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Restaurant: Carniceria Guanajuato
Address: 6040 W Diversey Ave, Chicago, IL 60639
Type: Grocery/Restaurant
Total inspections: 12
Last inspection: Aug 6, 2012

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100

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Violation descriptions and comments

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. FOUND 2 REAR EXIT DOORS NOT RODENT PROOFED. NOTED 1/2 INCH GAP/OPENING AT THE BOTTOM/CORNERS OF THE DOORS. INSTRUCTED TO RODENT PROOFED BOTTOM OF THE SAID DOORS. SERIOUS CITATION ISSUED 7-38-020
A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATION NOT CORRECTED AS PER MUNICIPAL CODE (INSPECTION REPORT #118227 DATED: 12-10-2010) #32 - INSTRUCTED TO REMOVE LARGE POTS UNABLE TO FIT INTO 3 COMPARTMENT SINK TO WASH RINSE AND SANITIZE AT KITCHEN. #34 - INSTRUCTED TO REPAINT FLOOR SECTIONS IN BASEMENT IN POOR REPAIR WITH NON TOXIC PAINT. SEROIUS CITATION ISSUED 7-42-090
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO PROVIDE DIVIDER OR ENCLOSURE AROUND ROTISSERIE OVEN AND BREAD OVEN TO PREVENT PUBLIC ACCESS (LOCATED AT FOOD STORAGE AISLE ON EAST WALL).-----MUST REPLACE OR FIX CRACKED MOPSINK IN THE BASEMENT.----MUST RESURFACE OR REPLACE CUTTING BOARD WITH DEEP SEAMS AT MEAT PREP AREA.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT BASEMENT DRIED FOOD STORAGE AREA, ALONG THE WALLS AND IN ALL CORNERS. ALL FOOD ITEMS MUST BE STORED 6' OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN AND REPAINT HEAVY WATER STAINED WALLS WITH BLACK MOLD LIKE BUILD-UP IN BASEMENT STORAGE AREA.---- MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH GREASE AND DUST BUILD-UP ABOVE KITCHEN PREP AREA.
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. INSTRUCTED TO REPAIR BROKEN VENTILATION IN LADIES WASHROOM. ----- NOTED HOSE ATTACHED TO FAUCET NEXT TO 3 COMPARTMENT SINK IN THE KITCHEN.(MUST REMOVE ATTACHED HOSE FROM FAUCET) INSTRUCTED TO INSTALL BACK FLOW PREVENTER DEVICE.-----INSTRUCTED TO REPLACE MISSING COLD FAUCET HANDLE (LEFT SIDE) AT 3 COMPARTMENT SINK (KITCHEN)
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. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL WALK-IN COOLERS, PREP COOLERS, REACH-IN COOLERS AND FREEZERS.
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. INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF PRODUCE WALK-IN COOLER.
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. INSTRUCTED TO REPLACE DEAD LIGHT BULB IN HOOD ABOVE COOKING EQUIPMENT AT TAQUERIA AREA.

VIOLATION HAS BEEN CORRECTED.
VIOLATION HAS BEEN CORRECTED.
MUST REPLACE OR FIX CRACKED MOPSINK IN THE BASEMENT.----MUST RESURFACE OR REPLACE CUTTING BOARD WITH DEEP SEAMS AT MEAT PREP AREA.
. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT BASEMENT DRIED FOOD STORAGE AREA, ALONG THE WALLS AND IN ALL CORNERS. ALL FOOD ITEMS MUST BE STORED 6' OFF THE FLOOR FOR EASY ACCESS ON CLEANING.
INSTRUCTED TO CLEAN AND REPAINT HEAVY WATER STAINED WALLS WITH BLACK MOLD LIKE BUILD-UP IN BASEMENT STORAGE AREA.---- MUST CLEAN AND MAINTAIN CEILING VENT COVER WITH GREASE AND DUST BUILD-UP ABOVE KITCHEN PREP AREA
INSTRUCTED TO REPLACE DEAD LIGHT BULB IN HOOD ABOVE COOKING EQUIPMENT AT TAQUERIA AREA.
INSTRUCTED TO REPAIR BROKEN VENTILATION IN LADIES WASHROOM. ----- NOTED HOSE ATTACHED TO FAUCET NEXT TO 3 COMPARTMENT SINK IN THE KITCHEN.(MUST REMOVE ATTACHED HOSE FROM FAUCET) INSTRUCTED TO INSTALL BACK FLOW PREVENTER DEVICE.
PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE ALL WALK-IN COOLERS, PREP COOLERS, REACH-IN COOLERS AND FREEZERS.
INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF PRODUCE WALK-IN COOLER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPLACE BROKEN GLASS DOOR IN COLD CUT DISPLAY COOLER.
Adequate and convenient toilet facilities shall be provided. They should be properly designed, maintained, and accessible to employees at all times. FOUND 2 EXPOSED HAND SINK (MAIN KITCHEN AND IN MEAT PREP AREA) NOT ACCESSIBLE TO FOOD HANDLER. (EXPOSED HAND SINK IN THE MAIN KITCHEN WITH PREP TABLE IN FRONT OF HAND SINK AND EXPOSED HAND SINK IN MEAT PREP AREA USED AS STORAGE FOR CLEANING SUPPLIES (BRUSH, 2 PLASTIC SOAP BUCKET, DISH WASHING SPONGE). INSTRUCTED TO REMOVE AND MUST BE CONVENIENT AND ACCESSIBLE FOR HAND WASHING. ALSO NOTED THE SAID 2 EXPOSED HAND SINK WITHOUT PAPER TOWEL PROVIDED. INSTRUCTED TO PROVIDE. CRITICAL CITATION ISSUED 7-38-030.
All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD CHORIZO (MEXICAN SAUSAGE) AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE AND DISPLAY (HANGING IN MEAT DISPLAY AREA FOR SALE) WITH AN INTERNAL TEMPERATURE OF 57.6F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. NO SHELF STABLE TEST PROVIDED. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL AMOUNT WEIGHT 10 LBS, TOTAL AMOUNT $ 20.00 CRITICAL CITATION ISSUED 7-38-005 (A)
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR SHELF UNDER HOT HOLDING UNIT NEXT TO MEAT DISPLAY AREA AND UNDER STEAM TABLE IN TAQUERIA AREA.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS THROUGHOUT PRODUCE WALK-IN COOLER AND IN BASEMENT DRY STORAGE AREA.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHTS MUST BE SHIELDED INSIDE CHICHARRON DISPLAY CASE OR PROVIDE SHATTER PROOFED LIGHT BULB.------MUST REPLACE DEAD LIGHT BULB INSIDE PRODUCE WALK-IN COOLER TO PROVIDE MORE LIGHTING.
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. INSTRUCTED TO REPAIR LEAKY PIPE FROM CEILING IN BASEMENT DRY FOOD STORAGE.------MUST PROVIDE 3 WORKING DRAIN STOPPERS AT 3 COMPARTMENT SINK IN MEAT PREP AREA.

INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN MEAT WALK-IN COOLER, MEN'S WASHROOM FLOOR, AND FLOORS IN EMPLOYEE LUNCH AREA IN THE BASEMENT.
INSTRUCTED TO CLEAN CONDENSER FAN COVER WITH HEAVY DUST BUILD-UP INSIDE MEAT WALK-IN COOLER.
INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF FRESH MEAT DISPLAY COOLER WITH DRIED FOOD DEBRIS ACCUMULATION, INTERIOR SURFACES OF MICROWAVE OVEN AT EMPLOYEE LUNCH AREA IN THE BASEMENT, INTERIOR SURFACES OF EXPOSED HAND SINK AND 3 COMPARTMENT SINK BEHIND MEAT PREP AREA.
INSTRUCTED TO PROVIDE THERMOMETER INSIDE HOT HOLDING DISPLAY UNIT.
FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING DISPLAY AND SERVICE. NOTED PREPACKAGED CHEESE DISPLAY FOR SALE ON TOP OF THE MEAT COUNTER WITH AN INTERNAL TEMPERATURE OF 62.9F/63.6F/61.9F/64.2F (LABELING INSTRUCTION: KEEP REFRIGERATED). FOUND PRECOOKED BEEF STORED IN PAN ON TOP OF STEAM TABLE COUNTER WITH AN INTERNAL TEMPERATURE OF 109.4F/108.2F/123.4F. ALSO FOUND POTENTIALLY HAZARDOUS FOOD CARNITAS AT 114.0F/123.9F/121.5F/122.7F, PORK RIBS AT 130.2F/131.2F, AND ROASTED CHICKEN AT 130.4F/131.9F/129.9F STORED AND DISPLAY FOR SALE INSIDE HOT HOLDING UNIT. NOTED HOT HOLDING UNIT AIR TEMPERATURE OF 139.2F. INSTRUCTED MANAGER, ALL POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF 40F OR BELOW AND HOT HOLDING TEMPERATURE OF 140F OR ABOVE. MANAGER DISCARDED THA SAID FOOD PRODUCTS. TOTAL WEIGHT 40 LBS, TOTAL VALUE $500.00. CRITICAL CITATION ISSUED 7-38-005(A)
INSTRUCTED TO INSTALL BACK FLOW PREVENTER DEVICE OR VACUUM BREAKER AT FAUCET NEXT TO 3 COMPARTMENT SINK IN REAR COOKING ARE.

