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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED VARIOUS TCS FOODS SUCH AS 5LBS OF SOUR CREAM AT 55F, 5LBS OF RAW STEAK AT 51F, AND 10LBS OF CHORIZO AT 50F. ALL TCS FOODS MUST BE HELD AT 41F OR BELOW. INSTRUCTED TO DENATURE AND DISCARD. PRIORITY VIOLATION. CITATION ISSUED, 7-38-005. FOOD DISCARDED VALUED AT $50.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: RESTAURANT PREP COOLER NOT MAINTAINING PROPER TEMPERATURE TO KEEP TCS FOODS AT 41F OR BELOW. PREP COOLER HOLDING AN AMBIENT AIR TEMPERATURE OF 50F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION. CITATION ISSUED, 7-38-005. PREP COOLER REPAIRED ON SITE AT THE TIME OF INSPECTION.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SUGAR STORAGE CONTAINERS UNDCOVERED ON THE PREP TABLE SHELF IN THE KITCHEN AREA. INSTRUCTED TO PROVIDE LID OR COVER SUGAR CONTAINERS.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED FACILITY REUSING GROCERY BAGS TO STORE DOUGH AND RAW MEATS IN KITCHEN REACH-IN COOLERS AND REAR STORAGE FREEZERS. INSTRUCTED TO STORE FOOD ITEMS IN FOOD GRADE CONTAINERS OR BAGS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS IN THE PREP AND DELI AREA WITH OPEN SEAMS AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE DAMAGED OR STAINED CUTTING BOARDS.

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 FACILITY USING CARDBOARD AS A LINER ON THE SHELVING IN THE FOOD PREP AREA. INSTRUCTED TO REPLACE CARDBOARD WITH SOMETHING SMOOTH AND EASILY CLEANABLE.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OSERVED DRY FOOD DEBRIS ON THE WALK-IN COOLER SHELVING, AND SPILLED FOOD DEBRIS ON THE FLOORS IN THE WALK-IN COOLER, DELI, AND PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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: OBSERVED WET MOPS STORED IN THE BUCKET IN THE BASEMENT AND REAR DISHWASHING AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.

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: OBSERVED WET MOPS STORED IN THE BUCKET IN THE BASEMENT AND REAR DISHWASHING AREA. INSTRUCTED TO HANG MOPS TO ALLOW TO DRY WHEN NOT IN USE.

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.