Super Mercado El Guerro

Adequate handwashing sinks properly supplied and accessible

Obstructed hand wash sink at main prep kitchen, a stack of bread crates placed infront of hand sink preventing access to wash hands as needed. Instructed mgr to keep all hand wash sinks unobstructed. Priority foundation violation. 7-38-030(c).

Adequate handwashing sinks properly supplied and accessible

Additional hand wash sink is required in the basement's walk-in cooler where the meat grinder is located and meat is processed in.

Adequate handwashing sinks properly supplied and accessible

No hands drying provision no paper towels provided in employees toilet room, instructed to provide. Priority foundation violation 7-38-030(c)

Food obtained from approved source

Found a 10 lbs container of fresh oysters with no tag attached, unable to find tag that came with oysters, not keeping tags for 90 days of site. Instructed manager to keep oyster tag attached to product until sold and keep on file for 90 days. Priority violation 7-38-005. Oysters discarded valued at $30.

Food separated and protected

Observed raw and cooked shrimp stored together without separation in seafood display case, raw beef stored above cheese in deli display case. Instructed manager to separate ready-to-eat food items from raw meats. Priority violation 7-38-005.

Warewashing facilities: installed, maintained & used; test strips

Using only sprayer to fill 3-comp sink, instructed to provide a faucet neck for easy filling.

Warewashing facilities: installed, maintained & used; test strips

No sink stoppers provided to 3-comp sink, instructed to provide for proper wash rinse and sanitize.

Plumbing installed; proper backflow devices

Unable to locate the back flow prevention device for the ice maker in basement, instructed to install in a easy to view location.

Sewage & waste water properly disposed

Minor leak noted at the 3-comp sink grease trap, instructed to repair and maintain.

Physical facilities installed, maintained & clean

Minor leak noted at hand wash sink at main prep kitchen, instructed to repair. No splash guard installed between sink and cutting board at front vegetable prep station. Instructed to install.

Proper hot holding temperatures

Observed 4 whole rotissierie chickens at improper hot holding temperatures during time of inspection. Noted temperatured ranging between 100-120f. Said product is stored inside hot hold unit in rear prep/deli area. Priority violation. #7-38-005. Citation issued.pic discarded at this time.

Proper cold holding temperatures

Observed approximately 9 lbs of chorizo and pork sausages inside cold hold unit @52f. Instructed to hold all cold tcs foods @41f and below and maintain. Pic discarded product at this time.priority violation. #7-38-005. Citation consolidated with above violation.

Proper cooling methods used; adequate equipment for temperature control

Observed cooling unit located in rear prep/deli area at improper temperatures while storing tcs foods inside (chorizo, sausages). Noted temperture of unit @52.0f. Instructed person in charge to repair unit to 41f or below as required. Unit tagged. Priority violation. 7-38-005. Citation issued.

Insects, rodents, & animals not present

Observed approximately 50 small rodent droppings in the following places. Next to chicken rotisserie cooking equipment in rear prep/storage area scattered on floor , alongside display cooler containind deli meat and cheese and in basement dry storage alongside and behind ice machine and along white ledge. Recommended to contact pest control for additional service, remove droppings, clean and sanitize. Priority foundation violation. #7-38-020 (a). Citation issued.

Insects, rodents, & animals not present

Observed dead mouse in dry storage next to ice machine in basement. Instructed to remove, clean and sanitize.

Personal cleanliness

Observed food handler with long beard without effective hair restraint. Insrructed to provide and maintain.

Physical facilities installed, maintained & clean

Observed excessive amounts of food debris on floors and trash throughout rear prep area under equipment, throughout storage spaces on 1st floor including under grocery aisles and basement. Instructed to maintain.

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

4-501.12 observed cutting boards with open seams and dark stains in the meat prep area. Must refinish or replace damaged or stained cutting boards.

Proper cold holding temperatures

Noted internal temperatures of the following time/temperature control for safety food items inside the food display cooler to be improper: chicken breast at 47.7 f, chichen drums at 47.3 f, pork at 48.7, 46.6 f and 47.7 f, steak at 48.7 f and pork sausage at 48.2 f in two door cooler. Manager immediately and voluntarily disposed of 182.0 lbs of products worth $450.00 through denaturing process. Priority violation #7-38-005. Citation issued.

Proper cooling methods used; adequate equipment for temperature control

Noted improper cold-hold temperature of 54.0 f in display refrigerator and 85.0 f in two-door cooler. Informed all refrigerator units shall maintain a proper temperature of 41f and below. The repair person called by the manager came on-site and fixed the issue. Priority violation #7-38-005. Citation issued."

