Jimenez Fresh Market

Food properly labeled; original container

Observed food seasonings out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

Contamination prevented during food preparation, storage & display

Observed food seasonings out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

Wiping cloths: properly used & stored

Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cutting boards througout meat departement facility covered in deep grooves and dark stains. Instructed to repair or replace and maintain in good condition.

Non-food/food contact surfaces clean

Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Physical facilities installed, maintained & clean

Observed debris on floors along walls and corners in prep, utility and storage areas. Instructed manager to clean and maintain.

Physical facilities installed, maintained & clean

Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

Food properly labeled; original container

Observed food seasonings out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

Contamination prevented during food preparation, storage & display

Observed food seasonings out of the original containers without labels containing the product name. Instructed to label all foods and spices with common name that are out of the original containers.

Wiping cloths: properly used & stored

Observed soiled wiping cloths stored on prep tables. Instructed manager to store in sanitizing solution between uses.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cutting boards througout meat departement facility covered in deep grooves and dark stains. Instructed to repair or replace and maintain in good condition.

Non-food/food contact surfaces clean

Observed accumulated grease and food debris on interior and exterior surfaces of cooking equipment, prep tables, coolers, freezers, shelving units. Instructed manager to clean and maintain.

Hot & cold water available; adequate pressure

Observed no hot water throughout meat depaprtment. Found improper hot water temperature at hand washing sink in front prep area 73.5f, hot water temperature at hand washing sink in rear found at 82.5f, hot water temperature at 3-compartment sink found at 88.3f. Instructed manager proper hot water temperature at hand washing sinks must be at a minimum of 100.0f or higher through a mixing valve or combination faucet. Hot water temperature at 3-compartment sink must be at least 110.0f to properly wash, rinse and sanitize utensils and equipment. Plumber arrived on site,still hot water temperature not resolved in all sinks. Priority violation. 7-38-030(c). Citation issued.

Physical facilities installed, maintained & clean

Observed soiled mop heads not properly stored. Instructed manager to hang mop heads to prevent insect breeding.

Physical facilities installed, maintained & clean

Observed debris on floors along walls and corners in prep, utility and storage areas. Instructed manager to clean and maintain.

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing signage at both exposed handwashing sinks located in deli. Instructed to provide.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cutting boards througout facility covered in deep grooves and dark stains. Instructed to repair or replace and maintain in good condition.

Plumbing installed; proper backflow devices

Observed leak coming from faucet of 3 compartment sink located in rear kitchen. Instructed to repair or replace and maintain in good condition.

Summary report displayed and visible to the public

Observed no summary posted for public view from previous inspection #2618068 dated 5/27/2025. Left new summary and instructed to post for public view. Priority foundation violation 7-42-010(b). Citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed no handwashing signage at both exposed handwashing sinks located in deli. Instructed to provide.

Compliance with variance/specialized process/HACCP

Observed meat being cured in basement storage closet without variance. Management discarded approximately 50lbs of product valued at approximately $500. Instructed to cease curing until variance is granted by Chicago department of public health. Priority foundation violation 7-38-005. Citation issued.

Variance obtained for specialized processing methods

Observed meat being cured in basement storage room without variance. Insturcted to cease curing meat until variance is issued by Chicago department of public health. Priority foundation violation 7-38-005. Citation combined with above violation.

Thermometers provided & accurate

Observed broken thermometer in walk-in cooler used to store beer and eggs. Instructed to provide working thermometer.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cutting boards througout facility covered in deep grooves and dark stains. Instructed to repair or replace and maintain in good condition.

Plumbing installed; proper backflow devices

Observed leak coming from faucet of 3 compartment sink located in rear kitchen. Instructed to repair or replace and maintain in good condition.

Sewage & waste water properly disposed

Observed floor drain backs up and covers floors in water when 3 compartment sink in meat room is drained. Instructed to repair or replace and maintain so that 3 compartment sink drains properly. Priority violation 7-38-030(c). Citation issued.

