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LAS CARNITAS URUAPAN

2813-15 W 55TH ST, CHICAGO, IL 60632 · Restaurant

Résumé des inspections

LAS CARNITAS URUAPAN a été inspecté 12 fois par Chicago Department of Public Health depuis le 19 décembre 2018. La dernière inspection, le 7 mai 2026, a relevé 8 infractions.

1 des 12 inspections au dossier n'ont relevé aucune infraction. Au cours des 12 derniers mois, il y a eu 1 inspection et 8 infractions relevées. Les constats à risque élevé ici concernent : Nettoyage et désinfection, Ravageurs et Contrôle de la température des aliments.

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.

  • 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 6 fois dans 4 inspections distinctes, la plus récente le 7 mai 2026. Par exemple : SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES

  • 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 4 fois dans 4 inspections distinctes, la plus récente le 7 mai 2026. Par exemple : INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS

  • 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 2 inspections distinctes, la plus récente le 20 juillet 2023. Par exemple : TEMPÉRATURES D ' HOMOLOGATION PROPRIETE

  • Produits chimiques et substances toxiquesRisque élevé

    Les produits de nettoyage, désinfectants et pesticides doivent être étiquetés et rangés loin des aliments et des surfaces en contact avec les aliments. Les inspecteurs signalent les produits qui pourraient se retrouver dans les aliments ainsi que les traitements antiparasitaires appliqués sans supervision adéquate.

    Relevé une fois le 19 mai 2021. Par exemple : SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES

  • Équipement et ustensilesRisque faible

    L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.

    Relevé 4 fois dans 3 inspections distinctes, la plus récente le 16 juillet 2025. Par exemple : SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES

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.

12 inspections

  1. Toiles

    8 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • OBSERVED PINK MOLDLIKE SUBSTANCE ON UPPER INTERIOR OF ICE MACHINE BEHIND SHIELD. INSTRUCTED TO DESTROY ICE AND CLEAN AND SANITIZE INTERIOR OF ICE MACHINE AND MAINTAIN.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED OPENING AT LEFT BASE OF REAR EXIT DOOR OF WALK IN COOLER. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED PLASTIC SHEET USED TO COVER CONTAINERS OF PORK IN HOT HOLDING UNIT. INSTRUCTED TO PROVIDE PROPER MULTIUSE LIDS/COVERS FOR PANS THAT ARE DESIGNED AND CONSTRUCTED TO BE DURABLE AND RETAIN THEIR CHARACTERISTIC QUALITIES UNDER NORMAL USE CONDITIONS.
    • 54. ÉLIMINATION PROPRIETE DU GARAGE ET DU REFUS; INSTALLATIONS PRINCIPALES
      • OBSERVED GREASE ON TOP EXTERIOR OF OUTSIDE OF BOTH GREASE CONTAINERS. INSTRUCTED TO CLEAN EXTERIOR OF BOTH OUTSIDE GREASE CONTAINERS AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CARDBOARD USED AS WALL AND FLOOR LINER BEHIND AND UNDERNEATH SHELVING UNITS IN WALK IN COOLER. INSTRUCTED TO REMOVE CARDBOARD LINERS FROM WALLS AND FLOORS BEHIND AND UNDERNEATH SHELVING UNITS IN WALK IN COOLER, WALL AND FLOOR COVERINGS SHALL BE DESIGNED, CONSTRUCTED AND INSTALLED SO THEY ARE SMOOTH AND CLEANABLE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILDUP ON INTERIOR OF FLOOR DRAIN UNDERNEATH PREP TABLE NEAR ONE COMPARTMENT SINK IN REAR PREP AREA. INSTRUCTED TO CLEAN INTERIOR OF FLOOR DRAIN UNDERNEATH PREP TABLE NEAR ONE COMPARTMENT SINK IN REAR PREP AREA AND MAINTAIN. OBSERVED DUST ON CEILING TILES IN REAR PREP AREA. INSTRUCTED TO CLEAN DUSTY CEILING TILES IN REAR PREP AREA AND MAINTAIN.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED RUSTY CEILING VENTS IN REAR PREP AREA. INSTRUCTED TO REMOVE RUST FROM CEILING VENTS IN REAR PREP AREA FOR EASE OF CLEANABILITY. OBSERVED BLACK MOLDLIKE SUBSTANCE ON CAULK AND WALL ABOVE THREE COMPARTMENT SINK. INSTRUCTED TO REMOVE BLACK MOLDLIKE CAULK, RECAULK AND CLEAN WALL ABOVE THREE COMPARTMENT SINK AND MAINTAIN.
    • 58. FORMATION D ' ALLERGÈNE
      • AT TIME OF INSPECTION FACILITY PROVIDED EXPIRED ALLERGEN AWARENESS TRAINING CERTIFICATES FOR EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES. INSTRUCTED TO PROVIDE VALID PROOF OF ALLERGEN TRAINING FOR ALL EMPLOYEES WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATES.
  2. Toiles

