Carnicerias Jimenez, 4204 W North Ave, Chicago, IL, USA
Latest report:
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Report date: Jun 22, 2020
16. Food-contact surfaces: cleaned & sanitized
- comments: observed small amounts of black, mold like substance on plastic shield inside lower portion of ice machine (near restaurant). Must detail clean and sanitize. Must maintain same.
21. Proper hot holding temperatures
- comments:
16. Food-contact surfaces: cleaned & sanitized
- comments: observed small amounts of black, mold like substance on plastic shield inside lower portion of ice machine (near restaurant). Must detail clean and sanitize. Must maintain same.
21. Proper hot holding temperatures
- comments:
observed tcs foods at improper temperatures inside the hot holding unit on the sales floor of the grocery. Found cooked whole chickens and chicken and rice meals ranging in temperatures from 111. 2f - 120. 0f. Instructed must keep hot tcs foods at 135f or more at all times while in hot holding unit. Operator voluntarily discarded denatured foods during inspection. Priority violation 7-38-005. No citation issued.
22. Proper cold holding temperatures
- comments: observed tcs foods at improper temperatures inside 2 door (seafood) cooler at deli counter. Found tilapia @ 48. 2f; shrimp @ 47. 9f; and crab legs @ 47. 0f. Found cooked steak @ 460f in kitchen walk in. Instructed all tcs foods must be held @ 41f or less at all times while in refrigeration. Operator voluntarily discarded denatured foods during inspection. Priority violation 7-38-005. No citation issued. Combined with above violation 3-501. 16(a:1)
23. Proper date marking and disposition
- comments: observed no labels on prepped tcs foods in coolers and walk-in coolers throughout facility. Must properly label all prepped tcs foods with discard date no more than 7 day from preparation date. All items labeled during inspection. Priority foundation violation 7-38-005. No citation issued.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed 2 glass door seafood cooler unable to maintain proper temperature. Ambient air temperature @ 53. 6f inside cooler. Instructed must maintain temperature of 41f or less inside all refrigeration. Operator removed cooler from deli counter during inspection. Priority violation 7-38-005. No citation issued.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed heavily soiled cutting boards with deep groves in meat cutting cooler room. Must resurface or replace cutting boards.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed large plastic containers (in walk in cooler in basement) too large to fully submerge in existing 3 compartment sinks to properly wash, rinse and sanitize. Instructed must eliminate large plastic containers too large to fit in existing 3 compartment sinks; or replace existing sinks with basins large enough to accommodate all utensils; or provide an approved method (and demonstrate) to properly wash, rinse and sanitize all utensils.
49. Non-food/food contact surfaces clean
- comments: observed excessive ice accumulation inside walk in freezer in rear of grocery, behind restaurant. Must defrost, clean and sanitize. Must maintain same.
55. Physical facilities installed, maintained & clean
- comments: observed pooling clear water on floor of meat walk in cooler in basement. Must keep clean and dry. Must maintain same. Observed heavily stained ceiling tiles in basement prep area. Must replace.
Source: chicago.gov
22. Proper cold holding temperatures
- comments: observed tcs foods at improper temperatures inside 2 door (seafood) cooler at deli counter. Found tilapia @ 48. 2f; shrimp @ 47. 9f; and crab legs @ 47. 0f. Found cooked steak @ 460f in kitchen walk in. Instructed all tcs foods must be held @ 41f or less at all times while in refrigeration. Operator voluntarily discarded denatured foods during inspection. Priority violation 7-38-005. No citation issued. Combined with above violation 3-501. 16(a:1)
23. Proper date marking and disposition
- comments: observed no labels on prepped tcs foods in coolers and walk-in coolers throughout facility. Must properly label all prepped tcs foods with discard date no more than 7 day from preparation date. All items labeled during inspection. Priority foundation violation 7-38-005. No citation issued.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed 2 glass door seafood cooler unable to maintain proper temperature. Ambient air temperature @ 53. 6f inside cooler. Instructed must maintain temperature of 41f or less inside all refrigeration. Operator removed cooler from deli counter during inspection. Priority violation 7-38-005. No citation issued.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed heavily soiled cutting boards with deep groves in meat cutting cooler room. Must resurface or replace cutting boards.
48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed large plastic containers (in walk in cooler in basement) too large to fully submerge in existing 3 compartment sinks to properly wash, rinse and sanitize. Instructed must eliminate large plastic containers too large to fit in existing 3 compartment sinks; or replace existing sinks with basins large enough to accommodate all utensils; or provide an approved method (and demonstrate) to properly wash, rinse and sanitize all utensils.
49. Non-food/food contact surfaces clean
- comments: observed excessive ice accumulation inside walk in freezer in rear of grocery, behind restaurant. Must defrost, clean and sanitize. Must maintain same.
55. Physical facilities installed, maintained & clean
- comments: observed pooling clear water on floor of meat walk in cooler in basement. Must keep clean and dry. Must maintain same. Observed heavily stained ceiling tiles in basement prep area. Must replace.
Source: chicago.gov
1.6K
Report date: Mar 31, 2020
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hand sink in rear carnita food preparation area. Instructed to install hand sink with hot and cold running water, equipped with soap and paper towel in mentioned food preparation area.
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed no hand sink in rear carnita food preparation area. Instructed to install hand sink with hot and cold running water, equipped with soap and paper towel in mentioned food preparation area.
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Source: www.accessdata.fda.gov
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Source: www.accessdata.fda.gov
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