SUPERMERCADO CARDENAS

3440 W MONTROSE AVE, Chicago, IL 60618 · Grocery Store

7 inspections

1. Toiles29 juill. 2013

   0 infraction

2. Réinspection des toiles18 juill. 2013

   2 infractions

   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • ALL VEGETABLE AND ICE CREAM FREEZERS WITH HEAVY ICE ACCUMULATED. INSTRUCTED TO DEFROST AND MAINTAIN.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • 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.
3. Toiles11 juill. 2013

   10 infractions

   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE 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. AUCUNE PREUVE D ' OUVERTURES OU D ' OUVERTURES OUVERTES PROTÉGÉES/RODENTES, UNE LOGE ÉCRITE EST DISPONIBLE AUX INSPECTEURS
     • 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. ALIMENTATION EN CONTENEUR ORIGINAL, LABÉ DE LA PROPRIÉTÉ : CONSULTATOIRE DU CUSTOMER POSTE AU CAS DE BESOIN
     • 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. UTENSILS D ' UTILISATION MULTIELLE ET ARTICLES DE SERVICE UNIQUE PROPRIÉTÉ : PAS DE REUSSE D ' ARTICLES DE SERVICE UNIQUE
     • ALL CLEAN MULTI USE UTENSILS, POTS AND PANS MUST BE STORED UPSIDE DOWN/INVERTED.
   • 32. SURFACES DE CONTACT POUR LES PRODUITS ALIMENTAIRES ET NON ALIMENTAIRES PROPRES, CONSTRUCTES ET PRINCIPALES
     • 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. ÉQUIPEMENT DE CONTACT POUR LES ALIMENTS ET LES NON FOURNISSEURS UTENSILS LIBRE DE DÉTERGENTS ABRASIFS
     • 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. FLEURS: CONSTRUCTES PAR CODE, CLÉS, BONNES RÉPARATIONS, INSTALLÉES EN VUE, MÉTHODES DE CLASSEMENT DE L'ÉCRAN DE DÉSUS UTILISÉES
     • 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. ÉQUIPEMENT CONSTRUCTE PAR CODE: BONNE RÉPARATION, SURFACES ET MÉTHODES DE CLASSEMENT DE L ' EAU
     • 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. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • 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. RÉFRIGÉRATION ET THÉROMÈTRES MÉTAUX
     • MISSING VISIBLE THERMOMETER IN INSIDE THE WALK IN COOLER FOR MEAT AND PRODUCE AND SOME REACH IN COOLER. INSTRUCTED TO PROVIDE
4. Réinspection des toiles29 août 2012

   1 infraction

   • 38. VENTILATION: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • INSTRUCTED TO REPAIR OR REPLACE LEAKING FAUCETS FOR BOTH 2PART SINKS AND 3PART SINK.
5. Toiles22 août 2012

   6 infractions

   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE 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 LASHED ET CLEANED, BONNES PRATIQUES HYGIÉNIQUES; PAS DE CONTACT AVEC LES ALIMENTS PRÊTS À LA VIANDE.
     • 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. NUMÉRO D ' ADÉQUAT, CONVENU, ACCESSIBLE, DÉSIGNÉ ET MAINTENANT
     • 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. VIOLATION(S) MINORALE(S) PRÉCÉDENTE(S) CORRECTÉE(S) 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: CHAMBRES ET ÉQUIPEMENTS VENTUELS DE LA DEMANDE:
     • INSTRUCTED TO REPAIR OR REPLACE LEAKING FAUCETS FOR BOTH 2PART SINKS AND 3PART SINK.
   • 42. MÉTHODE D ' APPROPRIATION APPROPRIÉE DES RESTRAINTES DE L ' ALIMENTATION ET DE L ' APPAREIL CLÉ
     • INSTRUCTED, FOOD HANDLERS MUST WEAR HAIR RESTRAINTS.
6. Plainte5 avr. 2011

   12 infractions

   • 3. MOYENS ALIMENTAIRES POTENTIELLEMENT DANGEREUX EXIGENCE DE TEMPÉRATURE POUR LE STOCKAGE, LA PRÉPARATION ET LE 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. 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 PREP FOODS INSIDE WALK IN COOLER.
   • 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 BROKED DOOR FOR MEAT DISPLAY COOLER, REPLACE CUTTING BOARDS AT MEAT PREP AREA AND ALSO REPLACE RUSTY SHELVES IN MEAT WALK IN COOLER.
   • 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, 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. 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 REPLACE BROKEN FLOOR TILES AND CLEAN FLOORS THRU-OUT PREMISES, INCLUDING BASEMENT. EXCESSIVE DEBRIS AND GREASE BUILD UP.
   • 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 AND REPAINT WALLS THRU-OUT PREMISES, REPLACE MISSING WALL TILES WHERE NEEDED AND CLEAN HOOD AND FILTERS ABOVE COOKING EQUIPMENT IN KITCHEN.
   • 36. LUTTE CONTRE L ' ÉCLAIRAGE : CANDIDATS MINIMAUX EXIGÉS DE LUMIÈRE PROVIDÉE, FIXTURES
     • 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. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
     • 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: 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 PROVIDE DRAIN STOPPERS FOR 3PART SINK AND SEAL RUSTY GREASE TRAPS UNDER MEAT PREP AREA 3PART SINK AND KITCHEN'S 2PART SINK.
   • 41. PREMISSAIRES MAINTENUS NON LITTRE, ARTICLES NON NÉCESSAIRES, MATÉRIEL DE CLASSEMENT PROPRIÉTÉ
     • 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. ALIMENTAIRES (ICE) ÉLIMINANT LES UTENSILS, LES CLOTS DE LA WASH PROPRIÉTÉ
     • CLEANING TOWELS MUST BE PROPERLY STORED.
7. Plainte14 juin 2010

   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.OBSERVED RUSTY DRY STORAGE SHELF FRONT OF STORE INSTRUCTED TO REMOVE RUST RESEAL.
   • 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.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. 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.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. 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. 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. PORTES DE CHAMBRE DE CHAMBRE AU-DELÀ DE CLÔTURE: CHAMBRE DE CONDUITE AVEC DES LOCKERS PREVUES: SÉPARATION COMPLETE DES QUARTIERS DE VIE ET D'ÉLEVAGE
     • 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.