Friday March 29th, 2024 8:55AM

Food Inspections

EL RANCHITO MEXICAN RESTAURANT

45
1830 ATLANTA HWY
Inspected by: Lydia Hoffhines
Inspection Date: 02/23/2017
Inpection Notes

1-2A Violation of Code: [511-6-1.03(2)(a)-(o)] PIC not performing duties of active managerial control to ensure staff compliance of the following: preventing cross-contamination between raw and ready to eat foods, storing raw animal foods separately/below ready to eat foods, storing foods separately from chemicals, ensuring staff wash hands at necessary times and prevent bare hand contact with ready to eat foods, using proper reheating practices for hot holding, ensuring proper cold holding, and ensuring foods are properly cooled. The PIC must be able maintain compliance by practicing active managerial control and ensuring employees are properly trained and performing food safety as it relates to their assigned duties. New Violation. 1-2B .03(3)(d) The Certified Food Safety Manager must ensure the safety of food preparation by ensuring food service employees understand the fundamentals of safe food handling practices according to the employee's assigned duties- this includes supervising and instructing food service employees in the techniques of sanitary food handling. The CFSM must provide training programs to satisfy employee proficiency according to their assigned job responsibilities. The CFSM must communicate with the Health Authority about the effectiveness of training programs and assess when additional training is needed. New Violation. 2-1B Violation of Code: [511-6-1.03(5)(c)] Observed employee don gloves to begin handling foods on the cookline without first washing hands. Hands must be washed immediately before working with exposed food or before donning gloves to initiate a task that involves working with food. Refer to RCP: Handwashing for agreed upon practices for when to wash hands. COS- Employee washed hands and donned gloves. Corrected On-Site. New Violation. 2-1C Violation of Code: [511-6-1.04(4)(a)1,2,3,4(i)-(iii)] Observed food employee use their bare hands to touch grilled chicken coming off of the grill top to be plated. Employees must maintain no bare hand contact with ready to eat foods. Refer to RCP: Handwashing for agreed upon practices for preventing contamination from hands. COS- Chicken placed back on grill, cooked to 145F, and touched with clean tongs for plating and serving. Corrected On-Site. New Violation. 2-2B Violation of Code: [511-6-1.03(5)(j)1&2] Open Styrofoam drink cup on shelf above makeline cooler. Should employees desire to have drinks in food service areas, then a single service cup with tight fitting lid and straw must be used and stored in a manner that prevents potential contamination. CFSM voluntarily discarded cup. Corrected On-Site. Repeat Violation. 4-1A Violation of Code: [511-6-1.04(4)(c)] Observed raw ground beef patties stored beside cooked beans and above cooked pork, horchata, pina, sliced bell peppers. Raw fish stored above and raw shrimp and beef stored beside horchata, pina, and sliced bell peppers. Raw animal foods must be stored separate/below ready to eat foods in ascending order (bottom shelf to top shelf) according to the food's minimum required internal cook temperature of highest (165F) to lowest (145F). Refer to RCP: Protection from Contamination for agreed upon practices for food separation and storage. COS- Foods rearranged in cooler accordingly. Corrected On-Site. New Violation. 4-2A Violation of Code: [511-6-1.04(4)(c)1(iv)] All foods in bottom of makeline cooler and portion of foods in 3 door reach-in cooler stored uncovered. Foods must be kept covered between uses to prevent potential contamination from falling or dripping into foods. COS- CFSM covered foods Corrected On-Site. Repeat Violation. 4-2B Violation of Code: [511-6-1.05(6)(n)] Observed employee at 3 compartment sink scrub dirty cutting board with soapy cloth, rinse under running water, and then carry cutting board over to counter for preparing foods. Utensils and food contact surfaces of equipment must be sanitized before storage or reuse. COS-CFSM had cutting board held from use and later board was WRS in cleaned 3 compartment sink. Corrected On-Site. Repeat Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Pan of sliced tomatoes stored nested above lip of makeline cooler 50F and container of cooked pork out on countertop at 67F. Observed items be placed cooler for cold holding and were made yesterday per CFSM. Food must maintain 41F or less when cold holding. COS- Pork and tomatoes voluntarily discarded by CFSM. Corrected On-Site. New Violation. 