EL RINCON DE MEXICO Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: PREMISES ONLY HAS ONE TOILET ROOM ON SITE. INSTRUCTED TO PROVIDE AN ADDITONAL FULLY FUNCTIONAL TOILET ROOM INCLUDING HAND SINK UNDER CITY PRESSURE AND MAINTAIN. PRIORITY VIOLATION 7-38-030 (C)

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.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MISSING DISCLOSURE FOR CONSUMER ADVISORY ON MENU FOR UNDERCOOKED FOOD (EX. EGGS, HAMBURGER, STEAK). INSTRUCTED TO IDENTIFY SUCH FOODS BY ASTERISKING THEM TO A FOOT NOTE THAT STATES: "THESE ITEMS ARE COOKED TO ORDER" IN ADDITION TO CONSUMER ADVISORY ON MENU. PRIORITY FOUNDATION 7-38-005

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED LARGE 2-DOOR REACH IN COOLER AT IMPROPER TEMPERATURE OF 51F DEGREES. COOLER TAGGED. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW AND IS INSPECTED BY CDPH. PRIORITY VIOLATION #7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED LARGE 2-DOOR REACH IN COOLER AT IMPROPER TEMPERATURE OF 51F DEGREES. COOLER TAGGED. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW AND IS INSPECTED BY CDPH. PRIORITY VIOLATION #7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.