El Ranchito & Club

*32 Damaged Equipment

plates chipped damaged, shall be replaced or removed

*34 Outer openings:closed,tight-fitting windows

ceiling tiles gap need to be closed

*27 Cool TCS foods using proper methods

Meat in WIC shall be portioned smaller for adequate temperature

*39 Equipment-doors, seal hinges adjusted/intact

seal on WIC shall be repaired

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark items in WIC for 7 days that are RTE

*19 Plumbing design, construction, and install.

Plumbing drain- for ice machine shall be extended to drain

*42 Nonfood-contact surfaces material

Vent A/C is dusty and needs cleaning on ceiling

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Lids required on spices container

*47 Other Violations

Choking poster in lobby needs to be posted

*39 Cutting surfaces.

Large cutting boards at work station were observed not in good repair. Change to smaller ones or change often.

*10 Hot water sanitizer surface temp. < 160'F

Water at final rinse did not reach 180F, final rinse was at 100F. Repair hot water heater, not working.

*24 Food Labeling- with common name of the food

Label drink containers at the wait station, such as: lemonade and horchata.

*27 Cooling method, criteria - placing the food in shallow pans

Cooling large containers of beans and rice at room must properly cool foods, not in shallow containers or in an ice bath.

*45 Premises shall be maintained in good repair

Replace missing ceiling tile by the tortilla and frying area. Replace missing commode lid in the staff restroom. Observed missing floor tiles and stove top range.

*37 Storing the food at least 15 cm (6 inches) above the floor

Store food off the floor in the walk-in-cooler.

*42 Floors/walls/ceiling/nonfood dirty

Heavy food debris build-up observed on the floor throughout the kitchen and prep areas. Clean floors.

*14 When to wash hands as often as necessary during prep

Food safe must wash hands and change gloves after every contaminant.

*43 Light - 50 foot : Food and utensils area

Replace blown out light underneath vent system.

*38 Thawing. Under refrigeration

Observed shrimp thawing at room temperature.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed employee drink containers on food prep table. Store in a designated location.

*32 Equipment & Utensils withstand repeated warewashin

Do not reuse single use containers: sour cream.

*02 Cold Hold (41øF/45øF or below)

OBSERVED BOILED CHICKEN AT 49.4F, FOILED BOILED CHICKEN AT 46.0F, RICE 48.3F; ALL LOCATED IN WALK IN COOLER. HAVE WIC SERVICE ASAP. USE ICE TO LOWER TEMPERATURE OF FOOD IN WALK IN COOLER.

*01 Cooling -- within 2 hours, 135-70øF

OBSERVED LARGE CONTAINERS OF BEANS BEING COOLED AT ROOM TEMPERATURE. USE APPROVED COOLING METHODS.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

OBSERVED COOLING FOOD LEFT UNCOVERED. LIGHTLY COVER TO PREVENT CONTAMINATION.

*27 Cool TCS foods using other effective means

OBSERVED COOLING FOOD LEFT AT AIR TEMPERATURE TO COOL. USE APPROVED COOLING METHODS.

*10 Clean Sight and Touch

OBSERVED RUST RESIDUE INSIDE OF ICE MACHINE, CLEAN AND SANITIZE.

*42 Dirty nonfood contact surfaces

HEAVY DUST BUILD UP ON WALLS AND SURFACES OF EQUIPMENT, GREASE AND SOIL RESIDUE OBSERVED ON LIGHTS OF VENT HOODS, CLEAN

*39 Equipment in good repair and proper adjustment.

WALK IN COOLER NOT MAINTAINING FOOD AT COLD HOLD TEMPERATURES, REPAIR.

*47 RFSM Certificate - Not Display

RFSM PAPER WORK NOT ONSITE.

*34 Controlling pests. Eliminating harborage conditions

REMOVE FOOD DEBRIS BUILD UP, OBSERVED FLIES IN KITCHEN.

*28 Date marking combined ingredients for RTE/ TCS food

OBSERVED FOOD CONTAINERS IN COLD HOLD EQUIPMENT WITH NO DATE MARK. PROVIDE DATE MARK .

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST BUILD UP ON VENTS LOCATED THROUGHOUT KITCHEN.

*45 Premises shall be maintained in good repair

OBSERVED SMALL HOLES ON WALLS, AND DAMAGED WALL TILES. REPAIR.

