Carniceria la Hacienda, Inc.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items (soda popa and cases of water) stored improperly on the floor near the frontline area and in the middle of aisle 4. Instructed to store properly by elevating at least six inches from the floor on raised shelving units.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed blue plastic garbage bag inside bulk food storage container storing bread crumbs. Instructed to remove.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cutting boards in the rear prep area with open seams and dark stains. Instructed to refinish/replace.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Knives improperly stored inbetween meat display case and wall. Instd to store properly and maintain

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Cutting boards in meat prep area stained and with deep, dark grooves. Instd to remove stains, grooves or replace cutting board and maintain

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed milk crates being used as shelving throughout the prep and storage areas. Must remove and provide shelving that is 6" off the floor and provides floor accessibility to ensure adequate facility cleaning.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed minor leak at faucet at three conmpartment sink instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed food debris build up inside top of meat display case at condenser drain pans. Instructed to clean and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed bulk containers not labeled. Instructed manager to label all bulk containers with common name of food.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed no food labels on packaged items in display cooler. Instructed manager to properly label all food items.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in sales and storage areas. Instructed manager to elevate all items six inches off floor.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single service articles under hot holding unit not inverted in sales area. Instructed manager to invert all single service articles to protect from contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed cardboard used as liner on floor in front and rear prep area. Instructed manager to remove. Floor shall be smooth and easily cleanable.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: OBSERVED DEEP GROOVED AND WORN CUTTING BOARDs IN MEAT PREP AREA. INSTRUCTED MANAGER TO REPLACE CUTTING BOARDS AS NEEDED.

Equipment and surfaces were dirty.

Inspector’s note: Observed dust buildup on fan covers in walk-in coolers, food debris on interior and exterior surfaces of slicer, grinder, prep tables, holding units. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed soiled mops stored on floor in rear prep area. Instructed manager to properly hang mops to prevent insect breeding.

Equipment and surfaces were dirty.

Inspector’s note: Observed milk crates being used for food storage. Instructed to clean and sanitize crates after each use.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed garbage receptacle in washroom in need of cover. Instructed to provide cover at all times.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed packaged jello and desserts displayed for sale in coolers and not properly labeled with name, ingredients, net weight, business, name and address. Instructed to properly label all food packaged on site.

In-use utensils weren’t stored properly.

Inspector’s note: Observed tongs and scoops stored on pastries and inside fried pork skins. Instructed manager to store all dispensing utensils in separate container or above food items to prevent contamination.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no self-closing device on employee washroom door in rear prep area. Instructed manager to install self-closing device on washroom door.

Ventilation or lighting was inadequate.

Inspector’s note: Observed no light shields in rear prep and dish washing area. Instructed manager to provide light shields or shatterproof bulbs and maintain.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping clothes improperly stored on the rear meat cutting tables, instructed to store in a clean container with sanitizing solution. Core violation.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed some cutting boards stained and pitted, instructed to replace.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Obsreved the rear meat section prep tables, cutting boards, slicer, and grinder not clean, insteucted to clean and sanitize.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed the walls behind the meat cutting area not clean, instructed to clean/remove meat splashes from wall.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the interior of reach in freezer in bread prep area. Clean and maintain.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Floors in corners in need of cleaning in bakery area. Must clean and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean interior of milk cooler to remove all spill ans build up. Must clean and maintain at all times.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Light sheilds in ventilation system in need of cleaning to remove all build up. Must clean and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Leak at faucet on 3 compartment sink. Must correct and maintaian at all times.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed food stored in grocery bags in the rear walk-in cooler,, instructed to provide proper food grade container, or ie. Zip lock, baggies etc.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Label the bulk food containers in the prep area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the cooking stoves in the prep area has food debris on them.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean the ceiling vents in the store has dust buildup on them. Also clean the wall behind the cooking equipment has splashed food debris on it.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Replace soiled chip display units. Replace cracked lid for dry storage container.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Repair loose threshold at bottom of rear exit door.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Cutting boards in need of replacing. Worn with deep cuts. Must replace and maintain at all times.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Faucet needed at three compartment sink. Must install and maintain at all times.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. INTERIOR OF REACH IN FREEZER IN NEED OF CLEANING TO REMOVE ALL BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR IN BUTCHER AREA IN NEED OF REGROUTING. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: All food not stored in the original container shall be stored in properly labeled containers. The licensee shall inform the public in writing of the Chicago Department of Public Health?s Consumer Advisory relating to consuming raw and undercooked animal products. SCALE LABEL MUST HAVE THE PROPER INFORMATION. NAME, ADDRESS, AND PHONE NUMBER. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. NEW CUTTING BOARDS NEEDED. WORN WITH DEEP CUTS. MUST REPLACE OR REPAIR. MUST MAINTAIN AT ALL TIMES.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: 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. Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS THROUGHOUT IN NEED OF SHEILDING WITH PROPER TUBES AND CAPS. MUST CORRECT AND MAINTAIN AT ALL TIMES.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. 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. LEAK AT THE 3 COMPARTMENT SINK IN NEED OF REPAIR, LEAK AT PRODUCE RACK IN NEED OF REPAIR. AIR VENTS IN NEED OF CLEANING TO REMOVE DUST BUILD UP. MUST CLEAN AND MAINTAIN AT ALL TIMES.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. THE FOUR DOORS AT THE DAIRY COOLER GASKETS IN POOR REPAIR. INSTRUCTED TO REPLACE THEM SO THE DOORS WILL BE TIGHT FITTING.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: 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. THE HOT WATER HANDLE AT THE EXPOSED HAND SINK BY THE MEAT COUNTER IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE IT.