Grocery Store · Chicago, IL

Carniceria La Hacienda #5

Name: Carniceria La Hacienda #5
Address: 5044-5054 S Archer Ave, Chicago, IL

5044-5054 S Archer Ave

Last inspected Jul 17, 2026 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Complaint

Jul 17, 2026

Pass

5 recorded violations

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

OBSERVED BEIGE AND BLACK MOLDLIKE SUBSTANCE ON SHIELD AND INTERIOR WALLS OF ICE MACHINE. INSTRUCTED TO DESTROY ICE AND CLEAN AND SANITIZE INTERIOR OF ICE MACHINE TO PREVENT CONTAMINATION OF ICE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 39Contamination

Official wording

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

Inspector’s notes

OBSERVED HANDWASHING SOAP DISPENSER FOR HANDWASHING SINK IN REAR PREP AREA BEHIND MEAT DEPARTMENT INSTALLED ABOVE DRAINBOARD OF THREE COMPARTMENT SINK. INSTRUCTED TO RELOCATE AND REINSTALL HANDWASHING SOAP DISPENSER SO THAT IT SHALL NOT CONTAMINATE FOOD OR EQUIPMENT ON DRAINBOARD OF THREE COMPARTMENT SINK IN SAID AREA.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 47Cleaning and sanitizing

Official wording

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

Inspector’s notes

OBSERVED MILK CRATES USED TO ELEVATE FOOD IN WALK IN MEAT COOLER. INSTRUCTED TO PROVIDE ADEQUATE SHELVING UNITS TO ELEVATE ALL FOOD AND NON FOOD ITEMS IN FACILITY AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

OBSERVED SLOW DRAINING HANDWASHING SINK IN PREP AREA BEHIND MEAT DEPARTMENT. CORRECTED ON SITE SLOW DRAINING HANDWASHING SINK REPAIRED AND DRAINING PROPERLY BEFORE CONCLUSION OF INSPECTION.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 55Cleaning and sanitizing

Official wording

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

Inspector’s notes

OBSERVED STAINED CEILING TILES IN MEAT DEPARTMENT AND ON SALES FLOOR ABOVE VEGETABLE COLD HOLDING UNITS. INSTRUCTED TO REPLACE ALL STAINED CEILING TILES THROUGHOUT FACILITY AND MAINTAIN.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Jul 17, 2026 · Original Source

Complaint

Sep 24, 2025

Pass

4 recorded violations

notedCode 35Food temperature

Official wording

APPROVED THAWING METHODS USED

Inspector’s notes

OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. FOOD HANDLER THAWING FROZEN BULK TRIPE IN 3-COMPARTMENT PREP SINK. INFORMED PIC OF PROPER THAWING METHODS (MUST UTILIZE RUNNING WATER WITH ENOUGH VOLATILITY WHEN THAWING). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 37Food source and labeling

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

OBSERVED CONTAINERS IN FRONT COOLER WITHOUT PROPER LABELING OF NAME. INSTRUCTED PERSON IN CHARGE TO PROVIDE A LABEL REFLECTING THE FOOD ITEM, DATE, AND ADDRESS.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 44Equipment and utensils

Official wording

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED

Inspector’s notes

OBSERVED KNIVES IN REAR PREP AREA IMPROPERLY STORED IN BETWEEN WALL AND WIRE RACK. INSTRUCTED TO PROVIDE PROPER STORAGE FOR KNIVES TO PREVENT CROSS CONTAMINATION.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 56Facility maintenance

Official wording

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

Inspector’s notes

OBSERVED THE VENTILATION HOOD AND FILTERS ABOVE THE COOKING EQUIPMENT WITH ACCUMULATION OF GREASE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN AT ALL TIMES.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Chicago Department of Public Health, Sep 24, 2025 · Original Source

Complaint

Feb 25, 2025

Pass

3 recorded violations

notedCode 10Handwashing

Official wording

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

Inspector’s notes

OBSERVED FAUCET AT HANDSINK IN FRONT PREP AREA TO NOT MAINTAIN PROPER CONTINUOUS FLOW OF HOT WATER. INSTRUCTED PERSON IN CHARGE TO REPAIR AND MAINTAIN.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

Inspector’s notes

OBSERVED SMALL MENUDO CONTAINERS NOT PROPERLY LABELED(LARGE CONTAINERS LABELED PROPERLY).INSTRUCTED THE PERSON IN CHARGE TO PROPERLY LABEL ALL PACKAGED FOOD ITEMS WITH IDENTITY, NET WEIGHT, INGREDIENTS, BUSINESS NAME, AND ADDRESS WHERE MADE AND PACKAGED.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 51Water, plumbing, and sewage

Official wording

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

Inspector’s notes

OBSERVED WATER FILTER IN LOCATION NOT FACILITATING DISASSEMBLY FOR SERVICING AND CLEANING. INSTRUCTED PERSON TO REMOVE AND CONVENTIENTLY LOCATE.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Chicago Department of Public Health, Feb 25, 2025 · Original Source

Canvass

Mar 8, 2024

Pass

1 recorded violation

notedCode 16Cleaning and sanitizing

Official wording

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

Inspector’s notes

OBSERVED BUILD-UP OF MOLD-LIKE SUBSTANCE ON INTERIOR OF ICE MACHINE. (NOT USED FOR HUMAN CONSUMPTION). INSTRUCTED TO CLEAN AND SANITIZE.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Chicago Department of Public Health, Mar 8, 2024 · Original Source