT, SPOILED TOWELS INSIDE EXPOSED IN MEAT PREP AREA. NO SOAP AND PAPER TOWELS AT EXPOSED SINK. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM EXPOSED SINK AND PROVIDE SOAP AND PAPER TOWELS FOR PROPER HAND WASHING. CRITICAL VIOLATION 7-38-030 CITATION ISSUED.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: NO PEST CONTROL LOG BOOK AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE. OBSERVED SEVERAL LIVE FLIES IN PREP AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. SERIOUS VIOLATION 7-38-020 CITATION ISSUED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON DUTY NOR CERTIFICATE POSTED WHEN COOKED CHICKEN 142.7F. CORN 138F, AND SLICED DELI MEATS PREPARED AND SERVED. A VALID CHICAGO FOOD SANITATION MANAGER MUST BE ON DUTY. SERIOUS VIOLATION 7-38-012 CITATION ISSUED.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3-COMP SINKS IN MEAT PREP AREAS NOT MAINTAINED. WATER SEEPING THROUGH COMPARTMENTS AND FAUCETS LEAKING. INSTRUCTED MANAGER TO PROPERLY WELD DIVIDERS AND REPAIR FAUCETS ON 3-COMP SINKS. SERIOUS VIOLATION 7-38-030 CITATION ISSUED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: REPAIR FLOOR IN MEAT WALK-IN COOLER. SEAL ALL OPENINGS, GAPS AND REMOVE PEELING PAINT ON FLOOR IN MEAT WALK-IN COOLER AND MEAT PREP AREAS. FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: REPAIR CEILING IN MEAT CUTTING AREA. SEAL ALL OPENINGS, CRACKS, CREVICES IN CEILING.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PROPERLY INSTALL EXPOSED SINK WITH HOT/COLD RUNNING WATER, SOAP AND PAPER TOWELS IN FRONT CORN PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE ALL UNUSED EQUIPMENT AND ARTICLES IN STORAGE AREAS TO PREVENT PEST HARBORAGE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: STORE WASH CLOTHS IN SANITIZING SOLUTION.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities.REACH IN COOLER IS BROKEN AND CANNOT MAINTAIN PROPER TEMPS.INSTRUCTED TO REPAIR THE UNIT.TEMP MUST BE 40F OR BELOW.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Equipment and utensils should get proper exposure to the sanitizing solution during the rinse cycle. Bactericidal treatment shall consist of exposure of all dish and utensil surfaces to a rinse of clean water at a temperature of not less than 180F.NO HOT RUNNING WATER UNDER CITY PRESSURE ON SITE.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: All food establishments shall be provided with an adequate supply of hot and cold water under pressure properly connected to the city water supply.NO HOT WATER ON SITE TO ANY SINKS. MUST PROVIDE HOT AND COLD RUNNING WATER UNDER CITY PRESSURE TO ALL SINKS.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees.PROVIDE AN EXPOSED HAND SINK IN THE MEAT PROCESSING ROOM WITH HOT AND COLD RUNNING WATER UNDER CITY PRESSURE.

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.ALL DOORS NOT TIGHT FITTING OR INSECT OR RODENT PROOFED.ALL HAVE ONE FORTH INCH GAP UNDER DOORS AND SOME AROUND THE DOOR JAM.INSTRUCTED TO REPAIR SAME.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.NO OUT SIDE DUMPSTER FROM A WASTE COMPANY.INSTRUCTED TO PROVIDE.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: 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 POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED.INSTRUCTED TO PROVIDE SAME

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.PROVIDE A THREE COMPARTMENT SINK BY MEAT PROCESSING FRONT SECTION REMOVE TWO COMPARTMENT AND PUT THE THREE COMPARTMENT SINK IN ITS PLACE AND PROVIDE A DRAIN BOARD TO BOTH 3 COMPARTMENT SINKS.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices.PROVIDE SPRING OR OTHER DOOR CLOSERS TO TOILET ROOM DOORS.