EL RANCHITO FOOD Gets Conditional Pass on Health Inspection - Chicago Grocery store

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED 30 DOZ.OF EXTRA LARGE EGGS AT 52.7*F, AND 24 DOZ. OF LARGE EGGS AT 51.8*F BEING HELD AT THE REAR DOOR AT IMPROPER TEMPERATURES, THE CASES STATE STORAGE OF EGGS AT 45*F OR BELOW, INSTRUCTED MANAGER TO DENATURE THE 54 DOZ. OF EGGS WITH BLEACH, AND DISPOSE OF. VALUE $75.00. CRITICAL VIOLATION 7-38-005A.

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.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED BUTCHER CUT RAW CHICKEN ON CUTTING BOARD HE WAS CUTTING RAW BEEF. THEN HE TOOK THE KNIFE HE USED FOR THE CHICKEN, WIPED IT OF WITH A BLOODY CLOTH AND WENT TO PLACE THE KNIFE IN THE HOLDER,I INSTRUCTED HIM TO STOP, INSTRUCTED THAT CUTTING CHICKEN AND BEEF ON THE SAME CUTTING BOARD IS A SOURCE OF CROSS CONTAMINATION, AS WELL AS WIPING THE KNIFE WITH THE BLOODE CLOTH AND PLACING IT IN THE RACK, INSTRUCTED TO CLEAN AND SANITIZE CUTTING BOARDS AND KNIFE, AND TO USE DIFFERENT CUTTING TABLE FOR CHICKEN AND BEEF. CRITICAL VIOLATION 7-38-005A.

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED THE TWO BUTCHERS TABLES CUTTING BOARDS PITTED AND STAINED, INSTRUCTED TO REPLACE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED WATER DAMAGED CEILING TILES, IN STORE AND EMPLOYEE RESTROOM, INSTRUCTED TO REPLACE.

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.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED WIPING CLOTHES, IMPROPERLY STORED ON CUTTING BOARDS,INSTRUCTED TO STORE IN 100 PPM OF CHLORINE SANITIZER.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

LINEN: CLEAN AND SOILED PROPERLY STORED - Comments: OBSERVED WIPING CLOTHES, IMPROPERLY STORED ON CUTTING BOARDS,INSTRUCTED TO STORE IN 100 PPM OF CHLORINE SANITIZER.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.