Cooked?✕
Rico Fresh Market
May 4, 2018 · Fail
🪳cooked
- official resultFail
- resultFail
- inspection typeComplaint
- failed findings9
- critical findings3
Failed findings
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food received at unsafe tempscriticalOfficial wording: Hand Washing Facilities: With Soap And Sanitary Hand Drying Devices, Convenient And Accessible To Food Prep AreaInspector note: Observed no hand soap at multiple hand sinks- in the restaurant, in the rear frying and baking area, and in the meat department cutting room. Also observed the meat department cutting room hand sink to be inaccessible due to a large cart blocking the sink. Instructed facility to maintain all hand sinks with soap, paper towels, hot and cold water, and accessible at all times. Facility installed soap throughout and removed cart during inspection. Observed meat being prepared in the western basement with no hand sink accessible. Instructed facility to only prepared and handle open foods in approved prep areas or to install an exposed hand sink in said area. Facility relocated meats to eastern basement which has an approved prep area and hand sink accessible. Critical violation 7-38-030.
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certified manager paperwork missingcriticalOfficial wording: Facilities To Maintain Proper TemperatureInspector note: Observed the salad bar cooler at a temperature of 52.1f while holding potentially hazardous foods (chicken, cheese, eggs, etc). Instructed facility to repair and maintain at 40f or below. Facility removed all food at time of inspection and prior to inspection completion cooler was repaired and lowered to 39.6f. Critical violation 7-38-005(a).
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: Found foods at improper temperatures- at the salad bar cooler found 1lb of ham at 52.5f, 1lb of cheese at 52.5f, 3lbs of cut leafy greens at 54.9f, and 1/2 lb of hardboiled eggs at 60.1f; at the rear prep (baking and frying) area found 9lbs of raw fish at 53.1f and 9lbs of raw fish at 73.4f. Operator discarded and denatured all food (23.5lbs) with a stated value of $105. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).
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Dish Washing Facilities: Properly Designed, Constructed, Maintained, Installed, Located And OperatedInspector note: Observed the three compartment sink at the deli department to have waste water flow back up into compartments when water is released from an adjacent compartment. Instructed facility to repair and maintain so that waste water can be disposed of without backing up. Serious violation 7-38-030.
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Food And Non-Food Contact Surfaces Properly Designed, Constructed And MaintainedInspector note: Instructed facility to install and maintain a splashguard to the right of the exposed hand sink in the restaurant. Observed exposed waste water pipes in both basements above dry storage areas. Instructed facility to either encase all pipes or relocated said items and to maintain. Observed the large basement produce prep cutting board to have deep dark grooves in it. Instructed facility to replace and maintain.
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food prep surfaces dirtyOfficial wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive DetergentsInspector note: Observed slight dirt accumulation in the upper interior portion of the ice machine used for human consumption. Instructed facility to clean, sanitize, and maintain.
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: Observed dirt and debris on the floors in the restaurant under cooking equipment and large fixtures. Instructed facility to clean and maintain.
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Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning MethodsInspector note: Observed a missing ceiling tile above the three compartment sink in the rear baking and frying area. Instructed facility to install and maintain.
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pests in the houseOfficial wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And MaintainedInspector note: Observed low hot water pressure at the restaurant exposed hand sink and low cold water pressure at the basement 3 compartment sink. Instructed facility to repair and maintain. Observed missing sink stoppers or non-functioning sink stoppers at the basement three compartment sink, the deli three compartment sink, and at the restaurant three compartment sink. Instructed facility to repair or install new and maintain. Observed multiple pots, pans, and utensils too large to be fully submerged in the three compartment sinks. Instructed facility to remove all items or install adequate dish washing facilities and to maintain.
What changed since the previous inspection?
Compared with Pass on January 10, 2017: 9 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.