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Rico Fresh Market

March 24, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings3

Failed findings

no certified food manager on dutycritical

Official wording: Source Sound Condition, No Spoilage, Foods Properly Labeled, Shellfish Tags In Place
Inspector note: NOTED A CONTAINER SHELL FISH (OYSTERS)AT THE FRONT PREP/DISPLAY COOLER WITH NO TAGS ATTACHED PER CODE. INSTRUCTED TO HAVE TAGS ON ALL SHELL FISH UNTIL THE LAST BATCH IS CONSUMED AND THEN THE TAGS MUST BE STORED ON FILE FOR AN ADDITIONAL 90 DAYS. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF THE SHELL FISH WORTH $15.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(B)
code 1Priority
food from a questionable sourcecritical

Official wording: Adequate Number, Convenient, Accessible, Designed, And Maintained
Inspector note: NOTED EXPOSED HAND WASH SINK AT THE MEAT PREP COOLER IN POOR REPAIRS WITH PIPES DISCONNECTED AT THE BOTTOM OF SINK AND NO HOT AND COLD RUNNING WATER AT THE TIME OF INSPECTION. INSTRUCTED TO HAVE HOT AND COLD RUNNING WATER AT ALL HAND WASH SINKS. CRITICAL VIOLATION #7-38-030
code 11Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE HOT HOLDING UNITS TO BE IMPROPER:-GROUND BEEF 82.4F, STUFFED PEPPERS 47.3F, TACOS 94.9F, SHRIMP RICE 97.8F, CHICKEN 126.4F, RICE (INDIVIDUALLY PORTIONED CONTAINERS)103.5F, REFRIED BEANS 103.9F,CHEESE IN BREAD 77.4F, HAM 85.8F, PORK 116.3F, FISH 135.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 50 LBS OF FOOD WORTH $490.00 THROUGH DENATURING PROCESS. CRITICAL VIOLATION #7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: NOTED BROKEN LID AT THE ICE MACHINE BEHIND THE MEAT DISPLAY CASE. INSTRUCTED TO REPAIR AND MAINTAIN....ALSO NOTED NO STOPPERS AT THE 3 COMPARTMENT SINK OF THE SAME.INSTRUCTED TO PROVIDE.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: NOTED SLIGHT DISCOLORATION INSIDE THE INNER LINING OF ICE MACHINE. INSTRUCTED TO CLEAN AND SANITIZE ICE MACHINE...MUST ALSO DETAIL CLEAN SHELVES AT THE FRONT DISPLAY PREP/COOLER WITH OLD FOOD DEBRIS AND DIRT...CLEAN AND MAINTAIN SHELVES AT THE REAR PREP AREA (BAKERY). MUST UPGRADE HOUSE KEEPING.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: INSTRUCTED TO CLEAN FLOORS THROUGH OUT ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE PREP AREAS AND BASEMENT PREP/DRY STORAGE.
code 34
Refrigeration And Metal Stem Thermometers Provided And Conspicuous

Inspector note: NOTED SOME REFRIGERATION UNITS AND COOLERS WITH NO STEM THERMOMETERS. INSTRUCTED TO PROVIDE THERMOMETER TO ALL REFRIGERATION UNITS AND COOLERS AND MUST BE VISIBLE FOR PROPER TEMPERATURE MONITORING.
code 40
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: NOTED WASH CLOTHS SCATTERED THROUGH OUT ALL FOOD PREP TABLES AT FOOD PREP AREAS. INSTRUCTED TO STORE ALL WASH CLOTHS IN A SANITIZING SOLUTION ESPECIALLY WHEN NOT IN USE.
code 43

What changed since the previous inspection?

Compared with Pass on April 3, 2015: 5 findings appeared for the first time. 3 findings recurred. 3 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.