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Ricardo's Restaurant
January 13, 2012 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings13
- critical findings3
Failed findings
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no certified food manager on dutycriticalOfficial wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In PlaceInspector note: Shellfish tags not in place or with the product. Observed bagged raw oysters (100 pieces) in reach-in without shellfsih tag. Instructed that shellfish tag must stay with product until completely finished and shellfish tag to remain on premises for additional 90 days. No citation issued, see report #660001. Manager voluntarily denatured and discarded. product, value $46.
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Potentially hazardous foods does not meet temperature requirement during storage, preparation or service. Found in back storage room at room temperature-30 gallon container-approximately half-filled with red salsa(cooked)at 57.9 F that was prepared 01-11-2012. Instructed manager that potentially hazardous foods must maintain proper temperature at 40 F or below. Also, instructed on proper cooling methods for storing in swallow containers ice bath and cooling from 140 F to 70 F in 4 hours and 70 F to 40 F in 2 hours. No citation issued, see report # 660001
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handwashing sink issuescriticalOfficial wording: Sanitizing Rinse For Equipment And Utensils: Clean, Proper Temperature, Concentration, Exposure TimeInspector note: Sanitizing rinse for utensils and equipment not proper concentration. Found dish washer washing, rinsing and sanitizing utensils at three compartment sink and chlorine sanitizer is at 0ppm. Instructed manager that premises must have chlorine test strips and to properly sanitize equipment and utensils at 100ppm of chlorine. No citation issued, see report #660001.
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surfaces not properly sanitizedOfficial wording: Food Protected During Storage, Preparation, Display, Service And TransportationInspector note: Foods not protected during storage, preparation, display and service. Found pastries on check-out lane on tray and three carts of assorted breads and pastries near front entry door thats not covered or protected of possible contamination or elements. Instructed to have all foods on carts covered or stored in pastry display case to prevent contamination. No citation issued, see report #660001.
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Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And OperatedInspector note: Dish washing facilities not maintained or operated. While running and draining water in middle of three compartment sink in restaurant, water coming up left and right sides of sink. Instructed to detail clean grease trap and drainline also connected to exposed hand sink to prevent inadequate disposal of waste water. No citation issued, see report #660001.
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Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service ArticlesInspector note: Single use articles not properly stored. Instructed to invert utensils to prevent contamination before use.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: Grill, sinks, cooking equipment, can opener attached to prep table, cutting boards, coolers, storage shelves and prep counters not cleaned. Instructed to detail clean and sanitize.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: Floor in prep and basement storage area not cleaned along wallbase. Instructed to detail clean daily and remove food debris.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: Hole in corner baseboard in display area near meat display case. Instructed to seal hole. Ventilation covers through-out not cleaned. Instructed to detail clean.
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thermometers missingOfficial wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures ShieldedInspector note: Light bulbs above produce display case, grill, prep area, and walk-in freezer not shielded. Instructed to install cover or shield over bulbs and end caps or install shatter-proof bulbs.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: Exposed hand sink in restaurant slow draining. Instructed to repair to properly drain water. Rear exposed hand sink in restaurant installed next to storage rack and three compartment sink. Instructed to install shield on both sides of sink.
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Refrigeration And Metal Stem Thermometers Provided And ConspicuousInspector note: Thermometer not provided in beverage/mixed drinks cooler in restaurant. Instructed to provide thermometer conspicuous inside cooler.
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: Food handler in bakery prep area not wearing hair restraint. Instructed that all employees in prep area must have proper hair restraint.
What changed since the previous inspection?
Compared with Pass on July 6, 2011: 13 findings appeared for the first time.
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About this record
This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.
Source: Chicago Data Portal.