SUPERMERCADO RIVERA

PROPER COLD HOLDING TEMPERATURES - Comments: Observed 80lbs of tripe @ 69.1F in large pot in rear prep area. Instructed must keep all TCS foods at 41F or less, or 135F or more at all times. Operator voluntarily discarded denatured food during inspection. Manager estimates cost to be $112. Priority violation 7-38-005. Citation issued.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: Found store made chorizo hanging on racks in the meat department on site without approved process. Must obtain Chicago Department of Public Health approval or a product assessment must be completed within the past 5 years, and the person in charge has records verifying the PH from a certified lab (and there has been no change in process). Operator voluntarily discarded handing chorizo. No citation issued. Priority foundation violation.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: see violation # 29

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: Observed deep groves on heavily stained cutting boards in meat cutting area. Must resurface/replace cutting boards to prevent contamination. Must detail clean, sanitize and maintain same.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: Observed pot being improperly cleaned/sanitized due to inability to be submerged in 3 compartment sinks in facility. Observed food handler spray out large pot, wash with soap, rinse and then leave pot on top of sink to air dry. Pot was not properly sanitized. Pot is too large to fit into 3 compartment sink basins. Instructed all utensils must be properly washed, rinse and sanitized. Instructed must have sinks large enough to accommodate large pots. Priority foundation violation 7-38-025. Citation issued.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE FOLLOWING CUTTING BOARDS, SLICER, IN REAR PREP, INSTRUCTED TO CLEAN AND SANITIZE. ALSO CLEAN INTERIOR OF CHICKEN HOT HOLDING UNIT, AND MICROWAVE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED THE FLOOR IN THE REAR MEAT AREA,NOT CLEAN, INSTRUCTED TO CLEAN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED THE CEILING OVER THE MEAT COUNTER IN POOR REPAIR, INSTRUCTED TO REPAIR AND RESEAL.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED THE 3 COMPARTMENT SINK NOZZLE LEAKING AT BASE, INSTRUCTED TO REPLACE.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING PREPARATION. OBSERVED A DEAD FRUIT FLY IN DIRECT CONTACT WITH WRAPPED HAM IN THE DELI COOLER. MANAGEMENT DISCARDED THE HAM. SERIOUS VIOLATION 7-38-005A.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED LIVE FRUIT FLIES ON THE WALL AND CEILING IN THE CARNICERIA, HOT FOODS PREP AREA AND REAR FOOD PREP AREA, AND AROUND THE FRUIT AND VEGETABLE DISPLAY. APPROXIMATELY 75 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST INSTALL A SECOND SLIDING GLASS DOOR IN THE DISPLAY CASE FOR THE CHICHARRONES TO KEEP THE CASE CLOSED. OBSERVED FROZEN MEATS STORED IN PLASTIC GROCERY BAGS IN THE FREEZER. MANAGEMENT INSTRUCTED TO USE ONLY FOOD GRADE STORAGE BAGS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE FOOD DEBRIS ON THE COOKING EQUIPMENT (GRILL AND DEEP FRYER) IN THE REAR FOOD PREP AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN THE FLOOR DRAINS TO ELIMINATE PEST HARBORAGE CONDITIONS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR THE LEAKING FAUCET AND SPRAYER NOZZLE AT THE 3 COMPARTMENT SINK IN THE REAR FOOD PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RUSTY STORAGE SHELVES IN REAR WALK-IN COOLERS/MEAT AND PRODUCE, INSTRUCTED TO REMOVE RUST. ALSO BUTCHER SHOP REMOVE RUST FROM TABLE STORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED THE REAR CUTTING BOARD BUTCHER SHOP NOT CLEAN, INSTRUCTED TO CLEAN AND SANITIZE.DEFROST FRONT ICECREAM FREEZER AND CLEAN INTERIOR OF HOT HOLDING UNIT.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVDE CEILING OVER MEAT COUNTER PEELING PAINT, INSTRUCTED TO REMOVE AND RESEAL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED RAW WOOD HOLDERS FOR PLASTIC WRAP/DELI PAPER TO WRAP CHEESE AND LUNCH MEAT. RAW WOOD IS PROHIBITED. WOOD NEEDS TO BE SEALED OR PAINTED IN ORDER TO BE EASILY CLEANABLE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: HANDLE OF HOT HOLDING UNIT IN DISREPAIR. REPAIR HANDLE AND MAINTAIN.