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FRESH MARKET PLACE

5020-5028 W FULLERTON AVE, CHICAGO, IL 60639 · Grocery Store

Résumé des inspections

FRESH MARKET PLACE a été inspecté 11 fois par Chicago Department of Public Health depuis le 26 janvier 2017. La dernière inspection, le 8 janvier 2020, n'a relevé aucune infraction.

3 des 11 inspections au dossier n'ont relevé aucune infraction. Aucune inspection n'est au dossier pour les 12 derniers mois. Les constats à risque élevé ici concernent : Contrôle de la température des aliments, Lavage des mains et hygiène du personnel et Ravageurs.

Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.

Ce que signifient ces constats

Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.

  • Contrôle de la température des alimentsRisque élevé

    Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.

    Relevé 3 fois dans 3 inspections distinctes, la plus récente le 30 mai 2019. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Lavage des mains et hygiène du personnelRisque élevé

    Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 13 février 2019. Par exemple : PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL

  • RavageursRisque élevé

    Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.

    Relevé 2 fois dans 2 inspections distinctes, la plus récente le 19 juin 2018. Par exemple : AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS

  • Provenance, étiquetage et allergènesRisque élevé

    Les aliments doivent provenir de fournisseurs approuvés, rester dans des contenants étiquetés et être jetés lorsqu'ils sont avariés ou endommagés, comme des conserves bosselées ou gonflées. L'étiquetage est important pour les allergies : un contenant sans étiquette peut cacher un allergène.

    Relevé une fois le 13 février 2019. Par exemple : ALIMENTS OBTENUS DE LA SOURCE APPROUVÉE

  • Nettoyage et désinfectionRisque élevé

    Tout ce qui touche les aliments, comme les planches à découper, la vaisselle et les ustensiles, doit être lavé, rincé et désinfecté. Les inspecteurs vérifient la température du lave-vaisselle, la concentration du désinfectant et l'entreposage des linges. Une mauvaise désinfection laisse les bactéries survivre d'une utilisation à l'autre.

    Relevé une fois le 4 février 2019. Par exemple : SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES

À propos de ces données

Ces résultats proviennent de Chicago Department of Public Health, qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.

11 inspections

  1. Toiles

    0 infraction

  2. Plainte

    3 infractions

    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS INSIDE OF THE PREP COOLERS. OBSERVED COOKED BEANS AT 73.7F, CHEESE AT 46.4F, AND SOUR CREAM AT 49.1F INSIDE OF THE PREP COOLERS. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 32# OF FOOD WORTH $80. PRIORITY 7-38-005. CITATION ISSUED.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE VENTILATION HOOD FILTERS ABOVE THE COOKING EQUIPMENT IN THE TAQUERIA, MICROWAVES AND PREP COOLERS IN THE TAQUERIA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • CLEAN THE WALLS IN THE MEAT CUTTING ROOM.
  3. Réinspection de la plainte

    9 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • 2-101.11 OBSERVED THE PERSON-IN-CHARGE (PIC) WITHOUT A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. MANAGEMENT INSTRUCTED THAT THE PIC MUST HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • 2-102.14(N) BSERVED NO WRITTEN EMPLOYEE HEALTH POLICY ON THE PREMISES. MANAGEMENT INSTRUCTED TO PROVIDE A SIGNED EMPLOYEE HEALTH POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-010. NO CITATION ISSUED.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • 2-501.11 OBSERVED NO WRITTEN CLEAN UP PROCEDURE AND SUPPLIES ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 11. ALIMENTS OBTENUS DE LA SOURCE APPROUVÉE
      • 3-201.11(A) OBSERVED PACKAGED TAMALES STORED IN THE HOT HOLDING CABINET FROM AN UNAPPROVED SOURCE. TAMALES WERE LABELED WITH NAME, INGREDIENTS AND NUTRITION INFORMATION BUT NO ADDRESS WHERE THEY WERE MADE. THE INVOICE DID NOT STATE THE ADDRESS OF THE FACILITY WHERE THE TAMALES WERE MADE. MANAGEMENT INSTRUCTED TO DISCARD THE TAMALES AND ENSURE THAT ALL FOOD COMES FROM APPROVED SOURCES ONLY. PRIORITY 7-38-005. CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • 3-501.17 OBSERVED READY-TO-EAT, TCS FOOD (SALSA) HELD FOR MORE THAN 24 HOURS NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE DISCARDED OR CONSUMED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD OVER 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • 3-602.11 OBSERVED IMPROPER LABELING OF PREPACKAGED PREPARED SALSAS AND TORTILLA CHIPS. MUST INCLUDE LIST OF INGREDIENTS ON ALL SALSAS. PACKAGES OF CHIPS MUST INCLUDE INGREDIENTS AND NAME AND ADDRESS OF THE FACILITY.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • 3-304.12 OBSERVED BOWLS USED AS SCOOPS FOR FOODS. MANAGEMENT INSTRUCTED TO USE UTENSILS WITH HANDLES TO SCOOP FOODS.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • 5-501.17 MUST PROVIDE A COVERED WASTE RECEPTACLE IN THE WOMEN'S WASHROOM.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • 2-102.13 MUST SHOW PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
  4. Plainte

