EL RANCHO BAKERY AND RESTAURANT

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw beef then continues to prepare ready to eat parsley without changing gloves and washing hands. Educated operator on proper hand washing procedures. Operator discarded gloves , properly washed hands and put on new pair of gloves. Corrected On-Site Warning

High Priority - Employee washed hands with no soap. Observed employee handled raw steak then washed hands without using soap. Advised operator to re wash hands with soap. Operator re washed hand with soap. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. At cook line . Hand wash sink has food debris . Operator cleaned during the inspection. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed at front counter , breads baked with mozzarella cheese under no temperature control. Per operator the items are held on time for 2 hours. Provided operator with Time as a public health procedure form. Operator completed form and time stamped items on chart during the inspection. Corrected On-Site Warning

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap to the bottom of back exit door of establishment. Warning

Basic - Food stored on floor. Observed in walk in cooler , bucket of peeled plantains on floor . Operator elevated during inspection. Corrected On-Site Warning

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler opposite ware washing area shelves rusted. Warning

Basic - Stored food not covered. Observed in victory reach in cooler, opposite ware washing area , raw beef , raw pork stored uncovered. Operator covered during the inspection. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water in triple sink. Educated operator on proper thawing methods. Operator turned cold running water on fish to properly thaw. Corrected On-Site Warning

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato sauce (48F - Cooling); cooked mushrooms (49F).Inside the walk in cooler.Food not prepared or portioned today.Food left in cooler overnight. See stop sale Repeat Violation Admin Complaint - From follow-up inspection 2025-08-28: Ground beef 50F, beans 52F cooked yesterday. See stop sale Admin Complaint

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. tomato sauce (48F - Cooling); mushrooms (49F).Inside the walk in cooler.Food not prepared or portioned today.Food left in cooler overnight. Warning - From follow-up inspection 2025-08-28: Ground beef 50F, beans 52F cooked yesterday.

High Priority - - From initial inspection : 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. All items in cooler there since yesterday. Food not prepared or portioned today.Beans 52F cheese 54F Heavy cream 54F ham 54F milk 54F. See stop sale. Warning - From follow-up inspection 2025-08-28: Ground beef 50F, beans 52F.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in cooler there since yesterday. Food not prepared or portioned today.Beans 52F cheese 54F Heavy cream 54F ham 54F milk 54F. See stop sale. Repeat Violation Admin Complaint - From follow-up inspection 2025-08-28: Ground beef 50F, beans 52F. Cooked yesterday. Not prepped or portioned today. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not available at the handwashing sink near the triple sink. Warning - From follow-up inspection 2025-08-28: No paper towels. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, fans in walk-in cooler. Warning - From follow-up inspection 2025-08-28: Fans in walk in cooler dirty. Admin Complaint

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink next to triple sink leaking all water that is released from faucet. Warning - From follow-up inspection 2025-08-28: Hand sink leaking in dish area, drain pipe not connected. Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength (0 PPM) at cook line. Operator set up proper solution at(75 ppm). Warning - From follow-up inspection 2025-08-28: Wiping cloth solution 0ppm chlorine. Operator set up fresh solution at 75ppm. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing solution bucket stored on the floor at the cook line and at the kitchen door entrance. Warning - From follow-up inspection 2025-08-28: Wiping cloth solution stored on the floor at cook line. Cook placed container on a shelf. Admin Complaint Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. tomato sauce (48F - Cooling); cooked mushrooms (49F).Inside the walk in cooler.Food not prepared or portioned today.Food left in cooler overnight. See stop sale Repeat Violation Admin Complaint

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. tomato sauce (48F - Cooling); mushrooms (49F).Inside the walk in cooler.Food not prepared or portioned today.Food left in cooler overnight. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working with food without washing hand after eating cake. Corrective Action Taken Warning

High Priority - Nonfood-grade to go bags used in direct contact with arepas in glass door reach in freezer. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. last reach in cooler to the right raw chicken was stored over raw beef.Operator removed chicken.Corrected On-Site Corrected On-Site Warning

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. All items in cooler there since yesterday. Food not prepared or portioned today.Beans 52F cheese 54F Heavy cream 54F ham 54F milk 54F. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in cooler there since yesterday. Food not prepared or portioned today.Beans 52F cheese 54F Heavy cream 54F ham 54F milk 54F. See stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store ladle. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not available at the handwashing sink near the triple sink. Warning

Intermediate - No soap available at the handwashing sink near the triple sink. Repeat Violation Admin Complaint

