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CARNICERIA Y TAQUERIA GUERRERO

1856 N RICHMOND ST, CHICAGO, IL 60647 · Grocery Store

3 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    0 infractions

  3. Canvass

    7 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.OBSERVED EVIDENCE OF RODENTS ON THE PREMISES AND IMPROPER PEST CONTROL METHODS. APPROXIMATELY 20 MICE DROPPINGS FOUND BENEATH GROCERY SHELVINGS OF THE PREMISES AND FRONT DOOR NOT RODENT PROOFED APPROXIMATELY 1/4" MODE OF ENTRY. ALSO OBSERVED A FLY STRIP STORED ABOVE THE DELI COOLER AT REAR FOOD PREP. MANAGEMENT WAS INSTRUCTED TO REMOVE THE FLY STRIPS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY,RODENT PROOF SAID DOOR. SERIOUS VIOLATION 7-38-020.
    • 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 AND POTS/PANS MUST BE PROPERLY STORED,INVERTED TO PREVENT CONTAMINATION BEFORE USE.
    • 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 PROVIDE SINK STOPPERS AT THE 3 COMPARTMENT SINK,REPLACE WORNED OUT CUTTING BOARDS AT REAR FOOD PREP.
    • 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.DETAIL CLEAN ALL COOLKING EQUIPMENTS,COOLERS,FOOD PREP TABLES,HOOD ABOVE COOKING EQUIPMENT,SHELVINGS THROUGHOUT AND BEHIND SERVICE COUNTER AREAS.
    • 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.DETAIL CLEAN FLOORS ALONG WALLS AND IN ALL CORNERS THROGHOUT THE PREMISES,SEAL OPENING BENEATH THE BOTTLED WATER SHELVING AREA.
    • 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.WATER STAINED CEILING TILES IN VARIOUS AREAS MUST BE REPLACED.
    • 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.DETAIL CLEAN,ORGANIZE STORAGE AREAS,REMOVE UNNECESSARY ARTICLES DUE TO POTENTIAL PEST HARBORAGE.REMOVE HIGH WEEDS/TREE DEBRIS AT REAR BACKYARD.