EL RANCHITO FOOD Fails Health Inspection - Chicago Grocery store

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED PIC HAS NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED WHEN (TCS) FOODS ARE PREPARED AND SERVED, ( SLICING DELI MEATS,ETC). PRIORITY FOUNDATION.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO COMPLY. PRIORITY FOUNDATION VIOLATION 7-38-010 NO CITATION ISSUED

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: OBSERVED NO PROCEDURE FOR RESPONDING TO VOMITING AND DIARRHEA EVENTS. INSTRUCTED TO COMPLY, ALONG WITH THE NECESSARY ITEMS NEEDED FOR THE CLEAN UP KIT. PRIORITY FOUNDATION VIOLATION 7-38-005 NO CITATION ISSUED

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.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED TCS FOODS (HAM, TURKEY, ETC) WITHOUT PROPER DATE MARKING AND DISPOSITION. INSTRUCTED THAT TCS FOODS PREPARED ON PREMISES, AND HELD FOR OVER 24 HOURS MUST HAVE PROPER DATE MARKING AND DISPOSITION. PRIORITY FOUNDATION VIOLATION. 7-38-005 NO CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

COMPLIANCE WITH VARIANCE/SPECIALIZED PROCESS/HACCP - Comments: OBSERVED LABORATORY ANALYSIS POSTED FOR CHORIZO BEING SOLD AT ROOM TEMPERATURE DATED ( 5-12-2008). INSTRUCTED TO CONTACT LABORATORY FOR UPDATED ANALYSIS FOR CHORIZO. PRIORITY FOUNDATION ISSUED.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

VARIANCE OBTAINED FOR SPECIALIZED PROCESSING METHODS - Comments: OBSERVED LABORATORY ANALYSIS POSTED FOR CHORIZO BEING SOLD AT ROOM TEMPERATURE DATED ( 5-12-2008). INSTRUCTED TO CONTACT LABORATORY FOR UPDATED ANALYSIS FOR CHORIZO. (PRIORITY FOUNDATION ISSUED.

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 PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO LABELS ON CONTAINERS OF LARD TO BE SOLD TO CUSTOMERS. INSTRUCTED TO INSTALL LABELS.

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED NO CHLORINE CHEMICAL TEST PAPER KIT FOR 3- COMPARTMENT SINK DISHWASHING FACILITIES. MUST PROVIDE. PRIORITY FOUNDATION.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOORS NOT CLEAN OF DEBRIS UNDER CRATES FOR POP STORAGE AT FRONT DOOR. INSTRUCTED TO CLEAN/MAINTAIN.

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: INSTRUCTED SMALL GAS STOVE IN PREP AREA NEAR WASHROOM NOT VENTED . INSTRUCTED TO INSTALL ADEQUATE VENTILATION TO ROOF OR REMOVE STOVE FROM PREMISES.

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: INSTRUCTED SMALL GAS STOVE IN PREP AREA NEAR WASHROOM NOT VENTED . INSTRUCTED TO INSTALL ADEQUATE VENTILATION TO ROOF OR REMOVE STOVE FROM PREMISES.

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.