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Business Info

Restaurant: Supermercado Garibaldi
Address: 1714 W Lawrence Ave, Chicago, IL 60640
Total inspections: 8
Last inspection: Dec 13, 2012

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Violation descriptions and comments

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.non food contact surfaces of coller shelving/racks that had rust/peeling paint shall be repair/replaced.
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.non food contact surfaces of cooler shelving, storage shelving not clean need detailed cleaning(crevices).,non food contact surfaces of meat department doors, tracks not clean need detailed cleaning.non food contact surfaces of cooking equipment need detailed cleaning.
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.floors in prep areas, meat department not clean need detailed cleaning.walk in cooler floors need detailed cleaning(corners).floors under heavy equipment, cooking equipment, storage shelving/racks need detailed cleaning.
The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods.walls/ceiling in prep areas not clean need detailed cleaning.walls, ceiling in walk in cooler not clean need cleaning.
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.missing light shields in produce cooler shall be provided. missing light shields in prep areas, meat department shall be provided. light shields nedd detailed cleaning inprep areas, coolers need cleaning.
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.exhaust vents(ventilation)in prep areas, coolers, and kitchen areas not clean need detailed cleaning.exhaust canopy no clean needs detailed cleaning.

The walls and ceilings shall be in good repair and easily cleaned. CLEAN WALLS IN BUTCHER AREA AND UNDER 3 COMPARTMENT SINK(FOOD DEBRIS ON WALLS)
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. OBSERVED SMALL FLIES IN DIFFERENT LOCATIONS OF PREMISES.IN BETWEEN ONIONS,POTATOES,BANANAS, YUCA ETC.IN PRODUCE AREA.IN BUTCHERS'S AREA,ON WALLS AND PREP TABLE;IN KITCHEN ON WALLS,ON TOP PREP TABLES 3 COMPARTMENT SINK ETC.INSTRUCTED TO CLEAN AND SANITIZE AREA MENTIONED.APPROX.30 OR MORE SMALL FLIES.NEED TO FOLLOW PEST CONTROL REPORT.SERIUOS VIOLATION:&-38-020 HOOOO63673-18
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN INTERIOR OF COOLERS(DRY BLOOD).CLEAN AND SANITIZE KNIFE AND KNIFE RACK,IN BUTCHER'S AREA.KEEP CLEAN AND SANITIZE FOOD TONGUES IN PREP AREA.DETAIL CLEAN TRAY THAT ARE USED UNDER SHELVES IN WALK-IN COOLER(OUTSIDE STORAGE).
The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. KEEP FLOOR CLEAN FROM DEBRIS,THROUGHOUT THE PREMISES, SPECIALLY ALONG THE WALLS AND CORNERS.MUST KEEP FLOOR DRY.

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. DISPLAY COOLER IN SELLING ARE MAINTAINS TEMPERATURE OF 48.9F TO 53.6F.POTENTIALLY HAZARDOUS FOOD WERE STORED INSIDE THE UNIT:FRESH EGGS,MILK HOT DOGS VARIOUS KIND OF TAMALES(CHICKEN,PORK BEEF).TAGGED UNIT'HELD FOR INSPECTION' DO NOT USE.MUST MAINTAIN TEMP OF 40F AND BELOW.FAX A LETTER WHEN UNIT IS FIXED(PH#312-746-4240). CRITICAL VIOLATION:7-38-005(A) H000073174-15
All cold food shall be stored at a temperature of 40F or less. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE STORED INSIDE THE DISPLAY COOLER:VARIOS KIND OF FRESH CHEESE, VARIOUS KIND OF YOGURT,VARIOUS KIND OF LUNCH MEAT,VARIOUS KIND OF TAMALES(CHICKEN, PORK,AND BEEF),RICE PUDDING,VARIOUS KIND OF MILK ALL TEMPERATURE WERE FROM 48.9F TO 54.6F.MILK ALL SEAL WERE REMOVED AND TAGGED FOR PROPER DISCARDING BY THE MILK COMPANY.ALL OTHER FOOD PRODUCTS WERE DISCARDED AND DENATURED.POUNDS 105, VALUE 1002.37.MUST KEEP INVOICE OF DISCARDED PRODUCTS(MILK) FROM THE MILK COMPANY. COLD FOOD MUST MAINTAIN TEMP OF 40F AND BELOW.CRITICAL VIOLATION:7-38-005(A) H000073174-15.
Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. PROVIDE END CAPS AT LIGHT SHIELD ABOVE THE PRODUCE CASE.
All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED WASHROOM DOOR HAS A BUILD -UP GRIMES ON SURFACE,ALSO IN POOR REPAIRED,INSTRUCTED TO REPAIR.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN KNIFE RACK AND KNIFES, ENCRUSTED WITH FOOD DEBRIS(DRY MEAT).MUST STORE ONLY CLEAN KNIF AT KNIFE RACK.
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. REPLACE BROKEN THERMOMETERS IN COOLERS,ALSO PROVIDE MISSING THERMOMETER FOE ICE CREAM CHEST FREEZER.

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. OBSERVED DEEP DARK PITS ON BUTCHER CUTTING BOARD. MUST REPLACE DAMAGED CUTTING BOARD.
All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED FOOD BUILD UP INSIDE MICROWAVE. MUST CLEAN AND MAINTAIN INTERIOR OF MICROWAVE.
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. WALK IN COOLER LIGHT BULBS BURNED OUT. MUST REPLACE WITH WORKING LIGHT BULBS.
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. 3-COMPARTMENT SINK LEFT SIDE COMPARTMENT PIPE DRAINING SLOWLY. MUST REPAIR AND MAINTAIN SINK.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. Illinois small cities
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4. Chicago, IL Restaurants