Supermercado Guerrero

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

Inspector’s note: Obsrved 1/4 in gap between exterior double doors. Instructed person in charge to repair to be tight fitting.

Equipment and surfaces were dirty.

Inspector’s note: Observed shelving in walk in cooler with excessive build up of rust. Instructed person in charge to remove rust so surface is smooth and easily cleanable and maintain.

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

Inspector’s note: Observed frozen meat stored in grocery bags in the freezer. Management instructed to use proper food-grade storage bags and containers only.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed a leak at faucet on three compartment sink. Instructed to repair and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive grease build-up on grease trap at three compartment sink. Instructed to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed heavy build up of rust on metal shelving in walk in cooler in rear hall. Instructed person in charge to repair or replace.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed multiple ceiling tiles throughout sales floor and rear prep area to be water stained and damaged. Instructed person in charge to replace all affected ceiling tiles and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed build up of grease under three-compartment sink in rear prep area (hot cooking area). Instructed person in charge to detail clean and maintain.

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

Inspector’s note: Observed packaged food items (seeds, nuts)not properly labeled. Instructed person in charge to properly label all packaged food items with identity, net weight, ingredients, business name and address where made and packaged.

Equipment and surfaces were dirty.

Inspector’s note: Observed build up of rust and dust on shelves and bottoms of multi-door cold hold unit in front sales area. Instructed person in charge to clean, replace or remove rust from shelves and maintain.

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

Inspector’s note: Observed no covered receptacle in unisex restroom. Instructed person in charge to obtain covered receptacle for sanitary products and maintain on site at all times.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed build up of debris in corners, behind and between shelving, and underneath unused equipment. Instructed person in charge to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed peeling paint on walls in back rear hallway leading to exterior, and front sales area. Instructed person in charge to repair and maintain smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must remove all stacked milk and beverage crates stored in rear prep as well as all used for elevation throughout premise. Must provide adequate shelving units that are smooth ans easily cleanable to prevent pest harborage.must maintain.

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

Inspector’s note: Observed black crates being used to store food items on the west side of the facility. Instructed to remove and provide food grade materials.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed no backflow prevention device on the mop sink in the rear kitchen area. Instructed to provide for installing and servicing.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed water stained ceiling tiles in the rear kitchen area. Instructed to replace and maintain.

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

Inspector’s note: OBSERVED APPROX 30 MOUSE DROPPINGS ALONG THE WEST WALL LEADING INTO THE BACK CORNER OF THAT WALL----APPROX 30 MOUSE DROPPINGS IN THE REAR UTILITY/STORAGE AREA, NEXT TO THE BACK DOOR-----APPROX 20 MOUSE DROPPINGS BEHIND THE REFRIGERATED COOLERS, FRONT AREA OF GROCERY STORE. INSTRUCTED TO CALL OUT PEST CONTROL, CLEAN AND SANITIZE AFFECTED AREAS. PRIORITY FOUNDATION VIOLATION 7-38-020(a)

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

Inspector’s note: Observed approx 1/4 in. Gap in bottom rear back door. Instructed that doors should be tight fitting to prevent pest harborage.

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

Inspector’s note: Observed black crates being used to store food items on the west side of the facility. Instructed to remove and provide food grade materials.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed no backflow prevention device on the mop sink in the rear kitchen area. Instructed to provide for installing and servicing.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed water stained ceiling tiles in the rear kitchen area. Instructed to replace and maintain.

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

Inspector’s note: Inspector Comments: 3-305.13 MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE

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

Inspector’s note: Inspector Comments: 3-602.11 MUST LABEL REPACKAGED FOOD ITEMS ON DISPLAY FOR SALE WITH PROPER INFO GIVEN

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

Inspector’s note: Inspector Comments: 3-307.11 MUST PROVIDE A SPLASH GUARD IN BETWEEN HAND SINK AND 3- COMPARTMENT SINK IN REAR DISH WASHING AREA

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

Inspector’s note: Inspector Comments: 4-101.19 MUST REMOVE RUST FROM ALL WALK IN COOLER SHELVING UNITS AND PREP TABLE IN REAR PREP AREA

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

Inspector’s note: Inspector Comments: 4-202.16 MUST REMOVE FOIL FROM LOWER SHELF OF PREP TABLE IN REAR PREP AREA

Equipment and surfaces were dirty.

Inspector’s note: Inspector Comments: 4-501.11(B) MUST PROVIDE SINK STOPPERS FOR BOTH 3- COMPARTMENT SINKS.

