RAMIREZ FAST FOOD Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED FACILITIES NOT MAINTAINING PROPER TEMPERATURES. OBSERVED A TEMPERATURE OF 55.0F OF A REFRIGERATION UNIT IN THE REAR. INSTRUCTED TO REFRAIN FROM USE OF THE REFRIGERATOR UNTIL REPAIRED AND MAINTAINING A TEMPERATURE OF 40.0F AND BELOW AND INSPECTED BY CDPH. UNIT HELD FOR INSPECTION AND TAGGED BY CDPH. CRITICAL VIOLATION 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. 10LBS OF STEAK AT 48.0F VALUED AT $30.50 AND 5LBS OF ROAST BEEF AT 55.0F VALUED AT $35.00. INSTRUCTED TO DISCARD AND DENATURE SAID PRODUCTS. CRITICAL VIOLATION 7-38-005(A)

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED AN ICE MACHINE LOCATED BY THE FRONT COUNTER WITH A PINK SLIMY SUBSTANCE AND CALCIUM BUILD UP. INSTRUCTED TO CLEAN AND SANITIZE. SERIOUS VIOLATION 7-38-005(A)

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: OBSERVED A ICE CREAM FREEZER WITH PALLETAS (ICE CREAM BARS) WITHOUT PROPER LABELING CONTAINING SOURCE AND INGREDIENTS. INSTRUCTED TO PROVIDE PROPER LABELING AND MAINTAIN. OBSERVED BULK FOOD IN REFRIGERATORS NOT LABEL. INSTRUCTED TO LABEL ALL BULK FOOD OUT OF THE ORIGINAL CONTAINER AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED CARDBOARD BEING USED AS A LINER ON A REACH IN FREEZER. INSTRUCTED TO REMOVE CARDBOARD TO PREVENT PEST HARBORAGE. OBSERVED RUSTY SHELVES INSIDE OF REFRIGERATOR LOCATED IN THE REAR. INSTRUCTED TO REMOVE RUST WITH A FOOD GRADE NON TOXIC PAINT OR REPLACE AND MAINTAIN. OBSERVED THE 3 COMPARTMENT SINK, EXPOSED HAND SINK AND WASHBOWL ALL NEED TO BE RECAULKED. INSTRUCTED TO CAULK AND MAINTAIN.

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 AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED A CAN OPENER WITH FOOD DEBRIS AND RUST. INSTRUCTED TO REPLACE AND MAINTAIN.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS BEHIND THE COOKING EQUIPMENT WITH EXCESSIVE GREASE BUILD UP. INSTRUCTED TO CLEAN ALONG THE WALLS, IN THE CORNERS AND MAINTAIN.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED STAINED AND BROKEN CEILING TILES IN THE FRONT AND REAR PREP AREAS INSTRUCTED TO REPLACE AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: OBSERVED A BROKEN LIGHT SHIELD ABOVE THE REFRIGERATOR IN THE REAR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO VENTILATION IN THE BATHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN. OBSERVED A LEAK UNDER THE EXPOSED HAND SINK LOCATED IN THE REAR. INSTRUCTED TO FIX AND MAINTAIN.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: OBSERVED NO VENTILATION IN THE BATHROOM. INSTRUCTED TO PROVIDE AND MAINTAIN. OBSERVED A LEAK UNDER THE EXPOSED HAND SINK LOCATED IN THE REAR. INSTRUCTED TO FIX AND MAINTAIN.

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.