TAQUERIA EL RANCHITO Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: Facilities not maintaining proper temperature. Found 3-door prep cooler internal temperature at 46.3 F and 1-door prep cooler at 52.8 F while storing potentially hazardous foods. Instructed that coolers must maintain 40 F or below. Serious citation issued 7-38-005(A). "Held for Inspection" tag placed on cooler.

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: Potentially hazardous foods does not meet temperature requirement during storage, preparation, display and service. Found 15 lbs-Spicy Pork at 48.6 F, 5 lbs-Ground Beef at 56.6 F, 7 lbs-Chorizo at 47.7 F, 12 lbs-Steak at 59.2 F, 3 lbs-Cooked chicken at 50.3, 3 lbs-Guacamole at 45.9 F and 15 lbs-Cooked Ham Shank at 53.4 F. Instructed manager that potentially hazardous foods must maintain 40 F or below. Manager voluntarily denatured and discarded, value $ 150, 60lbs. Critical 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.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: Source of cross contamination observed on cutting boards. Observed cook cutting raw chicken on worn cutting board screwed on prep counter and then proceed to cut onion in same area on cutting baord and not sanitizing. Cutting board heavily stained and not able to submerge in three compartment sink to wash, rinse or sanitize. Instructed manager to provide separated color coded cutting baords for meats and ready to eat products. Critical citation issued 7-38-005(A).

These activities introduce saliva and contaminants into food areas, potentially spreading bacteria and viruses to customers.

Food employees must not eat, drink, or use tobacco in food preparation areas.

Eating, drinking, tobacco use only in designated areas; Closed beverage containers with straw allowed in some areas; Proper tasting using clean utensil each time; No personal items in food prep areas.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Dish machine not proper concentration or sanitizing strength. Observed a rack of dishes inside dish machine. Chemical chlorine sanitizer at 0ppm. Instructed manager that dish machine must be properly sanitizing at 100ppm. Critical citation issued 7-38-030. "Held for Inspection" tag placed on dish machine. Techinican arrived on premises, machine now sanitizing at 100 ppm.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Evidence of live insects found on premises. Observed 7 live roaches in basement on back panel of dish machine and on cooking pots on floor in corner of basement and on floor near dish machine. Also, live gnats and house flies in basement around dishmachine and back storage area around storage shelves-approximately 10 gnats and 10 house flies. Rodent activity found on premises. Found mice droppings approximately 30 droppings on storage shelves in locked storage rooms of soda. Instructed to remove all rodent droppings and live activity, detail clean premises and have pest control service premises. Serious citation issued 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected 1-11-2011 or 1-18-2011, report # 365491 and 365507: #32-Must replace broken gaskets on reach in cooler doors at rear prep area and seal rusty bottom of two prep tables. #33-Must clean-sanitize coolers, freezers, bar area cabinets, all cooking equipment, microwave ovens, storage shelves thru-out basement, exposed sinks and exterior of ice machine. #35-Must seal openings thru-out kitchen and basement walls and ceilings, clean walls thru-out same areas repair north wall near walk-in cooler near kitchen and clean hood and filters above cooking equipment. #41-Excessive clutter thru-out kitchen and basement must remove unnecessary articles, clean and organize to prevent pest harbonage. Articles must be stored off floors, away from walls. Serious citation issued 7-42-090

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 IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Foods inside coolers not labeled or dated. Instructed to label and date all foods not in original containers.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Multi use utensils not proerly stored. Instructed to properly stored cleaned utensils inverted to prevent ccontamination before use.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Cutting boards not maintained in prep area. Instructed to replace all worn cutting boards.

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: Fan covers and sinks not cleaned. Instructed to detail clean and sanitize.

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: Floors thru-out premises not cleaned or maintained. Instructed to detail clean floor in prep and basement and remove excessive water on basement floor and replace missing floor tile in prep and storage areas.

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: Light and ventilation covers thru-out not cleaned. Instructed to detail clean. Must replace all missing wall and coving tile and seal all openings and gaps. Stainless steel panel behind cooking equipment not maintained. Instructed to remove or proper attach to wall.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Adequate light not provided in basement. Instructed to install more light. Light bulb not shielded in basement walk-in freezer. Instructed to sheild bulb.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Thermometers not provided inside prep coolers. Instructed to provide thermometers conspicuous inside coolers.

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: Thermometers not provided inside prep coolers. Instructed to provide thermometers conspicuous inside coolers.

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.