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

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLERS DICING AND CHOPPING ONIONS,TOMATOES (READY-TO-EAT-FOODS) WITH THEIR BARE HANDS AND MULTI-TASKING PERFORMING MULTIPLE TASKS HANDLING FOODS AND NOT WASHING HANDS.INSTRUCTED ON PROPER PROCEDURES OF WASHING HANDS PER CITY CODE.MANAGER PROVIDED GLOVES FOR HANDLING FOODS BEFORE I LEFT,WAS AGAIN ADVISED THAT THERE IS NO BARE HAND CONTACT WITH READY-TO-EAT FOODS(USE GLOVES,TONGS,SPOONS,SPATULAS ETC.) CRITICAL VIOLATION 7-38-010(A).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED NUMEROUS RAW FOODS BEEF,PORK INSIDE REACH-IN-COOLERS/WALK-IN-COOLER STORED ABOVE AND NEXT TO READY-TO-EAT FOODS SALSAS,CUT TOMATOES,READY-TO-EAT PRODUCE ITEMS,READY- TO- EAT COOKED FOODS TAMALES UNCOVERED,UNLABELED ETC.INSTRUCTED MANAGER TO PROPERLY COVER ALL FOODS AND STORE READY TO EAT FOOD ABOVE RAW FOODS IN COOLERS TO PREVENT CONTAMINATION. 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.

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: MUST REPLACE OR REPAIR RUSTY SHELVINGS INSIDE THE WALK-IN-COOLER USING A NON-TOXIC FINISH AND MAINTAIN ALSO,REPLACE WORNED-OUT CUTTING BOARDS IN KITCHEN AREAS 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: CLEAN INTERIOR AND EXTERIOR OF ALL COOKING EQUIPMENTS, SINKS, COOLERS, PREP TABLES, ICE MACHINE,FAN COVERS INSIDE THE WALK-IN-COOLER 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: 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 FRONT CUSTOMER DINING AREA 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.

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 FRONT CUSTOMER DINING AREA 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.