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Rico Fresh Market

March 25, 2019 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings16
critical findings2

Failed findings

handwashing sink blocked or barecritical

Official wording: Adequate Handwashing Sinks Properly Supplied And Accessible
Inspector note: OBSERVED NO HAND SINK IN BASEMENT PREPACKAGING AREA FOR (SEASONINGS AND SPICES)MUST PROVIDE A HAND SINK WITH HOT AND COLD RUNNING WATER.(PRIORITY FOUNDATION-NO CITATION ISSUED)
code 10Priority
water/temperature at the sink offcritical

Official wording: No Bare Hand Contact With Rte Food Or A Pre-Approved Alternative Procedure Properly Allowed
Inspector note: OBSERVED MALE EMPLOYEE HANDLING FOODS WITH BARE HANDS.OBSERVED BARE HAND CONTACT WITH READY TO EAT FOODS(3LBS.COOKED POBLANO PEPPERS)BEING PLACED INTO HOT HOLDING UNITS.MUST USE GLOVES AND UTENSILS TO HANDLE READY TO EAT FOODS.PRODUCT WAS DISCARDED BY MANAGER.3LBS.$9.COS(PRIORITY 7-38-010)
code 9Priority
hot/cold holding temps off

Official wording: Proper Hot Holding Temperatures
Inspector note: OBSERVED IMPROPER TEMPERATURES OF HOT HOLDING FOODS AT COUNTER TOP HOT HOLDING UNIT IN TAQUERIA SUCH AS 30LBS. PACKAGED BOWLS OF COOKED BEANS 132.4F-132.8F,25LBS. PREPACKAGED RICE 132.8F-132.9F.,100LBS.COOKED CHICKEN 128.8F ON HOT HOLDING DISPLAY ON SALES FLOOR.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE HOT HOLDING FOODS AT 135.0F OR ABOVE.APPX.155LBS.$610.(PRIORITY 7-38-005)
code 21
cold food not cold enough

Official wording: Proper Cold Holding Temperatures
Inspector note: OBSERVED IMPROPER TEMPERATURES OF COLD HOLDING FOODS IN PRODUCE OPEN DISPLAY UNIT ON SALES FLOOR SUCH AS APPLE SALAD 5LBS. 45.9F,10LBS. YOGURT AND FRUIT CUP 46.2F,10LBS. GUACAMOLA 45.6F,54.9F PREPACKAGED SALADS,5LBS. SPINACH 52.2F,21LBS. HEART LETTUCE 52.5F,30LBS. PICO DE GALLO 46.4F,95LBS. RED SALSA 46.6F-47.1F,14LBS. KALE 45.4F,100LBS. MASA 46.4F,25LBS. CORN 45.7F,25LBS. MASA 46.1F.PRODUCT WAS DISCARDED BY MANAGER MUST HAVE COLD HOLD FOODS AT 41.0F OR BELOW.APPX.475LBS.$2,031.50.CONSOLIDATED ABOVE VIOLATION.(PRIORITY 7-38-005)
code 22
food not cooled down right

Official wording: Proper Date Marking And Disposition
Inspector note: OBSERVED NO DATE MARKINGS ON TCS READY TO EAT FOODS HELD FOR MORE THAN 24 HOURS STORED INSIDE OF DELI DISPLAY UNIT AND TAQUERIA PREP COOLER SUCH AS PREPARED SALADS 4LBS. CACTUS SALAD,5LBS. CRAB SALAD,6LBS. POTATO SALAD,6LBS. CHICKEN SALAD,5LBS. TUNA,6LBS. MACARONI SALAD,6;BS.CEVICHE FISH,6,7LBS CEVICHE SHRIMP.5LBS. SHREEDED LETTUCE,4LBS. COOKED STEAK.PRODUCT WAS DISCARED BY MANAGER.MUST DATE MARK FOODS PROPERLY.APPX. 53.7LBS.$241.(PRIORITY FOUNDATION 7-38-005)
code 23
consumer advisory missing

