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Taqueria El Ranchito

November 30, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeComplaint
failed findings8
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS NOT AT PROPER TEMPERATURES; OBSERVED THE FOLLOWING FOOD ITEMS ON TOP OF PREP TABLE; 10 LBS OF COOKED RED SAUCE AT 80.9F, ABOUT 2 LBS. OF COOKED PORK AT 79.8F, AND ABOUT 1 LB. COOKED CHICKEN AT 69.05F. MANAGER STATED FOOD ITEMS COOKED/PREPARED LAST NIGHT AND LEFT ON TOP OF PREP TABLE OVER NIGHT. MUST KEEP COLD AT 40F OR BELOW, HOT 140F OR HIGHER. CRITICAL CITATION ISSUED, 7-38-005(A).
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: All food not stored in the original container shall be stored in properly labeled containers. PREP FOODS IN WALK IN COOLER AND DRIED FOOD CONTAINERS IN KITCHEN NOT LABELED, MUST LABEL AND MAINTAIN.
code 30
Clean Multi-Use Utensils And Single Service Articles Properly Stored: No Reuse Of Single Service Articles

Inspector note: Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use.
code 31
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE CUTTING BOARDS, AND REPLACE RUSTY SHELVES INSIDE WALK IN COOLER.
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: All utensils shall be thoroughly cleaned and sanitized after each usage. THE FOLLOWING NOT CLEANED, MUST CLEAN/SANITIZE; COOLERS, FREEZERS, COOKING EQUIPMENT, BLENDERS, BOTTOM PANELS OF PREP TABLES, AND ALL STORAGE SHELVES THRU-OUT PREMISES, INCLUDING IN BASEMENT.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST REPLACE BROKEN AND MISSING FLOOR TILES IN KITCHEN AND CLEAN FLOORS THRU-OUT KITCHEN AND BASEMENT, UNDER, BEHIND EQUIPMENT AT CORNERS AND ALONG WALLS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: The walls and ceilings shall be in good repair and easily cleaned. MUST CLEAN WALLS BEHIND COOKING EQUIPMENT IN KITCHEN AND REPLACE MISSING AND BROKEN CEILING PANELS AT SAME AREA.
code 35
Food (Ice) Dispensing Utensils, Wash Cloths Properly Stored

Inspector note: CLEANING TOWELS MUST BE PROPERLY STORED.
code 43

What changed since the previous inspection?

Compared with Pass on August 5, 2011: 8 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.