INSTRUCTED TO DETAIL CLEAN FLOORS ALONG THE WALLS AND IN ALL CORNERS INSIDE MEAT WALK-IN COOLER, REAR STORAGE AREA (BY RECEIVING DOOR), INSIDE DAIRY WALK-IN COOLER, AND THROUGHOUT BASEMENT STORAGE.--------MUST FIX OR REPLACE BROKEN FLOOR TILES AT REAR AREA (BY RECEIVING DOOR).
INSTRUCTED TO CLEAN AND REMOVE WORN-OUT CAULKING WITH BLACK MOLD LIKE BUILD-UP AROUND 3 COMPARTMENT SINK AND RE CAULK (TAQUERIA AREA).----------MUST REPLACE BROKEN RUBBER GASKET AROUND MEAT WALK-IN COOLER DOOR (BEHIND MEAT PREP AREA).----------MUST SEAL OR PAINT RAW WOOD SHELVES INSIDE DAIRY WALK-IN COOLER (REAR AREA).
INSTRUCTED TO REMOVE UNNECESSARY ARTICLES STORED ON TOP OF UNUSED WALK-IN COOLER IN THE BASEMENT AND UNNECESSARY ITEMS STORED IN BASEMENT STORAGE TO PREVENT RODENT AND INSECT HARBORAGE.
INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE HOT HOLDING DISPLAY UNIT.
INSTRUCTED TO CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE MEAT WALK-IN COOLER.--------MUST CLEAN AND MAINTAIN WALLS WITH DRIED FOOD SPILLAGE INSIDE MEAT WALK-IN COOLER.
INSTRUCTED TO FIX LEAKY FAUCET NECK AT 3 COMPARTMENT SINK (MEAT PREP AREA).---------MUST REPAIR STRIPPED COLD FAUCET HANDLE AT EXPOSED HAND SINK (TAQUERIA AREA).---------NOTED WATER LEAK FROM CEILING AT BASEMENT STORAGE AREA. INSTRUCTED TO FIX (FLOORS MUST BE KEPT DRY AT ALL TIMES).

VIOLATION HAS BEEN CORRECTED.
VIOLATION HAS BEEN CORRECTED.
VIOLATION HAS BEEN CORRECTED.
VIOLATION HAS BEEN CORRECTED.
VIOLATION HAS BEEN CORRECTED.
VIOLATION HAS BEEN CORRECTED.

Foods inside walk-in cooler in bulk storage containers not labeled or dated. Instructed to label and date all foods not in original containers. Deli meats in display cooler not properly labeled. Instructed to label all deli meats within 5 days to use when package seal has been broken.
Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found cooked whole chickens in hot holding unit at improper temperature. Cooked chicken temperature at 103.1 F to 114.1 F. Instructed manager that all potentially hazardous foods must maintain 140 F or above for hot foods. Critical citation issued 7-38-005(A). Manager voluntarily denatured and discarded. Value $20, 20 lbs.
Exposed hand sink not properly maintained or operated. While running water at exposed hand sink in produce prep area, water draining from sink coming up from floor drain, approximately 3 feet in front of sink. Instructed manager to repair sink and detail clean drainline to prevent inadequate disposal of waste water. Serious citation issued 7-38-030.
Floor under equipment, along wallbase, basement storage area and produce prep area not cleaned. Instructed to detail clean daily.
Ventilation and light covers through out premises not cleaned. Instructed to detail clean. Walls not maintained in basement. Instructed to repair walls to prevent water seepage.
Thermometer not provided inside prep cooler. Instructed to provide thermometer visible inside all coolers.

Thermometer not provided inside prep cooler. Instructed to provide thermometer visible inside all coolers.
Ventilation and light covers through out premises not cleaned. Instructed to detail clean. Walls not maintained in basement. Instructed to repair walls to prevent water seepage.
Floor under equipment, along wallbase, basement storage area and produce prep area not cleaned. Instructed to detail clean daily.
Violation #30 now corrected.
Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found cooked carnitas on storage shelves 5lbs at 64.0 F and menudo chili sauce 4 gallons 113.0 F. Instructed manager that potentially hazardous foods must maintain 40 F or below or 140 F or above. Must properly document temperature log and cool potentially hazardous foods from 140 F to 70 F within 4 hours and 70 F to 40 F within 2 hours. Critical citation issued 7-38-005(A). Value $75.
Violation #24 now corrected.

Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found Carnitas 15 lbs at 127.3 F to 135.0 F and Chicken 10 lbs at 117.0 F to 130.4 F. Instructed that potentially hazardous foods (HOT) must maintain 140 F or above and (COLD) 40 F or below. Manager voluntarily denatured and discarded. Value $87, 25 lbs.
Floor in butcher, basement and in dining area not cleaned. Instructed to detail clean daily and remove food debris.
Cutting board not maintained in butcher area. Instructed to replace worn cutting board. Dry beans in produce section no properly displayed. Instructed to have beans in gravity fed unit.
Storage shelves, cutting boards, interior of cooler and cooking equipment not cleaned. Instructed to detail clean and sanitize daily.
Unnecessary articles stored in basement. Instructed to remove all unused articles and detail clean.

VIOLATIONS STILL PENDING, SEE REPORT #1277229
VIOLATIONS STILL PENDING, SEE REPORT #1277229
VIOLATIONS STILL PENDING, SEE REPORT #1277229
VIOLATIONS STILL PENDING, SEE REPORT #1277229

Unnecessary articles stored in basement. Instructed to remove all unused articles and detail clean.
Floor in butcher, basement and in dining area not cleaned. Instructed to detail clean daily and remove food debris.
Storage shelves, cutting boards, interior of cooler and cooking equipment not cleaned. Instructed to detail clean and sanitize daily.
Cutting board not maintained in butcher area. Instructed to replace worn cutting board. Dry beans in produce section no properly displayed. Instructed to have beans in gravity fed unit.

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