LINDO MICHOACAN

3142 W LAWRENCE AVE, CHICAGO, IL 60625 · Grocery Store

7 inspections

1. Toiles21 janv. 2014

   0 infraction

2. Plainte22 nov. 2013

   7 infractions

   • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
     • NOTED ASSORTED SHELL FISH (CLAMS AND OYSTERS) AT THE SEA FOOD DISPLAY COOLER WITH NO TAGS ATTACHED. MANAGER LATER PRESENTED TAGS THAT WERE STORED ELSE WHERE.HOWEVER STILL UNABLE TO MATCH EACH TAG TO THE SHELLFISH AT DISPLAY COOLER. INSTRUCTED TO ALWAYS HAVE TAGS ATTACHED TO THE SHELLFISH AND THEN STORED FOR 90 DAYS AFTER CONSUMPTION (PRODUCT IS SOLD). MANAGER IMMEDIATELY DISPOSED OF PRODUCTS. SEE VIOLATION #3 FOR INVENTORY. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(B)
   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE SERVICE
     • NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS TO BE IMPROPER BETWEEN 107F TO 130F FOR HOT HOLDING AND BETWEEN 43F TO 65F FOR COLD HOLDING INSIDE WALK IN COOLER AND HOT HOLDING UNITS.CHICKEN 126.8F,ASSORTED COOKED VEGETABLES 130.3F,FISH 107.7F,TOMATO SAUCE 54.2F CHICKEN 65.4F,SHRIMP CEVICHE 43.8F AND SHRIMPS/LOBSTER CEVICHE 44.1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF PRODUCTS 85LBS WORTH $456.00 THROUGH DENATURING PROCESS. TEMPERATURE OF EQUIPMENT WAS ADEQUATE AT THIS TIME.INSTRUCTED TO USE TIME OR TEMPERATURE TO MONITOR FOOD ITEMS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A).
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • NOTED FRONT PANELS OF DAIRY WALK IN COOLER AND FREEZER DOORS TO BE IN POOR REPAIRS (BROKEN), MOLD ON DOOR OF WALK IN FREEZER AT SAME AND HEAVY ICE BUILT UP INSIDE MEAT WALK IN FREEZER AT THE REAR. INSTRUCTED TO DETAIL CLEAN WALK IN FREEZER DOOR, REPAIR OR REPLACE DOORS OF WALK IN COOLER AND FREEZER AT SAME AND DEFROST THE WALK IN FREEZER INCLUDING THE CONDENSING UNIT AND MAINTAIN.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • INSTRUCTED TO CLEAN ALL COOKING EQUIPMENT ESPECIALLY AT THE KITCHEN PREP, SHELVING RACKS WHERE LARD IS STORED AT THE REAR AND THE TORTILLA EQUIPMENT AND MAINTAIN FREE OF GREASE,DIRT AND DEBRIS.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • NOTED THE FOLLOWING:- HEAVY GREASE BUILT UP ALONG WALL BASE AND UNDERNEATH EQUIPMENT AT THE KITCHEN FOOD PREP AREA,CRACKS ON FLOORS AT THE REAR BY THE MOB SINK AND UNFINISHED FLOOR SURFACE AT THE DRY STORAGE AREA.INSTRUCTED TO DETAIL CLEAN AND REPAIR OR REPLACE MISSING TILES AND UNFINISHED FLOOR SURFACE.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • INSTRUCTED TO REPAIR OR REPLACE LEAKING FAUCETS AT THE KITCHEN PREP AREA AND AT THE 3 COMPARTMENT SINK AT REAR BY THE MOB SINK,FANS INSIDE ALL BATHROOMS AND OVENS AT THE KITCHEN WITH DIRT AND DUST....NOTED WATER DRIPPING FROM DRIP TRAY AT THE FRONT DISPLAY AREA ON TO THE FOOD. MUST REPAIR AND MAINTAIN.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • NOTED CLUTTER AT THE DRY STORAGE AREA. INSTRUCTED TO CLEAN, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLE AND PROVIDE INSPECTION AISLES FOR PROPER PEST MONITOR.
3. Toiles26 févr. 2013

