TAQUERIA EL RANCHITO Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS NOT MEETING PROPER TEMPERATURE INSIDE THE PREP COOLER. SUCH AS MASHED POTATO AT 51.1F, BOILED EGGS AT 48.9F, CHICKEN SALAD AT 51.0F. PREP COOLER TEMPERATURE AT 40F. NO TIME/TEMPERATURE LOG TO SHOW. CITATION ISSUED CRITICAL 7-38-005(A). MANAGER DISCARDED THE SAID PRODUCT WORTH $ 3.00 TOTAL 2 LBS.

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.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OUTSIDE GREASE CONTAINER NOT MAINTAINED. WITH FRESH GREASE DRIPPING AROUND THE RIM OF THE LID AND LID WITH ACCUMULATED DRIED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN. CITATION ISSUED SERIOUS, 7-38-020. MANAGER ASKED ONE OF THE EMPLOYEE TO CLEAN THE GREASE CONTAINER DURING INSPECTION. GREASE CONTAINER IS NOW CLEAN AND MAINTAINED.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO RE CAULK AROUND THE WASHBOWL SINK IN BOTH WASHROOMS. CAULKING WORN OUT. MUST SEAL OR REPAINT ALL THE WOOD SHELVINGS IN THE BASEMENT AND MAINTAIN.

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 AND SANITIZE THE CABINET BEHIND THE BAR, FOOD SUPPLY SHELVINGS IN THE BASEMENT, ALL THE PREP TABLE, ALL BULK CONTAINERS, COOKING EQUIPMENT, ALL THE DOORS THRU-OUT THE ESTABLISHMENT AND MAINTAIN.

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: MUST CLEAN IN DETAIL AND MAINTAIN, FLOOR THRU-OUT THE BASEMENT,(WITH WATER ON THE FLOOR)MUST DRY FLOOR TO PREVENT INSECT HARBORAGE. KITCHEN,PREP AREA,( WITH FOOD DEBRIS EVERYWHERE.)INSIDE THE WALK IN FREEZER AND WALK IN COOLER, AND DISH WASHING AREA.

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: MUST CLEAN WALLS THRU-OUT THE PREP AREA/KITCHEN AND MAINTAIN.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MISSING VISIBLE THERMOMETER IN SOME REACH IN COOLER, WALK IN COOLER AND PREP COOLER. MUST PROVIDE THERMOMETER.

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: MISSING VISIBLE THERMOMETER IN SOME REACH IN COOLER, WALK IN COOLER AND PREP COOLER. MUST PROVIDE THERMOMETER.

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.