CLARK EL RANCHITO CORP Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL AND DATE ALL FOOD CONTAINERS WITH READY TO EAT POTENTIALLY HAZARDOUS FOODS INSIDE THE WALK IN COOLER AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUSTED WIRE RACK SHELVINGS INSIDE THE WALK IN COOLER. MUST REMOVE RUST AND MAINTAIN. REMOVE GROCERY BAG BEING USED TO STORE FROZEN FOODS, REPLACE WITH FOOD GRADE STORAGE BAG.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND SANITIZE THE FOLLOWING: ALL CHOPPING BOARDS, INTERIOR OF THE ICE MACHINE, PREP TABLES, THE STEPS OF THE STAIRS GOING TO THE BASEMENT, AND 2ND FLOOR, WOODEN SHELVINGS INSIDE THE DRY FOOD STORAGE ROOM AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR THRU-OUT THE BASEMENT UNDER THE PALLETS, INSIDE THE DRY STORAGE ROOM, UNDER AND BEHIND THE COOKING STOVE, DEEP FRYER, GRILL,INSIDE THE WALK IN COOLER ND WALK IN FREEZER, THRU-OUT THE DISH WASHING AREA, THRU-OUT THE 2ND FLOOR STORAGE ROOM, NEEDS DETAIL CLEANING AND MAINTAIN. STANDING WATER BESIDE THE STOVE AND BEHIND THE STOVE. MUST DRY THE FLOOR AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON THE CEILING ABOVE THE MOP SINK IN THE BASEMENT AND PEELING PAINT ON THE CEILING ABOVE THE SHELVE WITH PLASTIC CONTAINERS. MUST SCRAPE PEELING PAINT AND RE PAINT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PEELING PAINT ON THE CEILING ABOVE THE MOP SINK IN THE BASEMENT AND PEELING PAINT ON THE CEILING ABOVE THE SHELVE WITH PLASTIC CONTAINERS. MUST SCRAPE PEELING PAINT AND RE PAINT.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.