SUPERMERCADO CARDENAS
3440 W MONTROSE AVE, Chicago, IL 60618 · Grocery Store
7 inspections
- Canvass
0 infraction
- Canvass Re-Inspection
2 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- ALL VEGETABLE AND ICE CREAM FREEZERS WITH HEAVY ICE ACCUMULATED. INSTRUCTED TO DEFROST AND MAINTAIN.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MISSING LIGHT SHIELD INSIDE THE WALK IN COOLER FOR THE MEAT, DISPLAY COOLER FOR THE MEAT/FISH, AND ABOVE THE FRESH PRODUCE CASES. MUST PROVIDE LIGHT SHIELD.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- Canvass
10 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- FOUND TWO CONTAINERS OF SKIRT STEAK UNDER THE GRILL WITH A TEMPERATURE OF 79.3F AND 80.3F. MANAGER STATED THAT HE WAS COOLING IT DOWN SINCE LAST NIGHT. INSTRUCTED MANAGER THAT COLD FOODS MUST BE STORED INSIDE THE COOLER AND MAINTAIN A TEMPERATURE OF 40F OR BELOW. NO TIME TEMPERATURE LOG AVAILABLE. REVIEWED MANAGER THE PROPER WAY OF COOLING DOWN HOT FOOD AND INSTRUCTED TO HAVE A TIME TEMPERATURE LOG. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER VOLUNTARILY DISCARDED THE SAID PRODUCT WORTH $25.00 AND TOTAL 5 LBS.
- 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
- FOUND FRONT AND EXIT DOOR WITH OVER 1/4 OF AN INCH GAP ON THE BOTTOM OF THE DOORS. INSTRUCTED TO RODENT/INSECTS PROOFED THE DOORS. ALSO FOUND MICE DROPPINGS INSIDE THE CABINET UNDER THE WASHBOWL SINK IN THE WASHROOM OVER 40 TOTAL. INSTRUCTED TO REMOVE THE DROPPINGS AND CLEAN AND SANITIZE THE AFFECTED AREAS. CITATION ISSUED SERIOUS 7-38-020.
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- FOUND PACKAGED AND SEALED PRODUCE ON SITE FOR SALE ITEMS WITH NO LABEL. SUCH AS CACTUS, CELERY, HERBS, NUTS,ONIONS, ORANGES,CABBAGE. INSTRUCTED TO LABEL, THE ITEMS WITH COMPANY'S NAME, ADDRESS, ZIP CODE, NAME OF THE PRODUCT.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- ALL CLEAN MULTI USE UTENSILS, POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- ALL VEGETABLE AND ICE CREAM FREEZERS WITH HEAVY ICE ACCUMULATED. INSTRUCTED TO DEFROST AND MAINTAIN. INSTRUCTED TO CLEAN AND SANITIZE ALL CHOPPING BOARDS AND REPLACE SOME CUTTING BOARDS WITH DEEP CUTS AND NOT MAINTAINED.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- MUST CLEAN AND SANITIZE ALL BULK CONTAINERS LID, ALL EXTERIOR OF THE GRILL AND STOVE, ALL PREP TABLES, UNDERNEATH THE HOT HOLDING UNIT AND ALL WIRE RACK SHELVING IN WALK IN COOLERS FOR MEAT AND VEGETABLES AND MAINTAIN.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- INSTRUCTED TO CLEAN IN DETAIL AND SANITIZE FLOORS INSIDE THE WALK IN COOLERS,UNDER THE WIRE RACK SHELVINGS,ALONG THE WALL BASE ALL CORNERS, INSIDE THE WASHROOM, UNDER THE 2 COMPARTMENT SINK IN THE KITCHEN, INSIDE THE KITCHEN,BEHIND AND UNDER THE DISPLAY COOLERS AND ALL DISPLAY SHELVINGS AN MAINTAIN.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- WALL VENT ABOVE THE EXPOSED HAND SINK, VENT IN BOTH WASHROOM, WITH DUST BUILD-UP. INSTRUCTED TO CLEAN AND MAINTAIN. HOLES ALL OVER THE WALLS IN BOTH WASHROOMS. INSTRUCTED TO SEAL THE HOLES.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- MISSING LIGHT SHIELD AND END CAPS ON THE LIGHT BULBS ABOVE THE FRESH PRODUCE DISPLAY COOLER, RAW FRESH MEAT AND FISH DISPLAY COOLER, ABOVE THE PREP TABLE SERVING AREA, AND ABOVE THE HOT HOLDING UNIT AND INSIDE THE WALK IN COOLER FOR MEAT. INSTRUCTED TO PROVIDE LIGHT SHIELD AND END CAPS.
