REDHOT RANCH Passes Health Inspection - Chicago Restaurant

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-307.11--- MUST NOT STORE CLEAN UTENSILS HANGING ON THE THREE COMPARTMENT SINK FAUCET.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.19--- MUST NOT USE MILK CRATES AS A MEANS OF ELEVATION THROUGHOUT THE REAR.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13--- NOTED EXCESSIVE RUST ON THE EXTERIOR OF THE THREE COMPARTMENT SINK GREASE TRAP AND ON THE LOWER METAL SHELVING ON THE COOKS LINE METAL PREP TABLE. MUST REMOVE ALL RUST AND DECAYING METAL.----PRESSED WOOD SHELVING ABOVE THE THREE COMPARTMENT SINK IN POOR REPAIR, CHIPPING AND DAMAGED. MUST REPLACE. 4-601.11(B)--- RUSTY METAL RACK SHELVING WITH CHIPPING PAINT IN THE ONE DOOR PEPSI COOLER AT THE FRONT PREP. MUST REMOVE RUST, REPLACE OR REPAINT.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11---WALL BEHIND THE REAR BOX FREEZER WITH CHIPPING/PEELING PLASTER. MUST REPAIR TO BE SMOOTH AND CLEANABLE.

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: : 6-305.11---- NOTED EMPLOYEES HAND BAGS BEING STORED IN THE REAR FOOD PREP/FOOD STORAGE AREA. INSTRUCTED TO PROVIDE DESIGNATED STORAGE FOR EMPLOYEES PERSONAL BELONGINGS AWAY FROM FOOD AND FOOD CONTACT ITEMS.

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: : 6-305.11---- NOTED EMPLOYEES HAND BAGS BEING STORED IN THE REAR FOOD PREP/FOOD STORAGE AREA. INSTRUCTED TO PROVIDE DESIGNATED STORAGE FOR EMPLOYEES PERSONAL BELONGINGS AWAY FROM FOOD AND FOOD CONTACT ITEMS.

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.