Carniceria la Providencia

No approval obtained for a specialized processing method.

Inspector’s note: Observed facility drying tcs foods with no haccp/variance on site. Found chorizo sausages hanging drying in the rear prep area. Per person on site, the sausages are cooked with vingear and salt and left out at room temperature to dry. Instructed must stop special process until an approved haccp/variance is on site. Approximately 20 lbs of product worth $100 was discarded at this time. Priority foundation 7-38-005, citation issued

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient air thermometer inside the self-service hot holding unit in the ordering area of the butcher/food prep area. Instructed to provide and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed a stick insect control trap filled with insects stored above onions in the rear storage/storage/brake area. Instructed to refrain from storing insect control devices above food items.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no sink stoppers on site for warewashing. Instructed to provide three sink stoppers and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the sir steak machine with meat residue. Instructed to clean and maintain.

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

Inspector’s note: Observed the toilet room door not self closing in the rear food prep area. Instructed to provide a self closing device and maintain.

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

Inspector’s note: Observed no receptacles with lids in the all gender toilet rooms on site. Instructed to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed cardboard boxes being used on the floor near the cooking equipment. Instructed to remove and provide non-slip mats in mentioned area.

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

Inspector’s note: 3-601.11 observed no business name and address on the prepackaged items for sale in the 3-door cooler (guacamole, pico de gallo, rice). Instructed to provide the business name and address on prepackaged-to-go items that are for sale.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.112 observed dead insects on an insect trap located on the floor under the 3-compartment sink behind the grease trap. Instructed to remove soiled traps as soon as possible.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-603.15 observed no written procedure available for washing, rinsing, and sanitizing large equipment that is too large to be submerged into the 3-compartment sink. Instructed to provide a written procedure on washing, rinsing, and sanitizing large equipment or remove large equipment or provide a larger 3-compartment sink.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-203.13 observed no utility sink available on site. Instructed to install a utility sink.

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

Inspector’s note: 5-501.17 observed no covered receptacles inside of the toilet rooms. Instructed to provide.

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

Inspector’s note: Observed packaged salsa, sour cream, beans, rice, not labeled and displayed for customer service in display cooler. Instructed manager to properly label all food items with ingredients, business name and address.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed 1/4" gap on bottom of front entrance door.instructed manager to seal all outer openings on door to prevent pest entry.

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

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

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

Inspector’s note: Observed no stoppers for 3-compartment sink. Instructed manager to provide adequate stoppers and maintain.

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 bottom of prep tables. Instructed manager to remove all cardboard from prep tables and maintain.

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

Inspector’s note: Observed cutting boards discolored and deeply grooved. Instructed manager to replace and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed food debris on interior and exterior surfaces of knife rack, shelving units, prep tables, coolers, cooking equipment. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed no utility sink on site. Instructed manager to install utility sink with hot and cold running water and backflow device for proper waste water disposal.

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

Inspector’s note: Observed no covered waste receptacles in unisex washrooms. Instructed manager to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed openings in ceiling in rear staff washroom near prep area. Instructed manager to seal all openings in ceiling and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust buildup on ventilation fan in washroom near prep area. Instructed manager to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed no mechanical ventilation in front east staff washroom. Instructed manager to provide.

Ventilation or lighting was inadequate.

Inspector’s note: Observed no light shields inside meat display cooler and utensil storage areas. Instructed manager to provide light shields or shagger proof bulbs.

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

Inspector’s note: Observed some of the containers of prepared foods for sale in three door refrigeration unit without labels (rice, green salsa, red salsa) instructed to provide labels for all.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping cloths not in sanitizing solution when not in use. Instructed to provide sanitizing solution at each station for food handlers to use. Change when ever dirty or changing meat, vegetables etc at that station.

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

Inspector’s note: Observed raw wood being used on shelving and around door area leading outside to the side street. Instructed to paint or stain woods so that it is easy to clean and maintain.

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

Inspector’s note: Observed alluminum foil being used as a liner on some of the shelving units and cooking units in rear food prep area. Instructed to remove, clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed walls in front service area behind the chicken and fish cold hold unit, walls and floors in rear food prep area with food splatter and build up of grease on the floors under and around cooking equipment. Instructed to clean, and maintain all areas.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed beverages in front storage area stacked on floor. Instructed to provide proper shelving to elevate items to make the floor easy to clean and maintain.

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

Inspector’s note: 4-502.13 observed cardboard being re-used as a floor and shelf lining. Instructed to not re-use cardboard and maintain all surfaces smooth and easily cleanable.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wiping clothes improperly stored on prep/work stations, instructed to properly store in sanitizing solution.

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

Inspector’s note: Observed the rear cutting board in the meat department stained, and pitted, instructed to replace.

