RICARDO'S RESTAURANT.

OBSERVED FOIL ON SHELF UNDER FLAT GRILL AND UNDER THE CHAR/PIT, INSTRUCTED TO REMOVE.

OBSERVED THE STORAGE SHELF UNDER THE FLAT GRILL WITH FOOD SPLASHES/PARTICLES ON IT, INSTRUCTED TO CLEAN.ALSO DEFROST THE FRONT UPRIGHT FREEZER AND CLEAN, AND CLEAN INTERIOR OF FRYER DOOR, AND STORAGE RACK FOR THE WOOD TOP SHELF HAS GREASE BUILD UP ON IT..

OBSERVED THE FLOOR NOT CLEAN UNDER THE FRYER,INSTRUCTED TO CLEAN. ALSO REPLACE THE TWO CRACKED FLOOR TILES IN ENTRANCE WAY.

OSERVED THE CEILING VENTS NOT CLEAN OVER 3 COMP. SINK, INSTRUCTED TO CLEAN.ALSO CLEAN THE LIGHT SHIELDS OVER COOKING AREA.

OBSERVED NO FOOD HANDLER CERTIFICATES ON PREMISES AT THIS TIME, INSTRUCTED TO PROVIDE. GIVEN COPY OF IDPH'S FOOD HANDLER INFO. AT THIS TIME.

FOUND FOOD CONTAINERS NOT STORED PROPERLY ON SHELVING UNITS. MUST STORE INVERTED.

FOUND EXHAUST HOOD NOT CLEAN AT MAIN KITCHEN. MUST CLEAN AND MAINTAIN.

FOUND FLOORS NOT CLEAN AT FIREWOOD STORAGE AREAS. MUST CLEAN AND MAINTAIN.

FOUND NO BACKFLOW PREVENTION DEVICE AT MOP SINK FAUCET. MUST PROVIDE.

Found some food items not properly dated in walk in cooler, and reach in freezers, must properly date food items in walk in cooler, and reach in freezers.

Cooler shelving that had peeling paint/rust, shall be repaired/replaced.

Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), cooler shelving/racks not clean, need detailed cleaning, reach in freezer shelving not clean, needs detailed cleaning.

Floors under heavy equipment, cooking equipment in prep areas not clean, need detailed cleaning(corners), floors in walk in cooler under shelving not clean, needs detailed cleaning(corners), floors in rear storage under pallets not clean, needs detailed cleaning.

Walls, ceilings that had peeling paint, exposed plaster, in kitchen prep areas, front prep area, and dining area shall be repaired/sealed. Walls that had exposed raw wood in rear storage area shall be repaired/sealed.

Exhaust vents(ventilation) in walk in cooler, rear kitchen prep area, not clean, need detailed cleaning, exhaust vents(ventilation)in coolers, bathrooms not clean, need cleaning(detailed).

CONTINUED NON COMPLIANCE, DATED 6/20/2013, REPORT #1353220, FOR FRONT 3 COMPARTMENT SINK NOT BEING MAINTAINED, WHEN WATER IS TURN ON ITS COMING FROM THE OTHER TWO SIDES OR THE 3 COMPARTMENT SINK, THIS NEEDS TO BE REPAIR, ADDITIONAL 2 AND 3 COMPARTMENT SINK IN REAR PREP AREA, FRONT THREE COMPARTMENT SINK TAGGED, MUST RESTRICT USE UNTIL REPAIRED, MUST FAX LETTER FOR TAG REMOVAL WHEN READY, FAX #312746-4240, CRITICAL CITATION ISSUED: 7-42-090

VIOLATION NOW UP GRADED SEE VIOLATION #14,

MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE, MUST INVEST IN FOOD GRADE BAGS

MUST DETAIL CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR CABINETS OF FRYER SHELVES

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, AND REPAIR FLOOR TILE REAR KITCHEN AREA, LEADING OUT BACK DOOR,

MUST PROVIDE A EXPOSED HAND SINK AT BAR AREA, REPLACE COMMODE TOILET LID IN MENS BATHROOM AND THREE SINK STOPPERS FOR FRONT THREE COMPARTMENT SINK,