    2 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • INTERIOR OF ICE MACHINE CHUTE WITH SLIGHT DEBRIS. INSTD TO CLEAN AND MAINTAIN
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • CAULKING AT TOP OF 3-COMPARTMENT SINK BASE WITH EXCESSIVE BLACK SUBSTANCE. INSTD TO REMOVE SUBSTANCE/REPLACE CAULKING AND MAINTAIN
  3. Réinspection des toiles

    1 infraction

    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILD-UP OF RESIDUE IN ALL FLOOR DRAINS THROUGHOUT FACILITY. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  4. Toiles

    2 infractions

    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED BACK UP AT THREE-COMPARTMENT SINK. WHEN WATER IS RELEASED FROM THE DRAIN, BACKUP OCCURS AT THE SINK. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN. PRIORITY FOUNDATION #7-38-025. CITATION ISSUED.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED BUILD-UP OF RESIDUE IN ALL FLOOR DRAINS THROUGHOUT FACILITY. INSTRUCTED PERSON IN CHARGE TO CLEAN AND MAINTAIN.
  5. Réinspection des toiles

    1 infraction

    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • 4-603.15: OBSERVED POTS IN THE PREP AREA AND AT THE COOKLINE TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE LARGE DISHES THAT ARE TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK FROM PREMISES OR PROVIDE A WRITTEN ALTERNATIVE WAREWASHING PROCEDURE THAT STATES HOW THE FACILITY WILL WASH, RINSE, AND SANITIZE LARGE DISHES.
  6. Toiles

