RICARDO'S RESTAURANT

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Interior of cooler, cooking equipment, storage shelves and utensils in rear not cleaned. Instructed to detail clean and sanitize daily.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light bulb under exhaust hood not shielded. Instructed to shield bulb.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Thermometer not visible inside coolers. Instructed to have thermometers conspicuous inside coolers.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light bulbs above produce display case, grill, prep area, and walk-in freezer not shielded. Instructed to install cover or shield over bulbs and end caps or install shatter-proof bulbs.

SOURCE SOUND CONDITION, NO SPOILAGE, FOODS PROPERLY LABELED, SHELLFISH TAGS IN PLACE - Comments: Shellfish tags not in place or with the product. Observed bagged raw oysters (100 pieces) in reach-in without shellfsih tag. Instructed that shellfish tag must stay with product until completely finished and shellfish tag to remain on premises for additional 90 days. No citation issued, see report #660001. Manager voluntarily denatured and discarded. product, value $46.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Potentially hazardous foods does not meet temperature requirement during storage, preparation or service. Found in back storage room at room temperature-30 gallon container-approximately half-filled with red salsa(cooked)at 57.9 F that was prepared 01-11-2012. Instructed manager that potentially hazardous foods must maintain proper temperature at 40 F or below. Also, instructed on proper cooling methods for storing in swallow containers ice bath and cooling from 140 F to 70 F in 4 hours and 70 F to 40 F in 2 hours. No citation issued, see report # 660001

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: Sanitizing rinse for utensils and equipment not proper concentration. Found dish washer washing, rinsing and sanitizing utensils at three compartment sink and chlorine sanitizer is at 0ppm. Instructed manager that premises must have chlorine test strips and to properly sanitize equipment and utensils at 100ppm of chlorine. No citation issued, see report #660001.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Foods not protected during storage, preparation, display and service. Found pastries on check-out lane on tray and three carts of assorted breads and pastries near front entry door thats not covered or protected of possible contamination or elements. Instructed to have all foods on carts covered or stored in pastry display case to prevent contamination. No citation issued, see report #660001.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Dish washing facilities not maintained or operated. While running and draining water in middle of three compartment sink in restaurant, water coming up left and right sides of sink. Instructed to detail clean grease trap and drainline also connected to exposed hand sink to prevent inadequate disposal of waste water. No citation issued, see report #660001.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Single use articles not properly stored. Instructed to invert utensils to prevent contamination before use.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Grill, sinks, cooking equipment, can opener attached to prep table, cutting boards, coolers, storage shelves and prep counters not cleaned. Instructed to detail clean and sanitize.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floor in prep and basement storage area not cleaned along wallbase. Instructed to detail clean daily and remove food debris.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Hole in corner baseboard in display area near meat display case. Instructed to seal hole. Ventilation covers through-out not cleaned. Instructed to detail clean.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light bulbs above produce display case, grill, prep area, and walk-in freezer not shielded. Instructed to install cover or shield over bulbs and end caps or install shatter-proof bulbs.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exposed hand sink in restaurant slow draining. Instructed to repair to properly drain water. Rear exposed hand sink in restaurant installed next to storage rack and three compartment sink. Instructed to install shield on both sides of sink.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Thermometer not provided in beverage/mixed drinks cooler in restaurant. Instructed to provide thermometer conspicuous inside cooler.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: Food handler in bakery prep area not wearing hair restraint. Instructed that all employees in prep area must have proper hair restraint.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT #234139 DATED 05-21-2011. SERIOUS CITATION ISSUE 7-42-090 #32-INSTRUCTED TO REPLACE WORN OUT CAULKING AROUND 3 COMPARTMENT SINK IN FRONT FOOD PREP AREA. #38-INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2)3 COMPARTMENT SINK. #40-INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS. #41-INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES AND CLUTTER IN REAR STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSTRUCTED TO CLEAN AND MAINTAIN INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT AND STORAGE SHELVES IN FRONT FOOD PREP/KITCHEN AREA.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS THROUGHOUT PREMISES ESPECIALLY UNDER AND BEHIND COOKING AND COOLING EQUIPMENT.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO REPAIR LEAKY DRAINPIPE UNDER 3 COMPARTMENT SINK IN REAR PREP AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: INSTRUCTED TO REPLACE WORN OUT CAULKING AROUND 3 COMPARTMENT SINK IN FRONT FOOD PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN 2 LIGHT SHIELDS UNDER HOOD AT FRONT FOOD PREP AREA. ------ MUST CLEAN AND MAINTAIN CEILING VENT COVER, WALLS AND CEILING WITH HEAVY DUST BUILD-UP INSIDE 2 WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES IN REAR BEER STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. INSTRUCTED TO REPLACE WORN OUT CAULKING AROUND 3 COMPARTMENT SINK IN FRONT FOOD PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. INSTRUCTED TO CLEAN 2 LIGHT SHIELDS UNDER HOOD AT FRONT FOOD PREP AREA. ------ MUST CLEAN AND MAINTAIN CEILING VENT COVER, WALLS AND CEILING WITH HEAVY DUST BUILD-UP INSIDE 2 WASHROOM.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES IN REAR BEER STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.