EL RANCHO COCINA MEXICANA

High Priority - Nonfood-grade bags used in direct contact with food. Raw burger patties inside of grocery bag in reach in freezer in storage room at end of kitchen

Intermediate - Handwash sink not accessible for employee use at all times. Dishes inside kitchen handwashing sink Server trays on top of handwashing sink in server area near bar

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings in reach in cooler in storage room at end of kitchen cooked 2 days prior per operator but not date marked

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom Repeat Violation

Basic - Food stored on floor. Container of sugar under bar handwashing sink Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 in between counter of prep table and make table on cookline

Basic - In-use tongs stored on equipment door handle between uses. One on oven handle on cookline

Basic - No handwashing sign provided at a hand sink used by food employees. At kitchen handwashing sink Emailed operator handwashing sign

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at bar Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Expired April 1st 2025 displayed

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Several items in refrigerator by chip warmer

Basic - Food stored on floor. Container of sugar under handwashing sink at bar

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Toward bottom of wall near back door in kitchen

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel or soap at hand washing sink at bar

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom door

Basic - Wiping cloth sanitizing solution stored on the floor. At bar sanitizer bucket stored directly on floor

High Priority - Nonfood-grade bags used in direct contact with food. Various plastic t shirt bags in use.

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/ 4 employees working when inspector arrived.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings in reach in cooler.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's and Women's restrooms.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Facility has new seating area in back area making seating totals with outdoor seating from 20 to 55. Operator may remove additional seats or obtain approval from the fire and sewer system AHJ to increase seating. Provide the Seating Change Evaluation form.

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Spanish rice hot holding at 113-115, advised rapid reheat to 165f or hotter to hold. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp cold holding at 48f. Advised rapid chill to 41f or colder.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. One bottle opened today, one unknown.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Advised rapidly cool shrimp in freezer on flat pan. They did not move it to cold unit. Shrimp at 48f. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in handwash sink basin.

Basic - Current Hotel and Restaurant license not displayed. Advised to print out license and post with Alcohol license in a conspicuous spot in restaurant.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and other opened daily items not dated.

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 - Handwash sink not accessible for employee use at all times. Items stacked in kitchen handwash basin.

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.

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Food-contact surface not smooth and easily cleanable. Top of freezer chest ar bar 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.

Basic - No handwashing sign provided at a hand sink used by food employees. Chip room.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Green rice at cookline holding at 129f, advised rapid reheat to 165 or hotter. Cook immediately reheated, new temp 168f.

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 - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling portioned cooked pork in deep pan. Showed cook top portions versus mid bottom layers with a 20 plus difference in temps. Advised rapid cool, single layer.

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. Matia, FORTINA and Valentine all need proof.

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.

Intermediate - No soap provided at handwash sink. Front counter.

Intermediate - Well water testing report/documentation is not available upon request. December 2022. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink in beer cooler at bar area.

Basic - Ice scoop handle in contact with ice.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Gave opening packet with consumer warning to operator to post for eggs.

Basic - Floors not maintained smooth and durable. Kitchen area between cooler room and cookline.

Basic - Food-contact surface not smooth and easily cleanable. Handwash sink counter area with pitted and picking paint.