    11 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • FOOD CONTACT SURFACES NOT CLEAN TO SIGHT AND TOUCH, EXCESSIVE DEBRIS NOTED ON SHELVES AND ENTIRE STORAGE RACKS IN WALK IN COOLER. PREMISES IS STORING LARGE QUANTITY OF COOKED, READY TO EAT CARNITAS DIRECTLY ON THESE SHELVING RACKS IN WALK IN COOLER THAT ARE UNABLE TO FULLY DISSASSEMBLE TO PROPERLY WASH, RINSE AND SANITIZE ALL SURFACES. INSTD TO USE PROPER FOOD GRADE MULTI USE EQUIPMENT AND ABLE TO PROPERLY WASH RINSE AND SANITIZE ALL SURFACES. PRIORITY FOUNDATION, CITATION ISSUED 7-38-005.
    • 22. TEMPÉRATURES D ' HOMOLOGATION PROPRIETE
      • OBSERVED APPROX 150 LBS OF RAW PORK MEAT STORED IN 55 GALLON STORAGE BINS AT IMPROPER TEMPERATURES RANGING FROM 54F-67F IN THE FOOD PREP AREA. INSTRUCTED TO STORED TCS FOODS AT 41F OR BELOW. FOOD DISCARDED VAULED AT $500. PRIORTIY VIOLATION. CITATION ISSUED, 7-38-005.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • COOKED CARNITAS IN WALK IN COOLER NOT PROPERLY LABELED, DATED. REFRIGERATED, READY TO EAT TCS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.
    • 36. THÉROMÈTRES PREVUS ET ACCURÉS
      • NO THERMOMETER INSIDE OF TRUE REACH-IN COOLER IN WAIT STATION AREA. INSTRUCTED TO PROVIDE.
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • OBSERVED FOOD STORAGE CONTAINERS NOT LABELED IN THE PREP AREA UNDER TABLES. INSTRUCTED TO LABEL ALL FOOD STORAGE CONTAINERS WITH THE COMMON NAME.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED WET WIPING CLOTHS STORED ON COUNTERS THROUGHOUT THE FACILITY. INSTRUCTED TO KEEP ALL WIPE CLOTHS STORED IN PROPER SANITIZING SOLUTION WHEN NOT IN USE.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • OBSERVED SINGLE SERVICE WHITE CONTAINERS BEING REUSED IN THE FOOD PREP AREA. INSTRUCTED TO REMOVE AND NOT REUSE SINGLE SERVICE ARTICLES.
    • 47. SURFACES DE CONTACT ALIMENTAIRES ET NON ALIMENTAIRES DURABLES, PROPRIÉTAIRES, CONSTRUCTES ET UTILISÉES
      • OBSERVED CARDBOARD BEING USED AS SHELF LINER ON THE SHELVING IN THE FOOD PREP AREA.INSTRUCTED TO REMOVE THE CARDBOARD SO SURFACE IS SMOOTH, EVEN AND EASILY CLEANABLE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED POTS IN THE PREP AREA AND AT THE COOKLINE TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK. INSTRUCTED TO REMOVE LARGE DISHES THAT ARE TOO LARGE TO BE SUBMERGED IN THE 3-COMPARTMENT SINK FROM PREMISES OR PROVIDE A WRITTEN ALTERNATIVE WAREWASHING PROCEDURE THAT STATES HOW THE FACILITY WILL WASH, RINSE, AND SANITIZE LARGE DISHES.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED CARDBOARD BEING USED AS FLOOR MATS AT THE COOKLINE. MUST REMOVE AND PROVIDE FLOOR COVERINGS THAT ARE A NON-ABSORBENT, NON-CORROSIVE, SMOOTH, EASILY CLEANABLE SURFACE.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED SPILLED GREASE AND OTHER FOOD DEBRIS UNDER PREP TABLES AND COOKING EQUIPMENT IN THE FOOD PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.
  7. Réinspection des toiles

    5 infractions

    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • Violation Codes: 6-202.15 Inspector Comments: OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF REAR STORAGE DOOR . MUST MAKE DOORS TIGHT FITTING.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • Violation Codes: 4-903.11 (A;B;D) Inspector Comments: MUST INVERT MULTI-USE UTENSILS ON ALL DISH STORAGE SHELVES.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • Violation Codes: 4-903.11(A;C) Inspector Comments: MUST STORE PLASTIC WEAR WITH HANDLES IN UPRIGHT POSITION.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Inspector Comments: MUST REPAIR OR REPLACE MISSING WALL BASE ACROSS FROM LARGE KETTLE COOKERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • Inspector Comments: MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN MOPSINK AREA.
  8. Toiles

