CLARK EL RANCHITO CORP Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE ONE. PRIORITY FOUNDATION VIOLATION #7-38-012(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 MANAGEMENT UNABLE TO PROVIDE THE PROCEDURE FOR CLEANING UP VOMITING AND DIARRHEA AT THIS TIME OF INSPECTION. INSTRUCTED TO HAVE A PROCEDURE IN PLACE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION #7-38-005. NO CITATION ISSUED TODAY.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 3-801.11D NOTED EMPLOYEE WHILE PREPPING FOOD AT THE KITCHEN DID THE FOLLOWING:- -SERVED CHEESE AND LETTUCE FROM THE SERVICE PREP COOLER ONTO A CUSTOMER'S PLATE WITHOUT WEARING GLOVES OR USING SPOONS OR TONGS. -WENT BY THE 3 COMPARTMENT SINK, THEN TO THE STOVE AT THE OTHER END OF THE KITCHEN AND PREPARED A SAUCE. RETURNED TO THE PREP TABLE AND CONTINUED TO FINISH THE PLATE AT THE SAME TIME STILL SERVED MORE CHEESE AND LETTUCE ONTO THE PLATE. ALL THESES WITHOUT CHANGING GLOVES OR WASHING HANDS. DISCUSSED WITH MANAGEMENT THE NO BARE HAND CONTACT WITH READY TO EAT FOODS. MUST WEAR GLOVES, USE TONGS OR SPOONS ETC. PRIORITY VIOLATION #7-38-010

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-201.11 NOTED TORN RUBBER GASKET AT 2 DOOR REFRIGERATION UNIT. INSTRUCTED TO REPAIR AND MAINTAIN AND/OR REPLACES.....ALSO NOTED RUSTY AND DIRTY SHELVES UNDERNEATH PREP TABLES AND INSIDE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-202.16 NOTED ICE SCOOP SITTING ON TOP ICE MACHINE WITH NO HOLDER. INSTRUCTED TO PROVIDE AN ICE SCOOP HOLDER FOR THE ICE SCOOP.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.12 NOTED DIRTY CUTTING BOARDS WITH DEEP CUTS NOT PROPERLY MAINTAINED. INSTRUCTED TO CLEAN, SANITIZE AND SMOOTHEN THE SURFACE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11(A)(B)(C) NOTED OLD FOOD PARTICLES AND THICK DIRT ENCRUSTED INSIDE THE RAILINGS OF SERVICE PREP COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN....ALSO NOTED HEAVY ICE BUILD UP INSIDE THE CHEST FREEZER. INSTRUCTED TO DEFROST, CLEAN AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(B) NOTED KNIVES STORED BETWEEN THE WALL AND THE 3 COMPARTMENT SINK. INSTRUCTED TO REMOVE CLEAN AND STORE IN A KNIFE RACK OR DRAWER.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-202.11 NOTED FOOD SPILLS AND DIRT ON CEILING ESPECIALLY AT THE REAR PREP AREA BY THE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.....NOTED MISSING TILE AND HOLE ON WALL BY THE COOKING STOVE, STAINED CEILING TILES AT THE WOMEN'S BATHROOM WITH WATER STAINS. INSTRUCTED TO REPAIR THE TILES AND SEAL ALL HOLES AND OPENING TO PREVENT ENTRY POINTS FOR PEST.....MUST DETAIL CLEAN AND MAINTAIN FLOORS THROUGHOUT ESPECIALLY AT THE REAR BY THE WALK IN COOLER AND DISH WASHING AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 4-202.18 NOTED HEAVY DIRT AND GREASE INSIDE THE EXHAUST HOOD OF ALL COOKING STOVES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 4-202.18 NOTED HEAVY DIRT AND GREASE INSIDE THE EXHAUST HOOD OF ALL COOKING STOVES. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.