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

Inspector’s note: Observed the rear box freezer with excessive ice, instructed to defrost and clean. Also remove the cardboard from the rear walk-in cooler/dry storage shelves.and remove aluminum foil from the top of the grease trap.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed large pots for carnitas, unable to fully submerge in 3 compartment sink, instructed to provide equipment able to fully submerge in basins of 3 compartment or have written procedures for alternative manual warewashing equipment.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a black substance on the wall behind the first 3 compartment sink with the white wall, instructed to remove the black substance, and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed cardboard under the cooking equipment on the floor, instructed to remove all cardboard from the rear floor.

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

Inspector’s note: Observed several prepackaged bags of beans on front counter not labeled with name and address of store and net quantity of contents. Management instructed to label all prepackaged foods.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Clean floor of food debris and spills at rear prep area.

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

Inspector’s note: Observed several prepackaged foods (ceviche. Cheeses, rice, beans, etc.) not labeled with name and address of store and name of contents and ingredients. Management instructed to label all prepackaged foods.

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

Inspector’s note: Observed cardboard stored on the floor of the prep area and rear washroom. Management instructed to remove the cardboard from the floor.

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

Inspector’s note: Clean walls and ceiling of walk-in cooler. Drywall ceiling in the utility room must be painted. Replace broken wall tiles next to the entrance to the food prep area.

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

Inspector’s note: Must provide light shields and end caps for the light fixtures in the prep area and in the produce cooler.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: No probe thermometer provided on the premises to take food temperatures. Must provide a proper metal stem probe thermometer.

Food handler requirements met

Inspector’s note: All food handling employees must show proof of food handler training. Must provide.

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

Inspector’s note: Observed air curtains in poor repair and need to be replaced in the walk in cooler. Observed stained cutting boards in the meat deli area. Instructed to replace and maintain.

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

Inspector’s note: Observed floors in need of cleaning to remove product and dust debris under the shelves located in the rear storage area. Instructed to clean and maintain.

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

Inspector’s note: Observed light shields needed on the light bulbs located above the produce. Instructed to provide and maintain.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: No valid chicago food sanitation manager on duty or certificate posted when cooked chicken 174.8f and beans 180.6f are prepared and served. A certified manager must be on site when potentially hazardous foods are prepared and served. Serious violation 7-38-012a

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

Inspector’s note: Properly label all prepackaged lard, salsa, pico de gallo, etc displayed for sale.

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

Inspector’s note: Remove rusty surfaces and equipment inside walk-in cooler. Remove grocery bags and store food in food storage bags or containers.

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

Inspector’s note: Clean compressor unit inside walk-in cooler.

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

Inspector’s note: Replace missing light shields in produce and dairy coolers.

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

Inspector’s note: Raw wooden storage shelvings in deli/meat area and basement storage area must be sealed using a non-toxic finish.

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

Inspector’s note: Observed grocery bags used to store foods in the coolers. Must use proper food grade storage bags and raw wooden storage shelvings in deli/meat area and basement storage area must be sealed using a non-toxic finish.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed live fruit flies in the kitchen deli/meat area. Approximately 10 live fruit flies were observed on the walls, ceiling and ceiling tiles, and equipment in the kitchen deli/meat area.also,approximately 20 mice droppings on cluttered shelvings at rear dry storage room near the walk-in-cooler and said storage area is not rodent-proofed approx:1/4" mode of entry at bottom of door.instructed to detail clean and sanitize all affected areas,pest proof said door all across the bottom to prevent pest entry,additional pest control service is needed to minimize or eliminate the pest activity. Serious violation 7-38-020.

* certified food manager on site when potentially hazardous foods are prepared and served

Inspector’s note: No certified food manager present with a city of chicago food sanitation certificate while potentially hazardous foods (ham torta sandwiches,tacos,beans etc.) are being prepared and served. Management instructed that a certified food manager must be present at all times while potentially hazardous food are being prepared or served. Chicken tacos 108.1f. Serious violation 7-38-012.

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

Inspector’s note: No customer advisory posting (cooks carnitas).must post for public view and maintain.

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

Inspector’s note: Observed grocery bags used to store foods in the coolers. Must use proper food grade storage bags and raw wooden storage shelvings in deli/meat area and basement storage area must be sealed using a non-toxic finish.

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

Inspector’s note: Detail clean the following items and maintain: prep tables,interior of prep coolers, exterior of cooking equipments, shelves in the food prep area, interior and exterior of microwave,cutting boards,fan covers and shelvings inside the walk-in-cooler.

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

Inspector’s note: Floors along walls and in all corners throughout the premises requires a detail cleaning and maintain.

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

Inspector’s note: Must seal openings on walls/ceilings in the rear dry storage room near the walk-in-cooler and maintain. Walls and ceilings inside the walk-in-cooler and light shields throughout the kitchen deli/meat area need cleaning and maintain.

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

Inspector’s note: Repair water leak at drain pipe beneath the 3 compartment sink and maintain.

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. CLEAN VENTS THROUGHOUT PREMISES. THE HOT WATER HANDLE AT THE THREE COMPARTMENT SINK IN POOR REPAIR. INSTRUCTED TO REPLACE IT.