CARNICERIA GUANAJUATO

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED EMPLOYEE WASHING THE DISHES WITHOUT USING SANITIZER. EMPLOYEE WAS WASHING THE POT UNDER RUNNING WATER ON THE 3RD COMPARTMENT SINK WITHOUT USING SANITIZER AND HE PUT THE POT RIGHT AWAY ON THE DRAIN BOARD. 3 COMPARTMENT SINK IS NOT SET UP TO WASH RINSE AND SANITIZE. INSTRUCTED MANAGER THE PROPER WAY OF WASHING,RINSING AND SANITIZING THE DISHES,POTS AND PANS. INSTRUCTED HOW TO PROPERLY SET UP THE 3 COMPARTMENT SINK AND EDUCATONAL MATERIALS PROVIDED. CITATION ISSUED 7-38-030.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS CARNITAS,TACOS, BEEF,PORK. CITATION ISSUED SERIOUS 7-38-012. ROGELIO PEREZ CERTIFIED MANGER ARRIVED ON SITE AT 9:23AM DURING INSPECTION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DEFROST ICE CREAM FREEZER WITH HEAVY ICE ACCUMULATED. CAULKING ON THE LEFT SIDE OF THE 3 COMPARTMENT SINK IN THE MEAT SECTION AND EXPOSED HAND SINK IN THE RESTAURANT, WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE. INSTRUCTED TO RE CAULK AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO CLEAN AND SANITIZE ALL COOKING EQUIPMENT IN THE RESTAURANT, ALL THE COOLERS,PREP TABLE, SHELVES IN THE SAME AREA. CLEAN AND SANITIZE CHOPPING BOARD OR REPLACE REPLACE CHOPPING BOARD WITH DEEP CUTS. CLEAN AND SANITIZE ALL DOORS OF THE DISPLAY COOLERS IN THE MEAT SECTION AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS THRU-OUT THE STORE, MEAT SECTION AND RESTAURANT NEEDS DETAIL CLEANING ALONG THE WALL BASE ALL CORNER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: FAN GUARD OF THE 2 DOOR REACH IN COOLER, VENT IN BOTH WASHROOMS WITH DUST BUILD UP. MUST CLEAN AND MAINTAIN. STAINED CEILING TILES ON THE HALLWAY GOING TO THE WASHROOM, INSIDE THE MENS WASHROOM AND INSIDE THE MOP SINK CLOSET. MUST REPLACE CEILING TILES,

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVED EMPLOYEE IN THE MEAT SECTION WEARING APRONS WITH MEAT BLOOD ALL THE OVER THE APRONS. INSTRUCTED TO WEAR A CLEAN APRONS

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Deli meats not properly labeled or dated. Instructed to date all loaves within 5 days of breaking package seal.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards worn in butcher area. Instructed to replace or smooth surfaces of cutting boards.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Exhaust hood, filters, storage shelves not cleaned. Instructed to detail clean and sanitize daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor under display shelves and restaurant prep area not cleaned. Instructed to detail clean daily and remove food debris. Stock stored on floor through-out premises. Instructed to elevate stock 6 inches or higher and away from wall.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Light and ventilation covers through-out premises not cleaned. Instructed to detail clean

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exposed hand sink in restaurant prep area slow draining. Instructed to repair to have water properly drain.

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. INSTRUCTED TO SEAL OR PAINT RAW WOOD AND RUSTY METAL STORAGE SHELVES IN REAR STORAGE AREA AND RAW WOOD STORAGE DOOR BY FRONT STORAGE AREA.

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. FOUND FLOOR TILES IN MAIN KITCHEN WITH OPENING/GAPS. INSTRUCTED TO SEAL.------MUST CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT REAR STORAGE AREA WITH GREASE AND DRIED FOOD DEBRIS.--------INSTRUCTED TO ADJUST METAL THRESHOLD UNDER FRONT DOORS (OUTER AREA).

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. INSTRUCTED TO REPLACE DEAD LIGHT BULB IN HOOD ABOVE COOKING EQUIPMENT IN REAR MAIN KITCHEN.

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. INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS FOR ALL 3 COMPARTMENT SINK.--------NOTED HOSE ATTACHED FROM FAUCET. INSTRUCTED TO PROVIDE BACKFLOW PREVENTER DEVICE OR REMOVE.

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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.