RICO RICO TAQUERIA Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: PIC DOES NOT HAVE A CFM'S CERTIFICATE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CHICAGO CFM'S CERTIFICATE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CHICAGO CFM NOR CERTIFICATE ON SITE. INSTRUCTED TO OBTAIN AND MAINTAIN A VALID CHICAGO CFM CERTIFICATE AND THE CERTIFICATE HOLDER ON SITE AT ALL TIMES WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 7-38-012 NO CITATION ISSUED

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.

PROPER COLD HOLDING TEMPERATURES - Comments: FREEZERS ON SITE NOT ON AND UNABLE TO DETERMINE IF THEY ARE ABLE TO HOLD THE REQUIRED TEMPERATURES. INSTRUCTED TO HAVE FREEZERS ON AND MAINTAINING THE REQUIRED TEMPERATURE FOR FREEZING. PRIORITY 7-38-005 NO CITATION ISSUED

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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NO PEST CONTROL LOG BOOK NOR CONTRACT WITH A PEST CONTROL COMPANY. INSTRUCTED TO OBTAIN AND MAINTAIN SERVICE WITH A LICENSED PEST CONTROL COMPANY AND PROVIDE A LOG BOOK. PRIORITY FOUNDATION 7-38-020(c)NO CITATION ISSUED

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: NO SPLASH GUARD ON THE PREP HAND WASHING SINK. INSTRUCTED TO PROVIDE A PARTITIONER TO THE HAND WASHING SINK TO CONTROL SPLASHING ONTO 3-COMPARTMENT SINK.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FAUCET ON 3-COMPARTMENT SINK DOES NOT REACH ALL COMPARTMENTS. INSTRUCTED TO PROVIDE FAUCET THAT CAN REACH ALL COMPARTMENTS. PRIORITY FOUNDATION 7-38-025 NO CITATION ISSUED

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FAUCET ON 3-COMPARTMENT SINK DOES NOT REACH ALL COMPARTMENTS. INSTRUCTED TO PROVIDE FAUCET THAT CAN REACH ALL COMPARTMENTS. PRIORITY FOUNDATION 7-38-025 NO CITATION ISSUED

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.