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels next to cook line. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal bottle of water placed on prep table opposite side of cook line. Corrected On-Site Warning

Basic - Employee eating while preparing food. Multiple employees were eating cake upon entry to kitchen. Corrected On-Site Warning

Basic - Food not stored at least 6 inches off of the floor. Corn was stored on the floor in the walk in cooler to be cooled after cooking. Warning

Basic - Food stored on floor. Raw eggs stored on floor and used to hold food that was being used in cooling process. Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, fans in walk-in cooler. Warning

Basic - Standing water in bottom of reach-in-cooler next to steam table. Warning

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink next to triple sink leaking all water that is released from faucet. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength (0 PPM) at cook line. Operator set up proper solution at(75 ppm). Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizing solution bucket stored on the floor at the cook line and at the kitchen door entrance. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, beans (61F - Cooling). Employee stated beans cooked yesterday and cooled overnight. Not prepared or portioned today. See stop sale. Warning

High Priority - Raw animal food stored over canned/bottled drinks. In walk in cooler, raw fish stored over cases of plastic water bottles. Operator moved over fish to different area. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, beans (61F - Cooling). Employee stated beans cooked yesterday and cooled overnight. Not prepared or portioned today. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, sliced tomatoes (52F - Cold Holding); cut lettuce (45F - Cold Holding). Operator stated held in cooler less than two hours. Moved to different cooler. In walk in cooler, raw fish (48F - Cold Holding); beef (43F - Cold Holding). Operator stated prepped less than two hours ago. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. At three compartment sink, handwashing sink blocked with cleaning supplies. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At three compartment sink, no paper towels provided. Repeat Violation Warning

Intermediate - No soap provided at handwash sink. At three compartment sink, no soap provided. Repeat Violation Warning

Basic - Food stored on floor. In walk in cooler, cases of water stored on floor Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. In three compartment sink, fish thawing with no running water. Discussed with operator to turn on running water when thawing. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hand across her nose and proceeded to prepare carryout order without washing hands first. Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in water at 80° Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies in kitchen landing on dirty plates at dishwashing area away from kitchen. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw chicken over rice patties at flip top 2) Raw salmon over chicken cordon blue at freezer 3) Raw chicken over beef whole muscle at freezer Operator stored correctly. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs 70°. Under no temperature control for 30'. Operator will time marked 2-6pm Corrected On-Site Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. From taking sanitizing bucket to dishwashing area to work at the cook line. Operator washed hands and put new gloves on. Corrected On-Site Warning

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. Wait station : Bread pudding 79° 2 door vegetable cooler: rice pudding 50°, raw bacon 53°. Stored in unit over 4 hours. Observed gaskets torn. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station : Bread pudding 79° 2 door vegetable cooler: rice pudding 50°, raw bacon 53°. Stored in unit over 4 hours. Observed gaskets torn. See stop sale. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1)Stove: cooked peppers 98° Hot Holding, observed at no temperature control. Per operator in unit for 2 hours. Operator reheated to 165° 2) Fryer: pork chunk 94° hot holding at room temperature for less than 4 hrs. Operator reheated to 170°. Corrected On-Site Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at wait station used as a dumped sink. Observed ice in it. Warning

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager not present at the start of the inspection. PIC Carlos arrived shortly. Corrected On-Site Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For 2 new employees under 60 days Warning

Intermediate - No soap provided at handwash sink in kitchen. Operator provided. Corrected On-Site Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense rice at steam table. Warning

Basic - Covered waste receptacle not provided in women's bathroom. Operator provided Corrected On-Site Warning

Basic - Dead roaches on premises. 1 Dead roach inside cabinet with to go containers 1 Dead roach on floor under counter at wait station 1 Dead roach under storage shelf in kitchen Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee personal drinks at prep tables in kitchen. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on a container of flour at baking station. Warning

Basic - Food stored on floor. Box of oranges stored on floor at wait station. Operator elevated. Warning

Basic - Kitchen Exterior door has a gap at the threshold that opens to the outside. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. 2 door reach in cooler in kitchen shelves with heavy food debris. Warning

Basic - Several Wet wiping cloth not stored in sanitizing solution between uses at front counter and in kitchen. Operator placed in solution. Corrected On-Site Warning

Basic - Standing water in bottom of reach-in-cooler. 2 door reach in cooler in kitchen storing vegetables. Warning

Basic - Trash receptacles not provided where needed in establishment. At hand wash sink in kitchen. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Xxxxx Warning

Basic - Working containers of food removed from original container not identified by common name. For oil and vinegar at cook line. Operator labeled. Warning