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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: AIR TEMPERATURE TAKEN OF HOT HOLDING UNIT NEAR MEAT COUNTER WAS 87.6F WHERE CARNITAS ARE STORED UNIT WILL BE TAGED UNTIL REPAIRED MUST FAX LETTER FOR TAG REMOVAL WHEN HOT HOLDING UNIT IS REPAIRED FAX#312-746-4240 ATTENTION ARLEEN LOPEZ,SUPERVISOR CITATION ISSUED 7-38-005(A)

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: INTERNAL TEMPERATURE TAKEN OF CARNITAS INSIDE HOT HOLDING UNIT NEAR MEAT COUNTER WAS 119.6F MANAGER VOLUNTARILY DENATUED AND DESTROYED FOOD PRODUCT AT THIS TIME HAS NO TEMPERATURE LOG BOOK ON SITE AT THIS TIME WEIGHT21.20LBS COST$112.15 CITATION ISSUED 7-38-005(A)

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS RICE,BEANS,STEAK,CHICKEN,PORK ETC CITATION ISSUED 7-38-012

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST PROVIDE A SPLASH GUARD AT EXPOSED HANDSINK IN THE REAR KITCHEN AREA NEAR 3 COMPARTMENT SINK MUST REPLACE CUTTING BOARDS BEHIND MEAT PREP AREA HAS OPEN SEAMS

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: MUST CLEAN INTERIOR OF ALL CHEST COOLERS THROUGHOUT PREMISES,CLEAN INTERIOR BOTTOM COMPARTMENT OF DEEP FRYER HAS HEAVY GREASE BUILD-UP INSIDE COMPARTMENT

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN INTERIOR OF ALL CHEST COOLERS THROUGHOUT PREMISES,CLEAN INTERIOR BOTTOM COMPARTMENT OF DEEP FRYER HAS HEAVY GREASE BUILD-UP INSIDE COMPARTMENT

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.