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CARNICERIA GUANAJUATO

6040 W DIVERSEY AVE, CHICAGO, IL 60639 · GROCERY/RESTAURANT

5 inspections

  1. Canvass

    0 infractions

  2. Complaint

    6 infractions

    • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE
      • FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING DISPLAY AND SERVICE. NOTED PREPACKAGED CHEESE DISPLAY FOR SALE ON TOP OF THE MEAT COUNTER WITH AN INTERNAL TEMPERATURE OF 62.9F/63.6F/61.9F/64.2F (LABELING INSTRUCTION: KEEP REFRIGERATED). FOUND PRECOOKED BEEF STORED IN PAN ON TOP OF STEAM TABLE COUNTER WITH AN INTERNAL TEMPERATURE OF 109.4F/108.2F/123.4F. ALSO FOUND POTENTIALLY HAZARDOUS FOOD CARNITAS AT 114.0F/123.9F/121.5F/122.7F, PORK RIBS AT 130.2F/131.2F, AND ROASTED CHICKEN AT 130.4F/131.9F/129.9F STORED AND DISPLAY FOR SALE INSIDE HOT HOLDING UNIT. NOTED HOT HOLDING UNIT AIR TEMPERATURE OF 139.2F. INSTRUCTED MANAGER, ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THA SAID FOOD PRODUCTS. TOTAL WEIGHT 40 LBS, TOTAL VALUE $500.00. CRITICAL CITATION ISSUED 7-38-005(A)
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF FRESH MEAT DISPLAY COOLER WITH DRIED FOOD DEBRIS ACCUMULATION, INTERIOR SURFACES OF MICROWAVE OVEN AT EMPLOYEE LUNCH AREA IN THE BASEMENT, INTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK BEHIND MEAT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN MEAT WALK-IN COOLER, MEN'S WASHROOM FLOOR, AND FLOORS IN EMPLOYEE LUNCH AREA IN THE BASEMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP INSIDE MEAT WALK-IN COOLER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO INSTALL BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT FAUCET NEXT TO 3 COMPARTMENT SINK IN REAR COOKING ARE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • INSTRUCTED TO PROVIDE THERMOMETER INSIDE HOT HOLDING DISPLAY UNIT.
  3. Complaint

    7 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 POTENTIALLY HAZARDOUS FOOD CHORIZO (MEXICAN SAUSAGE) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY (HANGING IN MEAT DISPLAY AREA FOR SALE) WITH AN INTERNAL TEMPERATURE OF 57.6F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. NO SHELF STABLE TEST PROVIDED. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL AMOUNT WEIGHT 10 LBS, TOTAL AMOUNT $ 20.00 CRITICAL CITATION ISSUED 7-38-005 (A)
    • 11. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED
      • Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND 2 EXPOSED HAND SINK (MAIN KITCHEN AND IN MEAT PREP AREA) NOT ACCESSIBLE TO FOOD HANDLER. (EXPOSED HAND SINK IN THE MAIN KITCHEN WITH PREP TABLE IN FRONT OF HAND SINK AND EXPOSED HAND SINK IN MEAT PREP AREA USED AS STORAGE FOR CLEANING SUPPLIES (BRUSH, 2 PLASTIC SOAP BUCKET, DISH WASHING SPONGE). INSTRUCTED TO REMOVE AND MUST BE CONVENIENT AND ACCESSIBLE FOR HAND WASHING. ALSO NOTED THE SAID 2 EXPOSED HAND SINK WITHOUT PAPER TOWEL PROVIDED. INSTRUCTED TO PROVIDE. CRITICAL CITATION ISSUED 7-38-030.
    • 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. INSTRUCTED TO REPLACE BROKEN GLASS DOOR IN COLD CUT DISPLAY COOLER.
    • 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. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SHELF UNDER HOT HOLDING UNIT NEXT TO MEAT DISPLAY AREA AND UNDER STEAM TABLE IN TAQUERIA AREA.
    • 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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT PRODUCE WALK-IN COOLER AND IN BASEMENT DRY STORAGE AREA.
    • 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. LIGHTS MUST BE SHIELDED INSIDE CHICHARRON DISPLAY CASE OR PROVIDE SHATTER PROOFED LIGHT BULB.------MUST REPLACE DEAD LIGHT BULB INSIDE PRODUCE WALK-IN COOLER TO PROVIDE MORE LIGHTING.
    • 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. INSTRUCTED TO REPAIR LEAKY PIPE FROM CEILING IN BASEMENT DRY FOOD STORAGE.------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN MEAT PREP AREA.
  4. Canvass Re-Inspection

