SUPERMERCADO EL RANCHITO Gets Conditional Pass on Health Inspection - Chicago Grocery store

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: FOUND THE LARGE STANDING ICE MACHINE HAS RUST, LIME BUILDUP AND A BLACK SUBSTANCE INSIDE THE ICE MACHINE. SERIOUS CITATION GIVEN 7-38-005(A). MANAGER AND EMPLOYEE REMOVED THE ICE AND CLEANED AND SANITIZE THE ICE MACHINE DURING THIS INSPECTION. CORRECTED DURING INSPECTION.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE THE RUST FROM THE SHELVES IN THE WALKIN COOLER AND PAINT WITH NON TOXIC PAINT.

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: CLEAN THE COOKING EQUIPMENT,HOOD AND FILTERS ABOVE HAS GREASE BUILDUP ON THEM. ALSO CLEAN THE REACHIN COOLERS AND TRAVEL CARTS THROUGHOUT PREMISES HAS FOOD DEBRIS ON THEM.

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: CLEAN THE FLOORS IN THE BASEMENT AND THE FIRST FLOOR ALONG THE WALLS AND IN THE CORNERS AND UNDER THE HEAVY EQUIPMENT HAS DUST AND SOME DIRT BUILDUP. ALSO LIFT THE STORE SHELVES AND CLEAN FLOOR UNDRENEATH THEM.

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: SEAL ALL HOLES IN THE WALLS THROUGHOUT PREMISES SO NO INSECT OR RODENT HARBORAGE.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: THE ONE COMPARTMENT SINK FAUCET IN THE MEAT DEPARTMENT IS SPRAYING WATER ALL OVER WHEN THE WATER IS ON. INSTRUCTED TO REPAIR OR REPLACE IT. SOME THE COOKING EQUIPMENT IN THE REAR PREP AREA ON THE NORTH WALL NOT UNDER VENTILATION. INSTRUCTED TO HAVE ALL THE EQUIPMENT COMPLETELY UNDERNEATH THE HOOD.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THE MEAT CASES NEED THEMOMETERS INSIDE THE UNITS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: THE MEAT CASES NEED THEMOMETERS INSIDE THE UNITS.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.