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

Observed rusted wall and ceiling in two door cooler. Surfaces must be smooth and easily cleanable.instructed to detail clean and maintain.

Adequate handwashing sinks properly supplied and accessible

Observed hand sink in rear deli prep area not accessible. Instructed that sink must be accessible and maintained at all times. Priority foundation violation #7-38-030(c). Citation issued.

Contamination prevented during food preparation, storage & display

Observed can good items in boxes stored in the basement under pipes with peeling paint and rust. Instructed to move and store in an area preventing contamination.

Non-food/food contact surfaces clean

Noted the interior of the freezer in need of cleaning. Instructed to detail clean.

Proper cold holding temperatures

Observed tcs food at improprer temperature. Fish held at 51f in cooler near deli. Cold holding must be at 41f or below. Manager discarded and denatured above product. 13 lbs, $38.48. Priority violation 7-38-005. Citation issued.

Insects, rodents, & animals not present

Observed approximately 1/4"-1/2" gap at bottom of exterior door at loading dock area. Instructed to repair/replace in order to have a tight fitting seal and maintain.

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

Observed cutting boards in meat area with deep grooves. Instructed to replace/refinish where needed to ensure a smooth and easily cleanable surface at all times.

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

Observed cracked or missing (cardboard in place) sliding glass windows at meat coolers. Instructed to repair and replace and maintain.

Plumbing installed; proper backflow devices

Observed leak from pipe at 3-compartment sink in kitchen area. Instructed to repair and maintain.

Physical facilities installed, maintained & clean

Observed excessive clutter in various rooms on second floor. Instructed to declutter and maintain.

Physical facilities installed, maintained & clean

Observed rust on ceiling in kitchen and warewashing areas. Instructed to clean/repair and maintain.

Wiping cloths: properly used & stored

Observed unused wiping cloth on counter at deli area in rear. Must properly store when not in use in adequate chemical sanitizing solution.

Physical facilities installed, maintained & clean

Clean floors in butcher area of meat debris and in basement dry food storage area around pallets and shelving.

Physical facilities installed, maintained & clean

Replace/repair water damaged ceiling tiles at butcher/deli area and where necessary.

Non-food/food contact surfaces clean

Must remove meat debris, detail clean/sanitize tracks of sliding doors in cold holding refrigeration units of butcher area.

Plumbing installed; proper backflow devices

Must repair stripped knobs of hand sink in butcher prep area.

Toilet facilities: properly constructed, supplied, & cleaned

Must provide covered receptacle in women's washroom.

Physical facilities installed, maintained & clean

Clean floors in butcher area of meat debris and in basement dry food storage area around pallets and shelving.

Physical facilities installed, maintained & clean

Remove clutter and unnecessary items in upstairs storage area. Organize and maintain at all times.

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

No employee health policy on site at the time of inspection. Instructed to obtain and maintain. Priority foundation #7-38-010

Proper date marking and disposition

Variety of foods not properly labeled stored inside the walk in and front prep reach in cooler. Food prepared and held for more than 24 hours shall be properly labeled to indicate the day or date in which the food shall be discarded. Priority foundation violation 7-38-005

Contamination prevented during food preparation, storage & display

Observed dried banana peppers and green tomatoes in boxes stored in the basement under pipes with peeling paint and rust. Instructed to move and store in an area preventing contamination

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

Observed cardboard being used as shelf liners in multiple locations. Instructed to remove and maintain

Physical facilities installed, maintained & clean

Observed wall tiles missing in the walk in cooler in the basement. Instructed to provide and maintain

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

No employee health policy on site at the time of inspection. Instructed to obtain and maintain. Priority foundation #7-38-010

Food-contact surfaces: cleaned & sanitized

Observed ice machine in the basement with mold like substance inside. Ice is used to put on raw meat in the display customer cooler. Equipment food contact surfaces shall be clean to sight and touch. Instructed to clean, sanitize, and maintain. Priority foundation violation 7-38-005

Proper hot holding temperatures

Observed cooked tilapia(110.4f) and stuffed peppers(112.8f) at improper temperatures. Time/temperature control for safety food shall be maintained at 57c or 135f or above. Manager voluntarily discarded approximately 26 pounds valued at $54.00. Priority violation 7-38-005

Proper date marking and disposition

Variety of foods not properly labeled (raw fish, chicken,and beef , etc.) stored inside the walk in and front prep reach in cooler. Food prepared and held for more than 24 hours shall be properly labeled to indicate the day or date in which the food shall be discarded. Priority foundation violation 7-38-005