*35 Hair Restraints effective

PROVIDE FOR ALL

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH HANGING FROM EMPLOYEES AND STORED ON PREP TABLE

*10 Clean Sight and Touch

CLEAN ALL

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

SODA NOZZLE STORED IN ICE FOR CONSUMPTION

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

BOWLS STORED IN FOOD ITEMS

*32 Damaged Equipment

REMOVE ALL DAMAGED EQUIPMENT

*45 Floor contruction requirements

REPAIR DAMAGED TILE

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

*38 Thawing. under running water criteria

RAW MEAT STORED IN STANDING WATER

*47 Handwashing signage

PROVIDE IN WAIT STAFF AREA

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

OBSERVED EMPLOYEE WIPING PLATE WITH SOILED TOWEL HANGING FROM BODY

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES 66*F ,

*10 Clean Sight and Touch

CLEAN ALL

*47 Handwashing signage

PROVIDE FOR ALL

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE, UNDER EQUIPMENT, AND HANGING FROM EMPLOYEES

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL STORED IN COOLER

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING PROVIDE ITEMS STORED IN WIC

*39 Cutting surfaces.

REPLACE

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL NON ORIGINAL CONTAINER

*02 Cold Hold (41øF/45øF or below)

SALSA 52*F

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINK STORED ABOVE PREP AREA

*32 Approved Food Contact Equip.

DISCONTINUE USE OF GROCERY BAGS TO STORE OPEN FOODS; WIPING CLOTHS TO COVER FOOD

*15 Contact RTE Products w/ Bare Hands

OBSERVED EMPLOYEE HANDLING RTE FOODS WITH BARE

*28 Date marking > 24 hrs,on site,temp 41F

PROVIDE FOR ALL

*09 Food protected cross contamination by preparing each type of food at different times or in separ

PREPPING RAW MEAT STORED AND RTE FOODS IN SAME AREA

*45 Walls easily cleanable and light in color

REPAIR ALL WALLS

*34 Outer openings:closing holes, gaps

open hole at retaining wall tortilla grilled must be repair to avoid pest harboring

*33 Manual warewashing equipment, wash solution temp.

not hot water at bar area must be have hot water at hand sink and 3c sink with 110 F or above

*06 Discard if TCS is in container w/ no date or day

PIC must be ensure that food containers without date or day must be discard to avoid cross contamination

*45 Ceiling easily cleanable and light in color

ceiling dirty and burned material at vent hood area inside kitchen must be replace or repair to proper condition

* 21 RFSM notify 10 days & replacement in 45 days

missing RFSM certification must be have FSM registered with the city

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty with grease accumulations and soils residues must be clean to avoid cross contamination and grease dripping

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on food containers inside W cooler units must be have proper date marking on all food containers inside WI cooler units

*34 Pest control-routine inspections for

missing current pest control ticket must be have current pest control ticket

*10 Chlorine sanitizer concentration, minimum temp.

dish washing machine concentration of 25 ppm chlorine must be have 50 ppm Chlorine concentration

*47 Handwashing signage

missing signage at 3 compartment sink and hand sink on all areas must be have wash rinse and sanitize signed hand wash only signed

*43 Clean vent syst:Intake/exhaust air ducts

all ceiling fan dust covers and fan covers ducts at WI cooler units dirty with soils residues must be clean to avoid food contamination

*28 Date marking > 24 hrs,on site,temp 41F

missing some date marking on food containers and prepared drinks must be have date marking on all food containers and food packages use as public health control

*06 Discard if TCS is in container w/ no date or day

PIC must be ensure that employees discard food containers or packages without date or day marking

*20 Grease Trap Tickets

missing current grease trap ticket must be have current grease trap ticket

*37 Food shall be protected from cross contamination by protecting food containers that are received

excessive moisture and standing water on different areas at the establishment must be clean all standing water and excessive moisture from equipment on all areas to avoid food contamination must

*39 Store all equipment & utensil covered or inverted

utensils to be use shall be covered or inverted to avoid food contamination

*34 Outer openings:closing holes, gaps

gaps and cracks on all areas -structural cracks beverage tap areas broken tiles, openings near pipes, conduit and electrical wires must be closed the gaps on all areas to avoid pest harboring