6-1C Violation of Code: [511-6-1.04(6)(d)] Pan of covered rice in 3 door reach-in cooler 45F. Rice was made yesterday per CFSM. When cooling foods, food must cool rapidly enough to fall from 135F to 41F within a 6 hour timeframe. Refer to RCP: Cooling for agreed upon practices for ensuring foods are properly cooled. COS- CFSM voluntarily discarded pan of rice. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] All prepared ready-to-eat foods in the establishment have no date labels. Prepared ready-to-eat foods (i.e. cooked pork, cooked octopus, ceviche, pico de gallo, beans, horchata, pina, red salsa, and salsa verde) must be labeled with the day of preparation and discarded after a maximum of 7 days. COS- Foods labeled with date of preparation by CFSM. Corrected On-Site. New Violation. 12A Violation of Code: [511-6-1.04(4)(q)] Plastic wrapped heads of lettuce stored comingled against spray bottles and cleaners on chemical shelf. Food must be stored in areas where they are not exposed to potential contamination such as chemical splash or residues. The manufacturers plastic wrap is not designed to be barrier for protecting lettuce from potential contaminants, some of the plastic has holes or cuts. COS- CFSM voluntarily discarded lettuce. Corrected On-Site. New Violation. 12C Violation of Code: [511-6-1.04(4)(m)] Dirty wiping cloths left out on cutting board, freezer chest, ad prep table between uses and no sanitizing solution setup in kitchen to store cloths. Cloths used for wiping food prep surfaces must be held submerged in sanitizing solution between uses and the solution changed once food debris and visible soil is present. COS- Fresh wiping bucket solution prepared to 100ppm chlorine and new cloths stored submerged. Corrected On-Site. Repeat Violation. 13A Violation of Code: [511-6-1.07(3)(d)] No handwashing signage posted in men's and women's restrooms. A sign that notifies employees to wash their hands must be provided at all food employee hand sinks. Handwashing signage was furnished by the Health Authority at previous inspection. COS- New signage furnished and posted in restrooms. Corrected On-Site. New Violation. 13A Violation of Code: [511-6-1.02(1)(d)] Inspection report not posted for public view- inspection not accessible per staff. A copy of the most recent food service must be displayed in a highly visible area for customers to read. New Violation. 14B Violation of Code: [511-6-1.05(10)(e)1,2,4] Roll of aluminum foil wrap stored on chemical shelf beside cleaners, degreasers, and bleach. Foil must be stored in an area not exposed to potential contamination such as chemical splash or residues. COS- Foil moved to protected area. Blended carrots being strained on sanitizing drainboard amongst air drying utensils. Food preparation must occur in a different area away from clean utensils so that utensils are protected from potential splash during food preparation. COS- Strainer relocated to food preparation area. Corrected On-Site. New Violation. 15B Violation of Code: [511-6-1.05(6)(h),(i)] Observed employee WRS plastic cups at 3 compartment sink with cloudy wash and rinse water. Wash water full of debris and cool to the touch. When cleaning utensils, the wash, rinse, and sanitize water must be kept clean and the temperature of the wash water must maintain a minimum of 110F to facilitate to removal of grease and debris. COS- 3 compartment sink cleaned and reset. Corrected On-Site. New Violation. 17A Violation of Code: [511-6-1.07(5)(h)] Toilets and handsinks in restrooms are dirty. Plumbing fixtures must be cleaned as often as necessary to keep surfaces clean and fixtures maintained. New Violation. Remarks: -Upon beginning of inspection, owner Lucio was present PIC and overseeing staff and food safety practices. CFSM Poncho arrived and took on role of PIC for the remainder of the inspection. -Upon beginning of inspection, observed frozen beef tongue reheating in steam table, tongue was 23F on the surface sitting above liquid. This method for reheating beef tongue violates the Risk Control Plan (RCP): Reheating, which was agreed upon between the establishment and the Health Authority on 10/26/16 to prevent uncontrolled hazards previously observed with reheating practices. CFSM immediately corrected by removing contents from steamtable and placing on stovetop for rapid reheating to above 165F throughout product. - All RCPs must be followed as agreed upon in order to control food safety hazards. - Required RCP record logs could not be furnished by the owner or CFSM.

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