Supermercado Tapatia

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

Inspector’s note: 6-501.111 observed evidence of pest activity on site. Observed about 5 large flies and about 10 small flies flying in the rear food prep area/dry storage area. Instructed to eliminate live insect activity, clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation. Citation issued 7-38-020(a).

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

Inspector’s note: 4-502.13 observed cardboard being re-used as a floor liner in the rear meat walk in cooler/food prep area. Instructed to remove cardboard, all surfaces must be smooth and easily cleanable.

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

Inspector’s note: 4-603.15 observed no written procedure for washing rinsing and sanitizing large pots that are located in the rear meat prep area walk in cooler. Instructed to provide.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed deep dark grooves/stains on the cutting boards in the deli/meat prep area. Instructed to remove grooves and stains or replace cutting boards.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed clutter in the rear by the exit door. Instructed to remove unnecessary clutter and organize.

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

Inspector’s note: Observed packaged salsa displayed for customer service and not properly labeled. Instructed manager to properly label all packaged salsa with ingredients, business name and address.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed food handlers not wearing hair restraints. All food handlers must wear effective hair restraints.

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

Inspector’s note: Observed no drainboard on 3-compartment sink. Instructed manager to provide drainboard for proper drying of multi-use equipment and utensils.

Equipment and surfaces were dirty.

Inspector’s note: Observed food spills and debris on interior surfaces of prep tables, cutting boards, shelving units, coolers, freezers. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking faucet on hand washing sink in rear meat prep area. Instructed manager to repair and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed no backflow device on ice machine and utility sink. Instructed manager to provide and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed unused articles and equipment in rear storage area. Instructed manager to remove all unnecessary items to prevent pest harborage.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust buildup on fanguards inside walk-in coolers, light shields, walls and ceilings in rear meat prep area. Instructed manager to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Must clean the interior of the reach in ice cream display freezer to remove debris. Also must clean and sanitize the band saw and deli meat slicer to remove debris.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed the hand sink in the meat prep cooler in poor repair (leak at the base of the fixture). Also noted plumber puddy at the seam divider of the 3 comp sink (last 2 compartment). Must repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Floors need cleaning through out the rear fresh and deli meat prep area. Must clean to remove spills and debris.

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

Inspector’s note: 4-202.16 observed reach in freezer gaskets in poor repair. Instructed to repair or replace.

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

Inspector’s note: 4-603.15 observed a large pot on site that is too large for the 3 compartment sinks. Instructed to provide an alternative manual washing procedure, or remove large equipment from the premises or install a larger 3 compartment sink.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 unable to locate the back flow prevention device on the ice machine. Instructed to locate or provide.

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

Inspector’s note: 5-501.17 observed no closed receptacle located inside of the women's toilet room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dust and dirt debris located under and behind the freezer units and under and behind the shelves located in the rear. Observed the walls and ceilings in the meat cutting room must be clean. Observed accumulated dust on the condenser fans located in the meat cutting prep area. Instructed to clean all.

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

Inspector’s note: 6-202.15 observed about a 1/2 inch gap at the bottom of the rear exit door. Instructed to make said door tight fitting.

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

Inspector’s note: 4-202.16 observed reach in freezer gaskets in poor repair. Instructed to repair or replace.

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

Inspector’s note: 4-302.14 observed no chemical test strips on site to properly test the sanitizing concentration of the 3 compartment sink. Instructed to provide chemical test strips. Priority foundation. Citation issued 7-38-005.

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

Inspector’s note: 4-603.15 observed a large pot on site that is too large for the 3 compartment sinks. Instructed to provide an alternative manual washing procedure, or remove large equipment from the premises or install a larger 3 compartment sink.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed accumulated dirt debris on a garbage can that is located in the rear. Instructed to clean.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 unable to locate the back flow prevention device on the ice machine. Instructed to locate or provide.

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

Inspector’s note: 5-501.17 observed no closed receptacle located inside of the women's toilet room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12 observed accumulated dust and dirt debris located under and behind the freezer units and under and behind the shelves located in the rear. Observed the walls and ceilings in the meat cutting room must be clean. Observed accumulated dust on the condenser fans located in the meat cutting prep area. Instructed to clean all.

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

Inspector’s note: 4-501.11 observed the interior panel of the deep freezer door in poor repair; must repair of replace interior surface of deep freezer door.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-205.15 observed the faucet neck at the exposed hand sink in the butcher cutting/grinding area leaking; repair leak at faucet neck.

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

Inspector’s note: 6-501.19 found one washroom door that is not self closing; instructed that door must be self closing; install device so that door self closes.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.17 observed dust accumulation on the ceiiling vents in the rear storage room; instructed to clean vents to remove dust observed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.114 observed some clutter in rear storage room; instructed to organize and maintain room and remove unnecessary items.

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

Inspector’s note: Must clean floors in rear of premises along wall base and corners,instructed to clean anf maintain area

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

Inspector’s note: Must clean the fans inside the walk-in cooler of dust build-up,instructed to clean and maintain area

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

Inspector’s note: Note the interior cadinets and counter tops in the employee's break room dirty. Must clean to remove spills and debris. Also clean the meat display shelving inside coolers.

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

Inspector’s note: Floors need cleaning in the rear storage area and in employee's break room to remove spills and debris.

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

Inspector’s note: Note the interior cadinets and counter tops in the employee's break room dirty. Must clean to remove spills and debris. Also clean the meat display shelving inside coolers.

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

Inspector’s note: Floors need cleaning in the rear storage area and in employee's break room to remove spills and debris.

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

Inspector’s note: The above is operating without a certified food manager on site while potentially hzardous foods are prepared and served such as rotisserie chickens,serious violation 7-38-012

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

Inspector’s note: Remove rust from the shelving racks in the rear of pemises and replace the cutting boards in the meat prep area,has dark deep open seams

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

Inspector’s note: Clean exterior of the knife rack,has old food debris on exterior of equipment,instructed to clean and maintain equipment

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

Inspector’s note: Clean floors throughout the rear storage area,along wall base and corners

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

Inspector’s note: Remove chip paint from the wall in the rear storage area near the chest freezers and clean the wall in the meat section near the exposed handsink

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

Inspector’s note: Some light shields are missing at the o[pen display cooler,where package lunch meats are stored and provide end caps on shields and provide end caps on light shields at open produce cooler

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide thermometers inside the deli/meat counter

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

Inspector’s note: Remove rust from the shelving racks in the rear of pemises and replace the cutting boards in the meat prep area,has dark deep open seams

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

Inspector’s note: Clean exterior of the knife rack,has old food debris on exterior of equipment,instructed to clean and maintain equipment

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

Inspector’s note: Remove chip paint from the wall in the rear storage area near the chest freezers and clean the wall in the meat section near the exposed handsink

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

Inspector’s note: Some light shields are missing at the o[pen display cooler,where package lunch meats are stored and provide end caps on shields and provide end caps on light shields at open produce cooler

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide thermometers inside the deli/meat counter

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

Inspector’s note: No certified mgr. On premises at start of investigation while potentially hazardous food(roasted chickens) weree being prepared. Citation issued-serious 7-38-012.

* inspection report summary displayed and visible to all customers

Inspector’s note: Inspection report summary not posted and visible to customers at time of investigation. Serious violation 7-42-010

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

Inspector’s note: Paint rusty exteriors of grease traps underneath 3 compartment sinks. Defrost interior of deep freezer in rear. Paint interior of cabinet underneath washbowl in employee washroom. Store all uncovered foods in food grade storage bags and containers, no plastic grocery bags.

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

Inspector’s note: Clean the following: exterior of deep freezer in rear, interior and exterior of ice machine, prep table and shelves in produce prep area.

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

Inspector’s note: Large puudles of water found on floors in meat prep room, inside walk-in meat cooler and in rear by ice machine. Must keep all floors dry to prevent insect breeding. Clean floors along wall bases and in corners, in rear storage area, in produce prep area, in closets where dirty uniforms and styro foam food trays are stored, and along side cooking stove in break area.(dirt, debris).

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

Inspector’s note: Repair or replace faucets at both 3 compartment sinks.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: All stock items must be stored 6 inches off floor and away from walls where possible. Must properly organize storage closets in far rear section(uniforms and foam trays are stored) of business.

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

Inspector’s note: Remove pop crates inside meat display cooler and provide adequate shelving for meat storage.

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

Inspector’s note: Clean interior and exterior of all meat display coolers, cutting boards, slicers, sinks, prep tables.

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

Inspector’s note: Elevate all stock off floor in walk-in coolers, sales and storage areas.

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

Inspector’s note: Replace missing outlet cover in break room.

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

Inspector’s note: Provide light shields in meat prep area and display coolers.

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

Inspector’s note: Replace damaged faucet in meat prep area. Install ventilation over stove in break room.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Store mop head upright to prevent insect breeding. Organize meat display and walk-in coolers.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution.

