SUPERMERCADO EL RANCHITO Fails Health Inspection - Chicago Grocery store

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: HOT HOLDING UNIT ABLE TO MAINTAIN PROPER HOLDING TEMPERATURE, INTERNAL TEMPERATURE OF 116.9F. COLD HOLDING UNIT UNABLE TO MAINTAIN PROPER HOLDING TEMPERATURES, INTERNAL TEMPERATURE OF 46.0F. INSTD TO HAVE HOT HOLDING UNIT ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 140F OR ABOVE, AND COLD UNIT AT 40F OR BELOW. CITATION ISSUED 7-38-005(A)CRITICAL.

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES: CARNITAS AT 116.8F IN HOT HOLDING UNIT. CEVICHE, BREADED FISH AND SOUR CREAM IN COLD HOLD UNIT RANGING FROM 45-47F. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED. APPROX. 50LBS $200 VALUE. CITATION ISSUED 7-38-005A CRITICAL

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.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: 3-COMPARTMENT SINK IN POOR REPAIR, GREASE TRAP REMOVED AND ALL PIPES REMOVED, UNABLE TO PROPERLY WASH, RINSE AND SANITIZE EQUIPMENT. INSTD TO PROPERLY REPAIR SAME AS PER CITY OF CHICAGO MUNICIPAL CODE. CITATION ISSUED 7-38-030 CRITICAL.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW - Comments: WASTE WATER, WATER BACKING UP FROM SUMP PUMP IN BASEMENT, AND WASTE WATER BACK UP FROM FLOOR DRAINS IN REAR PREP AREA AND IN WALK-IN COOLER. INSTD TO REPAIR SAME AND CLEAN AND SANITIZE ALL AFFECTED AREAS. CITATION ISSUED 7-38-030 CRITICAL.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: EXPOSED HANDSINKS NOT CONVENIENT OR ACCESSIBLE TO FOOD PREP AREA, PIPES DISCONNECTED, SINK WITH EQUIPMENT IN SINK, NO SOAP OR PAPER TOWELS. EMPLOYEE TOILET ROOM HANDSINK DISCONNECTED. INSTD TO REPAIR SAME. CITATION ISSUED 7-38-030 CRITICAL.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GARBAGE DUMPSTER CONTAINER LIDS CRACKED, MISSING. INSTD TO REPAIR SAME AND HAVE TIGHT FITTING. INSTD TO HAVE GARBAGE AREA CLEAN. CITATION ISSUED 7-38-020 SERIOUS.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATIONS FROM 4/2/09 (158580) NOT CORRECTED. 31-MUST REMOVE RUST FROM LOWER SHELVES OF PREP TABLES AND RACKS IN REACH IN COOLERS AND AND PREP COOLERS. MUST REPAIR SAME. 33- MUST CLEAN INTERIOR/EXTERIOR OF ALL COOKING EQUIPMENT, CUTTING BOARDS, PREP TABLES, REACH-IN COOLERS AND FREEZER, CEILING FAN BLADES, STORAGE RACKS. 34- MUST CLEAN GREASE & FOOD FROM FLOORS ALONG WALLBASES AND UNDER COOKING EQUIPMENT. 35-MUST REPLACE STAINED CEILING TILES AND SEAL ALL OPENINGS AROUND PIPES LEADING INTO CEILING. 38- MUST REPAIR UNKNOWN WATER POOLING UNDER ICE MACHINE AND DOWNSTAIRS LEADING TO BASEMENT. 41- MUST ELEVATE AND ORGANIZE MASSIVE AMOUNT OF ARTICLES IN BASEMENT. CITATION ISSUED 7-42-090 SERIOUS.

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 AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ALL FOIL FROM SHELVES AND HAVE SURFACES SMOOTH AND EASILY CLEANABLE AND IN GOOD REPAIR. ICE MACHINE DOOR IN POOR REPAIR , HINGES REMOVED. INSTD TO REPAIR PROPERLY.

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: ALL FOOD AND NON-FOOD CONTACT EQUIPMENT THRU-OUT NEEDS CLEANING, FREE OF DEBRIS. (ALL PREP TABLES, STORAGE SHELVES, DISPLAY SHELVES, LEGS, WHEELS, AND ALL ATTACHED PIPING OF EQUIPMENT, MEAT SLICER, GRINDER, COOLERS/FREEZERS (INTERIOR AND EXTERIOR).

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING IN MEAT PREP AREA IN POOR REPAIR, HOLES, BLACK MOLDY SUBSTANCE ON CEILING. INSTD TO REPAIR SAME. WALLS THRU-OUT PREP AREAS NEED CLEANING.

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: CEILING IN MEAT PREP AREA IN POOR REPAIR, HOLES, BLACK MOLDY SUBSTANCE ON CEILING. INSTD TO REPAIR SAME. WALLS THRU-OUT PREP AREAS NEED CLEANING.

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.