Physical facilities installed, maintained & clean

Observed build up of black slime on walls and wooden beams inside meat cutting room. Instructed to detail clean and maintain in good condition.

Adequate handwashing sinks properly supplied and accessible

Observed handsoap and paper towel dispenser attached to wall above the mopsink near the bakery prep area. Instructed the person in charge to remove handsoap and paer towel dispenser from wall above mopsink and ensure employees are washing their hands at sinks only designated for handwashing.

Food properly labeled; original container

Observed assorted cake slices and desserts in grab and go display cooler not properly labeled with ingredients, net weight, allergens, business name and address. Instructed the person in charge to properly label all packaged foods in grab and go display cooler and maintain.

Contamination prevented during food preparation, storage & display

Observed multiple boxed food items being stored on floor in rear kitchen preparation area. Instructed the person in charge to elevate all food items six inches from floor on raised shelving units and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cardboard being used on shelving units in rear dry storage area. Instructed the person in charge to remove cardboard and ensure all nonfood contact surfaces remain smooth and easily cleanable.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed torn gasket on the of door of the meat walk-in cooler in the rear. Instructed the person in charge to repair and maintain.

Physical facilities installed, maintained & clean

Observed multiple mssing ceiling panels in the rear kitchen prep area. Instructed the person in charge to repair and maintain.

Physical facilities installed, maintained & clean

Observed accumulated food debris on floor throughout the bakery prep area. Instructed the person in charge to clean floors and maintain.

Adequate handwashing sinks properly supplied and accessible

Found no paper towels at hand sink at 2 preparation areas.priority foundation.citation issued.7-38-030c. Supplied paper towels at sinks by the end of inspection.

Food properly labeled; original container

Found bulk food containers with no labels.(beans,rice,etc.)must label.

Non-food/food contact surfaces clean

Found sinks not clean at all preparation areas.must clean.

Plumbing installed; proper backflow devices

Found no backflow prevention device at ice machine waterline.must provide where it can be located and serviced.

Insects, rodents, & animals not present

6-501.112 clean the dead insects located on the floor inside of the electrical access panels in the bakery area.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

4-501.12 observed stained and scored cutting boards in the carnitas prep area. Management instructed to resurface or replace the cutting boards.

Non-food/food contact surfaces clean

4-602.13 clean the interior of the prep cooler in the taqueria prep aeea. Clean the dry food storage containers in the bakery prep area.

Physical facilities installed, maintained & clean

6-501.11 repair the detached ceiling panel above the meat cutting room. Replace the broken section of the wall mirror behind the meat counter.

Physical facilities installed, maintained & clean

6-501.12 clean the walls of the taqueria prep area.

Adequate handwashing sinks properly supplied and accessible

Observed no hot water available at 1 of the 3 exposed hand washing sinks behind the meat and deli prep counter. Management instructed to provide hot water above 100f at all hand washing sinks at all times. Priority violation 7-38-030(c). Citation issued.

Proper cold holding temperatures

Observed improper cold holding temperatures of tcs food. Observed chorizo sausage with a temperature of 65f hanging behind the meat counter. Management instructed to store all tcs foods below 41f. Priority violation 7-38-005. Citation issued.

Insects, rodents, & animals not present

Clean the dead insects located on the floor inside of the electrical access panels in the bakery area.

Insects, rodents, & animals not present

Observed a 1/2" gap along the bottom of the receiving garage door. Management instructed that all outer openings must be sealed to prevent the entry of pests.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed stained and scored cutting boards in the carnitas prep area. Management instructed to resurface or replace the cutting boards.

Non-food/food contact surfaces clean

Clean the exposed hand washing sink, prep cooler, steam table, grill and deep fryer in the taqueria prep area. Clean the interior and exterior of the meat display cases in the meat and deli prep area. Clean the 3 compartment sink and hot and cold water handles with encrusted food debris, microwave and dry food storage containers in the bakery prep area. Clean the prep tables, deep fryer and storage shelf above the 3 compartment sink in the carnitas prep area.

Physical facilities installed, maintained & clean

Clean the walls and ceiling of the taqueria prep area. Clean the floor behind the meat and deli prep area especially in between the meat display case and the open display cooler. Clean the walls of the produce/milk walk-in cooler.

Physical facilities installed, maintained & clean

Replace the broken wall tiles in the bakery prep area around the exposed hand washing sink above the 3 compartment sink and behind the prep table. Repair the detached ceiling panel above the meat cutting room. Replace the broken section of the wall mirror behind the meat counter.

Toilet facilities: properly constructed, supplied, & cleaned

Observed no covered trash receptacle in the employees toilet room. Instructed to provide a covered trash receptacle and maintain.

Physical facilities installed, maintained & clean

Observed dirty floors with food debris/spills throughout meat preparation area. Also observed debris on floors along walls and corners in all preparation areas. Instructed manager to clean and maintain.

Physical facilities installed, maintained & clean

Observed vent covers with dust accumulation in the women's toilet room located in the rear meat preparation area. Instructed to clean and maintain.

All food employees have food handler training

Observed expired food handler certificates at the time of inspection. Instructed to renew expired food handler certifcates to comply with the idph food handler requirement.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing signage at exposed hand washing sink located in middle of meat department. Instructed to provide.

Thermometers provided & accurate

Observed no thermometer inside meat and dairy customer reach in cooler. Instructed to provide.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cutting boards in all prep areas covered in deep grooves and dark stains. Instructed to repair and replace or maintian in good condition.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed leak coming from compressor on ceiling of walk-in cooler used to store meat. Instructed to repair and maintain in good condition

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing signage at exposed hand washing sink located in middle of meat department. Instructed to provide.

Thermometers provided & accurate

Observed no thermometer inside meat and dairy customer reach in cooler. Instructed to provide.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed leak coming from compressor on ceiling of walk-in cooler used to store meat. Instructed to repair and maintain in good condition. Friday, october 15, 2021

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cutting boards in all prep areas covered in deep grooves and dark stains. Instructed to repair and replace or maintian in good condition.

Previous core violation corrected

Observed the following core violations not corrected from report #2385401 dated 7/27/2020: #47 "must provide written instructions on methods for washing, rinsing and sanitizing clean in place items." instructed to correct and come into compliance. Priority foundation violation 7-42-090. No citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed no hand washing signage at exposed hand washing sink located in middle of meat department. Instructed to provide.

Adequate handwashing sinks properly supplied and accessible

Observed no paper towels at 2 exposed hand washing sinks located in meat department and no paper towels at exposed hand washing sink located in meat cutting room. Instructed to maintain paper towels at all exposed hand washing sinks at all times. Priority foundation violation 7-38-030(c). Citation issued.

Thermometers provided & accurate

Observed no thermometer inside meat and dairy customer reach in cooler. Instructed to provide.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed leak coming from compressor on ceiling of walk-in cooler used to store meat. Instructed to repair and maintain in good condition.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Observed cutting boards in all prep areas covered in deep grooves and dark stains. Instructed to repair and replace or maintian in good condition.

Non-food/food contact surfaces clean

Observed heavy build up of black slime on caulk around 3 compartment sink located in meat cutting room. Instructed to remove caulk, clean, sanitize, and maintain in good condition.

Plumbing installed; proper backflow devices

Observed slow draining exposed hand washing sink in meat department and in rear kitchen. Instructed to repair or replace and maintain in good condition.

Sewage & waste water properly disposed

Observed dirty water backs up into side compartments and eventually recedes when center compartment of 3 compartment sink located in rear kitchen is filled and drained.instructed to correct so that no water comes up when center compartment is drained. Priority violation 7-38-030(c). Citation issued.

Physical facilities installed, maintained & clean

Observed build up of black slime on interor of ice machine not used to produce ice for human consumption. Instructed to detail clean, sanitize, and maintain in good condition.

Previous core violation corrected

Observed the following core violations not corrected from report #2385401 dated 7/27/2020: #47 "must provide written instructions on methods for washing, rinsing and sanitizing clean in place items." #55 " observed excessive mold-like substance, and dust accumulation on ceiling of the meat cutting room. Must detail clean and sanitize. Must maintain same." instructed to crrect and come into compliance. Priority foundation violation 7-42-090. No citation issued.

Adequate handwashing sinks properly supplied and accessible

Observed meat cutting room without required exposed hand sink. Must install a dedicated, exposed hand sink with hot/cold water plumbed water, soap/paper towels, and a hand washing sign. Priority foundation violation 7-38-030(c). No citation issued.

Food properly labeled; original container

Observed improper labels on baked goods packaged on site in the customer self service bakery area. Food packaged in a food establishment, shall be labeled as specified by law. Labels must include the following: the common name of food; a list of ingredients; an accurate net quantity; and the name and place of business of the manufacturer or packer, allergens, and sell by date. Must correctly label all items in display cooler.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must provide written instructions on methods for washing, rinsing and sanitizing clean in place items.

Non-food/food contact surfaces clean

Observed large amounts of grease accumulation on bottom and sides of cooking equipment in kitchen area. Must detail clean and sanitize. Must maintain same.

Physical facilities installed, maintained & clean

Observed excessive mold-like substance, and dust accumulation on ceiling of the meat cutting room. Must detail clean and sanitize. Must maintain same.

Thermometers provided & accurate

No visible thermometer inside the walk in coolers and some reach in coolers and hot holding unit. Instructed to provide and maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Noted milk crate being used for elevation of frozen boxes of food in the walk in freezer. Instructed to replace with raised shelvings to store such items.

Warewashing facilities: installed, maintained & used; test strips

Noted extra large pans,pots that does not fit in the 3 compartment sink in the main kitchen. Instructed to replace with smaller pots and pans or install a larger 3 compartment sink to be able to wash, rinse and sanitize all extra large utensils, pots and pans.

Warewashing facilities: installed, maintained & used; test strips

Missing one drain stopper for the 3 compartment sink in the main kitchen . Must provide and maintain.

Non-food/food contact surfaces clean

Meat dept prep area fan guard with accumulated dust build-up. Must clean and maintain. Display coolers of the meat department door tracks with food debris. Must detail clean and maintain.

Plumbing installed; proper backflow devices

Instructed to repair two out of three hand sink hot handle in the meat department display cooler and maintain. Leak on the faucet connector arm of the 3 compartment sink in the main kitchen. Must repair to stop the leak and maintain.

Physical facilities installed, maintained & clean

All walk in coolers has pool of standing water. Instructed to dry the floor to avoid accident and prevent insect harborage.

Procedures for responding to vomiting and diarrheal events

Found procedure/plan for responding to vomiting and diarrheal events on site but in-complete clean-up items.must provide and maintain appropriate supplies or kit. (necessary items at a minimum: gloves, face masks, disposable mops and appropriate sanitizer that kills norovirus).priority foundation violation 7-38-005,no citation issued.

Proper date marking and disposition

Found ready-to-eat, tcs foods held for more than 24 hours (potatoes,rice,tamales etc) not date marked to indicate the date in which the food must be consumed or discarded. Management instructed to date mark all ready-to-eat, tcs foods held more than 24 hours. Priority foundation 7-38-005,no citation issued. - - - -

Utensils, equipment & linens: properly stored, dried, & handled

Instructed to properly store and invert clean multi-use utensils and spoons etc stored on shelf in meat dept area (handles-up) and to maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Meat dept cutting boards with open seams and dark stains. Must refinish or replace damaged or stained cutting boards and to maintain.

Food & non-food contact surfaces cleanable, properly designed, constructed & used

Must provide adequate working sink stoppers at the rear bakery prep 3 compartment sink and to maintain.

Non-food/food contact surfaces clean

Interior surfaces of all walk-in-coolers and storage racks with green mold like debris including tracks of sliding doors at meat dept area and fan covers with accumulations of dusts in produce walk-in-cooler and to maintain.

Plumbing installed; proper backflow devices

Found small water leak underneath the taqueria 3 compartment sink.instructed to repair plumbing leak and to maintain.

Toilet facilities: properly constructed, supplied, & cleaned

Management instructed to provide a covered waste receptacle in the washrooms and to maintain.

Physical facilities installed, maintained & clean

Instructed to detail clean and organize the rear employee locker room/storage room adjacent to the rear bakery prep area and remove unnecessary articles unused equipments due to potential pest harborage and elevate all items stored at least 6"inches off the floor/wall for easier cleaning.

Physical facilities installed, maintained & clean

Floors along walls and in all corners throughout the rear kitchen and bakery prep areas and interiors of walk-in-coolers and in rear storage room/employee locker room including the hot water tank rooms and basement storage areas/tool room also,the rear stock room and underneath the cookie shelfs at customer isle require a detail cleaning and to maintain.

Adequate ventilation & lighting; designated areas used

Found burnt out light bulbs in meat dept walk-in-cooler.instructed to replace burnt-out light bulbs and maintain adequate lighting where noted to manager at this time.

Adequate ventilation & lighting; designated areas used

Instructed to detail clean kitchen taqueria exhaust hood/filters with grease build-up and to maintain.

Management, food employee and conditional employee; knowledge, responsibilities and reporting

2-201.11 observed no employee health policy on site.instructed management to create an employee health policy. Priority foundation violation 7-38-012(a) no citation issued

Procedures for responding to vomiting and diarrheal events

2-501.11 observed no clean up policy on site.instructed management to create a clean up policy. Priority foundation violation 7-38-005 no citation issued

Proper cold holding temperatures

3-501.16(a) observed foods in display cooler at improper temperatures they are guacamole 46f,cut up cantaloupe 57,cut up jicama 50f,cut up watermellon 55f,cut up pineapple 50f and pico de gallo 50 in island display cooler.food voluntarly distroyed 72.5lbs/$203.26 priority violation 7-38-005

Proper cooling methods used; adequate equipment for temperature control

4-301.11 observed island refrigeration unit not holding foods at 41f and below .unit tagged priority violation 7-38-005

Allergen training as required

Pa100-0367 observed no allergen certification on site.instructed management to get certification core

Management, food employee and conditional employee; knowledge, responsibilities and reporting

2-201.11 observed no employee health policy on site.instructed management to create an employee health policy. Priority foundation violation 7-38-012(a) no citation issued

Procedures for responding to vomiting and diarrheal events

2-501.11 observed no clean up policy on site.instructed management to create a clean up policy. Priority foundation violation 7-38-005 no citation issued

Allergen training as required

Pa100-0367 observed no allergen certification on site.instructed management to get certification core

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

Instructed to refinished or replace meat cutting board with deep seams in meat prep/service area.--------instructed to transfer food products from an open original can container into food grade container for proper food storage.

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

Instructed to detail clean and maintain interior and exterior surfaces of fresh meat/deli display case, interior and exterior surfaces of all exposed hand sink attached to meat/deli display case, interior surfaces of all coolers and racks with green mold like build-up, shelves underneath hot holding unit (taqueria and in deli prep area), storage racks inside meat and main walk-in cooler, interior and exterior surfaces of meat slicers and grinders in rear meat prep room.

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

Instructed to detail clean and maintain floors along the walls and in all corners of the following areas: rear meat prep area, meat walk-in cooler, employee washroom in rear, and floors throughout basement.

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

Instructed to replace heavy water stained ceiling tiles above produce prep area, above meat prep in rear area and missing and water stained ceiling tiles above display area.-----------must clean and maintain metal railings above rear meat prep room.

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

Instructed to replace inoperable light bulbs above rear meat prep room/area.

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

Instructed to repair water leak underneath 3 compartment sink and exposed hand sink in taqueria prep area, underneath prep sink in rear produce prep sink, underneath 3 compartment sink in rear meat prep area.-------must repair slow draining exposed hand sink in bakery prep area and in rear main prep/cooking area.-----------must provide working drain stoppers in all 3 compartment sink on premises.----------must repair loose exposed hand sink in rear area by bakery prep area (next to walk-in cooler).---------must repair leaky faucet neck at 3 compartment sink in taqueria prep area.----------must repair ceiling vent inside women's employee washroom (by meat prep service area).

Refrigeration and metal stem thermometers provided and conspicuous

Instructed to provide thermometer visible and accurate inside all coolers.

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

Instructed to clean, reorganize and remove unnecessary articles in rear storage and in basement storage area/room. Usable items (food and non food) must be stored 6" off the floor for easy access on cleaning. ---------cleaning equipment (brooms, mops, dust pans etc.) must be stored off the floor.

Food protected during storage, preparation, display, service and transportation

Found interior surfaces of ice machine with visible mold like substances (pink and black slimy substance) severe build-up likely to contaminate the ice which to be used for human consumption. Instructed to empty ice machine. Must clean (wash, rinse and sanitize) and maintain. Serious violation 7-38-005 (a)

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

Found front entrance and rear exit bottom door not rodent proofed with 1/4 inch gap/opening. Instructed to rodent proof bottom of the said doors. Serious violation 7-38-020

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

Found outside garbage dumpster with overflowing garbage. Instructed to clean and maintain. Serious violation 7-38-020

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

Found 3 compartment sink not properly maintained in rear produce prep area and in main prep/cooking area. Hot running water not adequate (hot water temperature of 75.0f, must maintain temperature of 110f) instructed to fix. Serious violation 7-38-030

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

Instructed to refinished or replace meat cutting board with deep seams in meat prep/service area.--------instructed to transfer food products from an open original can container into food grade container for proper food storage.

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

Instructed to detail clean and maintain interior and exterior surfaces of fresh meat/deli display case, interior and exterior surfaces of all exposed hand sink attached to meat/deli display case, interior surfaces of all coolers and racks with green mold like build-up, shelves underneath hot holding unit (taqueria and in deli prep area), storage racks inside meat and main walk-in cooler, interior and exterior surfaces of meat slicers and grinders in rear meat prep room.

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

Instructed to detail clean and maintain floors along the walls and in all corners of the following areas: rear meat prep area, meat walk-in cooler, employee washroom in rear, and floors throughout basement.

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

Instructed to replace heavy water stained ceiling tiles above produce prep area, above meat prep in rear area and missing and water stained ceiling tiles above display area.-----------must clean and maintain metal railings above rear meat prep room.

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

Instructed to replace inoperable light bulbs above rear meat prep room/area.

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

Instructed to repair water leak underneath 3 compartment sink and exposed hand sink in taqueria prep area, underneath prep sink in rear produce prep sink, underneath 3 compartment sink in rear meat prep area.-------must repair slow draining exposed hand sink in bakery prep area and in rear main prep/cooking area.-----------must provide working drain stoppers in all 3 compartment sink on premises.----------must repair loose exposed hand sink in rear area by bakery prep area (next to walk-in cooler).---------must repair leaky faucet neck at 3 compartment sink in taqueria prep area.----------must repair ceiling vent inside women's employee washroom (by meat prep service area).

Refrigeration and metal stem thermometers provided and conspicuous

Instructed to provide thermometer visible and accurate inside all coolers.

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

Instructed to clean, reorganize and remove unnecessary articles in rear storage and in basement storage area/room. Usable items (food and non food) must be stored 6" off the floor for easy access on cleaning. ---------cleaning equipment (brooms, mops, dust pans etc.) must be stored off the floor.