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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND SOAP AVAILABLE AT THE HAND WASHING SINK IN THE KITCHEN PREP/DISHWASHING AREA. INSTRUCTED TO PROVIDE HAND SOAP AT ALL HAND WASHING SINKS AT ALL TIMES. (CORRECTED ON SITE - MANAGER PROVIDED HANDSOAP) PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED

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.

This violation was corrected during the inspection.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 INSTRUCTED TO LABEL FOOD STORAGE CONTAINERS IN THE BASEMENT IDENTIFIED WITH COMMON NAME (BEANS, RICE ETC).

Missing allergen labeling can cause severe allergic reactions.

All food properly labeled with required information.

Common name; Ingredients; Allergen declarations; Date marking; Manufacturer info; Net quantity.

WIPING CLOTHS: PROPERLY USED & STORED - Comments: 3-304.14 OBSERVED WIPING CLOTHS ON TOP OF PREP COOLER/PREP TABLE. INSTRUCTED TO PROPERLY STORE IN A CLEAN CONTAINER WITH SANITIZING SOLUTION.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-101.11(B, C, D, E) OBSERVED BREAD STORED IN GROCERY BAGS IN THE WALK-IN-COOLER.INSTRUCTED TO USE PROPER FOOD GRADE STORAGE CONTAINERS OR BAGS.

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.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: 4-301.12INSTRUCTED TO PROVIDE 3 WORKING DRAIN STOPPERS FOR 3 COMPARTMENT BAR SINK INFRONT BAR AREA.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-602.13 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF PREP COOLERS WITH WHITE MOLDLIKE AND SLIMY ACCUMULATION.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF ALL PREP COOLER, REACH-IN COOLER, INTERIOR AND EXTERIOR SIDES OF ALL COOKING EQUIPMENT (STOVE, OVEN, FRYER, STORAGE AND PREP SHELVES/RACKS HANDSINKS, 3 COMPARTMENT SINKS) WITH EXCESSIVE GREASE AND DRIED FOOD DEBRIS ACCUMULATION.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.11 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS WITH EXCESSIVE GREASE AND FOOD DEBRIS ACCUMULATION ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT KITCHEN ESPECIALLY UNDER AND BEHIND COOLERS AND STEAM TABLE/COOKING EQUIPMENT AND FLOORS THROUGHOUT BASEMENT PREP/DISHWASHING AREA AND FLOORS INSIDE WALK-IN COOLER AND WALK-IN FREEZER WITH EXCESSIVE BLOOD FROM MEAT ACCUMULATION IN THE BASEMENT.

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: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN LIGHTSHIELDS THROUGHOUT KITCHEN WITH EXCESSIVE DIRT AND ACCUMULATION OF DEAD INSECTS.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 INSTRUCTED TO REPLACE MISSING LIGHTSHIELD ABOVE DISHMACHINE IN BASEMENT PREP/DISHWASHING AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: 6-202.11 INSTRUCTED TO REPLACE MISSING LIGHTSHIELD ABOVE DISHMACHINE IN BASEMENT PREP/DISHWASHING AREA.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.