Contamination prevented during food preparation, storage & display

Observed dried banana peppers and green tomatoes in boxes stored in the basement under pipes with peeling paint and rust. Instructed to move and store in an area preventing contamination

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

Observed cardboard being used as shelf liners in multiple locations. Instructed to remove and maintain

Physical facilities installed, maintained & clean

Observed wall tiles missing in the walk in cooler in the basement. Instructed to provide and maintain

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

Floor in rear cooking area with some standing water from cleaning. Instd to maintain floor dry and repair floor so as to be smooth and easily cleanable.

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

Lightshields missing for all lights in prep areas. Instd to provide and maintain.

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

Over 30 mice droppings scattered on floor in 2nd floor storage area. Extreme clutter also noted in this area. Instd to remove droppings, clean and sanitize affected areas, and remove clutter to be able to access all areas. Rear double dooors not rodent proof approx 1/4 inch gap inbetween and on bottom of doors. Instd to rodent proof doors so as to be tight fitting. Violation 7-38-020 serious.

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

3-compartment sink in meat/deli prep area not maintained, improperly draining. Standing water in 2nd and 3rd basins of sink when faucet is in use to fill 1st basin instd to repair and have properly draining. Violation 7-38-030 serious.

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

Produce cutting board worn beyond repair, pitted and with deep, dark grooves. Instd to replace cutting board and maintain. Aluminum foil being used as a liner at interior of hot holding unit. Instd to remove foil so as surface to be smooth, even and easily cleanable surface.

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

Floor in rear cooking area with some standing water from cleaning. Instd to maintain floor dry and repair floor so as to be smooth and easily cleanable.

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

Peeling paint on walls on 2nd floor storage area. Instd to repair and maintain walls.

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

Lightshields missing for all prep areas. Instd to provide and maintain.

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

Emp;oyee personal belongings improperly stored in meat/deli prep area. All employee belongings to be stored in designated area.

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

Label and date all packaged deli meats and cheese for sale in display coolers.

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

Seal all holes in walls in basement storage area. Seal openings along baseboards in meat prep area. Replace stained ceiling tiles in meat prep area.

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

Provide light shields or shatter proof bulbs in rear cooking area.

Adequate number, convenient, accessible, designed, and maintained

Observed no hot water at exposed sink in deli/meat prep area. Instructed manager to provide hot water at exposed sink for proper hand washing. Critical violation 7-38-030

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

Observed 30 mice droppings scattered on floor near electrical equipment, 20 mice droppings on floor along south wall behind pop storage area, 5 mice droppings on pop storage pallet in rear storage area. Instructed manager to call an exterminator for service, clean and sanitize all areas. Front door not rodent proofed, 1/4" gap on left side of outer entrance door. Seal all outer openings on door to prevent pest entry. Serious violation 7-38-020

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

No chemical sanitizer test kit available during inspection. Instructed manager to provide test kit for proper sanitizer concentration in 3-compartment sink. Serious violation 7-38-030

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

3-compartment sink in rear cooking area not maintained, water backing up in compartments when in use. Instructed manager to repair 3-compartment to properly wash, rinse and sanitize food equipment and utensils. Serious violation 7-38-030

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

Label and date all packaged deli meats and cheese for sale in display coolers.

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

Defrost interior of meat display cooler(ice buildup).

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

Clean interior and exterior of pallets in storage areas, shelves in check stand area, prep tables, grinder, cutting equipment in meat prep areas.

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

Clean all floor drains in washroom and prep areas. Clean floors under all equipment along walls and in all corners in prep, storage, and basement areas. Replace damaged floor tiles in deli prep area.

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

Seal all holes in walls in basement storage area. Seal openings along baseboards in meat prep area. Replace stained ceiling tiles in meat prep area.

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

Provide light shields or shatter proof bulbs in rear cooking area.

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

Repair leaking faucet on 3-compartment sink in meat prep area. Seal small holes in basin of exposed sink in rear cooking area.

Refrigeration and metal stem thermometers provided and conspicuous

Provide thermometer in pepsi cola reach-in cooler containing deli salads in deli prep area.

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

Must organize all walk-in coolers/freezers properly store items and maintain at all times.

Hand washing facilities: with soap and sanitary hand drying devices, convenient and accessible to food prep area

Observed no soap or paper towels at exposed hand wash sink within walk-in meat cooler in basement, and also at mens restroom washbowl sink. Must provide. Serious violation 7-38-030.