- 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
- MISSING VISIBLE THERMOMETER IN INSIDE THE WALK IN COOLER FOR MEAT AND PRODUCE AND SOME REACH IN COOLER. INSTRUCTED TO PROVIDE
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Canvass Re-Inspection
1 infraction
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- INSTRUCTED TO REPAIR OR REPLACE LEAKING FAUCETS FOR BOTH 2PART SINKS AND 3PART SINK.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- Canvass
6 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES; FOUND LARGE CONTAINER ABOUT 20 LBS OF COOKED CHICKEN AT 49.8F AND ANOTHER CONTAINER WITH SAUCE AT 59.4F; BOTH CONTAINERS ON TOP OF PREP TABLE AT MEAT PREP AREA. MANAGER STATED, FOOD WAS COOKED YESTERDAY. INSTRUCTED POTENTIALLY HAZARDOUS FOODS MUST BE COLD 4OF OR BELOW, HOT 140F OR HIGHER. INADEQUATE FOOD PROTECTION. FOOD ITEMS DISCARDED, V=$140. CRITICAL CITATION ISSUED, 7-38-005(A).
- 6. HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.
- OBSERVED MEAT PREP AREA EMPLOYEES WASHING THEIR HANDS INSIDE 3PART AND 2PART SINK. INSTRUCTED HAND MUST WASHED INSIDE THE EXPOSED HAND SINK WITH WARM WATER AND SOAP. THE WASHING OF HANDS INSIDE A UTENSIL-WASHING SINK IS PROHIBITED. POOR HYGIENIC PRACTICES. CRITICAL CITATION ISSUED, 7-38-010(A).
- 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
- EXPOSED HAND WASHING SINK AT THE MEAT PREP AREA NOT MAINTAINED. OBSERVED EXCESSIVE WATER POURING OUT OF PIPES, PIPES ARE BROKEN. PLUMBER ON PREMISES BEFORE EXIT INTERVIEW. CRITICAL CITATION ISSUED, 7-38-030.
- 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
- OBSERVED PREVIOUS MINOR VIOLATIONS NOT CORRECTED, FROM REPORT #521323, DATED 4-5-11. VIOLATIONS #30, MUST LABEL PREP FOODS INSIDE WALK IN COOLER. #31, CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES. #32, MUST REPLACE CUTTING BOARDS AT MEAT PREP AREA AND ALSO REPLACE RUSTY SHELVES IN MEAT WALK IN COOLER. #33, MUST CLEAN/SANITIZE; COOLERS, CHEST FREEZERS, MEAT SLICERS, BOTTOM PANELS OF PREP TABLES IN BOTH PREP AREAS, COOKING EQUIPMENT, MICROWAVE OVENS, DISPLAY SHELVEST THRU-OUT PREMISES, ETC..ALL EQUIPMENT. #34, MUST REPLACE BROKEN FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT, EXCESSIVE DEBRIS AND GREASE BUILD-UP. #35, MUST CLEAN WALLS THRU-OUT PREP AREAS, REPLACE WALL TILES WHERE NEEDED AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN THE KITCHEN. #38, MUST PROVIDE DRAIN STOPPERS FOR 3PART SINK. #41, MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, INCLUDING BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS. #43, CLEANING TOWELS MUST BE PROPERLY STORED. SERIOUS CITATION ISSUED, 7-42-090.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- INSTRUCTED TO REPAIR OR REPLACE LEAKING FAUCETS FOR BOTH 2PART SINKS AND 3PART SINK.
- 42. APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN
- INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Plainte
12 infractions
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- All cold food shall be stored at a temperature of 40F or less. FOUND TWO LARGE CONTAINERS OF COOKED BEEF, ABOUT 40LBS. AT 47.8F INSIDE WALK IN COOLER. MANAGER STATED, "BEEF WAS COOKED ON SUNDAY." INSTRUCTED COLD POTENTIALLY HAZARDOUS FOOD MUST BE KEPT AT 40F OR BELOW. BEEF DISCARDED, V=$250.OO. CRITICAL CITATION ISSUED, 7-38-005[A].