Equipment and surfaces were dirty.

Inspector’s note: Inspector Comments: 4-601.11(C)MUST CLEAN GREASE BUILD UP ON EXTERIOR OF GREASE TRAP AT 3- COMPARTMENT SINK IN REAR DISH WASHING AREA

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Inspector Comments: 6-201.13 MUST REPAIR OR REPLACE STAINED CEILING TILES ON SALES FLOOR AND PREP AREAS,DAMAGED FLOOR TILES ON SALES FLOOR

Ventilation or lighting was inadequate.

Inspector’s note: Inspector Comments: 4-202.18 MUST REPLACE DAMAGED HOOD FILTERS ABOVE COOKING EQUIPMENT

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: 4-301.11 observed improper temperature of 5- door glass reach in cooler on sales floor at 53.6f.a held for inspection tag placed on unit once repaired fax letter to (312)746-4240 when ready.must have cold holding unit at 41.0f or below.(priority-7-38-005)

Thermometers were missing or inaccurate.

Inspector’s note: 4-302.12 observed no probe thermometer to take internal temperatures of foods.must provide and maintain.(priority-foundation 7-38-005)

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

Inspector’s note: 3-305.13 must label food storage containers when food is not in original package.

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

Inspector’s note: 3-602.11 must label repackaged food items on display for sale with proper info given.

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

Inspector’s note: 6-501.111 observed evidence of appx.25 or more live small flies around bananas at front service counter,around garbage cans in deli/meat dept and rear prep area.recommended to have a pest control operator to service premises on or after 9/6/18.(priority-foundation 7-38-020a)

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

Inspector’s note: 3-307.11 must provide a splash guard in between hand sink and 3- compartment sink in rear dish washing area.

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

Inspector’s note: 4-202.16 must remove foil from lower shelf of prep table in rear prep area.

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

Inspector’s note: 4-101.19 must remove rust from all walk in cooler shelving units and prep table in rear prep area.

Equipment and surfaces were dirty.

Inspector’s note: 4-501.11(b) must provide sink stoppers for both 3- compartment sinks.must repair or replace worn door gaskets and adjust door hinges on 4 & 5- door glass reach in coolers on sales floor.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c)must clean grease build up on exterior of grease trap at 3- compartment sink in rear dish washing area.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.13 must repair or replace stained ceiling tiles on sales floor and prep areas,damaged floor tiles on sales floor.

Ventilation or lighting was inadequate.

Inspector’s note: 4-202.18 must replace damaged hood filters above cooking equipment.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: All multi use utensils to go containers must be inverted or covered while being stored. Correct and maintain.

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

Inspector’s note: Floors in basement in need of cleaning to remove all debris. Must clean and maintnain.

Only authorized personnel in the food-prep area

Inspector’s note: Only authorized persons may enter food prep area correct and maintain.

Food handler requirements met

Inspector’s note: All employees who do not hold city of chicago sanitation certificates must have food handler certificates. Obtain and maintain.

Dish machines: provided with accurate thermometers, chemical test kits and suitable gauge cock

Inspector’s note: Must provide chemical test strips to test the strength of the sanitizer at 3 compartment sink,when sink is set up for wash,rinse,and sanitize,serious violation 7-38-030

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

Inspector’s note: Must provide light shield covers inside the meat counter and produce reach-in cooler

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

Inspector’s note: Observed salsas in a container in the walk in cooler not label with product name and date. Instructed to properly label all foods that are out of the original containers and maintain.

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

Inspector’s note: Observed rust on the shelves in the walk in cooler. Instructed manager to paint shelves with a non toxic food grade paint or replace and maintain.

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

Inspector’s note: Observed floors in the basement in need of minor cleaning to remove dust debris. Instructed to clean and maintain.

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

Inspector’s note: Observed unused shelving in the rear left corner of the facility. Instructed to remove unused equipment. Observed stock on the retail floor. Instructed to elevate everything at least 6 inches from the ground to prevent pest harborage. Observed mops being stored in dirty mop water. Instructed to store all mops upright to prevent pest harborage

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

Inspector’s note: Unused equipment on site not clean, dust/debris. Instd to clean and maintain or remove.

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

Inspector’s note: Floor in basement needs detailed cleaning, free of dust/debris. Clean same.

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

Inspector’s note: Stained ceiling tiles on site. Instd to replace same.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Metal stem thermometer missing for food handlers. Provide same.

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

Inspector’s note: Cooked foods in walk-in cooler not properly labeled or dated. Instd to properly label and date.