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

Observed a 1/4" gap at bottom of receiving door on right side at rear. Must seal to prevent rodent entry point. Serious violation 7-38-020.

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

Observed improper draining from basins at both 3-comp sinks at rear meat prep area. Must repair. Serious violation 7-38-030.

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

Detail clean floors throughout rear and in basement, all walk-in coolers/freezers and storage areas.

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

Must remove mold like substance on walls of basement walk-in cooler and at ceiling. Replace water damaged ceiling tiles in customer display area.

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

Must organize all walk-in coolers/freezers properly store items and maintain at all times.

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

Must clean the interior of coolers and freezer to remove food and/or meat juice splatter.

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

Noted missing floor tiles behind the meat counter and damaged floor. Must repair and maintain smooth and easily cleanable. Also floors need cleaning thought out to remove spills,debris and litter.

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

Noted missing wall tiles inside the walk in fresh meat cooler. Must replace and maintain walls smooth and easily cleanable. Noted a few water stain ceiling tiles above the meat counter. Must replace and maintain.

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

Noted missing light shields in the following area: fresh meat counter, inside the produce cooler and meat walk in cooler. Must provide and maintain.

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

Must clean the grease trap underneath the 3 compartment sink to remove grease and debris. Also noted a leaky pipe under the 3 comp sink in the chicken prep area. Must repair and maintain. Noted the hot water knob on the exposed hand sink in the deli counter in poor repair. Must fix and maintain.

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

Must provide better inspection aisles in the basement storage area for clean and pest monitoring.

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

Observed the cutting boards in the produce prep, and butcher area's not clean, instructed to clean and sanitize.

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

Observed the floor not clean in rear meat cooler and basement freezer walk-in, instructed to clean.

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

Observed peeling paint on ceiling in the rear meat cooler, also ceiling not clean, instructed to clean. Also need to clean walls in basement produce cooler.

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

Observed light shield missing over meat prep table in basement cooler, instructed to replace. Also in the walk-in freezer one light out, instructed to replace.

Refrigeration and metal stem thermometers provided and conspicuous

Observed no thermometer in the reach-in chorizo cooler, instructed to provide.

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

Need to remove rust from chorizo cooler, also the foil remove from storage shelves.

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

Need to clean and sanitize rear deli slicer, meat grinder, and band saw. Defrost box freezer.

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

Need to replace all missing floor tiles in rear deli, and in front of meat section.

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

Need to replace all water damaged ceiling tiles, clean dusty ceiling vent in the 2 restrooms.

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

Need to provide sink stopper for 3 compartment sink.

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

Observed clutter in rear storage need to remove items not being used.

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

New cutting boards needed at deli, meat and rear prep area. Deep cuts, discolored. Must correct and maintain at all times.

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

All cooking equipment, pork rinds containers, and prep tables in need of cleaning to remove all food splatters and build up. Must clean and maintain at all times.

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

Floors in rear storage area in need of cleaning to remove all food spills. Must clean and maintain at all times.

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

Ceiling in walk in produce and walk in meat cooler have mold build up on ceiling. Must clean and maintain at all times. Walls in rear prep area in need of clean ing to remove all food splatter. Must clean and maintain at all times.

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

Light shields needed in basement storage area. Must correct and maintain at all times.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.door attachment loose on rigt side of front door.must replace.

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.holes in floor in basement rear storage.must seal

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

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.no shield on lights above meat prep/service area behind counter,above ice machine in basement, rear prep/cooking area.produce display unit a above clantro. Must install.

Refrigeration and metal stem thermometers provided and conspicuous

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. No therometer in rear walk in cooler.must install.

Potentially hazardous food meets temperature requirement during storage, preparation display and service

All hot food shall be stored at a temperature of 140f or higher. All cold food shall be stored at a temperature of 40f or less. Inadequate food protection-60-lbs of chorizo inside cold unit at improper temperatures of 44.8f-49.8f,prepared 3/15/2011,however cooler temperature 40f. No temperature logs maintained. Citation issued critical.7-38-005a.meat was denatured and disposed. Cost $150.00.

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

All food not stored in the original container shall be stored in properly labeled containers. Provide storage bin for open bag of peppers in basement storage area.

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

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.shield shields inside walk in coolers in basement,three shields.

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

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.paint rusty grease trap at all three comp sinks.

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

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. Organize 2nd floor /walk way to wall,remove storage off floor. Also must clean basement floors./organize all storage.