   9 infractions

   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • PREP FOODS INSIDE MAIN KITCHEN WALK IN COOLER NOT LABELED, INSTRUCTED TO LABEL AND MAINTAIN.
   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • INSTRUCTED TO PROPERLY STORED CLEAN MULTI-USE UTENSILS ON STORAGE SHELVES AT REAR STORAGE AREA.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • INSTRUCTED TO SEAL RUSTY BOTTOM PANELS OF PREP TABLES IN DELI AREA, REPLACE CUTTING BOARDS AT FISH PREP AREA AND MEAT CUTTING AREA AND SEAL WOOD SHELVES THRU-OUT REAR STORAGE ROOMS.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • DEBRIS/FOOD DEBRIS ON EQUIPMENT; INSTRUCTED TO CLEAN/SANITIZE; AT DELI AREA, HOT HOLDING UNITS, BOTTOM PANELS OF PREP TABLES, AND DISPLAY COOLER; AT MAIN KITCHEN, OVENS, BOTTOM PANELS OF PREP TABLES AND BURNERS; AT BAKERY, COOLERS, STORAGE SHELVES, BOTTOM PANELS OF PREP TABLES, LARGE MIXERS, MICROWAVE OVEN, AND HOT HOLDING BOXES; AT REAR STORAGE ROOMS, STORAGE SHELVES, AND CHEST FREEZERS.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • INSTRUCTED TO REGROUT FLOORS THRU-OUT MAIN KITCHEN AND DELI AREA, REPLACE MISSING FLOOR TILES IN MAIN KITCHEN AND CLEAN FLOORS THRU-OUT PREMISES, UNDER BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • INSTRUCTED TO CLEAN WALLS INSIDE MAIN KITCHEN AND 2ND KITCHEN AND REPLACE DAMAGED CEILING PANELS AT THE BAKERY AND THRU-OUT FRONT SERVING AREAS.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • MUST REPLACE MISSING LIGHT SHIELDS INSIDE MILK WALK IN COOLER AND AT MEAT PREP AREA, ABOVE PREP TABLES.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • MUST REPAIR LEAKING FAUCETS FOR EXPOSED SINK AND 3PART SINKS AT DELI AREA, 3PART SINK AT MAIN KITCHEN AND EXPOSED SINK AT 2ND KITCHEN BEHIND THE BAKERY. ALSO REPAIR LEAKING PIPES UNDER MAIN KITCHEN 3PART SINK.
   • 43. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
     • INSTRUCTED TO PROPERLY STORE CLEANING TOWELS IN AN APPROVED SANITIZER; AT MAIN KITCHEN AND MEAT/BUTCHER AREA.
4. Toiles7 mai 2012

   7 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • INSTRUCTED TO CLEAN AND REPAINT RUSTED PREP SHELVES BEHIND MEAT SERVICE AREA.----------MUST CLEAN AND RECAULK WORN-OUT CAULKING BEHIND 3 COMPARTMENT SINK IN REAR (BEHIND BAKERY PREP AREA).
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SURFACES OF HOT HOLDING DISPLAY UNIT (DELI SECTION) WITH DRIED FOOD DEBRIS ACCUMULATION AND SPILLAGE.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • INSTRUCTED TO CLEAN AND MAINTAIN CEILING AND LIGHT SHIELDS WITH HEAVY DUST AND GREASE BUILD-UP ABOVE HOT HOLDING DISPLAY UNIT (DELI SECTION).------------MUST CLEAN AND MAINTAIN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP INSIDE DAIRY WALK-IN COOLER.----------MUST CLEAN AND MAINTAIN WALL TILE BEHIND COOKING EQUIPMENT AT REAR KITCHEN AREA.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • LIGHTS MUST BE SHIELDED AT THE FOLLOWING AREA: HOOD ABOVE COOKING EQUIPMENT (REAR COOKING AREA), INSIDE WALK-IN FREEZER (REAR), IN PRODUCE WALK-IN COOLER, IN MEAT WALK-IN COOLER, AND ABOVE DISH MACHINE IN REAR OR PROVIDE SHATTER-PROOFED LIGHT BULB.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • INSTRUCTED TO FIX SLOW DRAINING MOP SINK (USED AS EXPOSED HAND SINK) AT PRODUCE PREP AREA AND SLOW DRAINING EXPOSED HAND SINK IN REAR KITCHEN.------------MUST REPAIR LEAKY FAUCET NECK AT EXPOSED HAND SINK IN MEAT PREP/SERVICE LINE.
   • 40. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
     • INSTRUCTION DE PROVIDER LES MOYENS VISIBLES INSIDER TOUS LES COOLEURS ET LES LIBERTÉS.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES AND UNUSED EQUIPMENT IN (2) STORAGE AREAS TO PREVENT RODENT AND INSECT HARBORAGE.
5. Plainte11 juill. 2011

