Food Safety Report: Carniceria La Gloria, 2551-2553 W 51st St, Chicago, Il, USA.

2551 West 51st Street, Chicago, 60632 Illinois, United States

Report date: Dec 5, 2022
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: observed no signed employees health policies. Must provide andn maintain. (priority foundation 7-38-010)(citation issued)

10. Adequate handwashing sinks properly supplied and accessible
- comments: observed missing hand washing signs at rear butcher and dish washing areas hand sinks must provide and maintain.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed table top hot holding unit not in use on sales floor but air temperature is 82. 3f used to store carnitas that are sold on the weekend only. A held for inspection tag has been placed on unit. Must have hot holding unit at 135. 0f or above. (priority 7-38-005)

38. Insects, rodents, & animals not present
- comments: observed an infestation of appx. 200 or more live roaches crawling in wall electrical outlets in middle prep area,inside of gaps and openings in upper walls and door way of butcher area,on wall behind mop sink,on floor behind 1st fl. Dry food storage area,in cracks and crevices of wood beams on floor in basement,loose wall trim in basement behind paper goods storage shelves,crawling on exterior and underneat hot water tank,on wood motor shelving unit on and underneath,in upper window frame in basement,crawling across basement floor. Also. Appx. 60 or more rat droppings on shelving units and floor in basement. Must remove droppings. Clean and sanitize areas. Must have a pest control operator to service premises on or after 12/5/2022. (priority 7-38-020(a)(citation issued)

39. Contamination prevented during food preparation, storage & display
- comments: must provide a splash guard in between 3- compartment sink and mopsink.

43. In-use utensils: properly stored
- comments: must store ice scoop inside of clean container and remove from on top of ice machine.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must invert all multi-use utensils on shelving units and stored on crates throughout prep areas.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must eliminate crates used for food storage throughout walk in coolers,food /prep areas and provide adequate shelving units. Must remove foil and cardboard from prep tables.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must provide sink stoppers for 3- compartment sink.

49. Non-food/food contact surfaces clean
- comments: must clean food debris from prep tables & undersides, interior panel of ice machine,meat slicers, saw machines used and unused,reach in freezers,shelving units in vegetable walk in cooler,meat walk in cooler fanguard covers. Must defrost ice cream freezers.

51. Plumbing installed; proper backflow devices
- comments: must replace missing sump pump lid in basement.

55. Physical facilities installed, maintained & clean
- comments: must seal all gaps,holes and openings in walls throughout including basement. Must repair broken and damaged wall tiles and floor tiles throughout prep. Must make brick wall in rear dish washing area smooth and easily cleanable. Must grout floor in middle prep area under cooking kettles.

55. Physical facilities installed, maintained & clean
- comments: must clean debris build up from floors in walk in coolers and basement. Must remove water from floor and keep dry in basement.

55. Physical facilities installed, maintained & clean
- comments: must clean grease and food debris splatter and build up from walls throughout prep areas. Dust build up from ceiling vent on sales floor.

56. Adequate ventilation & lighting; designated areas used
- comments: must clean debris build up from filters and hood of cooking equipment.

56. Adequate ventilation & lighting; designated areas used
- comments: must replace burntout lights at hood of cooking equipment and basement.

Source: chicago.gov