- 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
- All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL PREP FOODS INSIDE WALK IN COOLER.
- 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
- Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. CLEAN MULTI-USE UTENSILS MUST BE PROPERLY STORED ON STORAGE SHELVES.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKED DOOR FOR MEAT DISPLAY COOLER, REPLACE CUTTING BOARDS AT MEAT PREP AREA AND ALSO REPLACE RUSTY SHELVES IN MEAT WALK IN COOLER.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; COOLERS, CHEST FREEZERS, MEAT SLICERS, BOTTOM PANESL OF PREP TABLES IN BOTH PREP AREAS, COOKING EQUIPMENT, MICROWAVE OVENS, DISPLAY SHELVES THRU-OUT PREMISES, ETC...ALL EQUIPMENT.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BROKEN FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT. EXCESSIVE DEBRIS AND GREASE BUILD UP.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN AND REPAINT WALLS THRU-OUT PREMISES, REPLACE MISSING WALL TILES WHERE NEEDED AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN KITCHEN.
- 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
- Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST REPLACE MISSING LIGHT SHIELDS ABOVE MEAT PREP AREA.
- 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
- Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated. MUST PROVIDE A SELF CLOSING DEVICE FOR EMPLOYEES WASHROOM DOOR.
- 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
- 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 PROVIDE DRAIN STOPPERS FOR 3PART SINK AND SEAL RUSTY GREASE TRAPS UNDER MEAT PREP AREA 3PART SINK AND KITCHEN'S 2PART SINK.
- 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
- MUST REMOVE UNNECESSARY ARTICLES THRU-OUT PREMISES, INCLUDINT BASEMENT, CLEAN AND ORGANIZE TO PREVENT PEST HARBORAGE. ARTICLES MUST BE STORED OFF FLOORS, AWAY FROM WALLS.
- 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
- CLEANING TOWELS MUST BE PROPERLY STORED.
- 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
- Plainte
5 infractions
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
- All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.OBSERVED RUSTY DRY STORAGE SHELF FRONT OF STORE INSTRUCTED TO REMOVE RUST RESEAL.
- 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
- All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.OBSERVED THE FOLLOWING NOT CLEAN AND SANITIZED ALL CUTTING BOARDS INSTREUCTED TO CLEAN AND SANITIZE. ALSO THE FOLLOWING WAS OBSERVED NOT CLEAN STOVE ,OVEN, BOTTOM HOLDING TRAY HOLDING UNIT REAR MEAT,PRODUCE FAN GUARD COVER,AND DEFROST (EXCESSIVE ICE) FRONT BOX FREEZER. INSTRUCTED TO CLEAN THE ABOVE.
- 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
- The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.OBSERVED CARDBOARD ON FLOOR FRONT PREP AND REAR MEAT AREA INSTRUCTED TO REMOVE. ALSO REPLACE MISSING AND BROKEN TILES IN FRONT UNDER JUICE COOLER, UNDER COOKING AREA,CLEAN FLOOR UNDER AND AROUND ALL COOLERS AND STORAGE.
- 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
- The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.OBSERVED THE MEAT WALK-IN WALLS AND CEILING NOT CLEAN INSTRUCTED TO CLEAN. ALSO OBSERVED DUSTY WALL AND CEILINGS IN FRONT, ABOVE 1ST RESTROOM, AND EMPLOYEES MIDDLE RESTROOM. INSTRUCTED TO REMOVE ALL DUST.
- 37. TOILET ROOM DOORS SELF CLOSING: DRESSING ROOMS WITH LOCKERS PROVIDED: COMPLETE SEPARATION FROM LIVING/SLEEPING QUARTERS
- None of the operations connected with food establishments shall be conducted in any room used as living or sleeping quarters. Toilet rooms shall be completely enclosed and shall be vented to the outside air or mechanically ventilated.OBSERVED THE MIDDLE RESTROOM DOOR CHECK BROKEN INSTRUCTED TO REPLACE MAKE DOOR SELF CLOSING.
- 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED