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Rico Fresh Market

August 27, 2014 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings2

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED IMPROPER TEMPERATURES OF COOKED PORK CHARRONES AT 79.2F,COOKED CHICKEN 121.4- 134.6F IN HOT HOLDING UNIT,COOKED RICE 109.8F-114.8F IN HOT HOLDING UNIT.CUT PINEAPPLE 63.1F ON OPEN DISPLAY CASE.NO TIME AND TEMPERATURE LOGS AVAILABLE TO VIEW.PRODUCT WAS DUMPED AND DENATURED BY MANAGER APPX.90LBS.$145.MUST HAVE HOT HOLDING AT 140.0F OR ABOVE,40.0F OR BELOW COLD.(CRITICAL 7-38-005A).
code 3Priority
hand hygiene slippingcritical

Official wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.
Inspector note: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER SUCH AS FOOD HANDLER HAD HANDLED RAW CHICKEN WITH DISPOSABLE GLOVES ON AND USED A PAPER TOWEL TO WIPE GLOVES AND USED SAME PAPER TOWEL TO WIPE DOWN CUTTING BOARD IN MEAT DEPARTMENT AREA.DID NOT REMOVE GLOVES AND WASH HANDS.AND ALSO ANOTHER FOOD HANDLER WASHING HANDS AT 3- COMPARTMENT SINK.MUST WASH HANDS AT HAND SINKS ONLY AND AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A).
code 6Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST REPLACE WORN AND STAINED CUTTING BOARDS IN BASEMENT PRODUCE PREP AREA.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN FOOD DEBRI FROM SHELVING UNITS IN BAKERY 2- DOOR COOLER.
code 33
thermometers missing

Official wording: Lighting: Required Minimum Foot-Candles Of Light Provided, Fixtures Shielded
Inspector note: MUST SHIELD LIGHTS OVER 3- COMPARTMENT SINK IN BASEMENT AREA.
code 36
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: MUST REPAIR OR REPLACE LEAKY PIPE AT HAND SINK IN BASEMENT PREP AREA,LEAKY PIPES AT WALK IN FREEZER IN BASEMENT.
code 38
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: MUST PROVIDE THERMOMETER FOR SALSA COOLER BY MEAT DEPT.
code 40
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: MUST ELEVATE,ORGANIZE OR REMOVE ARTICLES OFF OF FLOOR AND AWAY FROM WALLS IN BASEMENT.
code 41

What changed since the previous inspection?

Compared with Pass on January 21, 2014: 4 findings appeared for the first time. 4 findings recurred. 2 previous findings did not recur.

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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.