    14 infractions

    • 2. CERTIFICAT DE SANITATION DES SERVICES ALIMENTAIRES DE CHICAGO
      • OBSERVED THE PERSON-IN-CHARGE (PIC) WITHOUT A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. MANAGEMENT INSTRUCTED THAT THE PIC MUST HAVE A CITY OF CHICAGO FOOD SANITATION CERTIFICATE. PRIORITY FOUNDATION VIOLATION 7-38-012. NO CITATION ISSUED.
    • 3. GESTION, EMPLOYÉS ALIMENTAIRES ET EMPLOYÉS CONDITIONNELS; CONNAISSANCES, RESPONSABILITÉS ET RAPPORTS
      • OBSERVÉ AUCUN EMPLOYÉ ÉCRITE POLITIQUE DE SANTÉ SUR LES PREMISES. LA GESTION INSTRUCTION D'UNE POLITIQUE SUR LA SANTÉ DES EMPLOYÉS SIGNÉE POUR CHAQUE EMPLOYÉ. FONDATION PRIORITAIRE 7-38-010. PAS D'AVIS ÉMIS.
    • 5. PROCÉDURES DE RESPONSABILITÉ AUX ÉVÉNEMENTS DE VOTE ET DE DIARRHEAL
      • OBSERVED NO WRITTEN CLEAN UP PROCEDURE AND SUPPLIES ON THE PREMISES FOR VOMIT AND DIARRHEAL EVENTS. MANAGEMENT INSTRUCTED TO PROVIDE A CLEAN UP PROCEDURE AND SUPPLIES. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • NO HAND SOAP WAS PROVIDED AT THE EXPOSED HANDWASHING SINK IN THE TAQUERIA. MANAGEMENT PROVIDED HAND SOAP AT MY REQUEST. MANAGEMENT INSTRUCTED TO SUPPLY HAND SOAP AT ALL HANDWASHING SINKS AT ALL TIMES. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED READY-TO-EAT, TCS FOOD (SALSA) HELD FOR MORE THAN 24 HOURS NOT DATE MARKED TO INDICATE THE DATE IN WHICH THE FOOD MUST BE DISCARDED OR CONSUMED. MANAGEMENT INSTRUCTED TO DATE MARK ALL READY-TO-EAT, TCS FOODS HELD OVER 24 HOURS. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED IMPROPER LABELING OF PREPACKAGED PREPARED SALSAS. MUST INCLUDE LIST OF INGREDIENTS ON ALL SALSAS.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WET WIPING CLOTHS STORED ON THE PREP TABLES OF THE TAQUERIA. MANAGEMENT INSTRUCTED TO STORE WET WIPING CLOTHS IN A CONTAINER OF SANITIZER WHEN NOT IN USED.
    • 43. UTENSILS DANS L ' UTILISATION: PROPRIÉTÉ
      • OBSERVED BOWLS USED AS SCOOPS FOR FOODS. MANAGEMENT INSTRUCTED TO USE UTENSILS WITH HANDLES TO SCOOP FOODS.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CHICHARRONES STORED IN A CARDBOARD BOX. MANAGEMENT INSTRUCTED TO USE FOOD GRADE STORAGE CONTAINERS ONLY.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CLEAN THE INTERIOR OF THE TAQUERIA PREP COOLER AND VENTILATION HOOD ABOVE COOKING EQUIPMENT.
    • 53. INSTALLATIONS DE TOLET: CONSTRUCTION PROPRIÉTAIRE, DÉLIVRANCE ET CLÉ
      • MUST PROVIDE A COVERED WASTE RECEPTACLE IN THE WOMEN'S WASHROOM.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED AN EXCESSIVE AMOUNT OF GARBAGE LOCATED ON THE GROUND SURROUNDING THE GARBAGE DUMPSTER. ALSO OBSERVED A FULL GREASE DUMPSTER WITH AN EXCESSIVE AMOUNT OF GREASE ON THE TOP AND SIDES OF THE CONTAINER. MANAGEMENT INSTRUCTED TO CLEAN THE AREA AROUND THE GARBAGE DUMPSTER AND CLEAN THE EXTERIOR OF THE GREASE DUMPSTER. PRIORITY FOUNDATION 7-38-020(B). CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED WATER LEAKING FROM THE CEILING IN THE TAQUERIA PREP AREA. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN ALL LEAKS FROM THE CEILING.
    • 57. TOUS LES EMPLOYÉS DE L ' ALIMENTATION ONT UNE FORMATION EN MATIÈRE D ' ALIMENTATION
      • MUST SHOW PROOF OF FOOD HANDLER TRAINING FOR ALL FOOD HANDLING EMPLOYEES.
  5. Réinspection des toiles