*37 Storing the food at least 15 cm (6 inches) above the floor

food packages at WI cooler unit and bar areas at floor level must be have all food packages at 6 inches out the floor level to avoid contamination

*27 Cooling, heating, and holding capacities. Equipment

sandwich equipment at kitchen area must be cold hold proper food temperatures at 40 F or below to avoid food contamination

*10 Equipment and Utensils Cleaning-contamination

equipment cooler units inside and outside on all areas dirty with soils and grease accumulations must be clean all cooler equipment inside and outside to avoid food contamination use as public ha

*45 Premises:Cleaning, frequency and restrictions

excessive food debris and contamination behind floors equipment and in general at the kitchen area must be clean when soils accumulations and food debris is created during operational hours to avoid

*34 Outer openings:closing holes, gaps

gaps at walls and ceiling in all areas, back entry door weather strip broken must be repair or close all gaps in all areas

*21 PIC ensures employees are properly sanitizing equi

PIC ensure the use of sanitizing solutions every 2 hrs to avoid contamination

*29 Food thermometers provided and accessible

not visible thermometers inside Cooler units must had visible working thermometers

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

when finished cleaning must be use sanitizing solutions to avoid contamination

*34 Controlling pests. Eliminating harborage conditions

mice activity detected must be contact pest management to control activity and ensure not pest activity found

*10 Sanitization after Cleaning

sanitizing solutions sanitizer buckets 50 ppm 3c sink 100 ppm

*32 Equipment and Utensils Multiuse Materials durable

use of trash containers as food containers must be use NSF approved containers to avoid contamination equipment should be maintain in good repair

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW CHICKEN ABOVE RAW PORK (REACH IN COOLER)

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*15 Contact RTE Products w/ Bare Hands

OBSERVED BARE HAND CONTACT WITH READY TO EAT FOOD (CHIPS)

*28 Date marking commercially prepared RTE/ TCS food

OBSERVED COOKED FOOD ITEMS NOT PROPERLY DATE MARKED

*10 Chlorine exposure time table

SANITIZER BUCKET WITH NO CONCENTRATION OF BLEACH

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

RAW BEEF UNCOVERED IN THE WALK IN COOLER

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT BULB UNDER THE VENT HOOD REPLACE LIGHTING THAT HAS BURNED OUT WHERE THE REACH IN FREEZERS ARE

*45 Premises shall be maintained in good repair

REPAIR THE HOLE IN THE CEILING IN THE DRY STORAGE

*42 Floors/walls/ceiling/nonfood dirty

VERY WET FLOORS IN THE KITCHEN

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE KITCHEN

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL EMPLOYEE DRINKS RESTING ON TOP OF FOOD PREPARATION SURFACES (IN THE KITCHEN)

*43 Clean vent syst:Intake/exhaust air ducts

REMOVE DUST FROM THE VENTS ABOVE THE FOOD PREP LINE (HEAVY DUST ACCUMULATION)

*46 Physical Facilities Premises

REMOVE FECAL REMNANTS FROM ONE OF THE TOILET BOWLS IN THE WOMEN'S RESTROOM

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN A SANITIZING BUCKET AFTER AND IN BETWEEN USE

*10 Clean Sight and Touch

CLEAN THE INTERIOR SURFACE OF THE MICROWAVE (ON THE FOOD PREPARATION LINE)

*32 Damaged Equipment

REPAIR THE BROKEN REACH IN COOLER GASKET

*02 Cold Hold (41øF/45øF or below)

EGGS SITTING OUT AT ROOM TEMPERATURE ON THE FOOD PREPARATION LINE: 65.0 F SALSA: 47.6 F

*03 Food products not maintained at 135øF or above

COOKED ENCHILADA HELD AT 125.7 F

*28 Date marking commercially prepared RTE/ TCS food

SEVERAL COOKED FOOD ITEMS NOT DATE MARKED IN THE WALK IN COOLER, AS WELL AS THE REACH IN COOLER

*14 When to wash hands before donning new gloves

ENSURE THAT ALL FOOD PREPARATION STAFF WASHES HANDS BEFORE DONNING NEW GLOVES

*42 Dirty nonfood contact surfaces

CLEAN THE FILTERS UNDER THE VENT HOOD CLEAN THE GASKETS OF THE REACH IN FREEZERS CLEAN THE REACH IN COOLER GASKETS