EL RANCHITO FOOD MARKET Passes Health Inspection - Chicago Grocery store

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.

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.

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 FAN 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 RUST 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.

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 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 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.