Guidos Chicago Meat/Deli

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed an insecticide spray for flies stored above the hand-washing sink next to the salad station. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC discarded pest control chemicals at time of inspection. Most recent pest control invoice is from 6/22 and shows a service for small flies. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tongs on the cook line stored in a container of water at 90*F. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed old date-mark labels on two containers stored as clean above the 3-compartment sink. Please ensure the labels are removed prior to washing rinsing and sanitizing. PIC had the labels removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee drinks stored on top of the meat deli case, on top of the prep table in the back area, and above glasses and silverware in the server station. Please ensure employees have a designated area for drinks away from food served to customers to prevent possible contamination. PIC removed the drinks. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed alfredo sauce in a deep container in the walk-in cooler, made yesterday, with an internal temperature of 53-60*F. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed utilizing shallow containers of 4 inches or less. Provided cooling and cooling methods handouts via email. Discussed retraining of staff. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pepperoni and a berry jam made in house with previous date-marks on tape which were not removed prior to washing the container. Observed this on multiple clean containers in the establishment. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Discussed the importance of removing old labels when sending a container to dish. Discussed using regular labels vs tape if it is easier to remove. The PIC will be retraining their team on this practice. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed main kitchen area sole handwashing sink with food debris, used to dump dirty water, and placing chemical bottle. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Handwashing sink must only be used for handwashing and must be easily accessible in order to promote handwashing. Corrected at time of inspection.

Inspector's notes

3rd consecutive violation. Observed raw pork casings stored above ready-to-eat olives in walk-in cooler and raw unfrozen pork sausages stored directly on top of box with cooked beef flank steaks in freezer. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrected at time of inspection.

Inspector's notes

3rd consecutive violation. Observed cut cabbage, cooked pastas, cheese cake, raw chicken, and cooked sausages in front display cooler by front cookline at 50 to 57 deg F. Unit had ambient air temperature of 53 deg F with min/max thermometer. All items had been in cooler from walk-in for 2 hours and were all moved back. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrected at time of inspection.

Inspector's notes

Observed plastic container of pizza sauce made in house in walk-in cooler and in small reach-in cooler in main kitchen area with datemark of 9/11. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrected at time of inspection.

Inspector's notes

Frozen minestrone soup in plastic containers found thawing at room temperature on shelves in main kitchen. PIC moved soups to walk-in cooler. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrected at time of inspection.

Inspector's notes

Observed individually wrapped pepperoni sticks in reach-in cooler for retail sale without labels. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. : Correct prior to next routine inspection. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. : Correct prior to next routine inspection. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Correct prior to next routine inspection

Inspector's notes

Observed flexible red plastic line attached to water softener used for draining into floor drain in front of walk-in. Discussed using hard PVC pipe to drain and allow for air gap. All plumbing must be maintained in good repair at all times. Correct prior to next routine inspection.

Repeat Violation PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination....Observed raw chicken stored above raw beef in boxes and raw beef stored above onions in clean bus totes on right hand side of walk in cooler. Person in charge informed raw chicken shall be stored below raw beef and raw beef stored below onions . Person in charge moved raw beef to shelf below onions and moved chicken to designated area at time of inspection inspection. Repeat Violations: 2nd,Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.... Observed cooked sausage, mozzarella cheese, home made beef stock with beef muscle, cucumber fetta cheese salad, house made marinara sauce, lasagna, beef stuffed peppers, blue cheese sauce and cooked chicken in walk in cooler all at a temperature between 44-48*F at time of inspection. All items have been in walk in cooler over night. Person in charge informed all temperature sensitive items shall remain at or below 41*F at all times. Person in charge discarded items at time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.... Observed walk in cooler with an ambient air temperature of 43*F at time of inspection measured with cooper irreversible min/max thermometer. Person in charge informed walk in cooler shall remain at 41*F or below at all times to ensure all products in walk in cooler are at 41*F. Correct By: Correct Prior To Reinspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.... Observed no hand soap at hand washing station nearest to deli area. Person in charge informed they shall always have hand soap at every hand washing station at all times. Person in charge replaced hand soap at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.... Observed raw beef in boxes stored above onions in clean bus totes on right hand side of walk in cooler. Person in charge informed raw product shall be stored below vegetables. Person in charge moved raw beef to shelf below onions at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.... Observed raw chicken in reach in glass cooler on bottom shelf where cheesecakes are sold at a temperature of 49-50*F. Person in charge explained they have only been in cooler for one hour. Person in charge moved chicken to walk in cooler to rapidly cool. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed serving spoon used to scoop ready to eat foods in the handwashing sink by deli. Handwashing sinks shall only be used for handwashing and no other purposes to avoid contamination. PIC removed serving spoon and put in three comp sink to be washed. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Chicken wings cooked yesterday has an internal temperature of 45-48 degree F. Food is stored in a deep bucket with 39 inches depth and is not able to cool down rapidly as required 2 hours from 135 to70 degree F and 4 hours from 70 to 41 degree F. Cool down food in tray or shallow container with 2-4 inches of depth. Food was discarded by manager. Correct By: Corrected At Time Of Inspection