RINCONCITO DE MORELOS Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NOTED EXPOSED HAND WASH SINK AT THE KITCHEN TO BE INACCESSIBLE WITH A BAG OF ONIONS, MILK CRATE AND TRASH CAN INFRONT OF THE SINK. MANAGER IMMEDIATELY REMOVED THE ITEMS. INSTRUCTED TO ALWAYS HAVE A HAND WASH SINK ACCESSIBLE AT ALL TIMES. CRITICAL VIOLATION #7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: NOTED THE FOLLOWING PREVIOUS MINOR VIOLATIONS FROM REPORT #1441770 DATED 3/13/2016 NOT CORRECTED:-31)MUST PROPERLY STORE ALL CLEAN MULTI-USE UTENSILS, POTS AND PANS IN FOOD PREPARATION AREA TO PREVENT CONTAMINATION BEFORE USE.32)OBSERVED BROKEN HANDLE DOOR AT THE 2-DOOR REFRIGERATOR. MUST REPAIR AND MAINTAIN.41)MUST REMOVE CLUTTER AND UNNECESSARY ARTICLES FROM REAR DRY STORAGE AREA TO PREVENT RODENT HARBORAGE.43)OBSERVED WIPING CLOTHES STORED ON TOP OF PREP TABLES. MUST PROPERLY STORE WIPING CLOTHES IN A SANITIZING SOLUTION WHEN NOT IN USE. STILL INSTRUCTED TO CORRECT THE ABOVE VIOLATIONS. 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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS NOT PROPERLY LABELED. INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USED BY DATE.

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: NOTED FOOD ITEMS INSIDE FREEZER AND REFRIGERATION UNITS STORED INSIDE GROCERY BAGS. INSTRUCTED TO STORE ALL FOOD ITEMS INSIDE AN APPROVED FOOD GRADE CONTAINER WITH TIGHT FITTING LIDS.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED A HAND WASH SINK NEXT TO THE PREP TABLE AT THE KITCHEN PREP AREA WITH NO SPLASH GUARD. INSTRUCTED TO PROVIDE A SPLASH GUARD AT THE EXPOSED HAND WASH SINK.

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: NOTED A HAND WASH SINK NEXT TO THE PREP TABLE AT THE KITCHEN PREP AREA WITH NO SPLASH GUARD. INSTRUCTED TO PROVIDE A SPLASH GUARD AT THE EXPOSED HAND WASH SINK.

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.