    7 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPLACE OR FIX CRACKED MOPSINK IN THE BASEMENT.----MUST RESURFACE OR REPLACE CUTTING BOARD WITH DEEP SEAMS AT MEAT PREP AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • . INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT BASEMENT DRIED FOOD STORAGE AREA, ALONG THE WALLS AND IN ALL CORNERS. ALL FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • INSTRUCTED TO CLEAN AND REPAINT HEAVY WATER STAINED WALLS WITH BLACK MOLD LIKE BUILD-UP IN BASEMENT STORAGE AREA.---- MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH GREASE AND DUST BUILD-UP ABOVE KITCHEN PREP AREA
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • INSTRUCTED TO REPLACE DEAD LIGHT BULB IN HOOD ABOVE COOKING EQUIPMENT AT TAQUERIA AREA.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • INSTRUCTED TO REPAIR BROKEN VENTILATION IN LADIES WASHROOM. ----- NOTED HOSE ATTACHED TO FAUCET NEXT TO 3 COMPARTMENT SINK IN THE KITCHEN.(MUST REMOVE ATTACHED HOSE FROM FAUCET) INSTRUCTED TO INSTALL BACK FLOW PREVENTER DEVICE.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL WALK-IN COOLERS, PREP COOLERS, REACH-IN COOLERS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF PRODUCE WALK-IN COOLER.
  5. Canvass

    9 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. FOUND 2 REAR EXIT DOORS NOT RODENT PROOFED. NOTED 1/2 INCH GAP/OPENING AT THE BOTTOM/CORNERS OF THE DOORS. INSTRUCTED TO RODENT PROOFED BOTTOM OF THE SAID DOORS. SERIOUS CITATION ISSUED 7-38-020
    • 29. PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090
      • A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED AS PER MUNICIPAL CODE (INSPECTION REPORT #118227 DATED: 12-10-2010) #32 - INSTRUCTED TO REMOVE LARGE POTS UNABLE TO FIT INTO 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE AT KITCHEN. #34 - INSTRUCTED TO REPAINT FLOOR SECTIONS IN BASEMENT IN POOR REPAIR WITH NON TOXIC PAINT. SEROIUS CITATION ISSUED 7-42-090
    • 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. INSTRUCTED TO PROVIDE DIVIDER OR ENCLOSURE AROUND ROTISSERIE OVEN AND BREAD OVEN TO PREVENT PUBLIC ACCESS (LOCATED AT FOOD STORAGE AISLE ON EAST WALL).-----MUST REPLACE OR FIX CRACKED MOPSINK IN THE BASEMENT.----MUST RESURFACE OR REPLACE CUTTING BOARD WITH DEEP SEAMS AT MEAT PREP AREA.
    • 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. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT BASEMENT DRIED FOOD STORAGE AREA, ALONG THE WALLS AND IN ALL CORNERS. ALL FOOD ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
    • 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. INSTRUCTED TO CLEAN AND REPAINT HEAVY WATER STAINED WALLS WITH BLACK MOLD LIKE BUILD-UP IN BASEMENT STORAGE AREA.---- MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH GREASE AND DUST BUILD-UP ABOVE KITCHEN PREP AREA.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. INSTRUCTED TO REPLACE DEAD LIGHT BULB IN HOOD ABOVE COOKING EQUIPMENT AT TAQUERIA AREA.
    • 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. INSTRUCTED TO REPAIR BROKEN VENTILATION IN LADIES WASHROOM. ----- NOTED HOSE ATTACHED TO FAUCET NEXT TO 3 COMPARTMENT SINK IN THE KITCHEN.(MUST REMOVE ATTACHED HOSE FROM FAUCET) INSTRUCTED TO INSTALL BACK FLOW PREVENTER DEVICE.-----INSTRUCTED TO REPLACE MISSING COLD FAUCET HANDLE (LEFT SIDE) AT 3 COMPARTMENT SINK (KITCHEN)
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL WALK-IN COOLERS, PREP COOLERS, REACH-IN COOLERS AND FREEZERS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF PRODUCE WALK-IN COOLER.