TAQUERIA EL RANCHITO Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO VERIFIABLE HEALTH POLICY ON SITE AT TIME OF INSPECTION. LEFT TEMPLATE AND INSTRUCTED TO MAINTAIN COPIES OF HEALTH POLICY SIGNED BY ALL EMPLOYEES ON SITE AT ALL TIMES. PRIORITY FOUNDATION VIOLATION 7-38-010. NO CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND WASH SIGNAGE AT EXPOSED HAND SINK NEAREST FLAT TOP GRILL. INSTRUCTED TO PROVIDE.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: OBSERVED MUSSELS ON SITE WITHOUT SHELLSTOCK TAGS DATING BACK 90 DAYS. MANAGEMENT VOLUNTARILY DISCARDED APPROXIMATELY 1LBS OF MUSSELS VALUED AT APPROXIMATELY $10. INSTRUCTED TO MAINTAIN SHELLSTOCK TAGS FOR AT LEAST 90 DAYS AFTER SALE OF LAST ITEM FROM SHELLSTOCK CONTAINER. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED INTERIOR OF ICE MACHINE IN BASEMENT USED FOR PRODUCING ICE FOR HUMAN CONSUMPTION COVERED IN BLACK AND PINK SLIME. INSTRUCTED TO REMOVE ICE, CLEAN, SANITIZE, AND MAINTAIN IN GOOD CONDITION. PRIORITY FOUNDATION VIOLATION 7-38-005. CITATION ISSUED.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS ITEMS HELD AT THE LISTED IMPROPER TEMPERATURES IN 2 PREP COOLERS LOCATED IN MAIN PREP AREA: SOUR CREAM HELD AT 54.2F, GUACAMOLE HELD AT 48.6F, SLICED TURKEY AT 45.8F, CHICKEN AT 46.4F, BEEF AT 51.2F, HAMBURGERS AT 44.7, AND HAM AT 52.3F. MANAGEMENT VOLUNTARILY DISCARDED AND DENATURED APPROXIMATELY 30 LBS OF PRODUCT VALUED AT APPROXIMATELY $300. INSTRUCTED TO MAINTAIN ALL TCS ITEMS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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: OBSERVED 2 PREP COOLERS CONTAINING TCS ITEMS SUCH AS SOUR CREAM, GUACAMOLE, SLICED TURKEY, CHICKEN, BEEF, HAMBURGERS, AND HAM MAINTAINING IMPROPER AMBIENT TEMPERATURES OF 53.6F AND 49.5F RESPECTIVELY. COOLERS TAGGED AND HELD FOR INSPECTION. INSTRUCTED TO MAINTAIN ALL COOLERS AT OR BELOW 41F AT ALL TIMES. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SACKS ONIONS STORED DIRECTLY ON FLOOR IN REAR STORAGE ROOM CONTAINING DOUGH MIXER. INSTRUCTED TO STORE ALL ITEMS AT LEAST 6 INCHES OFF FLOOR TO ALLOW FOR PROPER CLEANING.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CUTTING BOARDS THROUGHOUT REAR FOOD PREP AREA COVERED IN DEEP GROOVES AND DARK STAINS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN SMOOTH, CLEANABLE SURFACES.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED SLOW DRAINING EXPOSED HAND WASHING SINK IN BASEMENT DISH WASHING AREA. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN IN GOOD CONDITION.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED TRASH RECEPTACLE INSIDE WOMEN'S TOILET ROOM. INSTRUCTED TO PROVIDE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED CRACKED, BROKEN, AND MISSING TILES THROUGHOUT REAR KITCHEN PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVY BUILD UP OF GREASE, GRIME, AND FOOD DEBRIS ON WALLS AND FLOORS OF BASEMENT DISH AREA, IN REAR STORAGE AREA, AND UNDERNEATH AND BEHIND ALL EQUIPMENT IN REAR KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED HEAVY BUILD UP OF GREASE, GRIME, AND FOOD DEBRIS ON WALLS AND FLOORS OF BASEMENT DISH AREA, IN REAR STORAGE AREA, AND UNDERNEATH AND BEHIND ALL EQUIPMENT IN REAR KITCHEN PREP AREA. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN IN GOOD CONDITION.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.