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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES- TOMALES AT 52.1 F, CARNITAS AT 52.2 F, TRIPE AT 51.9 F, SAUSAGE AT 53.9 F AND PEPPERONI AT 53.9 F. INSTRUCTED MANAGER ALL TCS FOODS MUST BE 41.0 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE TCS FOODS VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: FOUND THE FOLLOWING REACH IN PREP COOLERS NOT MAINTAINED- 2-DOOR STAND UP COOLER AMBIENT AIR TEMPERATURE AT 59.1 F, 3-DOOR REACH IN PREP COOLER AT 54.4 F AND PIZZA REACH IN COOLER AT 53.9 F. FOUND SAUSAGE, CARNITAS, TRIPE INSIDE COOLERS. INSTRUCTED MANAGER MUST REPAIR SAID COOLERS, AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005.

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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SLIGHT PINK BUILD UP INSIDE ICE MACHINE. MUST CLEAN INTERIOR OF ICE MACHINE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED SOME REACH IN COOLERS DOOR RUBBER GASKETS NOT TIGHT FITTED. INSTRUCTED MANAGER ALL REACH IN COOLERS DOOR RUBBER GASKETS MUST BE TIGHT FITTED.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS INSIDE ALL PREP AREA REACH IN COOLERS/DOOR HINDGES/CORNERS AND TOP HALF OF REACH IN COOLERS DOORS, FOOD BUILD UP ON EXTERIOR OF DISHMACHINE AND FOOD BUILD UP ON WALK IN COOLER SHELVES. MUST CLEAN AND MAINTAIN EQUIPMENT.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: THE FOLLOWING NOT CLEAN- OBSERVED ACCUMULATED FOOD DEBRIS INSIDE ALL PREP AREA REACH IN COOLERS/DOOR HINDGES/CORNERS AND TOP HALF OF REACH IN COOLERS DOORS, FOOD BUILD UP ON EXTERIOR OF DISHMACHINE AND FOOD BUILD UP ON WALK IN COOLER SHELVES. MUST CLEAN AND MAINTAIN EQUIPMENT.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.