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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: MISSING HANDWASH SIGNAGE AT HANDWASH SINKS IN PREP AREAS AND TOILET ROOMS. INSTD TO PROVIDE SIGNAGE AT HANDWASH SINKS AND MAINTAIN

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASH SINK IN MEAT/DELI SERVICE PREP AREA NOT ACCESSIBLE. LARGE TRASH RECEPTACLE IN FRONT OF SINK. REAR HANDWASH SINK NOT ACCESSIBLE, WATER TURNED OFF FROM UNDERNEATH. DURING INSPECTION TRASH RECEPTACLE REMOVED FROM SAME AREA AND WATER TURNED ON AND ACCESSSIBLE FROM FAUCET AT REAR HANDWASH SINK. INSTD TO MAINTAIN. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO HAND DRYING PROVISION AT HANDWASH SINK IN REAR EMPLOYEE TOILET ROOM. INSTD TO PROVIDE AT ALL TIMES. PAPER TOWELS PROVIDED DURING INSPECTION. PRIORITY FOUNDATION 7-38-030(C). SEE ABOVE FOR VIOLATION ISSUED

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: SPLASHGUARD MISSING INBETWEEN 3-COMPARTMENT SINK AND PREP SINK. INSTD TO PROVIDE SPLASGUARD AND MAINTAIN

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: KNIVES IMPROPER STORED INBETWEEN WALL AND 3-COMPARTMENT SINK. INSTD TO REMOVE FROM AREA AND STORE PROPERLY. CUTTING BOARDS BEING STORED ON FLOOR IN REAR. INSTD TO ELEVATE AND STORE PROPERLY

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: ALUMINUM FOIL ON BOTTOM SHELF OF PREP TABLES IN BUTCHER PREP AREA. INSTD TO REMOVE FOIL SO AS SURFACE TO BE SMOOTH, EVEN AND EASILY CLEANABLE.

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: ALUMINUM FOIL ON BOTTOM SHELF OF PREP TABLES IN BUTCHER PREP AREA. INSTD TO REMOVE FOIL SO AS SURFACE TO BE SMOOTH, EVEN AND EASILY CLEANABLE.

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.