LOS RANCHEROS MEXICAN RESTAURANT

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server station upright glass door cooler: milk 57F, Kitchen upright glass door cooler: raw beef 50F, chili con carne 45F, all items in units overnight per manager, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server station upright glass door cooler: milk 57F, Kitchen upright glass door cooler: raw beef 50F, chili con carne 45F, all items in units overnight per manager, see stop sale. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris on soda gun nozzle at bar. Manager had nozzle cleaned at time of inspection. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between bar hand wash sink and three compartment sink. Manager sent to dish for cleaning and relocating. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed French fries stored in to go bag. Manager had employee change to food grade container. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed one live road on wall in kitchen next to hand wash sink and one on walk in beer cooler door. Manager killed both and had employee sanitize area. Corrective Action Taken Repeat Violation Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed missing date marks for chicken moved from freezer to refrigerated area and steak from yesterday not marked with date. Manager had employee date mark food. Corrected On-Site

Basic - Dead roaches on premises. Observed two dead roaches in dry storage area. Manager had employee clean and sanitize area.

Basic - Hole in or other damage to wall. Observed hole in drywall in corner of dry storage area. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on fire sprinkler pipe. Employee removed and sent to dish washer area. Corrective Action Taken

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects observed between dish pit and cook line. 1 on plate on cook line. Plate washed at time of inspection. Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 roach observed on dirty apron on shelf near dish machine. Employee killed roach and discarded apron. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Mold like substance inside ice buckets. Washed at time of inspection. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler training expired. Observed 3 servers and 2 cooks hired over 60 days. Warning

Basic - Clean dish table next to handwash sink exposed to splash from handwash sink. Soap dispenser installed on wall by clean dish table, soap observed on table.

Basic - Clean utensils stored between equipment and wall. Knives stored between wall and handwash sink on cook line. Manager had knives washed and relocated at time of inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. In dry storage.

Basic - Hole in or other damage to wall. In dry storage corner.

Basic - In-use ice scoop stored on soiled surface between uses. Scoop stored on top of dirty ice machine. Manager had scoop washed and relocated at time of inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink on top shelf of server station reach in over bottled drinks. Drink on server station shelf next to clean cups. All drinks moved or discarded at time of inspection. Corrected On-Site

Basic - Vents soiled with accumulated mold-like substance. Above expo area.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server used bare hands to put tortilla chips in basket. Manager discussed with employee, employee began using chip scoop. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat top station: shredded lettuce 52F, sliced tomatoes 52F, chicken tenders 54F, raw beef 53F, all items approximately 30 mins per employee. Shredded lettuce and tomatoes iced, raw beef moved to colder unit, chicken moved to freezer. Chip station counter: portioned salsa for chips 59F, per manager less than 1 hour. Salsa moved to cold hold unit. Provided Time as a Public Health Control form to manager. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside near grease bins.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food particles on dicer in storage area. Manager had cleaned at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink. Manager restocked at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used as scoop in seasoning on cook line. Manager removed at time of inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Displaying license expired 6-1-21. Provided flyer on self print licenses.

Basic - Hole in or other damage to wall. Base boards in disrepair behind prep sink. Hole in wall in dry storage.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife behind bar stored in crack between hand wash sink and three compartment sink. Manager had knife washed and relocated at time of inspection. Corrected On-Site