TAQUERIA EL RANCHITO Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE KITCHEN 2 DOOR STAND-UP COOLER WITH AN AIR TEMPERATURE OF 60.1F. THE COOLER IS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BEEF TRIPE,HAMBURGERS,CHILE RELLENOS,RAW CHICKEN,RAW PORK,COOKED GROUND BEEF ETC... MUST EMPTY THE UNIT AND HAVE IT REPAIRED SO THAT IT MAINTAINS AN AIR TEMPERATURE OF BELOW 40F OR BELOW AT ALL TIMES. TAGGED HELD FOR INSPECTION AT THIS TIME. CRITICAL VIOLATION 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: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED CHILE RELLENOS AT 45.6F,RAW STEAK AT 48.9F,PORK CARNITAS 48.7F,RAW PORK 67.4F,HAMBURGERS 49.3F,RAW CHICKEN 48.7F,COOKED GROUND BEEF 60.9F,COOKED CHICKEN AND COOKED SAUSAGE LINKS INTERNAL TEMPERATURES RANGING BETWEEN 100.1F-110.7F AT COOK LINE.MANAGEMENT VOLUNTARILY DISCARDED,DENATURED SAID FOODS APPROXIMATELY 40#'S OF FOOD WORTH APPROX. $500.00 AS PER MANAGER ON DUTY.INSTRUCTED MANAGER TO MONITOR,MAINTAIN ALL COLD POTENTIALLY HAZARDOUS FOODS AT 40F OR BELOW AND ALL HOT POTENTIALLY HAZARDOUS FOODS AT 140F OR ABOVE AT ALL TIMES. CRITICAL VIOLATION 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.

WATER SOURCE: SAFE, HOT & COLD UNDER CITY PRESSURE - Comments: FOUND NO HOT RUNNING WATER AT ALL SINKS THROUGHOUT THE FOOD ESTABLISHMENT TEMPERATURE OF WATER MEASURED AT 80.4F AT THIS TIME. OPERATOR RESTORED ADEQUATE HOT RUNNING WATER AND TEMPERATURE MEASURED AT 110.F UNDER PRESSURE AT 3:20 P.M..INSTRUCTED TO MONITOR AND MAINTAIN SAFE,HOT AND COLD RUNNING WATER UNDER PRESSURE AT ALL TIMES. CRITICAL VIOLATION 7-38-030.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED NUMEROUS FOOD CONTAINERS OF RAW MEATS (BEEF,CHICKEN,PORK) AND RAW SHELL EGGS INSIDE THE 2 DOOR STAND-UP REACH-IN-COOLER AND INSIDE THE WALK-IN-COOLER STORED ABOVE AND NEXT TO UNCOVERED/UNPROTECTED/NOT LABELED COOKED BEEF TRIPE,COOKED GROUND BEEF,COOKED CHICKEN ETC.. INSTRUCTED MANAGER ON PROPER FOOD PROTECTION OF FOODS DURING STORAGE,PREPARATION,DISPLAY,SERVICE.ALSO,FOUND LARGE AMOUNTS OF RUST INSIDE THE ICE MACHINE PANEL DIRECTLY ABOVE FROM ICE CHIPS.INSTRUCTED TO CLEAN AND SANITIZE INTERIORS OF ICE MACHINE AND REMOVE RUSTS AND MAINTAIN. SERIOUS VIOLATION 7-38-005(A).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND THE REAR EXIT DOOR LEADING TO THE ALLEY NOT INSECT/RODENT-PROOFED/WEATHERSTRIP IS BROKEN;APPROX: 1/4" GAP AT THE LEFT CORNER OF SAID DOOR.INSTRUCTED TO MAKE DOOR TIGHT FITTING ALL ACROSS THE BOTTOM TO PREVENT PEST ENTRY.SERIOUS VIOLATION 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.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL PREPARED FOODS INSIDE THE WALK IN COOLER AND DRIED FOOD STORAGE CONTAINERS NOT LABELED. INSTRUCTED TO LABEL/DATE AND MAINTAIN.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER GASKETS AT 2 DOOR STAND-UP REACH IN COOLER ARE IN POOR REPAIR. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN. WOODEN STORAGE SHELVINGS THROUGHOUT THE KITCHEN DRY SRORAGE AREAS AND RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER.MUST BE REPLACED OR REPAIRED USING A NON-TOXIC FINISH AND MAINTAIN TO SMOOTH,EASILY CLEANABLE SURFACES.

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: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENT, SINKS, COOLERS, PREP TABLES, ICE MACHINE,KITCHEN SHELVINGS.

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: FOUND EXCESSIVE FOOD DEBRIS, GREASE AND WATER ON FLOORS; INSTRUCTED TO CLEAN FLOORS THRU-OUT THE KITCHEN PREP AREAS, FRONT SERVING AREA AND BASEMENT, UNDER,AROUND, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS. MUST KEEP FLOORS DRY IN KITCHEN AND BASEMENT TO PREVENT PEST HARBORAGE AND MAINTAIN.

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 WALL/CEILING INSIDE THE WALK IN COOLER AND ATTACHED EQUIPMENTS,WALLS ALONG THE COOK LINE WITH GREASE/FOOD DEBRIS SPLASHED REMOVE DUSTS BUILD-UP ON VENTILATION COVERS INSIDE THE TOILET ROOMS AND MAINTAIN. REPLACE DAMAGED CEILING TILE AT REAR CORNER IN KITCHEN AND CLEAN AND SANITIZE INTERIORS OF LIGHT SHIELDS THROUGHOUT THE KITCHEN PREP AREAS.

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: INSTRUCTED TO PROVIDE MISSING LIGHT SHIELDS INSIDE THE WALK-IN-COOLER OR SHATTER-PROOF LIGHTING AND MAINTAIN.

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 PROVIDE AND MAINTAIN A VISIBLE BACKFLOW PREVENTION DEVICE FOR THE ICE MACHINE.

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: MUST PROVIDE AND MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.

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: MUST PROVIDE AND MAINTAIN A METAL STEM THERMOMETER FOR MONITORING FOOD TEMPERATURES.

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.