   5 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS AT RAW MEAT CUTTING AREAS.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; MAIN KITCHEN COOKING EQUIPMENT AND BAKERY CARTS AND DRIED FOOD STORAGE CONTAINERS.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS THRU-OUT STORAGE ROOMS AND PRODUCE PREP AREA, UNDER EQUIPMENT AT CORNERS AND ALONG WALLS.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS AT MEAT PREP AREAS BEHIND CUTTING TABLES AND BAKERY PREP AREA.
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • 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 OR REPLACE BROKEN FAUCET AT 1ST. MEAT PREP AREA 3PART SINK AND PROVIDE STOPPERS FOR SAME SINK.
6. Toiles14 févr. 2011

   6 infractions

   • 30. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL RE-PACKAGED GOODS.
   • 31. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • Les récipients et les ustensiles doivent être inversés, recouverts ou autrement protégés de la contamination jusqu'à leur utilisation. Toutes les pailles et récipients à usage unique doivent être jetés immédiatement après utilisation. Les UTENSILS MULTI-UTILISÉS DOIVENT ÊTRE PROPRIÉTÉS SUR LES FEUILLES DE STOCKAGE.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN PLASTIC CURTAINS IN WALK IN COOLERS AND WALK IN FREEZERS.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, OVENS, SOME DISPLAY SHELVES, AND WALK IN COOLERS AND FREEZER CONDENSERS, NOTED, EXCESSIVE ICE BUILD UP. ALSO CLEAN-SANITIZE HOLDING BOXES AND CARTS IN BAKERY.
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPAIR MEAT WALK IN COOLER FLOOR AND THRU-OUT REAR STORAGE AREA. FLOORS MUST BE SMOOTH AND EASILY CLEANABLE. ALSO MUST CLEAN FLOORS THRU-OUT AT CORNERS AND ALONG WALLS, ALSO CLEAN FLOOR DRAINS.
   • 35. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN HOODS AT CARNITAS PREP AREA AND REPLACE DAMAGED AND MISSING CEILING PANELS THRU-OUT. ALSO CLEAN VENT COVERS THRU-OUT.
7. Plainte14 sept. 2010

   6 infractions

   • 1. SOURCE DE CONDITION SONDE, PAS DE POULAGE, ALIMENTS PROPRIETES LABÉ, TÂCHES DE POISSONS EN PLACE
     • Molluscan shell stock shall be obtained in containers bearing legible source identification tags or labels. FOUND NO TAG OR INVOICE FOR OYSTER AND CLAMS. MANGER DENATURES, 30 OYSTER AND 100 CLAMS. TOTAL COST $100.00 CITATION ISSUED HOOOO62368-18 COURT DATE 10-14-2010 TIME 1 P.M. RM 107 400 W. SUPERIOR CDI DURING INSPECTION
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. CUTTING BOARDS NEEDS TO BE REPLACE OPEN SEAMS AND FOUND RAW WOOD SHELVES IN THE REAR STORAGE AREA. POP DISPLAY AREA./MUST REMOVE WIRE FROM UNDER HOOD OVER COOKING RANGE UNCLEAN TO USE FOR UNPROTECTED FOOD.
   • 33. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.//SOME SHELVES IN COOLERS,DRY STORAGE,INTERIOR & EXTERIOR OF EQUIPMENT NEED DETAIL CLEANING THROUGHT PREMISES
   • 34. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.//FLOORS UNDER ,AROUND STOCK,EQUIPMENT NEED CLEANING,MUST REPAIR FLOORS IN REAR AREA AROUND WALK IN COOLER & WALK IN FREEZER IN POOR REPAIR(NOT SMOOTH & EASILY CLEANABLE)
   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • 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.//3 COMP.SINK TO SMALL TO WASH LARGE POTS IN SINK.UNABLE TO SUBMERGE UTENSILS IN SINKS/
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens.//CLUTTER IN REAR ROOM