    0 infraction

  6. Réinspection des toiles

    9 infractions

    • 14. VIOLATION SÉRIEUSE PRÉCÉDENTE CORRÉGÉE, 7-42-090
      • Observed the following previous serious violations not corrected: Observed evidence of pest activity on site during inspection. Observed aprox 500 mouse droppings in the upstairs food storage area throughout; this area was unable to be observed during the last inspection on 6/11/18 due to excess clutter throughout blocking access. Aprox 80 droppings throughout the rear prep/storage area. Aprox 40 droppings throughout the basement. Aprox 60 droppings behind produce shelves. Aprox 30 droppings observed under the cereal shelving unit. Aprox 15 droppings under the registers. Aprox 10 droppings inside cooler mechanical area. Aprox 15 droppings in the taqueria. And observed one live American cockroach under the 3 comp sink in the taqueria. Must remove cockroach/droppings, clean, sanitize, and maintain areas. Observed rear receiving dock doors with 1" gap at the bottom and sides. Must provide a pest proof tight fitting seal at all entryways. The upstairs food storage area has open old insulation as flooring throughout that is harboring mouse feces. Must remove and provide clean insulation and completely enclose area. Food not protected on site. Observed food storage and food prep in basement being directly under waste water lines. Must remove. Observed raw meat being stored on floor of walk in cooler in cardboard boxes under a leaking condenser unit. Must remove. All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Critical Violation# 7-42-090
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • See violation 14
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • see violation 14
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed raw wood pallets and milk crates being used as shelving storage throughout retail, storage, and prep areas. Observed food being stored directly on ground in cardboard boxes in the walk in cooler/freezers, the rear storage/prep and the basement. Observed peeling paint and raw wood on the produce storage shelves. Observed raw wood boxes for storing the produce in the retail food area. Must remove and provide a non-porous, smooth, easily cleanable surface that is elevated six inches or more off the ground with an easily cleanable/accessible area underneath. Observed cardboard and tin foil being used as shelf liner and food product liners throughout facility. Must remove.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed rust in the following areas: shelves in the walk in coolers, the shelves in rear storage area, the shelves in the front coolers, and on all the grease boxes Must remove. And provide a non-porous, smooth, easily cleanable surface. Observed rusty pots and pans by the three compartment sink in the rear prep area. Must replace. Observed pot/pans unable to be submerged into the 3 comp sink for cleaning. Must provide. Observed holes in walls and ceilings throughout premise. Must repair and maintain. Observed cutting boards in rear prep, the deli, the basement, and the taqueria with excess food debris wedged into deep grooves on the surface. Must provide smooth, easily cleanable surface or replace.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed accumulated excess debris encrusted on the floor behind the equipment in the taqueria, the deli, the store front shelving and the rear prep area. Must remove debris, clean and maintain areas. Observed standing waste water on the floor in the basement. Must remove. Observed the floor under the basement stairs covered in a think layer of food debris and garbage. Must remove water/debris and clean, and maintain areas.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed an accumulation of excess debris inside the front casing and crevices of the deli counter. Inside all coolers throughout. On the walls in the deli and taqueria. Behind equipment in the Taqueria. Must remove clean areas and maintain. Observed peeling caulking in the taqueria. Must replace. Observed excess grease on the ventilation hood in the taqueria. Must clean and maintain. Observed peeling paint on the walls/ceiling inside the meat prep room. Must remove peeling paint and provide a smooth easily cleanable surface.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed slight leaks coming from the following areas: in the condenser in meat walk in cooler, in the pipe under the three compartment sink in the rear prep area, Coming from the plumbing equipment in the basement area. Must repair and maintain. Observed no back flow prevention devices on the hoses throughout premise. Must provide.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Observed mops/brooms stored directly on floor in rear prep and taqueria; while not in use. Must store 6" off floor while not in use.
  7. Toiles

