LA RANCHERITA

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with mop bucket.

Basic - Bowl with no handle used to dispense salt. Operator removed the bowl. Corrected On-Site

Basic - Single-service food containers not stored inverted or protected from contamination at prep area. Operator stored the food containers inverted. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-11-03: Walk-in cooler shelves with rust that has pitted the surface. Time Extended

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At holding cabinet, observed cooked beef (120F - Hot Holding); cooked pork (110F - Hot Holding). Per operator food has been hot holding for one hour after cooking. Operator turned up temperature setting on cabinet Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed mop sink blocking Hand washing sink in kitchen. Operator moved mop bucket Corrected On-Site

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. No proof of employee reporting agreement forms in place. Provided operator with form, employees began reading and signing and dating the form. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter area, no hot water available

Basic - Outer openings not protected with self-closing doors.

Basic - Ripped/worn tin foil used on stove.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rewashed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, and reach in refrigerator raw shell eggs being stored over cooked beef. Raw pork sausage being stored over drinks Operator rearranged products Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In food warmer near back prep area cooked chicken (129F - Hot Holding); cooked beef (131F - Hot Holding)Per Operator, items holding two hours, operator increased temperature of holding unit

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink has water turned off.

Basic - Bowl or other container with no handle used to dispense food. Near triple sink, plastic cup with no handle being used as a scoop.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent tile near back door has accumulated dust

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in back prep area

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Chorizo sausage, cheese, assorted snacks all available for customers self service, and have no date mark, address or ingredients on a label.

Intermediate - Packaged food not labeled as specified by law. 12-8-22. In reach in cooler, sausage and cheese packaged on site, accessible to customers, and has no labeling Repeat Violation

Basic - A minimum of one bathroom facility is not available for public use. 12-8-22 Repeat Violation

Basic - Ice buildup in reach-in freezer, at front counter, ice cream freezer has buildup up frost

Basic - Screen in door torn/in poor repair. Exterior screen door is torn

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage and shell eggs stored above pastry and tortillas in walk-in cooler. After discussion operator moved items to bottom shelf Corrected On-Site

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Rear hand washing sink has no hot water, per operator discussion operator adjusted hot water valve, and water is 100F Corrected On-Site

Basic - A minimum of one bathroom facility is not available for public use. Bathroom is closed for repair.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheese, sausage, peanuts and pretzels available to customers, not labeled with ingredients and address.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink near back door has slow drain with standing water

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed carnitas (126F - Hot Holding) for less then one hour in hot box per operator. Operator put carnitas to reheat in microwave. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like stains on cutting board stored on clean dish rack.