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

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: LOW TEMPERATURE DISH MACHINE IN USE AND UNABLE TO ADEQUATELY SANITIZE AT TIME OF INSPECTION: THE DISHMACHINE WAS SANITIZING AT 0 PPM CHLORINE DURING THE INSPECTION. INSTRUCTED TO CONTACT A PROFESSIONAL TO REPAIR THE MACHINE TO PROVIDE A SANITIZING CONCENTRATION OF 50-100PPM CHLORINE AT ALL TIMES. THE MACHINE WAS TAGGED AND CANNOT BE USED UNTIL RE-INSPECTED BY CDPH AFTER THE MACHINE IS SANITIZING AT THE PROPER CONCENTRATION OF 50-100PPM CHLORINE. CRITICAL VIOLATION 7-38-030

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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD NOT PROTECTED FROM CONTAMINATION DURING STORAGE: OBSERVED AN ELECTRIC FLY ZAPPER STORED ON A DRY FOOD STORAGE RACK IN THE DRY FOOD STORAGE ROOM IN THE BASEMENT WITH 100'S OF DEAD BUGS ON THE STORAGE RACKS. UPON REQUEST THE MANAGER REMOVED THE BUG ZAPPER FROM THE FOOD STORAGE AREA. INSTRUCTED TO REMOVE ALL DEAD BUGS FROM THE BASEMENT, DETAIL CLEAN AND SANITIZE ALL INFECTED AREAS. OBSERVED A LARGE AMOUNT OF RICE BEING REHEATED IN THE MICROWAVE THAT WAS IN A GROCERY BAG. INSTRUCTED TO NOT STORE, REHEAT, OR COOK WITH ANY TYPE OF GROCERY BAG AS THEY ARE NOT FOOD GRADE BAGS AND WILL MELT. MANAGER VOLUNTARILY DISCARDED 5# OF RICE WORTH APPROXIMATELY $20. SERIOUS VIOLATION 7-38-005A

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: OBSERVED CUPS USED TO DISPENSE FOOD IN THE CONTAINERS OF CHEESE AND GIARDINNARA IN THE COLD HOLDING REFRIGERATION UNIT. INSTRUCTED TO USE HANDLED SCOOPS TO DISPENSE FOOD AND TO STORE HANDLED SCOOPS EITHER IN THE FOOD WITH THE HANDLE FACING UP OUT OF THE FOOD OR IN A SEPARATE CONTAINER IN BETWEEN 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED A HOLE IN THE CEILING OUTSIDE OF THE OFFICE IN THE BASEMENT WHERE WOOD IS DETERIORATING. INSTRUCTED TO REPAIR THE CEILING TO PROVIDE A SMOOTH, EASILY CLEANABLE SURFACE 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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN THE FOOD SPLATTER ON THE WALLS BEHIND THE HOT HOLDING UNITS AND THE REFRIGERATION UNITS ACROSS THE COOKING EQUIPMENT ON THE LINE.

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 DETAIL CLEAN THE FOOD SPLATTER ON THE WALLS BEHIND THE HOT HOLDING UNITS AND THE REFRIGERATION UNITS ACROSS THE COOKING EQUIPMENT ON THE LINE.

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.