    9 infractions

    • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
      • Observed the following potentially hazardous foods being held at an improper temperature: 40# roasted pork at 120F in a hot hold unit at the deli area, 1# cut tomatoes at 60.8F in a prep cooler in the taqueria prep area, and 10# cooked ground beef at 62F in a reach refrigerator at the taqueria prep area at. All cold food shall be stored at a temperature of 40F or less. All hot food shall be stored at a temperature of 140F or higher. Facility corrected during inspection by voluntarily discarding the items with a total value reported at $800. Critical Violation# 7-38-005(A)
    • 16. PROTÉGÉ POUR LE STOCKAGE, LA PRÉPARATION, LE DÉPLACEMENT, LE SERVICE ET LE TRANSPORT
      • Food not protected on site. Observed food storage and food prep in basement being directly under waste water lines. Must remove. Observed raw meat being stored on floor of walk in cooler in cardboard boxes under a leaking condenser unit. Must remove. All food should be properly protected from contamination during storage, preparation, display, service, and transportation. Serious Violation# 7-38-005 (A)
    • 18. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
      • Observed evidence of pest activity on site during inspection. Observed a dead mouse and aprox 200 mouse droppings throughout the rear prep/storage area and aprox 100 droppings throughout the basement storage area. Must remove mouse/droppings, clean, sanitize, and maintain areas. Observed rear receiving dock door with 1" gap at the bottom. Must provide a pest proof tight fitting seal at all entryways. Serious Violation# 7-38-020
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • Observed raw wood pallets and milk crates being used as shelving storage throughout retail, storage, and prep areas. Observed food being stored directly on ground in cardboard boxes in the walk in cooler/freezers, the rear storage/prep and the basement. Observed peeling paint and raw wood on the produce storage shelves. Observed raw wood boxes for storing the produce in the retail food area. Must remove and provide a non-porous, smooth, easily cleanable surface that is elevated six inches or more off the ground with an easily cleanable/accessible area underneath. Observed cardboard and tin foil being used as shelf liner and food product liners throughout facility. Must remove. Observed soiled wax paper being used as shelf liner in the deli area. Must remove Must remove. Obser
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • Observed rusty shelves in the walk in coolers and rear storage area. Must remove. And provide a non-porous, smooth, easily cleanable surface. Observed rusty pots and pans by the three compartment sink in the rear prep area. Must replace.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • Observed accumulated excess debris encrusted on the floor behind the equipment in the taqueria, the deli, the store front shelving and the rear prep area. Must remove debris, clean and maintain areas. Observed standing water in the rear prep/storage area, the basement,on the basement stairs and in the toilet room. Must remove.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • Observed an accumulation of excess debris inside the front casing and crevices of the deli counter. Inside all coolers throughout. Must remove clean areas and maintain.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • Observed slight leaks coming from the following areas: the ceiling in the taqueria area (away from food prep), in the ceiling in the toilet room, in the condenser in meat walk in cooler, in the pipe under the three compartment sink in the rear prep area, and a pipe in the rear prep/storage area next to the staircase. Must repair and maintain. Observed toilet room washbowl slow draining. Must repair and maintain.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • Observed an accumulation of excess clutter and unnecessary articles throughout upstairs storage area. Must remove all unnecessary articles, clean, organize, and maintain area.
  8. Réinspection de la plainte