    9 infractions

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • OBSERVED HOT WATER TEMPERATURE AT HAND SINK IN WOMEN'S TOILET ROOM AT 72.9F.MUST HAVE HOT WATER TEMPERATURE AT 100.0F .MUST REPAIR AND MAINTAIN.(PRIORITY 7-38-030 (C)(CITATION ISSUED). HOT RUNNING WATER WAS RESTORED AT 11:30 A.M.(COS)
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED AN APPX. "1/2-3/4" GAP ALONG BOTTOM OF REAR STORAGE DOOR & EXIT DOOR TO PARKING LOT. MUST MAKE DOORS TIGHT FITTING.
    • 44. UTENSILS, ÉQUIPEMENTS ET LIGNES: PROPRIÉTÉS, MÉDICAMENTS ET MÉTHODES
      • MUST INVERT MULTI-USE UTENSILS ON ALL DISH STORAGE SHELVES.
    • 45. ARTICLES D ' UTILISATION OU DE SERVICE UNIQUE: PROPRIÉTÉ ET UTILISÉ
      • DOIT CONSERVER L'ORDRE PLASTIQUE AVEC LES MAINS EN POSITION D'OUVRAGE.
    • 49. SURFACES DE CONTACT NON FOURNISSANT/FOURNISSANTES
      • MUST CLEAN DEBRIS BUILD UP FROM EXTERIOR OF LARGE FOOD STORAGE CONTAINERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST REMOVE LOOSE CAULKING AT HOOD ABOVE COOKING EQUIPMENT.MUST REPAIR OR REPLACE MISSING WALL BASE ACROSS FROM LARGE KETTLE COOKERS.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST CLEAN DEBRIS FROM FLOOR UNDER DRYFOOD AND PAPER STORAGE SHELVING UNITS IN REAR STORAGE AREA.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • MUST ELEVATE,REMOVE OR ORGANIZE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN MOPSINK AREA.
    • 60. VIOLATION PRÉCÉDENTE DE LA BASE
      • PREVIOUS CORE VIOLATION FROM REPORT #2509949 5/19/21 NOT CORRECTED #37-Violation Codes: 3-602.11(A; B:1-4,6,7; C; D) Inspector Comments: SELF SERVICE PALETAS ON SITE WITHOUT PROPER LABELS. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor. MUST PROVIDE LABEL AND MAINTAIN.(PRIORITY FOUNDATION 7-42-090)(CITATION ISSUED)
  9. Toiles

    4 infractions

    • 16. SURFACES DE CONTACT ALIMENTAIRE: ÉLÉMENTS ET SANITAIRES
      • FOOD CONTACT SURFACES NOT CLEAN TO SIGHT AND TOUCH, EXCESSIVE DEBRIS NOTED ON SHELVES AND ENTIRE STORAGE RACKS IN WALK IN COOLER. PREMISES IS STORING COOKED, READY TO EAT CARNITAS DIRECTLY ON THESE SHELVING RACKS IN WALK IN COOLER THAT ARE UNABLE TO FULLY DISSASSEMBLE TO PROPERLY WASH, RINSE AND SANITIZE ALL SURFACES. INSTD TO USE PROPER FOOD GRADE MULTI USE EQUIPMENT AND ABLE TO PROPERLY WASH RINSE AND SANITIZE ALL SURFACES. CITATION ISSUED 7-38-005. PRIRORITY FOUNDATION
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • VARIETY OF FOODS (COOKED BEANS, CARNITAS, SALSAS) IN WALK IN COOLER NOT PROPERLY LABELED, DATED. REFRIGERATED, READY TO EAT TCS FOOD PREPARED AND HELD FOR MORE THAN 24 HOURS SHALL BE CLEARLY MARKED TO INDICATE THE DAY OR DATE BY WHICH FOOD SHALL BE SOLD OR DISCARDED FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED. APPROX 100LBS $200 VALUE DISCARDED AND DENATURED
    • 28. SUBSTANCES TOXIQUES IDENTIFIÉES, CONSERVÉES ET UTILISÉES
      • EMPLOYEE PERSONAL BELONGINGS IMPROPERLY STORED. INSTD TO STORE IN DESIGNATUED AREAS, (LOCKERS ON SITE)
    • 37. PRODUITS ALIMENTAIRES LABÉLIS; CONTENEUR ORIGINAL
      • SELF SERVICE PALETAS ON SITE WITHOUT PROPER LABELS. (B) Label information shall include: (1) The common name of the FOOD, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the FOOD; (3) An accurate declaration of the net quantity of contents; (4) The name and place of business of the manufacturer, packer, or distributor;
  10. Toiles