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

Inspector’s note: Lightshields missing on lights on walk-in cooler. Provide same.

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

Inspector’s note: The meat grinder table is rough and unsanitary. The kitchen shelving is dirty. Clean and maintain the table and shelves so they are smooth and sanitary. Clean the dirty vents above the butchers exposed hand sink.

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

Inspector’s note: The disconnected deck oven and cooler display in the rear of the store are dirty, clean and maintain the above equipment or remove it from the establishment. The walk in cooler ceiling is dirty, clean and sanitize the ceiling.

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

Inspector’s note: Dirty, chipped up walls in the butcher and rear kitchen area need to be cleaned and repaired so they are smooth and sanitary.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: A wiping cloth or spray sanitizer is recommended in the butcher shop and kitchen to easily sanitize surfaces.

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

Inspector’s note: Clean vents in hooded system above cooking equipment. (master clean has a sticker on system and is due any day to clean)

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

Inspector’s note: Must clean and maintain the exterior of cooking equipment in rear kitchen.

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

Inspector’s note: Some areas of walls have chipped paint; repaint where needed. By utility sink, door by utility sink and wall near rear door outside of washroom (clean and paint).

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

Inspector’s note: Light shields needed for lights above cooking equipment and in walk-in cooler; provide.

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

Inspector’s note: Paint grease box in rear kitchen at three comp sink.

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

Inspector’s note: Remove unnecessary clutter from corner area by rear door. Organize and maintain area.

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.MUST LABEL LARD ON SHELVING UNITS FOR SALE,COOKED FOODS IN WALK IN COOLER.

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.MUST PROVIDE SPLASH GUARD IN BETWEEN HAND SINK & 3- COMPARTMENT SINK IN MEAT PROCESSING AREA.MUST REMOVE RUST FROM PREP TABLES,WALK IN COOLER SHELVING UNITS,RUSTY 1-EYE STOVE SURFACE,INTERIOR PARTS OF GRINDER.MUST REPAIR OR REPLACE WORN DOOR GASKETS ON MILK REACH IN COOLER, WORN CUTTING BOARD

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.MUST CLEAN FILTERS AT HOOD,PREP TABLES.

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.MUST GROUT FLOOR IN TOILET ROOM.MUST CLEAN FLOOR IN REAR PREP AREA.

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

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned.MUST REPAIR DAMAGED DOOR LEADING INTO REAR PREP AREA.MUST SCRAPE & PAINT PEELING PAINT ON WALL BEHIND PREP TABLE IN REAR PREP AREA.MUST SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILING ON SALES FLOOR.MUST REPLACE STAINED CEILING TILES WHERE NEEDED,LOOSE WALL BASE UNDER 3- COMPARTMENT SINK IN MEAT PROCESSING AREA.

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.MUST RECONNECT DRAINLINE HOSE IN MEAT DISPLAY UNIT.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.CHEST FREEZERS.

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

Inspector’s note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors.MUST REMOVE ARTICLES FROM UNUSED EQUIPMENT IN REAR PREP AREA.ELEVATE SOME ARTICLES OFF OF FLOOR IN BASEMENT.

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. MUST PROVIDE FAUCET AND GREASE TRAP FOR 3PART SINK IN MEAT CUTTING AREA.

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. MUST REPLACE ALL RUSTY SHELVES IN WALK IN COOLER, COOLERS, AND DISPLAY SHELVES THRU-OUT, AND PROPERLY INSTALL COOKING EQUIPMENT.

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

Inspector’s note: All utensils shall be thoroughly cleaned and sanitized after each usage. MUST CLEAN-SANITIZE; 3PART SINKS, MOP SINK, COOKING EQUIPMENT, COOLERS, FREEZERS, MEAT SLICERS, MEAT SAW, GRINDERS, TABLES, COUNTERS, SHELVES, ETC..

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. MUST SEAL FLOOR AT FRONT SERVING AREA, AND CLEAN FLOORS THRU-OUT, INCLUDING BASEMENT.

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

Inspector’s note: The walls and ceilings shall be in good repair and easily cleaned. MUST SEAL OPENINGS ON WALLS AND CEILING, AROUND PIPES, PAINT WALLS WHERE NEEDED, REPLACE DAMAGED CEILING PANELS, REPLACE BASEBOARD ON BOTTOM OF WALLS THRU-OUT, AND CLEAN HOOD.

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

Inspector’s note: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. MUST PROVIDE ADEQUATE LIGHTING IN KITCHEN AND CLEAN LIGHT SHIELDS THRU-OUT.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETERS FOR COOLERS.