TAQUERIA EL RANCHITO Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: "Held for Inspection" tag remains.

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.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: violation #04 now corrected.

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.

This violation was corrected during the inspection.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Violation #08 now corrected.

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.

This violation was corrected during the inspection.

PREVIOUS SERIOUS VIOLATION CORRECTED, 7-42-090 - Comments: Previous serious violation not corrected: 7-26-2011, report #557461: 18-Evidence of live insects found on premises. Observed 7 live roaches in basement and several other areas (womens washroom, under 3 compartment sink, under chest freezer). Also, numerous (hundreds) live gnats and houseflies thru-out premises in prep, basement, dining and storage area. Flies on walls, ceiling, food containers and equipment, in boxes of dried chilis etc) Rodent activity found on premises. Found mice droppings-approximately 30 plus on storage shelves in basement. Instructed to remove all live pest activity, detail clean and sanitize all areas/utensils/equipment and have licensed pest control service premises. 29-#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 floor, away from walls. Critical citation issued 7-42-090.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

This violation was corrected during the inspection.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Violation has been upgraded to Critical

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: Violation has been upgraded to Critical

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.----Install proper disposable towel dipensers at all hand sinks, provide covers for soap dispensers.-----Provide tight fitting lids for garbage containers through-out.-----Remove all crates used for shelving, provide proper raised shelving to facilitate cleaning.

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. Clean all equipment and containers (greasetraps, sinks, coolers/cabinets etc), remove all grease, dirt, food debris etc.

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. Clean all floor drains through-out, remove food debris.

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/ceiling tiles thru-out not cleaned. Instructed to detail clean, remove accumulated dust. 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 properly attach to wall.----Replace missing/broken weather stripping between 2 outermost front doors.---Remove dead flies from windowsill.----Rear screendoor must be repaired to open outward.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Must raise or adjust tension spring on basement sprayer to keep it above rim of sink.

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: 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.