    7 infractions

    • 20. TEMPÉRATURE ET TEMPÉRATURE DE COOLAGE PROPER
      • OBSERVED BEAN BROTH INSIDE WALK-IN COOLER AT AN IMPROPER TEMPERATURE OF 105.2F, AND THERE IS NO COOLING LOG ON PREMISES AT THIS TIME. INSTRUCTED TO DISCARD AND DENATURE AT THIS TIME. ALSO INSTRUCTED TO PROVIDE TEMPERATURE LOG. MUST BE COOLED FROM 135.0F TO 70.F IN 2 HOURS AND FROM 70.0F TO 41.F IN 4 HOURS FOR A TOTAL COOLING TIME OF 6 HOURS OR LESS. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. 10 GALLONS VALUE $4.00
    • 21. TEMPÉRATURES D ' HOMOLOGATION PROPRIETES
      • OBSERVED CHORIZO AT AN IMPROPER HOT HOLDING TEMPERATURE OF 122.7F. INSTRUCTED MANAGER FOOD PRODUCT MUST BE MAINTAINED AT 135*F OR HOTTER, AND TO DISCARD AND DENATURE IMMEDIATELY. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.1POUND, VALUE $7.50.
    • 23. MARQUAGE ET ÉLIMINATION DES DATES DE MISE EN OEUVRE
      • OBSERVED IMPROPER DATE MARKING ON THE FOLLOWING ITEMS: CARNITAS, BEAN BROTH, SALSA. FOODS PREPARED AND HELD FOR MORE THAN 24 HOURS MUST HAVE THE PRODUCT NAME AND USE BY DATE FOR A MAXIMUM OF 7 DAYS. PRIORITY FOUNDATION. 7-38-005. NO CITATION ISSUED.
    • 38. INSECTES, RODENTS ET ANIMAUX NON PRÉSENTÉS
      • OBSERVED ABOUT A 1/4 INCH GAP AT THE REAR BACK DOOR NEAR WASHROOMS. INSTRUCTD TO INSTALL A RODENT PROOF STRIP AT THE BOTTOM OF DOOR TO PREVENT RODENTS FROM ENTERING.
    • 41. CLOTS WIPING: UTILISÉS ET CONSERVÉS PROPRIÉTÉS
      • OBSERVED DIRTY WIPING CLOTHS STORED ON COUNTER. INSTRUCTED TO STORE WIPING CLOTHS IN SANITIZER BUCKET WHEN NOT IN USE.
    • 48. INSTALLÉES, PRINCIPALES ET UTILISÉES; ESSAIS
      • OBSERVED LARGE POTS FOR COOKING CARNITAS AND SALSA. UNABLE TO FULLY SUBMERGE IN 3-COMPARTMENT SINK. INSTRUCTED TO PROVIDE EQUIPTMENT ABLE TO FULLY SUBMERGE IN BASINS OF 3-COMPARTMENT SINK OR HAVE WRITTEN PROCEDURE FOR ALTERNATIVE MANUAL WAREWASHING EQUIPMENT.
    • 55. FACILITÉS PHYSIQUES INSTALLÉES, PRINCIPALES ET CLÉS
      • OBSERVED GREASE ON CARD BOARD FROM LEAKING CARNITAS IN WALK-IN COOLER. INSTRUCTED TO REMOVE CARD BOARD AND CLEAN FLOORS.
  11. Licence

    1 infraction

    • 10. AIDE À L ' AGRICULTURE PROFESSIONNELLE ET ACCESSIBLE
      • Observed hand washing aids installed at 1 compartment sink in rear of prep area. Must remove all hand washing aids (soap, paper towels, etc.) from this sink.
  12. Licence

    0 infraction

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