EL RANCHITO FOOD MARKET Fails Health Inspection - Chicago Grocery store

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY AVAILABLE DURING INSPECTION. INSTRUCTED MANAGER TO PROVIDE IN A VERIFIABLE MANNER EMPLOYEE RESPONSIBILITY TO REPORT ANY ILLNESS TRANSMISSIBLE THROUGH FOOD. PRIORITY FOUNDATION CITATION ISSUED 7-38-010

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 PROCEDURES OR SUPPLIES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS. INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY AND MAINTAIN. PRIORITY FOUNDATION CITATION ISSUED 7-38-005

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASHING SIGNS AT HAND WASHING SINKS IN KITCHEN AND WASHROOM AREAS. HAND WASHING SIGNS SHALL BE POSTED AT ALL HAND WASHING SINKS USED BY EMPLOYEES.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY TO EAT HAM, CHEESE, AND SALSA NOT LABELED AND DATED IN DISPLAY COOLER. INSTRUCTED MANAGER TO LABEL AND DATE ALL REFRIGERATED TCS FOOD HELD FOR MORE THAN 24 HOURS. PRIORITY FOUNDATION CITATION ISSUED 7-38-005

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.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: OBSERVED NO FOOD LABELS ON PACKAGED CANDY AND NUTS ON FRONT COUNTER AND SALSA IN DISPLAY COOLERS. ALL PACKAGED FOOD DISPLAYED FOR CUSTOMER SERVICE SHALL BE LABELED WITH INGREDIENTS, NET WEIGHT, BUSINESS NAME AND ADDRESS.

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OVER 50 MICE DROPPINGS SCATTERED ON FLOOR IN REAR STORAGE AREA BEHIND PRODUCE WALK-IN COOLER, 40 MICE DROPPINGS SCATTERED ON FLOOR INSIDE ELECTRICAL ROOM IN REAR STORAGE AREA. INSTRUCTED MANAGER TO CALL AN EXTERMINATOR FOR SERVICE, CLEAN AND SANITIZE ALL AREAS. PRIORITY FOUNDATION CITATION ISSUED 7-38-020(A)

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED ONLY ONE STOPPER FOR 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE ADEQUATE STOPPERS TO PROPERLY WASH, RINSE AND SANITIZE FOOD EQUIPMENT AND UTENSILS. OBSERVED FAM COVERS MISSING IN MEAT WALK-IN COOLER. INSTRUCTED MANAGER TO REPAIR 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: OBSERVED MILK CRATES USED AS SHELVING IN REAR STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING THAT IS SMOOTH AND EASILY CLEANABLE. OBSERVED RESUT DEPOSITS ON SHELVES IN PRODUCE AND MEAT WALK-IN COOLERS. INSTRUCTED MANAGER TO REMOVE RUST DEPOSITS 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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: OBSERVED SEVERAL POTS TOO LARGE TO FIT INSIDE 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO PROVIDE AN APPROVED METHOD TO WASH, RINSE, AND SANITIZE LARGE POTS.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD DEBRIS AND SPILLS ON SLICER IN MEAT PREP AREA, GRINDER IN MEAT WALK-IN COOLER, CABINETS UNDER HOT HOLDING UNIT, BULK CONTAINERS IN KITCHEN. INSTRUCTED MANAGER TO CLEAN AND SANITIZE ALL FOOD AND NON-FOOD CONTACT SURFACES AND EQUIPMENT.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED DRAINPIPE LEAKING UNDER HAND WASHING SINK IN KITCHEN. INSTRUCTED MANAGER TO REPAIR DRAINPIPE AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED WASTE RECEPTACLE IN WASHROOM. INSTRUCTED MANAGER TO PROVIDE AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE CLUTTER IN REAR STORAGE AREAS. INSTRUCTD MANAGER TO REMOVE ALL UNUSED EQUIPMENT AND ORGANIZE STORAGE AREAS TO PREVENT PEST HARBORAGE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED FLOOR TILES DAMAGED AND CRACKED IN KITCHEN. INTRUCTED MANAGER TO REPLACE AND 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: OBSERVED ONE BURNER NOT COVERED BY VENTILATION HOOD. ALL COOKING EQUIPMENT MUST FIT UNDER VENTILATION HOOD.

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: OBSERVED LIGHT SHIELDS MISSING INSIDE VENTILATION HOOD, IN DISH WASHING AREA, MEAT PREP AREA, AND UTENSIL STORAGE AREA. INSTRUCTED MANAGER TO REPLACE MISSING LIGHT SHIELDS 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: OBSERVED LIGHT SHIELDS MISSING INSIDE VENTILATION HOOD, IN DISH WASHING AREA, MEAT PREP AREA, AND UTENSIL STORAGE AREA. INSTRUCTED MANAGER TO REPLACE MISSING LIGHT SHIELDS 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.