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

Inspector’s note: No certified manager on duty or certificate posted when sliced deli meat prepared and served. Serious violation 7-38-012 citation issued.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: 3-compartment sink in butcher area not properly designed, faucet not reaching all three compartments. Instructed manager to install an extending faucet on sink to properly wash, rinse and sanitize food equipment and utensils. Serious violation 7-38-030 citation issued.

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

Inspector’s note: Label all packaged food displayed for sale in produce sales area.

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

Inspector’s note: Remove pop crates inside meat display cooler and provide adequate shelving for meat storage.

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

Inspector’s note: Clean interior and exterior of all meat display coolers, cutting boards, slicers, sinks, prep tables.

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

Inspector’s note: Elevate all stock off floor in walk-in coolers, sales and storage areas.

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

Inspector’s note: Replace missing outlet cover in break room.

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

Inspector’s note: Provide light shields in meat prep area and display coolers.

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

Inspector’s note: Replace damaged faucet in meat prep area. Install ventilation over stove in break room.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Remove propane tanks from premises. Store mop head upright to prevent insect breeding. Organize meat display and walk-in coolers.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution.

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

Inspector’s note: Clean and sanitize all slicers, cutting boards, prep tables, and coolers in meat department.

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

Inspector’s note: Repair floor in meat walk-in cooler. Seal all openings, gaps and remove peeling paint on floor in meat walk-in cooler and meat prep areas. Floors need cleaning under all equipment along walls and in all corners in prep and storage areas.

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

Inspector’s note: Repair ceiling in meat cutting area. Seal all openings, cracks, crevices in ceiling.

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

Inspector’s note: Properly install exposed sink with hot/cold running water, soap and paper towels in front corn prep area. Repair faucet on 3-comp sink in butcher area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Remove all unused equipment and articles in storage areas to prevent pest harborage.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution.

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

Inspector’s note: No pest control log book available during inspection. Instructed manager to provide. Observed several live flies in prep area. Instructed manager to call an exterminator for service, clean and sanitize all areas. Serious violation 7-38-020 citation issued.

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

Inspector’s note: No certified manager on duty nor certificate posted when cooked chicken 142.7f. Corn 138f, and sliced deli meats prepared and served. A valid chicago food sanitation manager must be on duty. Serious violation 7-38-012 citation issued.

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: 3-comp sinks in meat prep areas not maintained. Water seeping through compartments and faucets leaking. Instructed manager to properly weld dividers and repair faucets on 3-comp sinks. Serious violation 7-38-030 citation issued.

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

Inspector’s note: Repair floor in meat walk-in cooler. Seal all openings, gaps and remove peeling paint on floor in meat walk-in cooler and meat prep areas. Floors need cleaning under all equipment along walls and in all corners in prep and storage areas.

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

Inspector’s note: Repair ceiling in meat cutting area. Seal all openings, cracks, crevices in ceiling.

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

Inspector’s note: Properly install exposed sink with hot/cold running water, soap and paper towels in front corn prep area.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Remove all unused equipment and articles in storage areas to prevent pest harborage.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Store wash cloths in sanitizing solution.

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

Inspector’s note: 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.ALL DOORS NOT TIGHT FITTING OR INSECT OR RODENT PROOFED.ALL HAVE ONE FORTH INCH GAP UNDER DOORS AND SOME AROUND THE DOOR JAM.INSTRUCTED TO REPAIR SAME.

Outside garbage waste grease and storage area; clean, rodent proof, all containers covered

Inspector’s note: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance.NO OUT SIDE DUMPSTER FROM A WASTE COMPANY.INSTRUCTED TO PROVIDE.

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

Inspector’s note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served.NO CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREP AND SERVED.INSTRUCTED TO PROVIDE SAME

Dish washing facilities: properly designed, constructed, maintained, installed, located and operated

Inspector’s note: All dishwashing machines must be of a type that complies with all requirements of the plumbing section of the Municipal Code of Chicago and Rules and Regulation of the Board of Health.PROVIDE A THREE COMPARTMENT SINK BY MEAT PROCESSING FRONT SECTION REMOVE TWO COMPARTMENT AND PUT THE THREE COMPARTMENT SINK IN ITS PLACE AND PROVIDE A DRAIN BOARD TO BOTH 3 COMPARTMENT SINKS.

Toilet rooms enclosed clean, provided with hand cleanser, sanitary hand drying devices and proper waste receptacles

Inspector’s note: In all food establishments, toilet facilities shall be kept clean and in good repair and shall include an adequate supply of hot and cold or tempered water, soap, and approved sanitary towels or other approved hand-drying devices.PROVIDE SPRING OR OTHER DOOR CLOSERS TO TOILET ROOM DOORS.