MUST CLEAN AND BETTER MAINTAIN REAR BACK ENCLOSED AREA, REMOVE ALL CLUTTER

FOUND DISPLAY UNIT FRONT AREA NOT MAINTAINING TEMPERATURE AIR TEMPERATURE AT 54.6F. INSTRUCTED ALL UNITS MUST MAINTAIN TEMPERATURE OF 40F AND BELOW, CRITICAL CITATION ISSUED: 7-38-005(A)

FOUND IMPROPER TEMPERATURE OF COOKED SHRIMP AND HAD BLACK MOLD ON CHICKEN TEMP 50.1F 2LBS,COOKED CHICKEN WINGS TEMP 49.5F 3LBS,RAW CUT FISH 3LBS, MANGER REMOVED AND DISCARDED FOOD.COST $50.00, CRITICAL CITATION ISSUED: 7-38-005(A)

MUST PROVIDE A BARRIER AT FRONT FOOD PREP AND SERVICE AREA, FOR FOOD PROTECTION, AND MUST PROVIDE ADEQUATE SNEEZE GUARD AT FRONT FOOD DISPLAY UNIT, SERIOUS CITATION ISSUED: 7-38-005(A)

FRONT AND REAR DOOR NOT RODENT PROOFED 1/4 INCH GAP OPENING AT THE BOTTOM OF DOOR, MUST REPAIR, SERIOUS CITATION ISSUED: 7-38-020

FRONT 3 COMPARTMENT SINK NOT BEING MAINTAINED, WHEN WATER IS TURN ON ITS COMING FROM THE OTHER TWO SIDES OR THE 3 COMPARTMENT SINK. THIS NEEDS TO BE REPAIR, THE EXPOSED HAND SINK LOCATED NEXT 3 COMPARTMENT IS SLOWLY DRAINING, SERIOUS CITATION ISSUED: 7-38-030

MUST RESTRICT USING CARRYOUT BAGS FOR FOOD STORAGE, MUST INVEST IN FOOD GRADE BAGS

MUST DETAIL CLEAN TOPS AND SIDE OF COOKING EQUIPMENT, AND INTERIOR CABINETS OF FRYER SHELVES

MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT, AND REPAIR FLOOR TILE REAR KITCHEN AREA, LEADING OUT BACK DOOR,

MUST PROVIDE A EXPOSED HAND SINK AT BAR AREA, REPLACE COMMODE TOILET LID IN MENS BATHROOM AND THREE SINK STOPPERS FOR FRONT THREE COMPARTMENT SINK,

MUST CLEAN AND BETTER MAINTAIN REAR BACK ENCLOSED AREA, REMOVE ALL CLUTTER

Interior of cooler, cooking equipment, storage shelves and utensils in rear not cleaned. Instructed to detail clean and sanitize daily.

Floor along wallbase and behind equipment not cleaned. Instructed to detail clean daily and remove food debris.

Light bulb under exhaust hood not shielded. Instructed to shield bulb.

Thermometer not visible inside coolers. Instructed to have thermometers conspicuous inside coolers.

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.

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 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 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.

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 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.

Single use articles not properly stored. Instructed to invert utensils to prevent contamination before use.

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.

Floor in prep and basement storage area not cleaned along wallbase. Instructed to detail clean daily and remove food debris.

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.

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.

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.

Thermometer not provided in beverage/mixed drinks cooler in restaurant. Instructed to provide thermometer conspicuous inside cooler.

Food handler in bakery prep area not wearing hair restraint. Instructed that all employees in prep area must have proper hair restraint.

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.

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.

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: 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.

INSTRUCTED TO REPLACE WORN OUT CAULKING AROUND 3 COMPARTMENT SINK IN FRONT FOOD PREP AREA.

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.

INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK.

INSTRUCTED TO PROVIDE THERMOMETER VISIBLE INSIDE ALL COOLERS.

INSTRUCTED TO CLEAN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES IN REAR BEER STORAGE AREA TO PREVENT RODENT AND INSECT HARBORAGE.

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.

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: 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.

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.

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.