    1 infraction

    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • INSTRUCTED TO SEAL CONCRETE IN CARNITAS AREA, TO ENSURE SURFACE IS EASILY CLEANABLE.
  9. Plainte

    3 infractions

    • 12. INSTALLATIONS DE LAVAGE : AVEC DES DISPOSITIFS DE LOGEMENT ET DE LOGEMENT SANITAIRE, CONVENIENTS ET ACCESSIBLES À LA ZONE DE PRÉPARATION ALIMENTAIRE
      • OBSERVED NO SOAP AVAILABLE AT EXPOSED HAND SINK, LOCATED IN REAR MEAT PREP ROOM. ALSO, OBSERVED EXPOSED HAND SINK IN REAR RECEIVING ROOM NEXT TO 3 COMPARTMENT SINK, INACCESSIBLE BLOCK BY STOCK POT. AT TIME OF INSPECTION SINK BOWL WAS ALSO BLOCKED WITH KITCHEN UTENSILS AND OBSERVED NO SOAP AT SAID SINK. INSTRUCTED MANAGER THAT EXPOSED HAND SINKS ARE REQUIRED TO BE ACCESSIBLE AND SOAP AND PAPER TOWELS ARE REQUIRED AT ALL EXPOSED HAND SINKS, WHENEVER FOODS ARE PREPPED AND SERVED, TO ENSURE PROPER HAND WASHING. MANAGER VOLUNTARILY CORRECTED VIOLATION DURING INSPECTION. CRITICAL VIOLATION #7-38-030
    • 29. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 7-42-090
      • OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT # 1982528, DATE: 02/02/2017: VIOLATION: 34 MUST REPAIR OR REPLACE BROKEN AND DAMAGED CONCRETE FLOOR IN CARNITA PREP AREA,REAR STORAGE AREA WHERE 2- COMP SINK IS LOCATED AND APPLY A SEALANT,PRODUCE WALK IN COOLER.MUST GROUT FLOOR IN MEAT/DELI PREP AREAS & TAQUERIA. 38 MUST PLACE COOKING KETTLE COMPLETELY UNDER VENTILATION HOOD IN CARNITA PREP AREA.MUST REPAIR OR REPLACE LEAKY FAUCET AT 2- COMP SINK. INSTRUCTED MANAGER TO CORRECT VIOLATIONS BY RE INSPECTION DATE. SERIOUS VIOLATION # 7-42-090
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • OBSERVED DARK DEEP GROOVES AND STAINS ON ALL CUTTING BOARDS AT TACQUERIA AREA. INSTRUCTED MANAGER TO RESURFACE OR REPLACE. OBSERVED RAW WOOD PANELING HOLDING AIR CURTAINS IN PLACE IN REAR MEAT PREP ROOM. INFORMED MANAGER THAT ALL SURFACES MUST BE SMOOTH AND EASILY CLEANABLE. INSTRUCTED MANAGER TO SEAL SURFACE. MAINTAIN AT ALL TIMES.
  10. Licence

