RESTAURANT EL RANCHITO Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURE OF POTENTIALLY HAZARDOUS FOODS.OBSERVED 10 LBS. GROUNDED RAW PORK 57.7F STORED INSIDE OF A PLASTIC BUCKET ON FLOOR IN PREP AREA AND 2-6LBS.WRAPPED SLICED RAW CHICKEN BREAST 45.1F-51.9F IN A LARGE PLASTIC BUSS PAN ON LOWER STORAGE SHELF.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD FOODS AT 40.0F OR BELOW.APPX. 22LBS. $37.(CRITICAL 7-38-005A)

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: MUST LABEL PREPACKAGED CAKES FOR SELL WITH PROPER INFO (NAME,ADDRESS,INGREIDENTS,WEIGHT)

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: MUST REMOVE FOIL FROM TOPSIDE OF STOVE,RUST FROM GREASE TRAP AT 3- COMP SINK ,RUSTY SHELVES IN WALK IN COOLER,RUST LOWER SHELF OF GRILL TABLE.MUST REPAIR OR REPLACE SOME TORN CHAIR SEATS IN DINING AREA,WORN DOOR GASKET ON 2- DOOR PREP COOLER.

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: MUST CLEAN FOOD DEBRI FROM GRILL TABLES,FRYER CABINETS,,ALL PREP AND REACH IN COOLERS AND FREEZERS,SHELVING UNITS,TOPSIDES OF MICROWAVE,EXTERIOR OF CHIP STORAGE CONTAINER AND DRY FOOD STORAGE CONTAINERS,INTERIOR PARTS OF ICE MACHINE.

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: MUST GROUT FLOOR IN REAR PREP AREA NEAR HAND SINK ENTERING PREP AREA.MUST REPAIR OR REPLACE BROKEN CONCRETE FLOOR IN DISH WASHING AREA NEAR REAR DOOR,HOLES AND BROKEN CONCRETE FLOOR IN BASEMENT,BROKEN FLOOR TILES IN BAR AREA.MUST CLEAN DEBRI FROM FLOOR IN DRY FOOD STORAGE AREA AND DISH WASHING AREA BEHIND GREASE TRAP.

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: MUST REPAIR OR REPLACE STAINED CEILING TILES IN PREP AREA,LOOSE WALL PANEL NEAR COOKING EQUIPMENT,CEILING IN POOR REPAIR IN BAR AREA AND BASEMENT STORAGE AREA,DAMAGED WALL NEAR PICK UP DOOR.MUST ADJUST THRESHOLD AT REAR DOOR AND FRONT.MUST CLEAN DUST BUILD UP ON WALLS IN DRY FOOD STORAGE,LIGHT SHIELDS IN PREP AREA.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE STAINED CEILING TILES IN PREP AREA,LOOSE WALL PANEL NEAR COOKING EQUIPMENT,CEILING IN POOR REPAIR IN BAR AREA AND BASEMENT STORAGE AREA,DAMAGED WALL NEAR PICK UP DOOR.MUST ADJUST THRESHOLD AT REAR DOOR AND FRONT.MUST CLEAN DUST BUILD UP ON WALLS IN DRY FOOD STORAGE,LIGHT SHIELDS IN PREP AREA.

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.