SUPERMERCADO EL GUERO #10 INC

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. FOUND FIVE DOORS NOT TIGHT FITTING OR INSECT OR RODENT PROOFED ALL HAVE ONE FOURTH INCH GAP AT THE BOTTOM OF THR DOORS. LOCATED FRONT SOUTH SIDE DOUBLE DOORS AND TWO DOUBLE DOORS FOOD STOOE ROOM AND TWO DOUBLE DOORS IN THE DRY GOODS STORE ROOM. SERIOUS CITATION GIVEN 7-38-020.

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. CLEAN THE FLOORS IN THE STORE ROOMS ALONG THE WALLS AND IN THE CORNERS. LIFT THE STORE SHELVES AND CLEAN THE FLOORS UNDERNEATHHAS SONE DUST BUILDUP.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: TWO TRAYS OF CARNITAS AT IMPROPER STORAGE/SERVICE TEMPERATURE OF 109.9F IN HOT HOLDING DISPLAY CASE. INSTD TO MAINTAIN PROPER TEMPERATURE OF 140F OR ABOVE AT ALL TIMES. MGR VOLUNTARILY DISPOSED OF AND DENATURED SAME. APRROX 15LBS $100 VALUE. CITATION ISSUED 7-38-005 A CRITICAL.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INTERIOR PANEL OF ICE MACHINE WITH LIME BUILD-UP. REMOVE SAME. INTERIOR OF WALK-IN FREEZER WITH EXCESSIVE ICE BUILD-UP. REMOVE SAME. ROLLING CART WITH RUST IN MEAT PROCESSING AREA. REPLACE SAME

TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS - Comments: EMPLOYEES PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATED AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: LEAK AT 3-COMPARTMENT SINK FAUCET BASE IN MEAT PROCESSING AREA. REPAIR SAME.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: FOOD HANDLERS NOT WEARING HAIR RESTRAINTS. MUST DO SO.

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 REPAIR OR REPLACE WORN DOOR GASKET ON MEAT WALK IN FREEZER,MILK WALK IN COOLER,SOME DOORS ON MEAT DISPLAY UNIT IN POOR REPAIR.MUST SCRAPE & PAINT OR REMOVE RUST FROM BOTH GREASE TRAPS AT 3- COMPARTMENT SINK,RUSTY EXTERIOR OF MEAT DISPLAY UNITS.

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 DUST FROM FANGUARD COVERS IN MEAT DEPT,MEAT PROCESSING,MEAT WALK IN COOLER.

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 REPAIR OR REPLACE BROKEN CONCRETE FLOOR IN MEAT DEPT,MEAT WALK IN COOLER.

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 OR REPLACE MISSING WALL TRIM & STAINED CEILING TILE IN MEAT DEPT,WORN DOOR SWEEPS ON DELIVERY DOORS,WALL IN POOR REPAIR IN REAR STORAGE 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.MUST REPLACE BURNT OUT LIGHT BULBS IN MEAT PROCESSING,DRY FOOD STORAGE,END CAPS IN DRY FOOD PACKAGE 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 REPAIR LEAKY URINAL IN MEN'S.

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.Some meat display unit doors in poor repair,damaged glass and missing door handles on same.

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.Meat processing undersides of some prep tables & cashier booths,ventilation vents where needed.

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.Broken conrete floor in meat processing area and walk in freezer in same area.missing floor tiles in produce 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 replace or paint:rotten and peeling paint on wood wall bases in meat processing,rust from walls in same area.Damaged wall in dry storage&walk in cooler.Seal all openings around pipes where needed.Adjust door sweeps on both entry doors.

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.light &end caps in meat processing