    10 infractions

    • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
      • MUST INVERT MULTIUSE UTENSILS ON DISH SHELVING UNITS IN CARNITA AREA AND TAQUERIA.
    • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
      • MUST REMOVE OVER SIZED POTS THAT CAN'T BE SUBMERGED IN SINK TO BE PROPERLY SANAITIZED.MUST REMOVE RUST FROM LOWER SHELF OF PREP TABLE IN TAQUERIA AND CARNITA PREP AREA.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON GLASS REACH IN COOLER IN TAQUERIA AND MILK WALK IN COOLER,INTERIOR LID ON PREP COOLER TOPSIDE IN POOR REPAIR.MUST PROVIDE FOOD STORAGE BAGS AND ELIMINATE GROCERY BAGS FOR FOOD STORAGE,SHELVING UNITS IN MILK WALK IN COOLER.MUST APPLY A SEALANT OR PAINT RAW WOOD OVER HEAD SHELVING UNIT IN MEAT PREP AREA.
    • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
      • MUST CLEAN GREASE AND FOOD DEBRI IN TAQUERIA - PREP AND REACH IN COOLERS,PREP TABLES,CUTTING BOARDS,FRYER CABINET,FOOD PROCESSOR,GRILL TABLE.MEAT/DELI AREA-PREP TABLES,CUTTING BOARDS,INTERIOR AND EXTERIOR OF MEAT DISPLAY UNIT,WRAPPING STATION,SAW MACHINE,GRINDER.CHICKEN PREP AREA-ROLLING CARTS.CARNITA PREP AREA-REACH IN COOLER,INTERIOR PANEL OF ICE MACHINE.PRODUCE PREP AREA-CUTTING BOARD,PREP TABLE.PRODUCE WALK IN COOLER SHELVING UNITS AND FAN GUARD COVERS.WALK IN FREEZER SHELVING UNITS.DAIRY WALK IN COOLER FAN GUARD COVERS.
    • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
      • MUST CLEAN GREASE AND FOOD DEBRI FROM FLOORS THROUGHOUT ALL PREP AREAS,BASEMENT,WALK IN COOLERS AND FREEZER.MUST REPAIR OR REPLACE BROKEN AND DAMAGED CONCRETE FLOOR IN CARNITA PREP AREA,REAR STORAGE AREA WHERE 2- COMP SINK IS LOCATED AND APPLY A SEALANT,PRODUCE WALK IN COOLER.MUST GROUT FLOOR IN MEAT/DELI PREP AREAS & TAQUERIA.MUST CLEAN DEBRI FROM ALL FLOOR DRAINS IN ALL PREP AREAS,REAR STORAGE AREA,MILK WALK IN COOLER.
    • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
      • MUST CLEAN GREASE AND FOOD DEBRI FROM WALLS IN ALL PREP AREAS,UPPER WINDOW IN CARNITA PREP AREA,ALL WALK IN COOLERS AND FREEZERS,HOOD OF COOKING EQUIPMENT IN TAQUERIA AND CARNITA PREP AREAS.MUST CLEAN DUST BUILD UP FROM CEILINGS IN ALL WALK IN COOLERS AND PREP AREAS.MUST REPAIR OR REPLACE HOLE IN UPPER WALL ABOVE 3- COMP SINK,LOOSE CAULK AT HOT HOLDING UNIT,MEAT/DELI-BROKEN WALL TILE UNDER PREP TABLE,CARNITA PREP AREA-UPPER WALL TRIM AT WINDOW IN POOR REPAIR.DRY STORAGE AREA-MISSING AND LOOSE WALL BASES.MILK WALK IN COOLER-MISSING WALL BASES.MUST CLEAN LIGHT SHIELDS IN ALL PREP AREAS.MUST REMOVE AIR CURTAINS FROM IN BETWEEN CHICKEN AND MEAT PREP AREA FOR HAND WASHING ACCESS.
    • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
      • MUST REPAIR OR REPLACE CACKED LIGHT SHIELD IN TAQUERIA ABOVE HOT HOLDING UNIT.MEAT PREP AREA-CRACKED LIGHT SHIELD IN REAR PREP AREA.MUST PROVIDE LIGHT SHIELDS IN BAKERY DISPLAY UNIT.
    • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
      • MUST PLACE COOKING KETTLE COMPLETELY UNDER VENTILATION HOOD IN CARNITA PREP AREA.MUST REPAIR OR REPLACE LEAKY FAUCET AT 2- COMP SINK.
    • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
      • MUST PROVIDE THERMOMETER FOR ALL COLD HOLDING UNITS.
    • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
      • MUST ELEVATE,ORGANIZE OR REMOVE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN 1ST FL. REAR STORAGE AREAS.
    • 45. PRESCRIPTIONS CONCERNANT LES ALIMENTAIRES
      • IDPH FOOD HANDLERS REQUIREMENTS ARE NOT MET FOR EMPLOYEES.MUST ENROLL AND MAINTAIN.
  11. Licence

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