SUPERMERCADO GUERRERO

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: MUST PROVIDE CHEMICAL TEST STRIPS TO TEST THE STRENGTH OF THE SANITIZER AT 3 COMPARTMENT SINK,WHEN SINK IS SET UP FOR WASH,RINSE,AND SANITIZE,SERIOUS VIOLATION 7-38-030

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST PROVIDE LIGHT SHIELD COVERS INSIDE THE MEAT COUNTER AND PRODUCE REACH-IN COOLER

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED SALSAS IN A CONTAINER IN THE WALK IN COOLER NOT LABEL WITH PRODUCT NAME AND DATE. INSTRUCTED TO PROPERLY LABEL ALL FOODS THAT ARE OUT OF THE ORIGINAL CONTAINERS AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUST ON THE SHELVES IN THE WALK IN COOLER. INSTRUCTED MANAGER TO PAINT SHELVES WITH A NON TOXIC FOOD GRADE PAINT OR REPLACE AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS IN THE BASEMENT IN NEED OF MINOR CLEANING TO REMOVE DUST DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED UNUSED SHELVING IN THE REAR LEFT CORNER OF THE FACILITY. INSTRUCTED TO REMOVE UNUSED EQUIPMENT. OBSERVED STOCK ON THE RETAIL FLOOR. INSTRUCTED TO ELEVATE EVERYTHING AT LEAST 6 INCHES FROM THE GROUND TO PREVENT PEST HARBORAGE. OBSERVED MOPS BEING STORED IN DIRTY MOP WATER. INSTRUCTED TO STORE ALL MOPS UPRIGHT TO PREVENT PEST HARBORAGE

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: UNUSED EQUIPMENT ON SITE NOT CLEAN, DUST/DEBRIS. INSTD TO CLEAN AND MAINTAIN OR REMOVE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR IN BASEMENT NEEDS DETAILED CLEANING, FREE OF DUST/DEBRIS. CLEAN SAME.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: STAINED CEILING TILES ON SITE. INSTD TO REPLACE SAME.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: METAL STEM THERMOMETER MISSING FOR FOOD HANDLERS. PROVIDE SAME.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: COOKED FOODS IN WALK-IN COOLER NOT PROPERLY LABELED OR DATED. INSTD TO PROPERLY LABEL AND DATE.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHTSHIELDS MISSING ON LIGHTS ON WALK-IN COOLER. PROVIDE SAME.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE MEAT GRINDER TABLE IS ROUGH AND UNSANITARY. THE KITCHEN SHELVING IS DIRTY. CLEAN AND MAINTAIN THE TABLE AND SHELVES SO THEY ARE SMOOTH AND SANITARY. CLEAN THE DIRTY VENTS ABOVE THE BUTCHERS EXPOSED HAND SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE DISCONNECTED DECK OVEN AND COOLER DISPLAY IN THE REAR OF THE STORE ARE DIRTY, CLEAN AND MAINTAIN THE ABOVE EQUIPMENT OR REMOVE IT FROM THE ESTABLISHMENT. THE WALK IN COOLER CEILING IS DIRTY, CLEAN AND SANITIZE THE CEILING.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DIRTY, CHIPPED UP WALLS IN THE BUTCHER AND REAR KITCHEN AREA NEED TO BE CLEANED AND REPAIRED SO THEY ARE SMOOTH AND SANITARY.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: A WIPING CLOTH OR SPRAY SANITIZER IS RECOMMENDED IN THE BUTCHER SHOP AND KITCHEN TO EASILY SANITIZE SURFACES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CLEAN VENTS IN HOODED SYSTEM ABOVE COOKING EQUIPMENT. (MASTER CLEAN HAS A STICKER ON SYSTEM AND IS DUE ANY DAY TO CLEAN)

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN THE EXTERIOR OF COOKING EQUIPMENT IN REAR KITCHEN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SOME AREAS OF WALLS HAVE CHIPPED PAINT; REPAINT WHERE NEEDED. BY UTILITY SINK, DOOR BY UTILITY SINK AND WALL NEAR REAR DOOR OUTSIDE OF WASHROOM (CLEAN AND PAINT).

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: LIGHT SHIELDS NEEDED FOR LIGHTS ABOVE COOKING EQUIPMENT AND IN WALK-IN COOLER; PROVIDE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: PAINT GREASE BOX IN REAR KITCHEN AT THREE COMP SINK.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: REMOVE UNNECESSARY CLUTTER FROM CORNER AREA BY REAR DOOR. ORGANIZE AND MAINTAIN AREA.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago.OBSERVED FOOD DEBRI & BROWN WASTE WATER WITH A FOUL ODOR BACKING UP FROM FLOOR DRAINS IN BASEMENT WHEN WATER IS RELEASED FROM 3- COMPARTMENT SINK.PLUMBER ARRIVED ON SITE TO ROD FLOOR DRAINS AT THIS TIME.MUST MAINTAIN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.MUST LABEL LARD ON SHELVING UNITS FOR SALE,COOKED FOODS IN WALK IN COOLER.

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.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK & 3- COMPARTMENT SINK IN MEAT PROCESSING AREA.MUST REMOVE RUST FROM PREP TABLES,WALK IN COOLER SHELVING UNITS,RUSTY 1-EYE STOVE SURFACE,INTERIOR PARTS OF GRINDER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MILK REACH IN COOLER, WORN CUTTING BOARD

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.MUST CLEAN FILTERS AT HOOD,PREP TABLES.

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.MUST GROUT FLOOR IN TOILET ROOM.MUST CLEAN FLOOR IN REAR PREP AREA.

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.MUST REPAIR DAMAGED DOOR LEADING INTO REAR PREP AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALL BEHIND PREP TABLE IN REAR PREP AREA.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILING ON SALES FLOOR.MUST REPLACE STAINED CEILING TILES WHERE NEEDED,LOOSE WALL BASE UNDER 3- COMPARTMENT SINK IN MEAT PROCESSING AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: 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 RECONNECT DRAINLINE HOSE IN MEAT DISPLAY UNIT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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.CHEST FREEZERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE ARTICLES FROM UNUSED EQUIPMENT IN REAR PREP AREA.ELEVATE SOME ARTICLES OFF OF FLOOR IN BASEMENT.

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. MUST PROVIDE SOAP AND SANITARY HAND DRYING DEVICES AT ALL HAND WASHING SINKS.

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. MUST PROVIDE FAUCET AND GREASE TRAP FOR 3PART SINK IN MEAT CUTTING AREA.

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. MUST REPLACE ALL RUSTY SHELVES IN WALK IN COOLER, COOLERS, AND DISPLAY SHELVES THRU-OUT, AND PROPERLY INSTALL COOKING EQUIPMENT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; 3PART SINKS, MOP SINK, COOKING EQUIPMENT, COOLERS, FREEZERS, MEAT SLICERS, MEAT SAW, GRINDERS, TABLES, COUNTERS, SHELVES, ETC..

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. MUST SEAL FLOOR AT FRONT SERVING AREA, AND CLEAN FLOORS THRU-OUT, INCLUDING BASEMENT.

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. MUST SEAL OPENINGS ON WALLS AND CEILING, AROUND PIPES, PAINT WALLS WHERE NEEDED, REPLACE DAMAGED CEILING PANELS, REPLACE BASEBOARD ON BOTTOM OF WALLS THRU-OUT, AND CLEAN HOOD.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: 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 ADEQUATE LIGHTING IN KITCHEN AND CLEAN LIGHT SHIELDS THRU-OUT.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: 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. MUST PROVIDE THERMOMETERS FOR COOLERS.