Food Inspections

EL RANCHITO MEXICAN RESTAURANT

Inpection Notes

Violation of Code: [511-6-1.03(2)(a)-(l)(n)(o)] PIC not performing the duties of active managerial control to ensure staff are storing raw animal foods separately/below ready to eat foods. PIC cannot demonstrate the practice or continuation of the Risk Control Plans implemented 10/26/16 as agreed upon between the establishment and Health Authority as a condition to operate. PIC and staff unable to demonstrate how the temperature of cooling food relates to time, the correct timeframe for cooling foods, or the critical control points of the cooling process. Several days of record logs for cooling and reheating foods are missing or incomplete. The purpose of the required record keeping is to ensure food safety while also a valuable training tool for staff to improve their food safety knowledge and practices according to their assigned duties. Additional Risk Control Plan education and training is needed. Repeat Violation. 4-1A Violation of Code: [511-6-1.04(4)(j)] Observed recreational grade ice packs with dirty manufacturer labels/stickers submerged in chorizo for cooling purposes. Food must only contact the surfaces of properly cleaned and sanitized equipment and utensils, single service and single use articles, or properly laundered linens. The Health Authority previously discussed with owner and CFSM that if continuing the use of these ice packs were desired, packs must be maintained clean and upon every use, the pack be surrounded in a single service food grade bag sufficient for keeping foods protected from potential contamination. COS- Owner voluntarily discarded chorizo. Appropriate single service bags present in kitchen and to be used with every use per owner. Corrected On-Site. New Violation. 4-1A Violation of Code: [511-6-1.04(4)(c)] In reach-in cooler, observed: raw fish stored beside cooked seafood soup and above/beside salsas and sauces; raw chicken stored beside containers of chopped lettuce, sliced bell peppers, and cubed steak. To keep foods protected from contamination when stored, raw animal foods must be kept spatially separated or below ready-to-eat foods in ascending order (bottom shelf to top shelf) according to the raw animal foods minimum required internal cook temperature of highest (165F) to lowest (145F). Refer to Risk Control Plan "Protection from Contamination" for agreed upon practices for food separation and storage. COS- Foods rearranged in cooler accordingly. Corrected On-Site. Repeat Violation.

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