Official wording: Consumer Advisory Provided For Raw/Undercooked Food
Inspector note: OBSERVED NO CONSUMER ADVISORY POSTED ON MENU OF THE RISK OF CONSUMING RAW OR UNDER COOKED FOODS.MUST PROVIDE A REMINDER AND DISCLOSURE AND MAINTAIN.(PRIORITY FOUNDATION-NO CITATION ISSUED)
code 25
food prep surfaces dirty

Official wording: Proper Cooling Methods Used; Adequate Equipment For Temperature Control
Inspector note: OBSERVED IMPROPER TEMPERATURES OF COUNTER TOP HOT HOLDING UNIT IN TAQUERIA AT 120.3F,PRODUCE OPEN DISPLAY UNIT ON SALES FLOOR AT 50.0F,CHICKEN HOT HOLDING UNIT ON SALES FLOOR AT 77.7F.A HELD FOR INSPECTION TAG PLACED ON UNITS .ONCE REPAIRED FAX OR EMAIL .MUST HAVE COLD HOLDING UNIT AT 41.0F OR BELOW AND HOT HOLDING UNIT AT 135.0F.(PRIORITY 7-38-005)
code 33
thermometers missing

Official wording: Thermometers Provided & Accurate
Inspector note: MUST PROVIDE A THERMOMETER FOR COUNTER TOP HOT HOLDING UNIT IN TAQUERIA.
code 36
food improperly labeled

Official wording: Food Properly Labeled; Original Container
Inspector note: MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL CONTAINERS.
code 37
Contamination Prevented During Food Preparation, Storage & Display

Inspector note: MUST INSTALL A SPLASH GUARD AT HAND SINK NEXT TO 3- COMPARTMENT SINK IN BAKERY PREP AREA
code 39
Gloves Used Properly

Inspector note: MUST USE GLOVES OR UTENSILS WHEN HANDLING READY TO EAT FOODS.
code 46
surfaces / setup not up to code

Official wording: Food & Non-Food Contact Surfaces Cleanable, Properly Designed, Constructed & Used
Inspector note: MUST REPAIR OR REPLACE WORN AND PITTED CUTTING BOARDS IN ALL PREP AREAS.
code 47
plumbing acting up

Official wording: Non-Food/Food Contact Surfaces Clean
Inspector note: MUST CLEAN FOOD DEBRIS BUILD UP ON GRILL TABLES,FRYER CABINETS,MEAT PREP- WRAPPING STATION,UNDER SIDES OF PREP TABLES.MEAT WALK IN COOLER- FAN GUARD COVERS.BAKERY PREP AREA- ROLLING CARTS,CABINETS,EXTERIOR OF OVEN.MEAT WALK IN COOLER-SHELVING UNITS.PRODUCE WALK IN COOLER-FAN GUARD COVERS.
code 49
bathroom / plumbing issues

Official wording: Plumbing Installed; Proper Backflow Devices
Inspector note: MUST REPAIR OR REPLACE GAP AT DRAIN BOARD AND LOOSE FAUCET AT 3- COMP SINK IN THE TAQUERIA,BAKERY LEAKY PIPE AT 3- COMP SINK.
code 51
floors, walls, or ceilings grimy

Official wording: Physical Facilities Installed, Maintained & Clean
Inspector note: MUST CLEAN DEBRIS FROM FLOOR IN BAKERY PREP AREA AND TAQUERIA. • MUST REPAIR OR REPLACE BROKEN FLOOR TILE IN MEAT WALK IN COOLER.
code 55
Adequate Ventilation & Lighting; Designated Areas Used

Inspector note: MUST CLEAN DEBRIS BUILD UP ON HOOD AND FILTERS IN TAQUERIA .
code 56

What changed since the previous inspection?

Compared with Pass on November 5, 2018: 14 findings appeared for the first time. 2 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.