RAMIREZ FAST FOOD Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES: OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD (LOAVES OF BREAD) WITH HER BARE HANDS. INSTRUCTED TO WASH HANDS AND EITHER WEAR GLOVES OR USE UTENSILS, WAX PAPER, ETC. CRITICAL VIOLATION 7-38-010(A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GREASE CONTAINER IS NOT MAINTAINED/IN POOR CONDITION. THE LID IS WARPED, OPEN, EXPOSING THE DISPOSED OF GREASE AND ATTRACTING PESTS. INSTRUCTED TO REPAIR OR REPLACE CONTAINER AND MAINTAIN SAME. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: INSTRUCTED TO PROVIDE THE CHEMICAL TEST KIT FOR THE SANITIZER(S) USED AT THE 3-COMPARTMENT SINK AND WASH CLOTHS USED TO WIPE SURFACES. SERIOUS VIOLATION 7-38-030

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM REPORT #1454083 DATED 07/23/2015 NOT CORRECTED AND/OR MAINTAINED. INSTRUCTED TO CORRECT AND MAINTAIN: 30-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. 32-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. 33- OBSERVED A CAN OPENER WITH FOOD DEBRIS AND RUST. INSTRUCTED TO REPLACE AND MAINTAIN. 34-OBSERVED FLOORS BEHIND THE COOKING EQUIPMENT WITH EXCESSIVE GREASE BUILD UP. INSTRUCTED TO CLEAN ALONG THE WALLS, IN THE CORNERS AND MAINTAIN. 35-OBSERVED STAINED AND BROKEN CEILING TILES IN THE FRONT AND REAR PREP AREAS INSTRUCTED TO REPLACE AND MAINTAIN. 38-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. SERIOUS VIOLATION 7-42-090

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO SAND OR REPLACE THE CUTTING BOARD WITH THE DEEP, DARK GROOVES IN THE PREP AREAS. MAINTAIN SMOOTH AND EASILY CLEANABLE SURFACES. -MUST REMOVE THE THICK ICE BUILD UP IN BOTH REACH IN FREEZERS. -MUST REMOVE THE RUST FROM THE LOWER SHELF OF THE REAR PREP TABLE AND FROM THE GREASE TRAP. -INSTRUCTED TO REPLACE THE RUBBER GASKET ON THE REAR REACH IN COOLER BY THE BACK DOOR. MAINTAIN ALL.

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: INSTRUCTED TO CLEAN THE OUTER SURFACE OF THE GREASE TRAP IN THE REAR PREP AREA. MAINTAIN SAME.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO FIX THE LEAK AT THE P-TRAP UNDER THE MOPSINK IN THE REAR PREP AREA. MAINTAIN SAME.

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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. MAINTAIN SAME.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: INSTRUCTED ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT. MAINTAIN SAME.

Unwashed produce can harbor pathogens and chemical residues.

Raw fruits and vegetables must be washed before use.

Wash thoroughly under running water; Before cutting, combining, cooking, or serving; Remove soil and contaminants.