RINCONCITO ECUATORIANO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE A WRITTEN EMPLOYEE HEALTH POLICY. PRIORITY FOUNDATION VIOLATION. 7-38-010 CITATION ISSUED.

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: NO WRITTEN CLEANING PROCEDURE OR REQUIRED EQUIPMENT FOR A VOMITING/DIARRHEA EVENT. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

FOOD SEPARATED AND PROTECTED - Comments: OBSERVED RAW EGGS STORED ON METAL RACK SHELVING DIRECTLY ABOVE FRESH LETTUCE AND FRUIT INSIDE THE WALK-IN COOLER. ALSO OBSERVED PLASTIC BAGS FILLED WITH RAW BEEF STORED ON RACK SHELVING DIRECTLY ABOVE AN OPEN CASE OF FRESH BROCCOLI IN THE WALK-IN COOLER. INSTRUCTED ALL RAW ANIMAL ORIGIN FOODS MUST BE STORED SEPARATED FROM FRESH, READY TO EAT FOODS. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Improper storage allows contamination from dripping, pests, and cross-contamination between foods.

Food must be protected from contamination during storage and display.

Store 6 inches off floor; Cover all food; Separate raw from ready-to-eat; Proper storage order; Protect from overhead contamination; Use sneeze guards.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: LOW TEMPERATURE DISH MACHINE NOT OPERATIONAL. MANAGEMENT STATES MACHINE IS NOT BEING USED. NO DISHES BEING WASHED AT THIS TIME. MACHINE IS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND PROPERLY DISPENSING SANITIZER, C.D.P.H. CONTACTED FOR TAG REMOVAL AND RE-INSPECTION OF THE MACHINE. PRIORITY VIOLATION. NO CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED HOT TCS FOODS HELD AT IMPROPER TEMPERATURES. OBSERVED COOKED LENTILS IN A COVERED POT ON THE UNLIT GAS STOVE AT AN IMPROPER TEMPERATURE OF 111F. ALSO COOKED FISH SOUP INSIDE A COVERED POT ON THE SAME UNLIT STOVE AT 118.4F. APPROXIMATELY 20 LBS WITH AN ESTIMATED VALUE OF $30.00 ALL DISCARDED. REVIEWED ALL HOT FOODS MUST BE HELD AT HOT TEMPERATURES ABOVE 135F. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED THE FOLLOWING TCS PREPARED READY TO EAT FOODS HELD LONGER THAN 24 HOURS WITH NO LABELS THROUGHOUT THE WALK-IN COOLER. COOKED TAMALES, COOKED GOAT STEW, CATFISH SOUP, BEEF SOUP, COOKED POTATOES. ALL FOODS DISCARDED. INSTRUCTED ALL PREPARED TCS FOODS HELD LONGER THAN 24 HOURS MUST HAVE AN EXPIRATION DATE NO LONGER THAN 7 DAYS. 100 LBS TOTAL WITH AN ESTIMATED VALUE OF $100.00. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: MENU DOES NOT DISCLOSE AND INFORM CONSUMERS THE SPECIFIC MENU ITEMS THAT ARE RAW OR UNDER COOKED SUCH AS THE RAW CLAMS IN THE CEVICHE DISH AND A POTENTIAL HAZARD OF CONSUMING SUCH FOOD. MUST DISCLOSE AND REMIND CUSTOMERS OF THE RAW CLAMS AND PROVIDE A CONSUMER ADVISORY ON THE MENU. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST INSTALL SPLASH GUARDS ON BOTH SIDES OF THE KITCHEN HAND WASHING SINK OR REMOVE ALL CLEAN STORED UTENSILS AND EQUIPMENT FROM THE SINK AREA.

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: MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION. ALL SHELVING MUST PROVIDE FLOORS TO BE ACCESSIBLE FOR CLEANING AND MONITORING.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED TABLE TOP CAN OPENER WITH EXCESSIVE RUST. MUST REPLACE OR REMOVE ALL RUST.

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: NOTED SOME SHELVING ABOVE THE REAR 2 DOOR COOLER IN POOR REPAIR, PEELING AND DAMAGED. INSTRUCTED TO REPLACE.----ALL METAL RACK SHELVING THROUGHOUT THE WALK-IN COOLER WITH RUST AND PEELING PAINT. INSTRUCTED TO REPLACE OR REMOVE RUST AND RE-PAINT/RE-SEAL.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: ALL RAW WOODEN SHELVING THROUGHOUT MUST BE PAINTED/SEALED, SMOOTH AND CLEANABLE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: MUST NOT USE CARDBOARD, PLASTIC OR PAPER AS LINER FOR SHELVING. MUST NOT USE WADDED PAPER TOWELS AS A MEANS OF ELEVATION UNDER THE MICROWAVE OVEN. ALL MATERIALS NEEDED FOR REPAIR MUST BE NON-ABSORBENT, SMOOTH AND CLEANABLE. ALL SHELVING MUST BE SMOOTH AND CLEANABLE.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT WITH EXCESSIVE GREASE AND FOOD DEBRIS. MUST CLEAN AND MAINTAIN.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: MUST NOT ATTACH A WATER DISPENSING SYSTEM FOR DRINKING WATER TO THE HAND WASHING SINK AT THE FRONT BAR AREA. INSTRUCTED TO REMOVE.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED - Comments: EXCESSIVE PILED CARDBOARD BOXES AND OTHER ITEMS AT THE OUTSIDE REFUSE AREA AND REAR PATIO TO THE GARBAGE AREA. MUST REMOVE CARDBOARD, CLEAN AND MAINTAIN.

Poor waste management attracts pests and creates contamination sources.

Refuse must be properly contained and removed.

Leak-proof, pest-proof containers; Tight-fitting lids; Clean storage areas; Frequent removal; Containers cleaned.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: DAMAGED AND MISSING WALL COVING AT THE REAR EXIT TO THE OUTSIDE GARBAGE AREA. MUST REPAIR/REPLACE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALL BETWEEN THE WALK-IN FREEZER AND DISH THREE COMPARTMENT SINK AREA IN POOR REPAIR WITH OPEN CRACK, CREVICE, CHIPPING AND PEELING. MUST REPAIR/SEAL.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: FLOORS THROUGHOUT THE KITCHEN AND DISH WASHING AREA FOUND DIRTY WITH DIRT, GREASE AND DEBRIS. MUST CLEAN AND MAINTAIN.----CRACKED AND DAMAGED FLOOR TILES INSIDE THE WALK-IN COOLER. MUST REPLACE/REPAIR.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO PROOF OF FOOD HANDLER TRAINING OR CERTIFICATES ON SITE FOR ALL REQUIRED EMPLOYEES. MUST PROVIDE.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.